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90 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Appetizer:
Famous Steak House Onion Rings |
double beer battered and served w/ house Bistro sauce
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# in Order: 8-10
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Appetizer:
Giant Sea Scallops |
diver scallops wrapped in double smoked hickory bacon and grilled to perfection over our live oak fire.
Served with: apricot chutney The sweetness of the chutney and saltiness of bacon compliment the savory flavors of the seafood |
# in Order: 4 U-8
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Appetizer:
House Famous Lobster Bisque |
creamy lobster bisque finished off with large lumps of blue shell crab
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Appetizer:
Shrimp Atascadero |
House Favorite Appetizer
Prawns wrapped in double smoked hickory bacon, stuffed w/ pickled jalapeno, flash fried and finished in the broiler. Topped w/ homemade buffalo sauce and served w/ a side of housemade bleu cheese dressing and lemon wedges (Warning: toothpicks in the shrimp) |
# in Order: 4 U-8
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Appetizer:
Stuffed Mushroom Caps |
grilled for an extra smoky taste and stuffed with cream spinach, Colby Jack, and bits of bacon; finished off under the broiler with a Parmesan cheese crust
Served with: sauce Bearnaise |
# in Order: 4
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Beurre Blanc
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a white wine and butter sauce that includes capers and lemon juice and is lightly seasoned
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Served on: Stuffed Salmon w/ Crab & Shrimp
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Blackened Cajun Steak
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available as an upcharge to steaks
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a normal option on the Ribeye
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Bread
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sourdough bread flash fried to give a similar texture to a doughnut, topped w/ garlic and parmesan cheese and baked in the oven
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Served with:
Salads |
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Casino Butter
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butter, au jus, garlic, & a small amount of bleu cheese
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Served on top of:
Filet Mignon & Ground Filet Mignon NY Strip & Super Strip Top Sirloin & Surf-n-Sirloin Ribeye |
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CC's Steaks
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The majority of our steaks come from Allen Brothers Meats in Chicago. We use corn-fed USDA Prime beef (wet aged 2-3 weeks and shipped overnight to us and) grilled over our live oak fire and lightly seasoned for our guests' pleasure. Our house seasoning combined with the live oak fire create a nice crust with incredible flavors.
We have a strong relationship with Allen Brothers Meats in Chicago. They are famous for supplying the nation's most exclusive steakhouses and private clubs with hard to get USDA grade Prime beef. |
Temperatures must be repeated back to the guest
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Center Cut (Barrel Cut)
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the filet is cut from the barrel of the tenderloin where the most tender and juicy filets come from
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Comes with all Entrees
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Fresh Baked Sourdough Bread
House Salad |
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Dessert:
Chocolate on Chocolate Baby Bundt Cake |
a small, warm, moist chocolate cake topped w/ melted chocolate and whipped cream and drizzled with housemade Godiva chocolate sauce
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Note: ice cream available on request for this dish at no additional charge
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Dessert:
Classic Cheesecake |
a colossal New York style cheesecake that is twice as tall as our other cheesecakes
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Dessert:
Classic Pecan Pie |
a rich bourbon pecan pie served warm with a side of whipped cream
