Patty's Place
ข้อมูลล่าสุด
สเต็กและอาหารทะเลคลาสสิกในบรรยากาศอบอุ่น
คะแนน
รีวิว
รูปภาพ
เมนู
Fresh garlic butter, wine and veal sauce topped with toasted onions and sesame seeds, served in shells
Served chilled and sliced with fresh ginger/soy dipping sauce
Sushi grade tuna cut in pieces with a soy sauce marinade, toasted sesame seeds and seaweed
Six large chilled jumbo prawns with fresh, homemade cocktail sauce
Six large jumbo prawns with tangy apricot sauce
fresh mushroom caps sauteed in garlic butter with a pinch of basil
Onions and herbs smothered in a savory, rich beef broth, topped with a toasted crouton and parmesan cheese
Assorted greens with sliced beets, olives, croutons. Choice of champagne vinaigrette or bleu cheese dressing. Bleu cheese crumbles on request
Hearts of romaine tossed with fresh caesar dressing, homemade croutons and grated Parmesan cheese. Anchovies on request
Fresh salmon grilled with a side of hollandaise sauce or poached in beer with lemon, shallots and capers
Generous serving of southern-style frog legs, dredged in seasoned flour and pan fried to a golden brown
Spicy herb crusted and flash seared in an iron skillet (we suggest this dish to be ordered rare)
Lightly dredged in seasoned flour and pan seared, with hollandaise sauce
Six large, slightly spicy jumbo prawns grilled with hot drawn butter
14-oz. thick, marbled juicy stead. Patty's wine recommendation: Uppercut Cabernet
Approximately 1-1 1/4 lb. tail steamed and served with drawn butter
12 oz. Prime culotte steak, the most tender of all sirloins, baseball cut (only 2 per steer)
14 oz. of Prime, center cut, a thick, marbled steak. Try "Traditional Pepper Steak" with coarse ground pepper and heavy cream sauce
10 oz. marbled Premium tenderloin, the most tender cut of all steaks, broiled to your liking
10 oz. Prime, tender and rich in taste. Broiled to your liking
New Zealand lamb. Full 8-bone rack marinated in fresh garlic, rosemary, Dijon mustard sauce. Mint jelly on request
14-16 oz. double chop dipped in egg white, coated with bread crumbs, pan-seared golden brown and finished in the oven. Served with applesauce or sauerkraut
12 oz. Kobe ground beef steak, pan seared and oven finished to your liking, with sauteed onions and mushrooms on request
6 oz. Premium filet and 8-10 oz. cold water lobster tail
Large 18-20 oz. leg steamed and served with drawn butter
Several types of ripened tomatoes with sweet onions, olives, fresh basil and feta cheese, champagne vinaigrette dressing
Sliced on assorted salad greens with bleu cheese vinaigrette dressing and bleu cheese crumbles
Served with your choice of an assortment of fresh grilled seasonal veggies or a caesar salad
Served on a large caesar salad with croutons and grated Parmesan cheese
Chilled seared ahi served on a bed of spring greens with a light Asian dressing
Four New Zealand lamb chops are marinated and grilled and served with mashed potatoes and house salad
Marinated and grilled, served sliced with applesauce or sauerkraut, mashed potatoes and house salad
Filet topped with blue cheese, sliced sauteed mushrooms, mashed potatoes and house salad
Served with mashed potatoes and house salad
Steamed with rice pilaf and house salad
Six large, slightly spicy jumbo prawns grilled with hot drawn butter and served with rice pilaf and house salad
Six large jumbo prawns sauteed in garlic butter and capers, topped with fresh grated Parmesan cheese. Served with a house salad. Light garlic on request
Over 1/2 pound of Kobe beef (rich and juicy!) with all the trimmings. It is not possible to split a burger
With fresh raspberry coulis
Extra-rich and creamy! Made with white chocolate
Triple layer, very rich with a hint of espresso. Patty recommends enjoying a glass of the Rosenblum "Old Vine" Zinfandel
The real key lime pie with a layer of Lorna Doone® crust
Bailey's Irish Cream, Tuaca and a splash of coffee
Vodka and white creme de cacao, garnished with sweetened cocoa, fresh raspberries and a chocolate kiss
Vodka, Godiva® white chocolate and raspberry liqueur
Bailey's, Kahlua, shot of espresso
Served with grilled ham, two poached eggs on an english muffin with hollandaise sauce
Sausage, two poached eggs on english muffin with hollandaise sauce
Crispy bacon, two poached eggs on english muffin with hollandaise sauce
Grilled tomato halves with mushrooms, grilled onions and asparagus spears
Four slices of bacon
Two sausage patties and three eggs
18 oz. ham steak served with three eggs
12 oz. of ground Kobe beef and three eggs served with sautéed mushrooms and grilled onions
Served with lettuce, tomato and onion
Served on rye with grilled onions and American cheese
