Skull's Rainbow Room Menu

Young field greens tossed in a dijon balsamic vinaigrette with shaved onion, English cucumber, tomato, croutons

Classic iceberg wedge with house made bleu cheese dressing, tomato, onion and crumbled bacon

Classic Caesar with anchovy, lemon, garlic and coddled egg

An assortment of cured meats & cheeses with accompaniments

Sushi grade, #1 tuna with herbs, aromatics and crème fraîche served with wonton chips

Spicy Southern flavored shrimp with extra-tangy cocktail sauce

Shaved raw beef tenderloin, arugula, bread box, coddled egg and Manchego cheese

Broiled mushroom caps stuffed with Helix snails, Sherry herb butter and Parmesan cheese

Hudson Valley Grade A with rum raisin chutney

Panko fried, topped with crawfish and shrimp creole sauce

Braised in red chilis, garlic and onions, topped with roasted poblano cream sauce and queso fresco

Grilled pork chop with rosemary, bacon and garlic honey glaze

Grilled 16oz. rack of lamb marinated in pomegranate juice, olive oil,garlic, rosemary, demi-glace

Blackberry demi-glace

(Please ask your server about tonight's creation)

Brined and herb roasted

Pan-seared U-10 diver scallops with lemon-caper beurre blanc

Lobster cream sauce, fresh basil chiffonade

14oz. hand carved steak with sherry compound butter

Grilled 8oz. Angus Beef

Topped with Fresh Whipped Cream & Amarena Cherry Syrup

Fluffy Mousse with a Crumbly Chocolate Cookie Bottom

Butter Cake, Frosted with Lemon Cream Cheese Icing & a Sweet Lemon Drizzle