Wild Horse Specialties
We Only use U.S.D.A. Angus choice or higher. All steaks and chops are hand cut and trimmed in our kitchen.
We will gladly accommodate any request for larger specialty cuts.
Choice of sauces include: Port Wine Veal Glace, Sherry Lobster Cream,
or Maitre d' Hotel butter. Sautéed onions and mushrooms, add $1.50.
large sautéed shrimp, add $4.75. You may order any steak pepper encrusted, add $1.00
Our kitchen takes great pride in trying to accommodate special request. Please inform your server of dietary needs.
Hickory Smoked Beef Tenderloin
Pineapple and Hickory smoked, marinated in rosemary and brown sugar. Served with a Marsala wine veal glace.
24.95
Blackened Beef Medallions
Two 4 oz. cuts of beef tenderloin rolled in house blackened seasoning, seared to perfection, served over black bean relish topped with
Cajun cream sauce.
26.95
Aged New York Sirloin Strip
12 oz center cut, flamed grilled to your liking.
23.95
Yukon Pork Medallions
Pork loin medallions, marinated with fresh herbs and honey Dijon, and sautéed with a Yukon potato crust. Served with a
port wine demi-glace.
17.95
Filet Mignon
Flame grilled to perfection. Sauces available at your request
Petite 5 oz 21.95 Wildhorse Cut 8 oz 26.95 Reserve Cut 16 oz 41.95
Prosciutto Stuffed Pork Chop
14 oz. double bone pork chop stuffed with a prosciutto, spinach, and Asiago stuffing. Topped with a cherry brandy glaze.
19.95
B.B.Q. Baby Back Ribs
One full slab, pan smoked and slow roasted. Basted with our unique Wild Horse B.B.Q. sauce.
23.95
Half Slab B.B.Q. Baby Back Ribs
Half a slab of marinated baby back ribs, pan smoked and slow roasted. Basted with our unique Wild Horse B.B.Q. sauce.
16.95
Veal Selections
Veal Oscar
Tender Pan-Roasted veal scaloppini under a 5oz poached Main lobster tail, accompanied by a pearl onion
and seasonal mushrooms cream sauce, with your choice of rice pilaf or angel hair pasta.
25.95
Veal Marsala
Pan seared Italian breaded veal cutlets, served over capillini with a mushroom Marsala sauce.
21.95
Veal Picatta
Three tender veal medallions, sautéed with garlic shallots, capers, artichoke hearts and Portabella mushrooms,
in a lemon white wine butter sauce. Tossed with angel hair pasta
21.95
Veal Spidini
Three veal medallions rolled with Italian bread crumbs and parmesan cheese, served over sautéed garlic,
mushroom and vodka tomato cream sauce.
19.95
Veal Sltimbocca
Tender veal scallopine pan seared with prosciutto and fresh garlic. Finished in sage burre blanc sauce
A Fresh Seafood Selection Prepared Daily
Ask for today's selection
Blackened and Grilled Yellowfin Tuna
Topped with lump blue crab in a Thai sweet chili sauce.
22.95
Tilapia
Lightly blackened then pan seared with an avocado cilantro peppered cream sauce.
17.95
Grilled Salmon Dijon Style
White wine and Pommery mustard cream marinated filet, then grilled. Topped with crispy leeks, and Pommery mustard cream sauce.
20.95
Macadamian Encrusted Ruby Trout
Pan seared, and topped with a roasted Poblano ginger glaze.
16.95
Grilled Shrimp and Scallops
Over Asparagus Risotto
21.95
Coconut Shrimp
Five large gulf shrimp, encrusted with coconut flakes, then deep fried to a golden brown. Served on a wedge of fresh Hawaiian
pineapple with sweet and sour sauce.
15.95
Pistachio Encrusted Alaskan Halibut
Pan seared, served with wild rice pilaf and lobster sherry cream sauce.
21.95