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Ice Cream available for $1.95 upcharge
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Dessert:
Creme Brulee Cheesecake |
a rich custard cheesecake that is topped with sugar and encrusted tableside
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Dessert:
Two Layer Orange Creamcicle Cheesecake |
double layer cheesecake: the bottom layer is orange creamcicle, with regular cheesecake on the top layer
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currently a substitute for the Banana's Foster cheesecake listed on the menu
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Dietary Considerations:
Dishes w/ Bacon |
Shrimp Atascadero (Appetizer)
Giant Sea Scallops (Appetizer) Stuffed Mushroom Caps (Appetizer) Filets (Entrees) Jalapeno Twice Baked Potato (Premium Side) |
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Dietary Considerations:
Dishes w/ Cheese |
House Salad
Bread Stuffed Mushroom Caps (Appetizer) Creamed Spinach (Appetizer) Casino Butter Rack of Lamb (Entree) Jalapeno Twice Baked Potato (Premium Side) Dijonaise Sauce (Halibut) Super Strip (Entree) Super Style (In the Know) |
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Dietary Considerations:
Dishes w/ Garlic |
Bread
Apricot Chutney (Scallop Appetizer) Mango-Chili Sauce (Tuna Entree) Ponzu Sauce (Tuna Entree) Brochette en Tenderloin (Entree) Lobster, Scallop & Shrimp Ravioli (Entree) Steak Smothered in Pork Chop (Entree) Casino Butter (Served on Steaks) Sauteed Spinach & Mushrooms (Premium Side) Wine & Garlic Sauteed Mushrooms (Premium Side) |
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Dietary Considerations:
Dishes w/ Onion |
Onion Rings (Appetizer)
Bistro Sauce House Salad Brochette en Tenderloin (Entree) Steak Smothered in Pork Chops (Entree) Super Strip (Entree) Super Style (In the Know) |
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Dietary Considerations:
Vegetarian Suggestions |
Salad
Bread All Sides except Rice Pilaf, Lobster Mashed Potatoes, Twice Baked Potato Without Cheese/Butter: Onion Rings Rock Salt Baked Potato Vegetable of the Day Fried/Steamed Asparagus w/o Sauce Bearnaise |
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Difference between a KC Strip and a NY Strip
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The only difference is where you get the beef. West of the Mississippi it's called a KC Strip. East of the Mississippi it's called a NY Strip. Since we get our meat from Allen Brothers in Chicago, we call ours a NY Strip
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Dishes w/ Bacon
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Scallops (Appetizer)
Mushroom Caps (Appetizer) Filet Mignons & Turkey Filet (Entrees) |
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Entree Group:
Martini |
protein of choice served on top of:
sauteed sun dried tomatoes, fresh basil, and shitake and button mushrooms Martini items can be grilled to any temperature. |
Styles available:
Veal, Steak, Lamb, or Seafood |
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Entree:
"Lollipop" Bone-In Pork Chop |
a large double-cut bone-in pork rib chop (extra thick, two bones) that is Frenched and then grilled. A cored apple is set in port wine and reduced to almost a glaze. The pork is then topped with the "candied apple"
Frenched: meat and fat are cut away so the bone is exposed |
16-20 oz (bones are ~4oz)
(no longer on the menu, but still available on request) |
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Entree:
Aunt Jackie (The) |
The very best from land and sea: our center cut filet mignon and a broiled South African lobster tail. Available with Petite cut or Chairman cut filet.
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7 oz lobster tail
7 oz petite filet / 12 oz Chairman filet |
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Entree:
Bacon-Wrapped Turkey Filet |
a turkey breast that has been brined to seal in the moisture and wrapped with our double smoked hickory bacon, then grilled and served with our apricot chutney
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10 oz
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Entree:
Blackened Yellowfin Tuna |
Sashimi grade Yellowfin Tuna grilled, then lightly brushed with a mango chili sauce. Served on top of lobster mashed potatoes and served with a ponzu sauce to enhance the flavor of the tuna.
