Tenderloin Room classic since 1962. Great northern beans, pinto beans, kidney beans, smoked ham, tomatoes

SENATE BEAN SOUP

Indulge in our twice baked garlic mash potatoes, creamy and rich with a hint of roasted garlic for a comforting side dish.

TWICE BAKED GARLIC MASH POTATOES

VERLASSO SALMON

Shrimp, salmon, catch of the day, blistered peppadew, provel, smoked cheddar, gouda, served with toast points

BAKED SEAFOOD DIP

Beef tenderloin, bacon, house steak sauce

TENDERLOIN TIPS

House dressing, shaved parmesan, croutons

CAESAR SALAD

Feta, lemon, pistachio, chili oil, candied tomatoes, crispy garlic, served with grilled pita

WHIPPED FETA

SEA SCALLOPS

Savor the rich flavors of tenderloin steak paired with sautéed mushrooms, creating a delectable dish that melts in your mouth.

TENDERLOIN SHROOMS

Indulge in our Loaded Baked Potato, generously topped with creamy butter, rich sour cream, crispy bacon bits, melted cheese, and fresh chives for the ultimate comfort food experience.

LOADED BAKED POTATO

FILET MIGNON

BONE-IN COWBOY RIBEYE

Pan seared jumbo lump crab cakes, lemon remoulade, pickled red onion, preserved lemon

CRAB CAKES

Indulge in our rich and tangy bleu cheese crust, perfectly baked to add a bold flavor to your favorite dishes.

BLEU CHEESE CRUST

NEW YORK STRIP

Fresh green beans sautéed to perfection, offering a crisp texture and vibrant flavor in every bite.

GREEN BEANS

PEPPERLOIN À LA TENDERLOIN

RIBEYE

Enjoy a perfectly baked potato enveloped in a crispy salt crust, delivering a delightful contrast of textures and rich, savory flavor.

SALT-CRUSTED BAKED POTATO

Pickled red onion, crispy bacon, tomato, hard-boiled egg, bread crumbs, buttermilk herb dressing

LITTLE GEM SALAD

Thinly sliced beef tenderloin, pickled mustard seed, red onion, crispy garlic, parmesan, capers, served with toast points

BEEF CARPACCIO

Brandy and red wine caramelized onions, white cheddar, swiss, toasted baguette

FRENCH ONION SOUP

A zesty and rich spread that combines the sharpness of horseradish with a creamy texture, perfect for enhancing your favorite dishes.

CREAMY HORSERADISH

SURF & TURF

Rinse and soak the Great Northern, pinto, and kidney beans in water overnight. Drain and set aside.

Prepare Beans

In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. Add minced garlic and sauté for another minute.

Sauté Vegetables

Stir in the diced smoked ham and the soaked beans. Mix well.

Add Ham and Beans

Add the canned diced tomatoes (with juice), chicken or vegetable broth, bay leaves, and thyme. Stir to combine.

Add Tomatoes and Broth

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally.

Simmer the Soup

Remove bay leaves. Season with salt and black pepper to taste. Serve hot.

Season and Serve

Great Northern beans

Pinto beans

Kidney beans

Smoked ham, diced

Diced tomatoes, canned

Onion, diced

Garlic, minced

Carrots, diced

Celery, diced

Chicken or vegetable broth

Bay leaves

Thyme, dried

Salt

Black pepper

Olive oil

Preheat your oven to 400°F (200°C). Wash the russet potatoes and pierce them several times with a fork. Bake the potatoes in the preheated oven for about 45-60 minutes, or until they are tender.

Prepare the Potatoes

While the potatoes are baking, peel the garlic cloves and wrap them in aluminum foil with a drizzle of olive oil. Roast in the oven alongside the potatoes for about 30 minutes, until soft and fragrant.

Roast the Garlic

Once the potatoes are baked, let them cool slightly, then cut them in half lengthwise. Scoop out the insides into a large bowl, leaving the skins intact.

Mash the Potatoes

Add the roasted garlic (squeezed from their skins), butter, sour cream, heavy cream, shredded cheddar cheese, and chopped green onions to the potato insides. Season with salt, black pepper, and paprika to taste. Mash until smooth and creamy.

Mix in Ingredients

Spoon the mashed potato mixture back into the potato skins. Place the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for an additional 20-25 minutes, until heated through and golden on top.

Refill and Bake

Remove from the oven and let cool for a few minutes. You can garnish with additional green onions or cheese if desired. Serve warm.

Serve

Russet potatoes

Garlic

Unsalted butter

Sour cream

Heavy cream

Shredded cheddar cheese

Green onions

Paprika

In a small bowl, whisk together olive oil, lemon juice, minced garlic, fresh dill, salt, and black pepper.

Prepare the Marinade

Place the Verlasso salmon fillets in a shallow dish and pour the marinade over them. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Salmon

Preheat the Grill

Remove the salmon from the marinade and place it skin-side down on the grill. Cook for about 5-7 minutes on each side or until the salmon flakes easily with a fork.

Grill the Salmon

Remove the salmon from the grill and let it rest for a few minutes before serving. Enjoy with your favorite sides!

Verlasso Salmon fillets

Lemon juice

Garlic cloves, minced

Fresh dill, chopped

Preheat Oven

In a large mixing bowl, combine the shrimp, flaked salmon, flaked white fish, and chopped blistered peppadew peppers.

Prepare Seafood Mixture

Add the shredded provel, smoked cheddar, gouda, and softened cream cheese to the seafood mixture. Mix well until all ingredients are combined.

Mix in Cheeses

Stir in minced garlic, lemon juice, salt, black pepper, and chopped fresh parsley. Mix until evenly distributed.

