The Grotto

An upscale adventure in New American Cuisine with an Italian touch from our

family’s rich heritage. We value your patronage. Our Executive Chef, Morris Salerno

welcomes your comments and special requests. Enjoy!

 

A Chef Salerno classic. Four large shrimp marinated in Mogia, seared to perfection, topped with gorgonzola

butter and herbed breadcrumbs.

Marinated and grilled, served over a timbale of herbed risotto with a red wine demi and toasted pine nuts.

Pan seared, served with a basil

honey corn cake and apple syrup.

A heaping bowl of fresh farm raised black mussels, sautéed with white wine, garlic and fresh herbs, topped with

Sicilian breadcrumbs.

Sliced to order. Served with

griddled croutons, grated red

onions and cooked egg yolks.

Applewood smoked bacon wrapped, served atop a portobello mushroom

with a boursin cream sauce. 

12 oz. New York strip, grilled to order, topped with roasted garlic and our famous butter sauce atop croutons.

Also available as an entrée 24.50.

Salerno’s famous Texas Blue Crab Fingers, fresh from The Gulf. Sautéed with butter, garlic, white wine and fresh herbs. Topped with Sicilian breadcrumbs.

Two crispy cakes on a

spicy lobster tarragon cream.

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.

Half Dozen, One Dozen

Served with Chef Salerno endorsed

Roasted Onion Crackers.

Take home a box of these delicious

HAUTE CUISINE™ crackers for.

A delicacy from the Southeast Coast states. A velvety blend of crab, shrimp and fresh herbs.

Prepared fresh daily, ask server for details.

Fresh tossed California field greens, topped with cheese

and your choice of Grotto Sundried Tomato Vinaigrette

or Creamy Italian. a la carte

Romaine, anchovies and fresh

parmesan cheese tossed to order with

our house Caesar dressing.

a la carte

With sliced mushrooms, tomatoes, queso blanco,
cashews and croutons, tossed with
applewood-smoked bacon and caramelized onion vinaigrette.

a la carte

Shrimp, scallops, clams and mussels

sautéed with wild mushrooms, finished

with a touch of cream, served over

 

Wild Mushroom Pasta 

Button, portobello and shiitake mushrooms

sautéed with garlic and applewood

smoked bacon, served over angel hair

pasta and herbed cream sauce.

*These menu items contain nut products.

~~Vegetarian and Special Diet Plates Available by Request~~

No separate checks for parties of 8 or more!  20% gratuity added to parties of 8 or more!

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.

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.

8 oz. marinated filet, grilled 

Topped with Foie Gras 

(double cut 36.50)

12 oz. Hand trimmed, topped

with gorgonzola butter

12 oz. sirloin marinated in

garlic, shallots and fresh herbs

12 oz. strip steak peppercorn crusted and pan sautéed, served in a brandy cream sauce with garlic mashed potatoes and

cashew buttered asparagus

Tenderloin filet, topped with lump crab meat and hollandaise sauce served with garlic mashed potatoes and cashew buttered asparagus.

Lightly bathed in Creole mustard

and Sicilian breadcrumbs, served

on a red wine demi glace.

Australian Lobster Tail and Beef Tenderloin Filet

grilled to order. Served with double house potato and vegetables.

 

Texas Size – Grilled and resting on Mashed Potatoes and Served with Grilled Asparagus.

A Grotto classic veal dish.

Served on roasted garlic

mashed potatoes with a

rich red wine demi.

Prime Chop grilled and served with crispy garlic mashed potatoes, ruby red pear and grilled asparagus.

Texas Farm Raised Axis – pan seared, served with polenta, sautéed spinach and Cabernet Demi.

Fresh fillet pecan crusted and pan

seared, topped with jumbo shrimp,

served over angel hair pasta with

an orange basil cream.

Texas Gulf fillet, pan seared and topped with

Lump Crab and a citrus butter sauce.  

Served with garlic mashed potatoes and sautéed spinach or asparagus. 

Four Tender Jumbos – pan seared, drizzled with Apple Cranberry Rosemary Syrup, served with Asiago Polenta and grilled asparagus.

The Best Tail in the World!

Served on shoestring potatoes with grilled asparagus.

Split and topped with herbed butter and Sicilian breadcrumbs, finished in the broiler, served with grilled asparagus and shoestring potatoes.

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.

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.