2300 Highland Village Road Ste. 500,
TX | Directions75077
Menu for Grotto A Salerno Steak House
Shrimp Grottoa chef salerno classic. four large shrimp marinated in mogia, seared to perfection, topped with gorgonzola butter and herbed breadcrumbs.
Portobello Mushroommarinated and grilled, served over a timbale of herbed risotto with a red wine demi and toasted pine nuts.
Foie Graspan seared, served with a basil honey corn cake and apple syrup.
Musselsa heaping bowl of fresh farm raised black mussels, sauteed with white wine, garlic and fresh herbs, topped with sicilian breadcrumbs.
Smoked Salmonsliced to order. served with griddled croutons, grated red onions and cooked egg yolks.
Sea Scallopapplewood smoked bacon wrapped, served atop a portobello mushroom with a boursin cream sauce.
Steak Salerno12 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 Fingerssalernos famous texas blue crab fingers, fresh from the gulf. sauteed with butter, garlic, white wine and fresh herbs. topped with sicilian breadcrumbs.
Crab Cakestwo crispy cakes on a spicy lobster tarragon cream.
Tuna Grottofull 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 Shellhalf 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 Soupa delicacy from the southeast coast states. a velvety blend of crab, shrimp and fresh herbs.
Soup Of The Dayprepared fresh daily, ask server for details.
House Saladfresh tossed california field greens, topped with cheese and your choice of grotto sundried tomato vinaigrette or creamy italian. a la carte
Caesar Saladromaine, anchovies and fresh parmesan cheese tossed to order with our house caesar dressing. a la carte
Spinach Saladwith sliced mushrooms, tomatoes, queso blanco, cashews and croutons, tossed with applewood-smoked bacon and caramelized onion vinaigrette. a la carte
Seafood Pastashrimp, 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 Davincitender 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.
Ducksoy 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 Tenderloin8 oz. marinated filet, grilled topped with foie gras
Ribeye(double cut $36.50) 12 oz. hand trimmed, topped with gorgonzola butter
New York Strip12 oz. sirloin marinated in garlic, shallots and fresh herbs
Peppered Strip12 oz. strip steak peppercorn crusted and pan sauteed, served in a brandy cream sauce with garlic mashed potatoes and cashew buttered asparagus
Tender And Crabtenderloin filet, topped with lump crab meat and hollandaise sauce served with garlic mashed potatoes and cashew buttered asparagus.
Rack Of Lamblightly bathed in creole mustard and sicilian breadcrumbs, served on a red wine demi glace.
Lobster And Beef For Twoaustralian lobster tail and beef tenderloin filet grilled to order. served with double house potato and vegetables.
Veal Choptexas size grilled and resting on mashed potatoes and served with grilled asparagus.
Osso Buccoa grotto classic veal dish. served on roasted garlic mashed potatoes with a rich red wine demi.
Porkprime chop grilled and served with crispy garlic mashed potatoes, ruby red pear and grilled asparagus.
Venisontexas farm raised axis pan seared, served with polenta, sauteed spinach and cabernet demi.
Salernos Red Snapperfresh fillet pecan crusted and pan seared, topped with jumbo shrimp, served over angel hair pasta with an orange basil cream.
Red Snapper And Crabtexas gulf fillet, pan seared and topped with lump crab and a citrus butter sauce. served with garlic mashed potatoes and sauteed spinach or asparagus.
Scallopsfour tender jumbos pan seared, drizzled with apple cranberry rosemary syrup, served with asiago polenta and grilled asparagus.
Australian Lobster Tailthe best tail in the world. served on shoestring potatoes with grilled asparagus.
King Crab Legssplit and topped with herbed butter and sicilian breadcrumbs, finished in the broiler, served with grilled asparagus and shoestring potatoes.
Roasted Salmonfresh 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 Salmonfresh 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.