Chef recommends medium rare temperature. The guest can request other temperatures, but let them know that the more it is cooked, the more it dries out! |
8-10 oz
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Entree:
Brochette en Tenderloin |
filet medallions served alongside blistered summertime vegetables that include red, yellow, and green bell peppers, tomatoes, red onions, mushrooms, and a clove of garlic. The dish is finished off with a side of Diablo Bearnaise (spicy)
The medallions are small, so it is easy to do this dish well done |
8-10 oz
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Entree:
Chicago Style Broiled Ribeye |
aka Gary's steak (Gary Nolan from 93.9 The Eagle)
the whole loin is cooked prime rib style and topped with casino butter; it can be served blackened with a Cajun style rub, topped with gorgonzola & mushrooms, or with wine & garlic sauteed mushrooms (at no additional charge); if no toppings are specified, it will be simply grilled Note: these topping options are available on other steaks as well, for a small upcharge |
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Entree:
Filet Mignon: Petite, Chef's Cut, Chairman of the Board |
a center cut (barrel cut) tenderloin that is wrapped in double smoked bacon
Topped w/: casino butter Note: can be served without the bacon on request |
Petite Cut: 6-7 oz
Chef's Cut: 10 oz Chairman of the Board: 12 oz |
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Entree:
Fresh Halibut |
halibut that is grilled and severd atop our dijonaise sauce
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8-10 oz
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Entree:
Ground Filet Mignon |
grilled ground steak made from the parts of the filet that are just too small to grill to any requested temperature and finished off with grilled button mushrooms
Topped w/: casino butter |
16 oz
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Entree:
Lamb Martini |
1/2 Frenched lamb rack that is grilled with bones, then cut off and finished in the marsala mixture
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7 oz
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Entree:
Lobster, Scallop and Shrimp Ravioli |
a generous portion of ravioli stuffed with lobster, scallop and shrimp and topped with a creamy garlic seafood sauce, large lumps of blue crab, and grilled asparagus
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Entree:
Muriel's Half Chicken |
half a bone-in chicken, slow roasted to perfection using mahogany smoking spices is placed over our live oak fire to give the skin a nice crisp texture
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Served with: citrus and herb jus (lemon, lime, orange)
(pre-cooked, then finished on the grill) |
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Entree:
PPS (Phil's Peppered Steak) |
USDA prime NY Strip encrusted in 1/4 cracked black, green and pink peppercorns, grilled to temperature and topped with sauteed bell peppers, sundried tomatoes and oyster mushrooms sauteed in a veal demiglaze (veal stock reduction) and finished off with a brandy sear
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12-14 oz
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Entree:
Rack of Lamb |
a Frenched New Zealand rack of lamb (more tender and less gamy than US rack of lamb) that is grilled to temperature, served corwn style adn then topped with our Montchevere goat cheese seared to the top of the lamb. A Grand Marnier and port wine reduction is drizzled on tip to finish off the dish. THIS DISH SHOULD NEVER BE SERVED ABOVE MEDIUM (if a guest is persistent, you should inform them it will take at minimum 45 min to grill past medium)
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16 oz
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Entree:
Seafood Martini |
the seafood can change from day to day depending on the type of fresh seafood we have. The seafood is grilled and served with the martini mixture, and scallops and royal red shrimp will be added to it.
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oz vary based on seafood of the day
5 oz swordfish + scallops & shrimp |
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Entree:
Steak Martini |
filet medallions on martini, sauteed in white wine and marsala
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8-10 oz
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Entree:
Steak Sinatra |
Our most popular steak dish! grilled filet medallions or mignonettes placed over our lobster mashed potatoes and topped with two beer battered and deep fried asparagus spears. Finished off w/ Newburg cream sauce.
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8-10 oz
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Entree:
Steak Smothered in Pork Chops |
This is a unique dish. Not only do you get a filet, but it also comes with two bone-in center cut pork chops. The dish is topped with sauteed julienne cut red, yellow, green bell peppers and onions, and quartered button mushrooms sauteed in white wine, butter and garlic (marsala)
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4-5 oz filet
8-10 oz pork chops x 2 |
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Entree:
Stuffed Salmon w/ Crab & Shrimp |
a grilled salmon that is topped with large lumps of blue shell crabmeat and wine & butter sauteed shrimp. Finished off with a beurre blanc sauce
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8-10 oz
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Entree:
Super Strip |
the same as the NY Strip, topped with our Montcheve goat cheese blend, which is seared on top of the steak. The dish is finished off with julienne cut bell peppers (yellow and green) and red onions that are sauteeed in Grand Marnier, butter, and a little brown sugar.
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14 oz
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Entree:
Surf-n-Sirloin |
USDA prime top sirloin topped w/ casino butter and served with half of an Australian lobster tail that is beer battered and fried
If a guest insists on not having the tail fried, you can tell them that we would be glad to grill the tail, but the presentation will not look at hat appealing (you should NEVER suggest this as an option) |
8 oz sirloin
4-5 oz lobster tail |
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Entree:
Ultimate Swordfish Supreme |
swordfish that is grilled and topped with a braised South African lobster tail. The lobster tail is braised in butter, black truffle oil and shallots. The dish is finished off with wilted spinach and prosciutto ham.
