Vault Seafood and Steakhouse Menu

Feeds Two

Tiger shrimp boiled in Cajun spices, served with an Absolut Citron cocktail sauce and remoulade.

North Atlantic Lobster tail sautéed with penne pasta, Chardonnay, herbs, and a trio of cheeses.

North-Atlantic Lobster sautéed in Garlic Butter, Parsley, and Chef's Cajun Spice Blend. Topped with Parmesan Cheese.

Charbroiled Oysters topped with Spinach, Onions, Garlic, Parmesan Cheese, and a White Wine Butter Sauce. Half Dozen $

Four Cajun-Style Sautéed Shrimp and Chicken Andouille Sausage served over two Fried Cheddar Cheese Grit Cakes.

Sautéed in a garlic butter sauce.

Two Grilled Quail served over Cheddar Cheese Grits.

Six Duck Drumettes, seasoned, fried, and tossed in Black Truffle Oil.

Blackened Tuna served with Wasabi, Ginger, and Seaweed Salad.

North-Atlantic Lobster, Jumbo Crab Meat, Fresh Herbs, and Italian Bread Crumbs, pan seared and served with Lemon Beurre Blanc Sauce.

Two French Cut Lamb Chops, lightly smoked, seasoned with a Mild Rub, and finished with a Teriyaki Whiskey Glaze.

Feeds | Four Grilled Lamb Chops, Quail & Grits, Lobster Mac & Cheese, Crab Claws, and Shrimp Cocktail.

Feeds | Tiger Shrimp, Charbroiled Oysters, Crab Claws sautéed in a White Wine Butter Sauce, and a Whole North-Atlantic Lobster Tail.

Smoked Pork Belly over Cheddar Cheese Grits and topped with a toasted Jalapeño and Peach Chutney.

With chicken and sausage.

Iceberg lettuce, honey smoked bacon, crumbled blue cheese, teardrop tomatoes, and onions served with blue cheese dressing | dressing substitutions available

Romaine Lettuce and Parmesan Cheese tossed in a Caesar and Chimichurri Dressing, topped with a Fried Parmesan Crisp and Anchovies.

Fresh Spinach Salad with Onions, Tomatoes, and Boiled Eggs. Topped with a warm Bacon Vinaigrette Dressing.

Topped with Smoked Gouda Cheese.

Half Cornish Hen served with Mashed Potatoes and Shaved Asparagus. Topped with a Mushroom Cream Sauce

Tiger Shrimp sautéed over Penne Pasta with a Garlic, Butter, Spinach, Tomatoes, Parmesan Cheese, and a Caper Chardonnay Butter Cream Sauce.

Wagyu Ground Beef, Caramelized Onions, Beefsteak Tomatoes, Pepper Jack & Smoked Cheddar Cheese on a Pretzel Bun with Vault Burger Sauce and Steak Fries.

Grilled Whole Pineapple Half, seasoned with Black Truffle Oil, Garlic, and Chef's Seasoned Blend. Stuffed with Sautèed Spinach, Mushrooms, and Rice Pilaf. VEGETARIAN

Herb Crusted Duck Breast, pan seared, over Rice Pilaf and finished with a Grilled Jalapeño and Raspberry Gastrique.

Blackened Red Snapper topped with Jumbo Shrimp over Rice Pilaf, finished with a Brown Butter Sauce.

Salmon seasoned with Chef's Cajun Spice Blend, over Confetti Rice, and topped with a Crawfish Cream Sauce.

Two Elk Chops in a Mild Chili Rub. Served with Mashed Potatoes and Sautèed Vegetables. Finished in a Buffalo Trace Bourbon Glaze.

oz Strip Steak with Sautéed Fingerling Potatoes and Asparagus.

oz Tomahawk ribeye served with sautéed fingerling potatoes and house vegetables. Carved Tableside

Whole North-Atlantic Lobster Tail, four Jumbo Shrimp, and Jumbo Crab Meat, steamed in Chef's Cajun Spice Blend. Served over Fettuccine Alfredo and Sautéed Spinach. DEXTER'S FAVORITE

Four French-cut lamb chops marinated in a pineapple and jalapeño blend, cooked medium rare over mushroom risotto and served with a natural mint reduction.

Pan Seared Sea Bass, on a bed of Rice Pilaf sautéed with Crab Meat. Finished with a Burgundy Cream Sauce.

oz Ribeye Steak served with Sautéed Fingerling Potatoes and Asparagus.

oz Bone-In Pork Chop finished with a Buffalo Trace Smoked Jalapeño and Peach Whiskey Glaze. Served with Sautéed Fingerling Potatoes and Carrots.

Prime Filet Medallions served with a Loaded Baked Potato and finished with a Béarnaise Sauce.

North-Atlantic Lobster Stuffed Ravioli sautéed in a Lemon Beurre Blanc. Topped with an Arugula Salad and drizzled with a Balsamic Glaze.

oz Bison Ribeye served with fingerling potatoes and caramelized carrots and topped with a chimichurri sauce.

Served with fresh seasonal berries.

True vanilla bean custard finished with a caramelized sugar crust.

With a Bourbon Cream Sauce and garnished with a White Chocolate Caramel Glaze. Topped with Smoked Bacon Vanilla Ice Cream.

Feeds two

Jamaica

Mexico

Germany

Germany

Holland

Japan

Germany