Mashed Potatoes American favorite - whole potatoes, cooked, then whipped with milk and butter
Yorkshire Pudding Baked in small skillets until puffy and golden brown
Whipped Cream Horseradish Our famous recipe of grated fresh horseradish and seasoned whipped cream - uniquely Lawry’s
ENGLISH CUT Three thin slices deftly carved to heighten the rich beef flavor
LAWRY CUT Our traditional and most popular cut
DIAMOND JIM BRADY CUT An extra-thick portion that includes the rib bone
DALLAS CUT A double sized cut with the rib bone, as served to the Rose Bowl and Cotton Bowl teams
FILET MIGNON Wrapped in applewood bacon with au gratin potatoes
1000 N.V. Moët et Chandon Imperial/White Star, 187ml
1001 N.V. Moët et Chandon Imperial/White Star
1002 N.V. Veuve Clicquot Yellow Label, Brut
1003 N.V.Domaine Chandon Brut, 187ml
1004 N.V. Domaine Chandon Brut, 750ml
1005 N.V. Roederer Estate Brut
1006 N.V. Perrier Jouët Grand Brut
0001 2010 Trapiche Mendoza, Argentina
0002 2007 Biltmore, Reserve North Carolina
0003 2009 Raymond, Reserve Napa Valley
0004 2008 William Hill Napa Valley
0005 2006 Stonestreet Alexander Mountain
0006 2009 Jordan Russian River Valley
0007 2006 Byron, Nielson Vineyard Santa Barbara
0008 2009 Sonoma-Cutrer Russian River Ranches, Sonoma
0020 2009 Wente, Riverbank Riesling, Monterey
0021 2010 Beringer White Zinfandel, California
0022 2010 Sbragia, Sauvignon Blanc, Dry Creek Valley
0023 2009 Maso Canali Pinot Grigio, Trentino
0024 2010 Santa Margarita Pinot Grigio, Italy
0025 2010 Charles Krug Sauvignon Blanc, Napa
0026 2009 Georges Dubeouf Pouilly Fuisse, France
0027 2008 Conundrum, By Caymus California
0028 2008 Olivier Leflaive Les Sétilles, Bourgogne
0101 2008 Van Duzer, Estate Willamette Valley
0102 2008 Taz Santa Barbara
0103 2007 Gary Farrell Russian River Valley
0104 2008 Dutton Goldfield Devil’s Gulch Vineyard, Marin County
0105 2008 Etude Carneros
0106 2007 Chalone Vineyards Chalone, Monterey
0107 2007 Domaine Chandon Carneros
0108 2009 Belle Glos Taylor Lane Vineyards, Sonoma Valley
0201 2009 Penfolds, Bin 128 Coonawarra, Australia
0202 2007 Greg Norman Shiraz, Limestone Coast, Australia
0203 2006 Marques de Casa Concha Syrah, Chile
0204 2006 Antler Hill Syrah, Napa Valley
0205 2004 D’Arenburg, The Dead Arm Shiraz, McLaren Vale, Australia
0206 2007 Stags’ Leap Winery Petite Syrah, Napa
2007 Chateau St. Jean, Cinq Cépages Red Blend, Napa
2006 Raymond, Generations Cabernet Sauvignon, Napa
2010 Stags’ Leap Chardonnay, Napa Valley
N.V. J. Bookwalter, Subplot No. 25 Columbia Valley
2008 Trivento, Golden Reserve Malbec, Mendoza, Argentina
FRESH ATLANTIC SALMON A special preparation created daily by our Chef, served with fresh garden vegetables
ATLANTIC LOBSTER TAILS A trio of broiled lobster tails, served with drawn butter and fresh garden vegetables
FRESH CHILEAN SEABASS Broiled in brown butter and served with a Meyer lemon reduction and roasted Red Bliss potatoes
LOBSTER AND PRIME RIB Enjoy broiled lobster tails, paired with your choice of cut from the cart
FILET MIGNON “OSCAR” Filet mignon, topped with blue crab, asparagus and béarnaise sauce, served with au gratin potatoes
DESSERT SOUFFLÉ Chef Matt features a different dessert soufflé each evening. Since they are baked to order, we recommend making this selection at the same time as your entrée
BABY SPINACH SALAD – Tossed with feta cheese and garlic croutons, finished tableside with a warm smoked bacon vinaigrette
BLACKENED PRIME RIBEYE – Ten ounce ribeye served with horseradish
JUMBO SHRIMP COCKTAIL Five large shrimp served with spicy cocktail sauce. Served as an appetizer
SPINACH AND ARTICHOKE DIP Creamy spinach and artichokes with feta cheese with toast points
FRESH BLUE CRAB CAKES With red bell pepper sauce & black pepper aioli
FRESH CALAMARI AND ONION STRINGS Served with our signature cocktail sauce and chipotle aioli sauce
SHRIMP, CRABCAKE, & MUSHROOM COMBINATION
LOBSTER BISQUE A rich and savory house specialty
SOUP OF THE DAY
FAMOUS SPINNING BOWL SALAD Crisp romaine and iceberg lettuce baby spinach, shredded beets, chopped eggs and croutons, tossed with our exclusive Vintage Dressing
CLASSIC CAESAR SALAD Crisp romaine lettuce with Parmigiano Reggiano cheese and garlic sourdough croutons
PREMIER SALAD Boston and romaine lettuce, Texas pecans, crisp bacon, Gruyere cheese and croutons with an Italian balsamic vinaigrette
MAYTAG BLEU CHEESE OVER RED ONION AND TOMATOES Maytag bleu cheese, beefsteak tomato and red onion salad with a basil olive oil dressing
LAWRY’S BAKED IDAHO POTATO Amply sized, served with butter, bacon, chives and sour cream...easily shared
SIZZLING MUSHROOM SKILLET Shiitake, oyster, button and crimini mushrooms sautéed in butter, garlic and fresh herbs
IDAHO POTATOES AU GRATIN
FRESH ASPARAGUS Served with hollandaise sauce
PEPPER JACK MAC AND CHEESE
BUTTERED PEAS
CREAMED SPINACH Seasoned with spices, bacon and onion
CREAMED CORN
TRIPLE LAYER CARROT CAKE Lightly spiced carrot cake topped with a rich cream cheese frosting
NEW YORK STYLE CHEESECAKE Served with a traditional cherry sauce
CRÈME BRULÉE Classic vanilla bean custard with fresh berries
COCONUT BANANA CREAM PIE Old fashioned vanilla cream center, loaded with ripe banana slices, served in a rich toasted coconut and butter crust
CHOCOLATE FANTASY CAKE A three-layer devil’s food cake covered in a double Dutch fudge frosting, served with vanilla ice cream
LAWRY'S TEXAS PECAN PIE Served warm with fresh caramel-butter sauce and vanilla ice cream
C.C. BROWN’S HOT FUDGE SUNDAE This delicious ice cream parlor sundae was originally created in 1906. Prepared tableside with Häagen-Dazs® vanilla ice cream, toasted almonds, whipped cream and C.C. Brown's Hot Fudge
C.C. BROWN’S HOT FUDGE First produced in 1906 and believed to be the original hot fudge sauce. Enjoy at home in 10.5 oz. jars
BOTTLED WATERS Voss- Still and sparkling
REPUBLIC OF TEA Ginger Peach, Raspberry Quince
CAPPUCCINO
ESPRESSO