| |
|
|
| |
|
Starters
|
|
Candlestick Shrimp |
|
Five large grilled
Gulf Shrimp wrapped in hickory-smoked bacon and served with a tangy
honey mustard sauce. $12 |
|
Crab Cake |
|
Our Chef's very own
popular creation is made with imported jumbo slump crabmeat, sautéed
and served with Creole red pepper cream sauce, fried spinach and
capers. $12 |
|
Goat Cheese and
Roasted Garlic |
|
A trio of French
bread, goat cheese and roasted garlic, oven baked and drizzled with
extra virgin olive oil. Served with olive tapenade. $7 |
| |
|
Soups and Salads
|
 |
|
House Salad |
|
Baby mixed greens with
Romaine lettuce tossed lightly in a sweetened balsamic vinaigrette.
Garnished with Roma tomatoes, Mandarin oranges, Kalamata olives,
Feta Cheese and Pine Nuts. $5 |
|
Caesar Salad |
|
Crisp hearts of
Romaine lettuce tossed with Candlestick's classic Caesar dressing,
garnished with croutons and Parmesan cheese. $5 |
|
Grilled Chicken Caesar |
|
A grilled six ounce
chicken breast sliced and served on our classic Caesar salad. $9 |
|
Candlestick Cobb Salad |
|
Ham, turkey, Swiss and
Cheddar cheese, hard boiled egg, Roma tomatoes and fresh field
greens, served with your choice of dressings. $8 |
|
Tuna and Penne Pasta
Salad |
|
Fresh Ahi tuna grilled
and tossed with fresh Penne pasta, roasted red peppers, asparagus
and mixed field greens in a lemon pesto vinaigrette. $10 |
|
Lobster Bisque |
|
A rich, creamy soup
made from lobster stock and a 3 ox. lobster tail. $10 |
|
Classic French Onion
Soup |
|
Served in the classic
style, this presentation is adorned with homemade croutons and baked
with an imported Swiss cheese. $5 |
|
Butter Lettuce Salad |
|
Fresh Boston head
lettuce, crumbled bacon, Maytag Bleu cheese and boiled egg served
with your choice of dressing. $5 |
| |
|
Sandwiches
|
|
All Sandwiches are
served with your choice of Fresh Potato Salad of French fries. |
|
Classic Ruben |
|
Shaved corned beef,
sauerkraut, Swiss cheese and Thousand Island dressing on grilled rye
bread. $7 |
|
Croissant Club |
|
Sliced turkey, ham and
bacon, topped with Swiss and Cheddar cheese, served on a Croissant
with lettuce and tomato with our herb mayonnaise. $7 |
|
Bacon Cheddar Burger |
|
One half pound Choice
ground beef, grilled, topped with hickory smoked bacon and sharp
Cheddar cheese with lettuce, tomato and onion. $7 |
|
Prime Rib Sandwich
|
|
Tender cuts of Prime
rib sautéed with roasted garlic, sweet peppers, onions and
mushrooms. Baked on a fresh sub bun. $8 |
| |
|
Entrees
|
|
Chicken & Broccoli |
|
Fried chicken strips
on a bed of fresh linguine tossed in Alfredo sauce with fresh
steamed broccoli. $10 |
|
Filet of Beef |
|
A six ounce center cut
filet of beef grilled and accompanied with roasted garlic mashed
potatoes, fresh vegetables and adorned with a Wild Mushroom
Bordelaise. $18 |
|
Trout Amandine |
|
Our Chef's own
variation of this classic recipe. A boneless Trout filet encrusted
with maple roasted almonds, baked and complimented with Duchesse
potatoes and maple sherry beurre blanc. $12 |
|
Tilapia Piccata |
|
Pan fried with a
Parmesan crust, served with a lemon caper butter sauce, rice and
fresh vegetables. $12 |
|
Quiche with Soup or
Salad |
|
Chef's daily creation
paired with your choice of soup, Caesar or House Salad. $9 ...Add
Lobster Bisque for $5 |
|
|
Entree Enhancements
|
|
Steamed Asparagus $5 |
Sautéed Wild Mushrooms
$4 |
|
Split Sandwiches $3 |
Split Entrees $8 |
|
Split orders are
