Buckinghams Steakhouse & Lounge

corn salsa & dijon butter sauce

sturgeon caviar, goat cheese, cucumber relish & lemon cream “Elgin Community College” Menu Competition

artichoke, portabella & bourbon demi

new england style seasoning, cocktail sauce & lemon

on the half shell, cilantro salsa, horseradish & lemon

fried with lemon, rosemary, calabrese peppers & marinara

broiled with roasted garlic herb compound butter

blue point oysters, baked with creamed spinach topped with hollandaise sauce

fresh mozzarella, tomato, basil, evoo, pesto & shaved asiago

maine lobster, cream fraiche & essence of sherry

toasted brioche, gruyere cheese & thyme

seasonal greens with caramelized onions, fresh raspberries, goat cheese, toasted pistachios, tossed with raspberry champagne vinaigrette

tomatoes, smoked bacon lardons, crumbled bleu cheese, red onion, bleu cheese or ranch dressing

romaine leaves tossed caesar dressing & ciabatta croutons, finished with white anchovies

thyme caramelized onions & merlot sauce 12oz

roasted bell peppers & pinot noir demi 16oz

tomato risotto, wild mushrooms, & marsala reduction

orange citrus relish & shallot chardonnay cream sauce

pan roasted, caper butter sauce & lemon

rosemary cabernet demi

bbq compound butter & pan natural juices

grilled fennel & rich pinot noir sauce

maytag bleu cheese cream sauce 14oz

peppercorn demi sauce 24oz

seasonal vegetables & béarnaise sauce 24oz for 2

one and one half – pounds / three – pounds