Entrees

GOAT CHEESE STUFFED CHICKEN 17.
Herbed Goat Cheese Stuffed Chicken served with Sautéed Spinach and Sun-Dried Tomato Polenta

ATLANTIC SALMON 20.
Pan Seared Salmon over Lobster Mashed Potatoes with a Champagne Cream Sauce

18 OZ. CAJUN RIB EYE 26.
Blackened in our Special Butterfield 8 Cajun Spice, served with Loaded Mashed Potatoes Add our Exotic Mushrooms and Onions 4.

GRILLED SKIRT STEAK 18.
Served with Buttery Mashed Potatoes and Crispy Onions

“THE TOURNEDO” 26.
8oz. Filet with Shrimp Scampi over Toasted Crostini

SESAME CRUSTED AHI TUNA 23.
Served over Wasabi Mashed Potatoes with Sweet Chili Sauce

DIVER SEA SCALLOPS 17.
Pan Roasted Diver Sea Scallops over Black Truffle Risotto

ST. LOUIS CUT RIBS ½ Rack 16. Full Rack 22.
St. Louis Style BBQ Ribs served with French Fries and our Butterfield 8 Mac and Cheese

BONE-IN PORK LOIN 20.
18 oz. Frenched Pork Loin with Smashed Fingerling Potatoes, Chinese Stir Fry Snow Peas and Julienne Carrots

TRI-COLORED TORTELLINI 14.
Cheese Tortellini with Tomato Basil Cream
Add Chicken 5. Add Shrimp 6.