served with full order of accompaniments. |
Split orders are
served with full order of starch and vegetable. |
|
|
|
|
| |
|
First Course
|
|
Candlestick Shrimp |
|
Five large grilled
imported shrimp wrapped in hickory-smoked bacon and served with a
tangy honey-mustard sauce. $12 |
|
Bruschetta |
|
French bread toast
points covered with a warm and melted blend of pesto, Roma tomatoes,
roasted garlic and fresh Mozzarella and Parmesan cheeses. Then
topped with fresh basil and olive oil. $9 |
|
Crab Cake |
|
Our Chef's very own
popular creation is made with imported jumbo lump crab meat, sautéed
and served with a Creole red pepper cream sauce, fried spinach and
capers. $12 |
|
Goat Cheese and
Roasted Garlic |
|
A trio of French
bread, goat cheese and roasted garlic, oven baked and drizzled with
extra virgin olive oil. Served with olive tapenade. $8 |
|
Crab Stuffed Mushroom
Caps |
|
Fresh Mushroom caps
stuffed with imported jumbo lump crab meat. Finished with Parmesan
cheese and Garlic cream sauce. $9 |
|
Artichoke Tosca |
|
Large artichoke hearts
tossed in a light Tosca batter, fried and served with a lemon caper
beurre blanc. $9 |
|
Smoked Tomato and
Artichoke Dip |
|
An exciting
combination of smoked Roma tomatoes and artichokes, blended with
three cheeses. Warmed in a crock and accompanied with Parmesan toast
points. $7 |
| |
|
Create an Appetizer
Platter to share at the table from the following: |
|
Candlestick Shrimp,
Crab Cake, Bruschetta and Artichoke Tosca |
|
Two items $15 ... Three
Items $17 ... Four Items $20 |
|
Second
Course |
|
Candlestick House
Salad |
|
A wonderful salad
consisting of baby mixed greens and Romaine lettuce, lightly tossed
in sweetened balsamic vinaigrette. Garnished with Roma tomatoes, red
onions, Mandarin orange, Kalamata olive, Feta cheese and roasted
pine nuts. $5 |
|
Caesar Salad |
|
Crisp hearts of
Romaine lettuce tossed with Candlestick's classic Caesar dressing,
garnished with croutons and Parmesan cheese. $5 |
|
Butter Lettuce Salad |
|
Fresh Boston head
lettuce, crumbled bacon, Maytag Bleu cheese and boiled egg. Served
with your choice of dressing. $5 |
|
Lobster Bisque |
|
A rich, creamy soup
made from lobster stock and a 3 ox. lobster tail. $10 |
|
Classic French Onion
Soup |
|
Served in the classic
style, this presentation is adorned with homemade croutons and baked
with imported Parmesan and Swiss cheese. $5 |
| |
|
Main Course
|
|
Shrimp Pesto Pasta |
|
Imported shrimp
delicately sautéed in olive oil with garlic sun-dried tomatoes and
fresh peppers. This combination is tossed with fresh linguini in our
Chef's pesto cream sauce. $22 |
|
Chicken Breast and
Shaved Prosciutto Pasta |
|
A succulent boneless
chicken breast sautéed in olive oil, sliced and served over a bed of
linguine that is tossed with wild mushrooms and Prosciutto ham in a
garlic cream sauce. $21 |
|
Trout Amandine |
|
Our Chef's own
variation of this classic recipe. A boneless Trout filet encrusted
with maple roasted almonds, baked and complimented with Duchesse
potatoes and maple sherry beurre blanc. $21 |
|
Grilled Kansas City
Strip Au Poivre |
|
Twelve oz. dry-aged
K.C. strip steak grilled to your specifications. This is paired with
a three peppercorn brandy sauce and a baked potato. $29 |
|
Tournedos of Beef and
Wild Mushrooms |
|
Two aged tenderloin
medallions sautéed with wild mushrooms and topped with Maytag Bleu
cheese. Finished with a Port Wine Demi Glace and Duchesse Potatoes.