1/2 lb. of bacon, lettuce, and tomato on wheat
Very lean and thinly sliced, served hot on a French roll. Swiss cheese on request
Hot pastrami with grilled onions, jalapeños and Swiss cheese on a french roll
Served on French roll, wheat or rye bread with your choice of American or Swiss cheese
With bell peppers, onion, mushrooms, tomato, serrano chilies and lots of cheese. With ham, bacon or sausage: $18
Prime flat iron steak served with three eggs
Chopped bacon on a bed of greens with tomato, artichoke hearts, hard-boiled egg and choice of dressing
Hearts of romaine tossed with Caesar dressing, topped with homemade croutons and Parmesan cheese. With Grilled Chicken Breast, $16. With Chilled or Grilled Prawns, $20
Six large prawns with fresh zesty cocktail sauce
Six large spicy prawns on tortilla strips
Over a half-pound of chopped bacon on a bed of greens with tomato, artichoke hearts, hard boiled egg and choice of dressing
Hearts of romaine tossed with caesar dressing, topped with homemade croutons and Parmesan cheese
Six large prawns with fresh zesty cocktail sauce
Six large spicy prawns on tortilla strips
6 oz. filet mignon
14 oz., thick and marbled
N/S. 12 oz., served with sauteed mushrooms and grilled onions
92 points Wine Spectator. Tightly knit flavors of white peach, chamomile, crystallized honey, pickled ginger and pink peppercorn. Exhibits lovely texture and offers a long, mineral-tinged finish
90 points Wine Spectator. the wine has a luminous color with attractive pink glints. The nose is generous and elegant, with initial aromas of fresh red fruit, leading to lush notes of dried fruits, almonds, apricots and brioche
The wine delivers apple and pear characteristics accented by citrus spice over notes of almond and caramel in the bouquet
Layers of stone fruit, green apple and citrus aromas and flavors here are punctuated with hazelnut and honey undertones
One of the three original chardonnays to win over the French in the 1973 blind tasting. The wine is still a winner
Arguably California's best. Opening with aromas of citrus flowers and finishing with golden apples, butter, oak and honey
Patty's Recommendation: Enticing nose with floral notes, lime and pear with a clean crystallized ginger finish
Patty's Recommendation: An international benchmark wine noted for its vibrant aromatics, pure fruit flavors, and fine structure
Tom Ronaldi, formerly of Duckhorn, brings the perfect sauvignon blanc from Rutherford County
Crisp, delicious and floral combine for the perfect Riesling
Bright grapefruit notes with layers of lemon curd and lime zest with a beautiful acidic note
Created exclusively for restaurants
90 points Wine Spectator. Deep fruit, with balancing acidity and long finish
Very round, with fresh anise, black cassis and currants. Plush, fine tannins are coupled with medium intensity and a savory component in the juicier finish
Tom Rinaldi and Chris Cooney have created a lush wine with currant, blackberry, cherry and a touch of spice, oak and vanilla
Displays delicate notes of blackberry and dark black plum. In both aromas and taste, hints of mocha, bittersweet chocolate is partnered with herbal spice and sage
Patty's Recommendation. A well-structured wine, with firm yet approachable tannins that perfectly match with a sizzling steak
"What a Beautiful Place" recognized by the lush, beautiful wine
Patty's best buy
Patty's Recommendation. Rich, lush, polished and smooth, this Zinfandel drinks more like a Cab or Meritage. The perfect compliment to the rib-eye
Good density, supple tannins, bright acidity with a long, smooth finish
Kent Rosenblum is the Zin-Master. You will not be disappointed
Dense purple hue, seductive and deep black fruit wrapped in a smoky, mocha oak
89 points, Wine Spectator. Claret is a great Bordeaux-style red blend wine that has all the grapes grown here in California
Tempranillo from 100 year old vines
90+ Wine Spectator and Robert Parker for 10 years straight. Joint venture between Mouton Rothschild and Concha y Toro
Intense and full body that is rich and concentrated with a rustic "Rutherford dust" finish
91 points Wine Spectator. The deep aromas and expansive flavors are filled with blackberry, cassis, dark plum, mocha, black licorice and sweet, toasted oak spices. Opulent dark fruit and new oak character
92 points Wine Spectator. Aromas of dried apricots and floral notes mix with warm scents of tobacco, red berry, cherry stones and homemade jam, together with cedar wood, bay leaves and chocolate. The palate is warm and balanced
95 points Wine Spectator. Wine Spectator's most iconic wine of the year
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
