Preston's Steakhouse At The Citadel - Menu complet

Romaine lettuce tossed with a tangy garlic vinaigrette dressing with a hint of anchovies, topped with croutons and Parmigiano-Reggiano cheese.

Cold and crisp iceberg lettuce, ranch dressing, red onion, chives, bleu cheese crumbles, baby heirloom tomatoes and 2 strips of hot applewood bacon.

Bone-in Ribeye marinated in local Meyer lemon olive oil, Tuscan herbs, chili flakes, garlic and topped with fresh Arugula and fried eggs.

Iceberg lettuce tossed in an Italian vinaigrette with thinly sliced red onions, carrots, croutons, kalamata olives and Parmigiano-Reggiano cheese.

Tender spinach tossed with warm red wine vinaigrette, sliced eggs, bacon, shaved red onions and mushrooms.

Chef #39;s selection of four cheeses served with fig paste, quince paste, figs, and dates.

3 lamb chops grilled to your preference and served with truffle tremor goat cheese.

Sweet shrimp, lightly battered in real coconut milk and deep-fried until crispy and golden brown.

3 colossal sweet shrimp served chilled on dry ice with cocktail sauce or remoulade sauce.

6 oysters shucked to order and served on the 1/2 shell with a lemon and verjus mignonette sauce. These small Japanese oysters yield a mildly sweet and fruity, yet slightly mineral finish.

Tempura-battered squid mixed with cherry peppers and baby corn all tossed in light citrus vinaigrette.

Strawberry and raspberry.

Served with homemade marshmallows.

A combination of mixed greens, iceberg and romaine finely chopped and mixed with heirloom tomatoes, fresh corn, bleu cheese and our house-made honey mustard dressing.

Free-range, pasture-fed Australian lamb.

Wet-aged 30 days then Dry-aged 30 days on-site.

Served with Louisiana style BBQ shrimp.

Arugula tossed in citrus white French dressing with dates, mission figs, dried cranberries, pears, roasted beets, candied pecans and goat cheese crumbles.

Served with chocolate malted whipped cream.

Served with chocolate gelato.

Served with vanilla bean gelato.