JUMBO ARTICHOKE Steamed with house blend spices & vermouth, served with drawn butter, mayonnaise & fresh lemon 18.5
ROASTED GARLIC With soft goat cheese, bruschetta and mini toasts. 14
IMPORTED AND DOMESTIC CHEESE PLATE Served with seasonal fruit, Castelevetrano olives, candied walnuts, and mini toasts. 18.5
STUFFED MUSHROOMS Broiled mushroom caps with bleu cheese stuffing. 19
CLASSIC JUMBO SHRIMP COCKTAIL With traditional horseradish-cocktail sauce & lemon wedge. 26
CAJUN SHRIMP Wrapped in bacon, with jalapeños and bleu-cheese dressing. 26
CRISP CALAMARI With traditional cocktail sauce and tartar sauce. 18.5
JUMBO LUMP CRAB CAKES With Cajun remoulade sauce. 28
FRESH OYSTERS Opened when you order, served with cocktail sauce, signature mignonette and fresh lemon. 22 per half dozen
OYSTERS ROCKEFELLER Broiled on the half shell with spinach, smoked bacon, breadcrumbs and parmesan cheese. 24 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. 15.5
CARAMELIZED ONION SOUP Creamy Gruyère cheese, baked over a savory crouton and rich broth. 16
SYCAMORE SALAD Baby field greens, tossed in a balsamic vinaigrette with
crumbled gorgonzola cheese and candied walnuts. 18
WEDGE SALAD Iceberg lettuce with bacon, tomato, red onions, and bleu cheese dressing. 18
STEAK HOUSE SALAD Iceberg, romaine and baby field greens with tomato wedges, sliced red onion and garlic croutons, choice of dressing. 16
CAESAR SALAD Romaine tossed in creamy garlic-anchovy dressing with
garlic croutons and freshly grated parmesan cheese. *anchovies on request 18
BURRATA & TOMATO SALAD Mixed seasonal tomatoes with creamy burrata, basil pesto, Kalamata olives, red onion, balsamic glace and E.V.O. 20
Prices and items are subject to change without notice.
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. 63
PETITE FILET MIGNON - 8 OZ. A smaller portion.. 58NEW YORK STRIP - 14 OZ. Midwestern Corn-fed USDA Prime, flavorful and juicy. 60RIBEYE - 16 OZ. Midwestern Corn-fed USDA Prime, cut from the Prime Rib. 66
PRIME BONE-IN RIBEYE - 22 OZ. Midwestern Corn-fed USDA Prime, on the bone. 82
PEPPERCORN STEAK 14 oz. Prime New York Strip, cracked peppercorns, green peppercorn sauce. 64
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. 54
CHARBROILED SALMON With lemon-dill sauce. 42
CRAB STUFFED JUMBO SHRIMP With Cajun remoulade sauce. 44
COLD WATER LOBSTER TAIL Roasted on the shell, drawn butter, lemon MKT
PINOT NOIR Duckhorn, Migration, Sonoma Coast 21
Hitching Post, Hometown, Santa Barbara 16
Talbot, Kali Hart, Monterey 16.5
Torli Mor, Willamette Valley, Oregon 17
BEAUJOLIS Louis Jadot, Beaujolais-Villages, France 14
SHIRAZ, SYRAH Penfolds, Koonunga Hill, Australia 15
