West End Grill Menu and Prices

Served with puff pastry rounds layered with bleu cheese, cream cheese and sun-dried tomatoes topped with pesto, parmesan and chopped walnuts

Served with a whole artichoke steamed with white wine and herbs, brushed with olive oil and grilled served with mustard aoli

Served with portabello, red onion, eggplant, red pepper and zucchini brushed with olive oil and herbs grilled, and layered with goat cheese over a bed of marinara

Served with house-made gnocchi, sauteed with wild mushrooms in a parmesan cream sauce

Served with pan-seared halibut served in a soft flour tortilla with cilantro, lettuce and tomatoes topped with baja cream and roasted tomatillo salsa

Served with shrimp wrapped in applewood smoked bacon and marinated in honey mustard served with honey and spicy mustard dipping sauces

Served with wonton skins stuffed with diced shrimp, garlic, ginger and scallions sauteed and served in a coconut milk broth

Served with lobster, shrimp and scallops wrapped in a phyllo shell and baked topped with bechamel sauce

Served with pan seared lump crab cakes with roasted corn seared and topped with a tequila-lime-jalapeno cream sauce

Served with fresh hawaiian ahi tuna diced with tomatoes, scallions, avocado and yuzu vinaigrette served with crispy wontons

Served with wagyu marinated in chili, vinegar, soy and ginger layered with pickled julienne vegetables and cilantro, in a steamed bun

Served with a blend of ground veal, roasted corn, fresh spinach and oyster sauce wrapped in wonton skins, and sauteed with a southwest salsa

Served with tender chilean sea bass, steamed in soy and ginger and topped with julienned vegetables

Served with fresh tuna steak marinated in a soy dressing, seared and served with pickled ginger topped with a szechuan peppercorn cream sauce

Served with south african lobster tail, broiled and topped with a beurre blanc sauce

whitefish fillet sauteed with dried cherries, shiitake mushrooms and a white wine reduction

Served with sable fish fillet dusted with seasoned flour, pan-fried and finished with an asian glaze served on a bed of seaweed salad

Served with halibut fillet, dredged in a sherry cream and encrusted with crispy potatoes and herbs served over a bed of sauteed spinach with a light demi-glaze drizzle

Served with seared jumbo sea scallops marinated in olive oil and garlic topped with sauvignon blanc & lobster herb sauce, served with coconut risotto and asparagus

Served with half of a chicken rubbed with olive oil, lemon juice, garlic, herbs and seared to perfection

Served pan-seared duck breast with dried cherries, topped with a port wine reduction

Served with beef short rib braised in red wine, beef stock and fresh herbs served with a high demi-glaze drizzle

Served with filet mignon stuffed with lobster meat, grilled and served with bearnaise sauce

Served with delmonico steak grilled and served with one edge encrusted in a mixture of sea salt, cracked black pepper, garlic and toasted sesame seeds

Served with beef tenderloin grilled and served with maitre’d butter served with our house-made of parmesan-truffle fries

Served with new zealand spring lamb rack, grilled and finished with an apricot marmelade, teriyaki, toasted sesame seeds and a hint of cayenne