Empire Steak House West

Four chilled jumbo tiger shrimp served alongside classic tangy cocktail sauce and fresh lemon wedges.

Pan-seared sesame-crusted yellowfin tuna drizzled with a savory mustard sauce, served with soy sauce, pickled ginger, and zesty wasabi.

Tender octopus charred over open flames, served with sautéed spinach, cherry peppers, garlic, capers, and a rich aged balsamic glaze.

Pan-seared jumbo lump crab cake cooked to golden perfection, finished with a drizzle of creamy whole grain mustard sauce.

Sweet jumbo lump crab meat served perfectly chilled over crushed ice with artisanal cocktail sauce and fresh lemon.

Succulent poached lobster meat chilled to crisp perfection, accompanied by homemade cocktail sauce.

Fresh diced raw tuna tossed with delicate herbs, layered over creamy avocado, served with toasted bread and seaweed salad.

Half dozen freshly shucked raw Little Neck clams served cold over ice with tangy cocktail sauce and fresh lemon.

Half dozen premium fresh coast oysters shucked to order, served chilled over crushed ice with zesty cocktail sauce.

Extravagant grand raw bar sampler featuring half lobster, jumbo shrimp, oysters, and Little Neck clams, served with homemade cocktail sauce.

Half dozen fresh clams stuffed with aromatic herb-seasoned breadcrumbs and garlic, baked until crispy and golden.

Tender calamari rings light-battered and fried to a crisp golden brown, served with warm marinara dipping sauce.

Extra-thick cut prime Canadian bacon cooked to sizzling perfection with crispy edges and rich smoky flavor.

Rich, slow-simmered caramelized onion broth topped with a toasted crostini and bubbly melted Gruyère cheese.

Chef's daily seasonal soup creation prepared fresh with premium market ingredients.

Velvety smooth cream soup infused with sweet lobster meat, cognac, and delicate herbs.

Crisp seasonal greens combined with cherry tomatoes, cucumbers, parmesan cheese, dried blueberries, and house vinaigrette.

Crisp romaine hearts tossed in homemade garlic Caesar dressing, parmesan shavings, and house-baked croutons.

Creamy imported burrata cheese paired with ripe cherry tomatoes, fresh basil, extra virgin olive oil, and aged balsamic glaze.

Thick slices of fresh beefsteak tomato and creamy buffalo mozzarella, drizzled with cold-pressed olive oil and aged balsamic glaze.

Crisp iceberg lettuce wedge topped with cherry tomatoes, crisp green apples, cucumbers, red onions, and rich blue cheese dressing.

Signature salad featuring tomatoes, red onions, bell peppers, blue cheese, Canadian bacon, and jumbo shrimp tossed in house vinaigrette.

Tender beef short rib braised slow in a rich Barolo wine reduction, served with fluffy white rice and sweet green peas.

USDA Prime dry-aged Porterhouse steak, seared to perfection with a rich caramelized crust. Minimum order for two.

8 oz grilled USDA Prime Filet Mignon, expertly cooked for exquisite tenderness and deep savory flavor.

Tender center-cut Filet Mignon topped with a classic peppered Au Poivre sauce.

Classic USDA Prime New York strip steak, expertly dry-aged and charred over high heat.

Our signature prime dry-aged steak cut for two, carved tableside with rich savory pan juices.

Double-cut tenderloin filet cooked to perfection and served sizzling hot for sharing.

Juicy USDA Prime bone-in ribeye, heavy marbling yielding maximum flavor and tenderness.

Succulent double-cut domestic rack of lamb, herb-crusted and roasted to juicy perfection.

Long-bone American Wagyu Tomahawk steak featuring exquisite marbling, rich beef flavor, and incredible tenderness.

Showstopping American Wagyu Tomahawk steak wrapped in edible 24-karat gold leaf, served sizzling hot.

12 oz authentic A5 Japanese Wagyu ribeye with intense marbling, melting butter-like texture, and rich taste.

10 oz prized Japanese A5 Wagyu tenderloin offering unmatched tenderness and exquisite umami profile.

Fresh organic Scottish salmon fillet broiled to perfection, served over a silky, creamy broccoli puree.

Whole Mediterranean bass grilled with fresh garlic, parsley, capers, and cold-pressed extra virgin olive oil.

Sesame-crusted yellowfin tuna seared rare, drizzled with mustard sauce and served with soy sauce, ginger, and wasabi.

Pan-seared jumbo lump crab cakes drizzled with a smooth whole grain mustard cream sauce.

Jumbo shrimp sautéed in a garlic, white wine, and lemon butter sauce, served over bed of fluffy white rice.

Broiled 14 oz cold water lobster tail served with drawn butter and fresh lemon wedges.

Ultimate pairing of tender 8 oz Filet Mignon steak and succulent 12 oz cold water Lobster Tail with drawn butter.

Succulent lobster tail, fresh clams, and jumbo shrimp in a subtly spicy tomato sauce served over house-made fettuccine.

Al dente short rigatoni pasta tossed in a slow-simmered homemade savory meat ragù sauce.

Tender pasta pockets filled with sweet lobster meat served in a silky pink brandy cream sauce.

Breaded Bell & Evans organic chicken breast baked with tomato marinara sauce and melted mozzarella, served with pasta.

Fresh rigatoni pasta tossed in a luxurious ragù sauce crafted with tender prime filet mignon.

Crispy pan-fried seasoned potatoes cooked with caramelized onions and herbs.

Thick-cut potato wedges fried until golden brown on the outside and fluffy on the inside.

Large russet potato baked soft and fluffy, served with butter, sour cream, and fresh chives.

Creamy whipped potatoes blended with real butter and cream for a silky smooth finish.

Elbow macaroni baked in a velvety blend of rich cheddar and Gruyère cheese sauce with a crisp crust.

Fresh spinach chopped fine and folded into a rich, velvety garlic cream sauce.

Fresh spinach leaves lightly sautéed with garlic and cold-pressed extra virgin olive oil.

Tender fresh asparagus spears, served sautéed in butter or steamed to order.

Fresh broccoli florets prepared sautéed with garlic and olive oil or steamed light.

Thick-cut sweet onion rings dipped in batter and fried to crispy golden perfection.

Button and cremini mushrooms sautéed with fresh herbs, garlic, butter, and white wine.