$29 |
|
Grilled Filet of Beef
Tenderloin |
|
A center cut steak of
choice aged beef, served with bearnaise sauce and baked potato. 6
oz. $27 ... $8 oz. $29 |
|
(Our Chef will
butterfly all steaks ordered medium or well done.) |
|
Roasted Long Island
Duck |
|
This unique and
wonderful presentation features one half of a farm raised Long
Island Duck. The leg and thighbone are French carved, then
stuffed with fresh wilted spinach, roasted and rendered with the
breast in its own juices. A sun-dried cherry rice pilaf, citrus
fruit and blueberry jus accompanies the plate. $29 |
|
Slow Roasted Prime Rib
of Beef |
|
A delicious cut of
Prime Rib, rubbed with the Candlestick's special seasoning and slow
roasted for tenderness. Sliced and served with au jus and garlic
mashed potatoes. Available grilled and rubbed with fresh garlic upon
request. 10 oz. $23 ... 16 oz. $26 |
|
Beef Wellington |
|
A twenty-one day aged
six-ounce filet, wrapped in a flaky pastry crust along with our own
mushroom duxelles. Baked and finished with a wild mushroom
Bordelaise and garlic mashed potatoes. $28 |
|
Vegetable Wellington |
|
A wonderful blend of
mushrooms, artichokes, asparagus, roasted garlic, carrots, zucchini
and goat cheese wrapped in puff pastry. Baked until golden brown and
finished with a red pepper cream sauce and potato risotto. $19 |
|
Veal Marsala |
|
Sautéed tender
medallions of veal and wild mushrooms adorned with a sweet Marsala
sauce and Dauphines potatoes. $21 |
|
Pork Tenderloin |
|
Sautéed crisp
medallions of pork tenderloin finished with sweet pecan praline
sauce and sun-dried cherry rice. $19 |
|
Champagne Tilapia |
|
Pan fried with a
Parmesan crust served with a Champagne beurre blanc, rice pilaf and
fresh vegetables. $19 |
|
Twin Tails of South
African Lobster |
|
Two 6 oz. cold-water
lobster tails. One is classically broiled and one is lightly breaded
and fried. Finished with lobster and champagne butter sauces and
potato risotto. $44 |
|
Grilled Salmon Oscar |
|
Imported fillet of
Salmon grilled to temperature, topped with lump crabmeat, asparagus
tips and completed with a bearnaise sauce and rice pilaf. $26 |
|
Filet and Lobster |
|
A tender six-ounce
grilled filet of beef topped with a six-ounce broiled South African
cold-water lobster tail. Accompanied with a bearnaise sauce and
champagne beurre blanc with Duchess potatoes. $40 |
| |
|
Entree Enhancements
|
|
Petite broiled South
African Lobster Tail $22 |
Steamed Asparagus $5 |
|
Skewer of four grilled
shrimp $6 |
Split Entrees $8 |
|
Sautéed Wild Mushrooms
$4 |
Four large fried
shrimp $8 |
|
(Split
entrees will come with a full order of vegetables, starch and
sauce.) |
| |
|
|
| |
|
Our Signature
Candlestick Cupcake |
|
Must be ordered in
advance. |
|
Select from our other
scrumptious seasonal desserts. |
|
For example: |
|
Red Zinfandel Poached
Bartlett Pears over Sauce Anglaise |
|
with Mandarin Oranges
and Chocolate Sauce |
 |
|
Menu items and prices subject to change
without notice. |
| |
 |
