Musso & Frank Grill

Tender pork and beef meatballs simmered to perfection and served over rich mascarpone soft polenta.

Juicy grilled portobello mushroom served over silky mascarpone soft polenta with a rich mushroom jus reduction.

Fresh zucchini baked Florentine-style with seasoned spinach and melted cheese.

Classic French escargot baked in garlic herb butter until bubbling and golden.

Chilled ripe avocado served with Musso & Frank's classic house cocktail dressing.

Extra virgin olive oil marinated olives served with Parmigiano Reggiano and grilled sourdough.

Traditional hand-chopped raw steak tartare topped with quail egg yolk, cornichons, and crostini.

Delicately cured marinated herring served with a rich and tangy sour cream sauce.

Imported Italian buffalo mozzarella layered with ripe tomatoes, fresh basil, and extra virgin olive oil.

Fine imported sardines served chilled with lemon wedges and traditional accompaniments.

Crisp celery stalks filled with smooth, tangy Roquefort blue cheese mousse.

Chilled jumbo shrimp served with zesty horseradish cocktail sauce and fresh lemon wedges.

Succulent chilled Maine lobster meat served with cocktail sauce and lemon.

Finely diced raw wild salmon tossed with herbs, citrus, capers, and olive oil.

Grand cold seafood platter of lobster, Dungeness crab, and shrimp over crisp greens with Louie dressing.

Chilled jumbo shrimp served on crisp iceberg lettuce with hard-boiled egg and creamy Louie dressing.

Sweet chilled lump crab meat served with classic house cocktail sauce.

Finely shredded greens tossed with succulent lobster, Dungeness crab, and shrimp in light vinaigrette.

Freshly shucked oysters served raw on the half shell over crushed ice with mignonette sauce.

Sweet Dungeness crab meat served over crisp lettuce, hard-boiled egg, and classic Louie sauce.

A vintage favorite of rich, clarified beef consommé served chilled with a silky jellied texture.

Fresh avocado slices served on a bed of crisp field greens with house vinaigrette.

Musso & Frank's iconic salad with chopped greens, hearts of palm, tomatoes, and house dressing.

Flaked tuna served over garden greens with cucumbers and house dressing.

Crisp market greens tossed in a tangy house-made sherry vinaigrette dressing.

Crisp romaine lettuce tossed in classic Caesar dressing with garlic croutons and shaved Parmigiano.

Hearty salad bowl topped with sliced ham, turkey, Swiss cheese, and boiled egg over mixed greens.

Finely shredded greens combined with chopped egg, beets, and delicate house dressing.

Fresh dinner greens served with cucumbers, cherry tomatoes, and house dressing.

Crisp baby iceberg lettuce wedge topped with rich blue cheese crumble dressing and smoky bacon pieces.

Flame-grilled lamb kidneys paired with thick-cut applewood smoked bacon.

Pan-seared tender calf's liver steak served with caramelised onions and rich natural pan jus.

Premium bone-in Kurobuta pork chop grilled over wood flames to juicy perfection.

Center-cut 12oz prime filet mignon, expertly flame-broiled for ultimate tenderness.

Prime ground beef steak flame-broiled and served with natural pan juices.

Hand-cut 12oz prime New York strip steak with robust marbling and flame-broiled flavor.

Tender 8oz center-cut filet mignon, perfectly cooked to bring out maximum tenderness.

Prime ribeye steak richly marbled and flame-broiled for intense flavor.

Golden crispy breaded jumbo shrimp served with house cocktail and tartar sauces.

Delicate sandab filets sautéed Meunière style in lemon butter, white wine, and parsley.

Cold-water lobster tail broiled with melted garlic butter and lemon.

Fresh salmon filet pan-seared with crispy skin, served with garlic herb butter.

Tender shrimp simmered in a velvet Poulette sauce of white wine, butter, mushrooms, and herbs.

Cornmeal-crusted oysters fried crisp, served with zesty remoulade sauce.

Classic lobster dish cooked with cream, cognac, and cheese, baked back in the lobster shell.

Pan-seared jumbo sea scallops featuring a golden caramelized crust with herb garlic sauce.

Slow-roasted 18oz prime rib of beef carved to order, served with rich au jus and baked potato.

Classic creamy butter emulsion sauce with fresh lemon juice.

Rich hollandaise variation with tarragon, shallots, and white wine reduction.

Musso & Frank's iconic house savory steak sauce.

Creamy pan sauce with green peppercorns, cognac, and rich beef glaze.

Spaghetti tossed in house marinara sauce, topped with savory beef and pork meatballs.

Ribbon tagliatelle pasta tossed with slow-cooked classic beef, pork, and tomato Bolognese.

Handmade spinach and ricotta ravioli tossed in an aromatic browned butter and sage sauce.

Creamy arborio risotto simmered with sea scallops, shrimp, calamari, and white wine broth.

Linguine pasta tossed in fresh San Marzano tomato basil sauce with garlic and olive oil.

Garganelli pasta tossed with sweet Italian sausage ragout, fresh ricotta, and fennel pollen.

Al dente rigatoni pasta coated in creamy tomato vodka sauce with a touch of crushed red pepper.

The original Roman recipe fettuccine prepared simply with rich sweet butter and Parmigiano-Reggiano.

Grilled beef tenderloin medallions topped with silky Béarnaise sauce.