While other seafood dishes are lighter, this one is heavier and more dense. This information can be useful in helping a guest choose an entree. |
6-7 oz swordfish
4-5 oz lobster tail |
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Entree:
USDA Prime NY Strip |
topped w/ casino butter
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14 oz
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Entree:
USDA Prime Top Sirloin |
excellent marbling
Topped w/: casino butter |
10-12 oz
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Entree:
Veal Martini |
tender veal chop (boneless) on martini sauteed in white wine and marsala
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8-9 oz
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Entree:
Vegetarian Dish |
grilled seasoned vegetable skewer - red/yellow/green bell pepper, red onion, mushroom, tomato, garlic - plus squash, zucchini and asparagus
Served with: sauce Bernaise |
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House Salad
& Dressing choices |
consists of two cucumbers cut lengthwise and wrapped around each other to create a bowl-like structure, held together by two Roma tomato halves and stuffed Salad: with fresh Spring mix, Romaine, and iceburg lettuce. Topped with diced peppers and onions, feta and gorgonzola, toasted walnuts and french fried onions
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Dressing:
all housemade; balsamic vinaigrette, ranch or bleu cheese (Fat-free raspberry vinaigrette available on request, is very sweet and not house made) |
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In the Know Box
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suggestions on how to top a steak
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these items were on older menus or were run as specials and were so popular that guests would request them frequently so they were added to the menu
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In the Know:
French Style |
he steak is topped with melted gorgonzola and served with au jus on the side
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In the Know:
Oscar Style |
the steak is topped with large lumps of blue shell crab meat, two french fried asparagus spears, and Bearnaise sauce on the side
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In the Know:
Peppered Style |
the steak is encrusted in coarsely cracked black, green and pink peppercorns prior to grilling
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In the Know:
Super Style |
the steak is topped with melted Montchevre goat cheese and Grand Marnier sauteed bell peppers and onions
(served just like the Super Strip) |
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Mango-Chili Sauce
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Thai chili sauce with mango chutney, garlic, ginger, and sesame oil
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Served on Blackened Yellowfin Tuna
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Maytag Blue Cheese
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a premium bleu cheese that is more pungent, encased in foil and injected with air to control the fermentation process
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Served in: Creamed Spinach premium side
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Montchevre
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'mon-chef'
a very creamy goat cheese w/ nutty undertone with a little horseradish and Dijon mustard added to it |
Served In:
Super Strip / Super Style Rack of Lamb |
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On Request:
Lobster |
broiled or grilled South African lobster tail
OR fried Australian lobster tail available as one tail ($24.95) or two ($42.95); can add a tail to any entree for $14.95 |
# oz??
South African: cold water tail from rocky shores that give it a semi-sweet taste and more delicate texture Australian: not as delicate or sweet |
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Our Grill
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All entrees are grilled over a live oak fire to give them a little smokiness and a lot more flavor; and are grilled with our house made grill butter and seasoned with our own seasoning
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Premium Side:
Barbequed Asparagus Bearnaise |
a generous portion of fresh asparagus spears that are grilled and lightly seasoned
Served with: side of sauce Bearnaise |
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Premium Side:
Creamed Spinach w/ Maytag |
a very rich and silky cream spinach finished off w/ a few lumps of Maytag bleu cheese to compliment the creamed spinach
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Premium Side:
French Fried Asparagus |
a generous portion of large asparagus spears that are double beer battered and fried
Served with: side of sauce Bearnaise |
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Premium Side:
Grand Marnier Carrots & Broccoli |
most chefs will tell you that to cook carrots you need to add some sugar or something sweet, so the sweet orange taste of Grand Marnier is an excellent compliment to this side dish
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Premium Side:
Jalapeno Twice Baked Potato |
most known-for and best selling side
a cored out baked potato, where the insides are mashed with cheese, bacon, and pickled jalapenos; then stuffed with half of a fresh jalapeno Note: if a guest feels it is too spicy, it can be served w/ a side of sour cream |
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Premium Side:
Lobster Mashed Potatoes |
