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STARTERS

JUMBO ARTICHOKE
Steamed with house blend spices & vermouth, served with drawn butter, mayonnaise & fresh lemon     18

ROASTED GARLIC
With soft goat cheese and bruschetta.     12

IMPORTED AND DOMESTIC CHEESE PLATE
Served with seasonal fruit, Graber olives, candied walnuts, and mini toasts.     18

STUFFED MUSHROOMS
Broiled mushroom caps with bleu cheese stuffing.     18.5

CLASSIC JUMBO SHRIMP COCKTAIL
With traditional horseradish-cocktail sauce & lemon wedge.     25

CAJUN SHRIMP
Wrapped in bacon, with jalapeños and bleu-cheese dressing.     25

CRISP CALAMARI
With traditional cocktail sauce and tartar sauce.     18

JUMBO LUMP CRAB CAKES
With lemon butter and tri-color pepper.     26

FRESH OYSTERS
Opened when you order, served with cocktail sauce, signature mignonette and fresh lemon.    20 per half dozen

OYSTERS ROCKEFELLER
Broiled on the half shell with spinach, smoked bacon, breadcrumbs and parmesan cheese.     22 per four each

CHILLED SEAFOOD PLATTER
Oysters, shrimp, crab, lobster tail, ahi poke, traditional accompaniments
Small   86     Large   160

 

SOUPS AND SALADS

MINESTRONE SOUP
A Sycamore favorite for generations.    15

CARAMELIZED ONION SOUP
Creamy Gruyère cheese, baked over a savory crouton and rich broth.     15.5

SYCAMORE SALAD
Baby field greens, tossed in a balsamic vinaigrette with
crumbled gorgonzola cheese and candied walnuts.     16

WEDGE SALAD
Iceberg lettuce with bacon, tomato, red onions, and bleu cheese dressing.     16

STEAK HOUSE SALAD
Iceberg, romaine and baby field greens with bacon, tomato, red onions, and bleu cheese dressing.     15

CAESAR SALAD
Romaine tossed in creamy garlic-anchovy dressing with garlic croutons and freshly grated parmesan cheese. *anchovies on request     16

BURRATA & TOMATO SALAD
Mixed seasonal tomatoes with creamy burrata, basil pesto, with Kalamata olives, red onion, balsamic glace and E.V.O.     18

Prices and items are subject to change without notice. $5.00 split service charge.

 

SYCAMORE STEAKS

Aged and Hand-Carved Daily by our Master Butcher Randy Harris.

FILET MIGNON - 10 OZ.
The most tender of Midwestern corn-fed beef.     60

PETITE FILET MIGNON - 8 OZ.
A smaller portion..     55

NEW YORK STRIP - 14 OZ.
Midwestern Corn-fed USDA Prime, flavorful and juicy.     58

RIBEYE - 16 OZ.
Midwestern Corn-fed USDA Prime, cut from the Prime Rib.     64

PRIME BONE-IN RIBEYE - 22 OZ.
Midwestern Corn-fed USDA Prime, on the bone.     72

PEPPERCORN STEAK
14 oz. Prime New York Strip, cracked peppercorns, green peppercorn sauce.     63

STEAK COMPLIMENTS
Oscar Style 18     Shrimp 14     King Crab MKT     Lobster MKT
Sauces: bleu cheese with roasted garlic, béarnaise, pinot noir, peppercorn 5

 

PRIME RIB

A Sycamore Tradition. Aged a minimum of 21 days, slow-roasted, hand carved with au jus and horseradish sauce.
SYCAMORE CUT 10oz. 48   FULL BONE CUT 22 oz. 64   Limited Availability

 

ENTRÉES

SAKE & MISO CARMELIZED CHILEAN SEA BASS
With lemon butter, tomato jam, and silvered green onions.     50

CHARBROILED SALMON
With lemon-dill sauce.     42

PAN-SEARED SCALLOPS & SHRIMP
With citrus beurre blanc sauce, jasmin rice.     48

KING CRAB
Steamed, drawn butter and fresh lemon     MKT

LOBSTER TAIL
Roasted on the shell, drawn butter, lemon     MKT

BRAISED BONELESS SHORT RIB
Mashed potatoes, seasonal vegetables, rich natural gravy.     46

HERB ROASTED JIDORI CHICKEN
Charbroiled with a wild mushroom-tarragon demi-glaze.     34

RACK OF LAMB
12 ounces of Prime Colorado lamb, pan-seared and roasted, with Dijon crust, wild mushrooms & leek bread pudding, cabernet reduction.     $64

 

SIDE DISHES

POTATO SELECTIONS
Classic Mashed Russet Potatoes 14
Smoked Bacon-Bleu Cheese Mashed Potatoes 15
Parmesan au Gratin Potatoes 15
Crisp Shoestring Fries 12
Baked Russet Potato with Toppings 14
 
 
VEGETABLE SELECTIONS
Creamed Spinach 15
Creamed Corn 13
Sautéed Button Mushrooms 13
Roasted Brussel Sprouts 14
Asparagus 15
MAC & CHEESE
Gouda, Manchengo and Emmental Mornay Sauce, Herbed Bread Crumbs 14
Add Lobster 12

 

WINES BY THE GLASS     (AWARD WINNING WINE LIST)


 

SPARKLING WINES
Zonin, Prosecco (Split), 16
Korbel, Brut (Split), nv 16
Moet & Chandon, White Star (Split), nv 24

ROSÉ
Miraval, Jolie-Pitt, Provence, France 16.5

CHARDONNAY
Callaway, Temecula 14
Kendall Jackson, Vintner's Reserve 16.5
Post & Beam, Napa 22
Rombauer, Napa 26

PINOT GRIGIO/PINOT GRIS
Benvolio, Friuli, Italy 15.5
La Crema, Monterey 16.5

SAUVIGNON BLANC
Duckhorn, Decoy, California 16
Pebble Cove, Marlborough 15.5

ALBARIŃO
Martin Codax, Spain 12

GEWŪRZTRAMINER
Navarro, Anderson Valley 15.5

RIESLING
Fess Parker, Santa Barbara County 14.5
Navarro, Anderson Valley 15.5

MOSCATO
La Perlina, Veneto, Italy 15.5

CABERNET SAUVIGNON
Caymus, California, Blend 27
Eberle, Paso Robles 24
Justin, Paso Robles 25
Louis Martini, Napa 28
Sterling Vineyards, Central Coast 17

MERLOT
La Storia, Alexander Valley 16.5

PINOT NOIR
Duckhorn, Migration, Sonoma Coast 21
Hitching Post, Hometown, Santa Barbara 16
Talbot, Kali Hart, Monterey 16.5
Torli Mor, Willamette Valley 17

BEAUJOLIS
Louis Jadot, Beaujolais-Villages, France 14

SHIRAZ, SYRAH
Penfolds, Koonunga Hill, Australia 15


MALBEC
Tinto Negro, Mendoza, Argentina 15

ZINFANDEL
Turley, California 19

 

SYCAMORE SOUFFLÉ

CHOCOLATE SOUFFLÉ
Scharfenburger Chocolate Sauce 14

GRAND MARNIER SOUFFLÉ
Grand Marnier Creme Anglaise 14

Proprietors:
Linda Keagle
Brady Main
Louis Alvarez - Managing Partner

In Memory of Proprietor
and Cellar Master
Chuck Keagle

 

The Sycamore Inn • 8318 Foothill Blvd., Rancho Cucamonga, CA 91730
Telephone: Call 909.982.1104 • thesycamoreinn.com • Email: finedining@citivu.com
Banquets: banquets@thesycamoreinn.com


Last update: 13 April, 2024

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