Haute Quarter Grill

Appetizers

Alaskan Oysters

Raw with strawberry cucumber and ginger mignonette or Roasted with lemon garlic butter.

Ahi Tuna

Seared rare with peppercorn crust, spicy sesame soy, seaweed salad and cucumber wasabi.

Calamari

Quick fried and served with roasted garlic aioli.

Cheese Plate

4 seasonal cheeses, house pickled vegetables, Alaskan honey, roasted red pepper and garlic, apricot fig chutney, fresh fruit, toasted baugette and stone mustard.

Steak Tips

Sautéed steak, pearl onion, peas, roasted mushrooms with demi-glace and jasmine rice.

Gnocchi

Fresh made potato dumplings sautéed in gorgonzola cheese sauce.

Halibut Chunks

Fried in a pecan beer batter crust with tartar sauce.

Fries

Thin cut fries served with bearnaise sauce and spicy banana ketchup.

Clams

Fresh Manilas steamed in lemongrass broth with house made kimchi, sprouted beans and cilantro.

 

Entrées

Fresh Alaskan Halibut

Ask your server for todays preperation.

Prawns

Sauteed prawns in currant chili butter with seared crab risotto cake and beurre blanc.

Kabobs

Filet mignon skewered & served with white cheddar risotto, roasted tomato, asparagus, choron sauce and cabernet drizzle.

Mushroom Ravioli

Fresh made ravioli stuffed with roasted mushrooms, mascarpone cheese, fresh herbs tossed in thyme butter sauce topped with prosciutto, gruyere cheese and toasted hazelnuts. Also in vegetarian with no prosciutto.

Seafood Pasta

Sautéed scallops & prawns in a white wine cream sauce with tomatoes, spinach, artichoke hearts,capers and pappardelle noodles.

Pork Belly

Bourbon maple sous-vide pork belly, glazed grilled fruit with seasonal greens and mashed sweet potatoes.

Seafood Jambalaya

Sautéed Alaskan scallops, black tiger prawns, manila clams and mussels with spicy creole tomato sauce, andouille sausage, smoked ham & rice.

Chicken Pasta

Angel hair pasta tossed in citrus wine sauce with grilled chicken, mushrooms, peas, arugula and grape tomatoes.

Scallops

Seared togarashi spiced scallops on Jasmine Rice with Citrus Beurre Blanc, Basil Oil, and arugula salad.

Prime Rib

Slow roasted prime rib with horseradish. 12oz or 16oz

NY Pepper Steak

Pan seared USDA Prime Grade New York Steak with pink & black peppercorn crust, topped with veal demi-glacé.

Alaskan King Crab Legs

One pound of premium alaskan red king crab legs served with drawn butter.

Baby Back Ribs

Roasted dry rubbed ribs basted with a spicy sweet plum bbq sauce served with a mound of fries.

Ribeye Steak

Broiled ribeye steak served with mashed potatoes, onion ring and honey bacon.

Roasted Duck

Roasted duck served with a citrus sauce, dried apricots and tart bing cherries.

Salads and Soups

Maytag Blue Cheese Salad

Mixed greens tossed with blue cheese dressing and fresh pears, topped with caramelized pecans & blue cheese crumbles.

Caesar Salad

House made classic caesar dressing, croutons and parmesan cheese.

Seasonal Salad

Walnut, apple, celery, golden raisins, red onion, mixed greens and feta cheese with crabapple mustard vinaigrette.

Classic French Onion

Soup of the Day                                                                                                

Please ask your server about today’s soup. Cup or bowl. 

 

 

To make reservations for parties of 12 or more, please call (907) 622-4745. Haute Quarter Grill does not allow any outside food or beverage. Parties of 6 or more will be charged an automatic 18% gratuity.