Arnie's West Branch Steak House - Vollständiges Menü

Grilled with onions and mushrooms and melted cheese.

Boneless breast of chicken served with lettuce, tomato and mayonnaise.

Boneless breast, marinated and served on a bed of rice or BBQ.

Filleted, dipped in our own light crisp batter.

Full rack, basted with our zesty barbecue sauce.

A half slab, still a large portion.

Skillet of sauteed mushrooms.

Lightly dusted and sauteed in garlic butter with white wine.

Two pounds of sweet and delicate meat.

Cheddar cheese, cream cheese or mixed.

A specially trimmed, well marbled sirlion steaks.

Grilled or Cajun served with our dill sauce.

Cheese sticks, cauliflower buds, onion rings and sauerkraut balls.

A smaller cut from the tenderloin.

Grilled to perfection.

Grilled, Cajun or lemon pepper.

With any dinner.

A mild sweet fish, delicately prepared.

Cut from the prime rib.

The most tender steak of all.

Fridays Saturdays.

Topped with fresh mushrooms and gravy.

Battered and fried, served with tartar sauce, lettuce and cheese.

Friday nights.

Our house suggestion for the heartiest of appetizers.

Broiled scord, shrimp skewer and crab legs.

Served with a side of spaghetti.

Our delicious baby back ribs along with a BBQ chicken breast.

Stuffed with blue crab, jack cheese, hand-breaded and fried.

Atlantic cod, broiled with lemon butter and white wine.

Half-pound for the smaller appetite.

Petite filet and chicken breast.

Battered scord, shrimp skewer and three stuffed shrimp.

Lettuce, onion and pepper relish.

Hand-breaded, served with a side of spaghetti.

Baked with our homemade sauce and provolone cheese.

Ground sirloin, charbroiled to your preference

Two thick chops enhanced with our house seasoning.

Large prawns prepared in lemon, butter, garlic and white wine served on a bed of rice.

A well-marbled steak, cut from the shortloin.