Prime grilled beef cut served with aromatic Béarnaise sauce.

Calf's liver sautéed to order, served with caramelized onions or crisp bacon strips.

Char-grilled lamb kidneys paired with bacon, celebrated as Charlie Chaplin's favorite dish.

Roasted boneless half chicken infused with rich garlic olive oil and herb pan juices.

Breaded chicken breast fried golden, topped with marinara and melted mozzarella over pasta.

Pan-fried crispy veal cutlet served with prosciutto slices, wild arugula, and shaved Parmigiano.

Tender chicken breast sautéed and served in delicate pan herb sauce.

Tender diced turkey breast in a rich cream sauce with mushrooms and pimentos over toasted bread.

Broiled half chicken cooked until juicy with crispy golden skin.

Classic savory sharp cheddar and ale sauce melted over thick toasted bread.

Pan-seared tender calf sweetbreads served in classic caper brown butter sauce.

Plump oysters poached in a warm, cream and butter broth with delicate seasonings.

Yukon Gold potatoes whipped with real butter and heavy cream.

Fluffy Russet baked potato loaded with sour cream, bacon bits, chives, cheddar cheese, and butter.

Golden crispy classic french fries lightly salted.

Thick-cut steak fries seasoned and cooked crispy on the outside.

Shoestring julienne fries cooked crisp and seasoned lightly with salt.

Charred grilled broccolini spears served with smooth hollandaise sauce.

Fresh green asparagus spears steamed tender and served with rich hollandaise.

Crispy batter-fried sweet onion rings served hot.

Thick toasted bread slices brushed with aromatic garlic herb butter.

Macaroni pasta baked in rich cheese sauce infused with black truffle essence.

Tender chopped spinach cooked into a rich nutmeg-accented cream sauce.

Pan-fried sliced potatoes sautéed with caramelized onions and butter.

Round potato slices fried golden crispy in butter.

Sliced potatoes baked in heavy cream and melted aged cheese crust.

Fresh mushrooms sautéed with garlic, butter, and white wine.

Musso & Frank's famous fresh artisan sourdough bread loaf.

Three-egg omelette filled with fresh lobster, sweet Dungeness crab, shrimp, and mushrooms.

Three-egg omelette stuffed with sautéed fresh mushrooms and herbs.

Two eggs prepared your way served with a thick grilled ham steak slice.

Light fluffy egg omelette stuffed with diced sweet tomatoes.

Two farm-fresh eggs cooked to order served with crispy bacon strips.

Three farm-fresh eggs scrambled soft with butter.

Classic plain three-egg omelette cooked golden and soft inside.

Side portion of grilled hickory smoked ham.

Side portion of four strips of crispy bacon.

Poached eggs and Canadian bacon over toasted English muffin, topped with hollandaise.

Three-egg omelette stuffed with diced ham.

Omelette covered with a sauce of tomato, onion, bell pepper, and mild spices.

Three-egg omelette melted inside with choice cheese.

Crispy golden shredded potato hashbrowns.

Two poached eggs served over buttered toast.

Two eggs fried to order.

Two farm-fresh eggs boiled to soft or hard texture.

Side order of juicy breakfast sausage links.

Musso's thin, delicate flannel cakes topped with whipped cream and sliced strawberries.

Signature flannel cakes topped with creamy yogurt, banana slices, and fresh strawberries.

Traditional Musso flannel pancakes served warm with maple syrup and butter.

Thinly sliced warm roast beef piled on a French roll with warm au jus for dipping.

Prime ground beef burger grilled with lettuce, tomato, onion, and pickles on toasted bun.

Melted cheeses sandwiched between buttered brioche slices and toasted golden.

Warm pastrami, sauerkraut, Swiss cheese, and Russian dressing on toasted rye bread.

Warm carved turkey breast sandwich on toasted artisan bread with lettuce and mayo.

Thick slice of slow-roasted prime rib on French roll with creamy horseradish sauce and au jus.

Grilled chicken breast sandwich with lettuce, tomato, and mayo on toasted brioche.

Chilled tuna salad sandwich served with fresh lettuce and tomato on white or wheat bread.

Imported sardines served on dark rye bread with sliced onions and mayo.

Triple-decker sandwich layered with sliced turkey, crispy bacon, lettuce, tomato, and mayo.

Sliced ham sandwich with Swiss cheese, crisp lettuce, and mustard on rye.

Smoked beef tongue thinly sliced with spicy mustard served on artisan bread.

Rich dark chocolate mousse cake layered with creamy chocolate ganache.

Warm fruit cobbler of the day topped with buttery crumble crust and vanilla ice cream.

Tart key lime filling in graham cracker crust, topped with fresh whipped cream.

Two scoops of premium house vanilla bean ice cream.

Two scoops of rich Dutch chocolate ice cream.

Traditional layered custard pudding with candied fruit and sponge cake layers.

House specialty torten layered with nut crust and sweet rich filling.

Dense and creamy New York style cheesecake on graham crust with berry sauce.

Vanilla bean custard topped with a caramelized burnt sugar crust and blueberries.

Three scoops of refreshing seasonal fruit sorbets.

Warm rich brioche bread pudding drizzled with bourbon caramel sauce.

Creamy wild cherry gelato pie slice on cookie crumb crust.

Heritage ice cream sundae with chocolate fudge, toasted nuts, whipped cream, and cherry.