Great Beginnings

• Shrimp Grotto
  a chef salerno classic. four large shrimp marinated in mogia, seared to perfection, topped with gorgonzola butter and herbed breadcrumbs.

• Portobello Mushroom
  marinated and grilled, served over a timbale of herbed risotto with a red wine demi and toasted pine nuts.

• Foie Gras
  pan seared, served with a basil honey corn cake and apple syrup.

• Mussels
  a heaping bowl of fresh farm raised black mussels, sauteed with white wine, garlic and fresh herbs, topped with sicilian breadcrumbs.

• Smoked Salmon
  sliced to order. served with griddled croutons, grated red onions and cooked egg yolks.

• Sea Scallop
  applewood smoked bacon wrapped, served atop a portobello mushroom with a boursin cream sauce.

• Steak Salerno
  12 oz. new york strip, grilled to order, topped with roasted garlic and our famous butter sauce atop croutons. also available as an entree $24.50.

• Crab Fingers
  salernos famous texas blue crab fingers, fresh from the gulf. sauteed with butter, garlic, white wine and fresh herbs. topped with sicilian breadcrumbs.

• Crab Cakes
  two crispy cakes on a spicy lobster tarragon cream.

• Tuna Grotto
  full order $19.50, half order $11.00, peppered pan seared tuna, served on fried wontons topped with spicy sesame citrus butter and wasabi caviar

• Fresh Oysters On The Shell
  half dozen, one dozen; served with chef salerno endorsed roasted onion crackers. take home a box of these delicious haute cuisine crackers for.

Soups And Salads

• She-crab Soup
  a delicacy from the southeast coast states. a velvety blend of crab, shrimp and fresh herbs.

• Soup Of The Day
  prepared fresh daily, ask server for details.

• House Salad
  fresh tossed california field greens, topped with cheese and your choice of grotto sundried tomato vinaigrette or creamy italian. a la carte

• Caesar Salad
  romaine, anchovies and fresh parmesan cheese tossed to order with our house caesar dressing. a la carte

• Spinach Salad
  with sliced mushrooms, tomatoes, queso blanco, cashews and croutons, tossed with applewood-smoked bacon and caramelized onion vinaigrette. a la carte

Pastas

• Seafood Pasta
  shrimp, scallops, clams and mussels sauteed with wild mushrooms, finished with a touch of cream, served over

• Angel Hair Pasta.
  wild mushroom pasta button, portobello and shiitake mushrooms sauteed with garlic and applewood smoked bacon, served over angel hair pasta and herbed cream sauce.

Steaks And Specialties

• Veal Davinci
  tender slices of veal pan seared with texas jumbo shrimp, garlic and fresh herbs, finished with marsala and a touch of cream, served with herbed risotto.

• Duck
  soy honey marinated pan seared duck breast and red plum demi, served with portobello red pepper fried rice and ragout of duck in a crepe pouch.

• Beef Tenderloin
  8 oz. marinated filet, grilled topped with foie gras

• Ribeye
  (double cut $36.50) 12 oz. hand trimmed, topped with gorgonzola butter

• New York Strip
  12 oz. sirloin marinated in garlic, shallots and fresh herbs

• Peppered Strip
  12 oz. strip steak peppercorn crusted and pan sauteed, served in a brandy cream sauce with garlic mashed potatoes and cashew buttered asparagus

• Tender And Crab
  tenderloin filet, topped with lump crab meat and hollandaise sauce served with garlic mashed potatoes and cashew buttered asparagus.

• Rack Of Lamb
  lightly bathed in creole mustard and sicilian breadcrumbs, served on a red wine demi glace.

• Lobster And Beef For Two
  australian lobster tail and beef tenderloin filet grilled to order. served with double house potato and vegetables.

• Veal Chop
  texas size grilled and resting on mashed potatoes and served with grilled asparagus.

• Osso Bucco
  a grotto classic veal dish. served on roasted garlic mashed potatoes with a rich red wine demi.

• Pork
  prime chop grilled and served with crispy garlic mashed potatoes, ruby red pear and grilled asparagus.

• Venison
  texas farm raised axis pan seared, served with polenta, sauteed spinach and cabernet demi.

Seafood

• Salernos Red Snapper
  fresh fillet pecan crusted and pan seared, topped with jumbo shrimp, served over angel hair pasta with an orange basil cream.

• Red Snapper And Crab
  texas gulf fillet, pan seared and topped with lump crab and a citrus butter sauce. served with garlic mashed potatoes and sauteed spinach or asparagus.

• Scallops
  four tender jumbos pan seared, drizzled with apple cranberry rosemary syrup, served with asiago polenta and grilled asparagus.

• Australian Lobster Tail
  the best tail in the world. served on shoestring potatoes with grilled asparagus.

• King Crab Legs
  split and topped with herbed butter and sicilian breadcrumbs, finished in the broiler, served with grilled asparagus and shoestring potatoes.

• Roasted Salmon
  fresh fillet lightly marinated in garlic and fresh herbs, flat top griddled, served over julienne vegetables and fresh asparagus in a saffron and tarragon broth.

• Nicks Salmon
  fresh salmon medallions bacon wrapped, herb crusted and pan roasted, drizzled with a sundried tomato infused olive oil, resting on an asiago crustinni in a pool of roasted lobster crab cream.