a house favorite; potatoes mashed with lobster and lobster cream sauce (in place of regular cream), then topped with creamy Newburg sauce and garnished with a fried wonton
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Premium Side:
Sauteed Spinach & Mushrooms |
similar to the wine and garlic mushrooms; sauteed in a little butter and wine before being finished off with a little garlic; spinach leaves enhance the flavor and add color and texture
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Premium Side:
Steamed Asparagus Bearnaise |
a generous portion of steamed asparagus that are double beer battered and fried
Served with: side of sauce Bearnaise |
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Premium Side:
Wine and Garlic Sauteed Mushrooms |
a generous portion of quartered button mushrooms sauteed in butter, wine and garlic (powder)
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Premium Sides
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Jalapeno Twice Baked Potato
Lobster Mashed Potatoes Creamed Spinach w/ Maytag Wine & Garlic Sauteed Mushrooms Sauteed Spinach & Mushrooms Grand Marnier Carrots & Broccoli Barbequed Asparagus Bearnaise French Fried Asparagus Steamed Asparagus Bearnaise |
Served as a an add-on to any meal for $4.95 (due to the extra time chefs spend making them)
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Prime Rib Style
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seasoning and herbs are placed on the fat side fo teh Ribeye and the whole roast is slow cooked in the oven up to rare. Then, a generous slice will be grilled up to the guest's temperature (never medium-well or well-done). They are too thick to grill over medium. This is one of our largest steaks, and the fattiest. We don't reheat these, so we have to run out every night.
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There are three different ways to grill this steak: 1) grilled, 2) blackened w/ Cajun seasoning, 3) Topped w/ melted gorgonzola and wine & garlic sauteed mushrooms.
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Sauce:
Ponzu Sauce |
a soy based sauce with a little ginger and garlic added to it
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Served with: Blackened Yellowfin Tuna
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Sauce:
Apricot Chutney |
Asian style, made from soy sauce, ginger, sesame oil, garlic and mango
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Served with:
Giant Sea Scallops appetizer Bacon-Wrapped Turkey Filet |
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Sauce:
Bearnaise |
a butter and egg yolk based sauce similar to hollandaise, but with additional spices: shallots, chervil, and tarragon
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Served with:
Stuffed Mushroom Caps Fried/Steamed/Barbequed Asparagus Oscar Style (In the Know) |
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Sauce:
Bistro Sauce |
a mustard based sauce w/ horseradish and onion
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Served with:
Onion Rings |
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Sauce:
Dijonaise Sauce |
similar to beurre blanc; a white wine, Dijon mustard, and gruyere cheese sauce
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Served under: Fresh Halibut
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Sauce:
Newburg sauce |
a seafood-based cream sauce made from lobster stock, lobster, shrimp, crab, white wine reduction and a few other ingredients
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Served on: Lobster Mashed Potatoes
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Seafood at CC's
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never frozen; shipped overnight, packed on ice, from Triar Seafood out of Hollywood, Florida; and cut daily.
Triar was selected as the exclusive provider and representative of the best seafood America had to offer for the 2002 Winter Olympics in Salt Lake City. It was determined to be the freshest and the best America has to offer and we at CC's want the best for our guests |
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Side Item:
Hen Rice Pilaf |
rice cooked in chicken stock instead of water, with herbs added, and finished off with a little tomato
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Side Item:
Rock Salt Baked Potato |
potato covered in olive oil to seal in the moisture, then covered in rock salt and served with any combination of butter, sour cream, and/or scallions
(cheese available on request for $1.95 upcharge) |
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Side Item:
Vegetable of the Day |
changes on a daily bases and covered in the sales meeting prior to each shift
usually steamed broccoli or steamed squash & zucchini |
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Sides Items - choice of one with all entrees
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Rock Salt Baked Potato
Hen Rice Pilaf Vegetable of the Day |
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Split Plates
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$10 for split plates; no additional sides/salad included
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Steak Temp:
Medium |
a hot pink center
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Steak Temp:
Medium-Rare |
A warm, red center.
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Steak Temp:
Medium-Well |
cooked throughout, very little pink
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Steak Temp:
Rare |
A cool, red center.
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Steak Temp:
Well-Done |
slightly charred, cooked throughout
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