Binion's Café

Succulent shrimp sauteed in clarified butter and garlic. Served with Binion's classic scampi sauce.

Chilled jumbo shrimp served with cocktail sauce.

Imported French escargot, sauteed with herbed garlic butter & white wine.

Select oysters flame broiled with fresh sauteed spinach and bacon lardons, finished with hollandaise sauce.

Generous half pound portion of old bay seasoned Maryland style crab cakes, served with cajun remoulade.

Charboiled herb marinated chicken with sweet onion and peppered bacon, served with avocado ranch dip. Charboiled sweet ginger infused pork tenderloin with bell peppers and pineapple, served with mango chili sauce.

Bold caramelized onions deglazed with brandy and beef broth, layered with toasted crustini, provolene and parmesan cheeses.

A traditional rich bisque with brandied cream and north Atlantic lobster.

Tender baby greens, tear drop tomatoes, crumbled blue cheese, candied walnuts and fresh raspberries, tossed with raspberry vinaigrette.

Crisp wedge of iceberg lettuce, ripe pear tomatoes, bacon, blue cheese, and silvered red onions, served with choice of dressing. Please contact merchant for dressing selection.

Crisp romaine lettuce, tossed with toasted croutons and Parmesan cheese in a creamy Caesar dressing.

King crab, with avocado, hard-boiled egg and baby greens, served with house made Louie dressing.

16 ounce.

24 ounce.

16 ounce. Petite cut.

Benny's cut.

New Zealand lamb rubbed with sea salt and garlic, served with rosemary mint chutney.

Pan roasted breasts of chicken, garlic sauteed mushrooms, served with marsala sauce.

Cajun season pan roasted chicken breasts, served with our spicy cajun sauce.

12 ounce boneless pork tenderloin marinated with herbs and white wine, charboiled and served with peppercorn sauce and rosemary oil.

Fresh scallops pan seared to perfection, served with our signature crown apple spinach cream sauce.

Succulent shrimp sauteed in clarified butter and garlic, served with Binion's classic scampi sauce.

Delicate charbroiled Pacific halibut, served with a cajun roasted pepper sauce and garnished with Moroccan harissa.

Grilled, served on a bed of fresh sauteed spinach and bearnaise sauce.

Jumbo pasta shells stuffed with herbs and three cheeses, ricotta, gruyere and mozzarella on a bed of tomato sauce, drizzled with mornay sauce and garnished with sun-dried tomatoes.

Diced avocado, corn, cucumber, mango and tomato, layered with seasoned quinoa on a bed of fire roasted pepper coulis and crisp papadums.

Tender poached north Atlantic lobster baked with mornay sauce & pasta, under a buttered crispy crust of bread crumbs.

Sauteed in olive oil, white wine and garlic, finished with parmesan cheese.

Broiled cast iron pot of fresh buttery sweet corn, parmesan cheese, and parsley, served with crustini toast points.

Sauteed portabella and cremini mushrooms, finished with garlic butter and sherry.

Beer battered onion rings, served with cilantro jalapeno ranch dip.

Crisp fried sea salt and black pepper seasoned steakhouse cut fries.