Season the Dip

Transfer the mixture to a greased baking dish and spread it evenly.

Transfer to Baking Dish

Bake in the preheated oven for 25-30 minutes, or until the dip is bubbling and golden on top.

Bake

Remove from the oven and let cool slightly. Serve warm with toast points.

shrimp, peeled and deveined

salmon, cooked and flaked

catch of the day (white fish), cooked and flaked

blistered peppadew peppers, chopped

provel cheese, shredded

smoked cheddar cheese, shredded

gouda cheese, shredded

cream cheese, softened

garlic, minced

lemon juice

salt

black pepper

fresh parsley, chopped

toast points

Start by cutting the beef tenderloin into bite-sized pieces. Season the pieces with salt, black pepper, garlic powder, and onion powder.

Prepare the Ingredients

In a large skillet over medium heat, cook the bacon slices until crispy. Remove them from the skillet, crumble them, and set aside. Leave the bacon grease in the skillet.

Cook the Bacon

In the same skillet with the bacon grease, add olive oil if necessary, and increase the heat to high. Add the seasoned beef tenderloin pieces to the skillet in a single layer. Sear for about 3-4 minutes until browned, turning once.

Sear the Tenderloin

Once the tenderloin tips are browned, reduce the heat to medium and pour in the house steak sauce. Stir to coat the beef evenly. Cook for an additional 2-3 minutes to heat through.

Add the Steak Sauce

Add the crumbled bacon back into the skillet with the tenderloin tips and steak sauce. Stir well to combine.

Combine with Bacon

Remove from heat and serve the tenderloin tips warm, garnished with additional bacon if desired.

Beef tenderloin

Bacon

House steak sauce

Garlic powder

Onion powder

In a bowl, combine mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper. Whisk together until smooth.

Prepare the Dressing

Slowly drizzle in the olive oil while continuously whisking until the dressing is well combined and slightly thickened.

Add Olive Oil

Chop the Romaine lettuce into bite-sized pieces and place it in a large salad bowl.

Prepare the Salad

Add the croutons and shaved Parmesan cheese to the bowl with the lettuce. Pour the dressing over the salad and toss until everything is well coated.

Combine

Serve immediately, garnished with additional shaved Parmesan if desired.

Romaine lettuce

Croutons

Shaved Parmesan cheese

In a skillet, combine the halved cherry tomatoes and sugar over medium heat. Cook until the tomatoes soften and caramelize slightly, about 5-7 minutes. Remove from heat and set aside.

Prepare the Candied Tomatoes

In a food processor, combine feta cheese, cream cheese, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy. If the mixture is too thick, you can add a little water or olive oil to reach desired consistency.

Make the Whipped Feta

In a small skillet, heat olive oil over medium heat. Add the thinly sliced garlic and fry until golden brown and crispy. Remove from oil and drain on paper towels.

Prepare the Crispy Garlic

Brush the pita bread with olive oil and grill on a hot grill or skillet for 2-3 minutes on each side until golden and slightly charred.

Grill the Pita Bread

Spread the whipped feta on a serving platter. Top with candied tomatoes, chopped pistachios, crispy garlic, and drizzle with chili oil.

Assemble the Dish

Feta cheese

Cream cheese

Pistachios, chopped

Chili oil

Cherry tomatoes, halved

Sugar

Garlic, thinly sliced

Pita bread

Salt and pepper

Rinse the sea scallops under cold water and pat them dry with paper towels. Season with salt and black pepper.

Prepare the Scallops

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, making sure not to burn it.

Sauté the Garlic

Add the scallops to the skillet in a single layer. Cook for about 2-3 minutes on each side until they are golden brown and opaque. Be careful not to overcook them.

Cook the Scallops

Once the scallops are cooked, add the butter and lemon juice to the skillet. Stir gently to coat the scallops in the melted butter and lemon.

Finish with Butter and Lemon

Remove from heat, sprinkle with chopped fresh parsley, and serve immediately with additional lemon wedges if desired.

Garnish and Serve

Sea scallops

Butter

Fresh parsley

Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper on all sides.

Prep the Tenderloin

In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the beef tenderloin and sear on all sides until browned, about 3-4 minutes each side.

Remove the tenderloin and set aside. In the same skillet, add the mushrooms and cook until they start to soften, about 5 minutes. Add the minced garlic and thyme and sauté for another minute.

Add Mushrooms and Garlic

Return the tenderloin to the skillet with the mushrooms. Pour the red wine over the top and add the butter. Transfer the skillet to the preheated oven and roast for about 15-20 minutes for medium-rare, or until desired doneness.

Combine and Roast

Remove from the oven and let the tenderloin rest for 5-10 minutes before slicing. Serve slices with the mushroom sauce spooned over the top.

Rest and Serve

Mushrooms (cremini or button)

Fresh thyme leaves

Red wine

Preheat the Oven

Wash and scrub the russet potatoes thoroughly. Pat them dry with a towel.

Rub the potatoes with olive oil and sprinkle salt and black pepper evenly over them.

Senate Bean Soup

Twice Baked Garlic Mash Potatoes

Verlasso Salmon

Baked Seafood Dip

Tenderloin Tips

Caesar Salad

Whipped Feta

Sea Scallops

Tenderloin Shrooms

Loaded Baked Potato

Filet Mignon

Bone-in Cowboy Ribeye

Crab Cakes

Bleu Cheese Crust

New York Strip

Green Beans

Pepperloin À La Tenderloin

Ribeye

Salt-crusted Baked Potato

Little Gem Salad

Beef Carpaccio

French Onion Soup

Creamy Horseradish

Surf & Turf