Dark wood, diamond tufted booths, polished brass, and ... ?· Dark wood, diamond tufted booths, polished…

Download Dark wood, diamond tufted booths, polished brass, and ... ?· Dark wood, diamond tufted booths, polished…

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Dark wood, diamond tufted booths, polished brass, and checkered floors all take you back to a time where Big Band was the sound, Chivalry was still in style, and Classic reigned supreme. Offering the finest quality steaks, chops, and seafood, C. Knights Steakhouse brings the American tradition of the Steakhouse back showcasing that which is Tried and True, peppered with a touch of Clich. Whether celebrating a special occasion or entertaining business clients, let C.Knights Steakhouse be your benchmark for fine steaks, cuisine, and cocktails. Prepare yourself for an unparalleled dining experience. *Items are served raw, or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. ~Starters~ Creole Style Blue Shell Crab Cakes Eureka Lemon, Browned Butter, Holy Trinity Confetti 18 Slow Braised Escargot Chartreuse Herb Butter, Vol Au Vent 13 Classic Prawn Cocktail Spicy Cocktail Sauce, Eureka Lemon 13 Crab & Shrimp Ceviche Ancho Chili Sauce, Cilantro Pepitas Pesto, Plantain Tostones 15 Beignets de Fromage Toasted Almonds, Triple Cream Brie, Point Reyes Blue Cheese, Honey Crisp Apple, Port Glaze 12 Filet Mignon Carpaccio Shaved Filet, Capers, Bermuda Onion Lemon Citronette, Crostini 13 ~Graze~ C.K House Green Salad Field Greens, Heirloom Cherry Tomato, Toasted Pepitas, Herb Vinaigrette 6 Hearts of Romaine Caesar Parmesan Croute, Bocarones, Shaved Parmigiano Reggiano 9 Classic Spinach Salad Bermuda Onion, Fresh Cremini Mushrooms, Soft Boiled Egg, Warm Bacon Vinaigrette 11 Crab Loui Salad Blue Shell Lump Crab, Avocado, Spicy Micro Greens, Soft Boiled Egg 14 ~Entrees~ Seared Pacific Corvina Lemon Basil Porcini Butter, Wilted Arugula 25 Sauted Chicken Breast Roulade Shiitake Mushroom Duxelle, Sauted Spinach, Miso Chive Veloute 23 Anise Brined Double Cut Niman Ranch Pork Loin Chop Bacon Chive Polenta, Warm Stone Fruit Salad 28 Classic Shrimp Scampi White Wine, Garlic, Butter, Heirloom Cherry Tomato, Basil, House-made Pasta 24 Grilled Colorado Lamb Chops Green Lentil Ragout, Mint Gremolata 32 Light Smoked Alaskan King Salmon Fillet Roasted Pepper Cilantro Chickpea Ragout, Charmoula 26 Vegetarian Selection Chefs Creation, Inquire with Server 22 ~Steaks~ USDA Prime New York Strip 10oz/16oz 34/56 Sirloin Center Cut 6oz 21 Ribeye 10oz/16oz 28/37 Angus Grain Fed Filet mignon 8oz/12oz 34/48 Porterhouse 24oz 62 ~Sides~ Green Phunque 14 Potatoes Au Gratin 12 Sauted Forest Mushrooms 11 Sauted Seasonal Vegetables 10 Butter Whipped Potatoes 5 House Cut Fries 5 ~Gild the Lily~ Bordelaise Barnaise Beurre Chivre 6 4 4 Foie Gras Slab Blue Cheese Crust Au Poivre Chimichurri 18 5 4 4 *Please allow extra cooking time for all steaks cooked past medium. We recommend butterflying all steaks cooked past medium to assure perfect char and flavor.