Continental
Cuisine
Costello's
Lunch Hours
Tuesday - Friday 11:00 to 1:00
Dinner Hours
Tuesday - Thursday
5:00 to 8:00
Friday and Saturday
5:00 to 9:00
*hours are subject to change
For our weekly features and special events please visit our facebook page.
Dinner Menu
Appetizers
Brie en Croute
Baked in puff pastry with pecans, served with an apricot sauce
Shrimp Cocktail
Shrimp cocktail served with Chef Costello's horseradish cocktail sauce
Chef's Crab Cakes
Fresh crab meat and vegetables mixed with seasoned bread crumbs
Chef's Oysters of the Day
Changes daily. Ask your server
Mushroom Costello
Crab stuffed mushrooms topped with melted port wine cheese sauce
Spinach Dip
Fresh spinach, Parmesan cheese, mayonnaise, and white pepper, served with fresh bread
Chef's Signature Coconut Shrimp
Four hand breaded coconut shrimp, served with and apricot sauce
Portabello Bruschetta
Large Portabello Caps filled with housemade bruschetta, topped with mozzarella cheese and broiled
Seafood
Served with a house salad, roasted garlic rosemary Yukon gold potatoes or wild rice and Chef's vegetable of the day Substitute Caesar Salad or Bleu Cheese Wedge
Apple Crusted Salmon
Golden and red delicious apple rings, marinated in apple and orange juices with mint and honey placed atop Norwegian Salmon, dusted with brown sugar and baked to perfection
Salmon Costello
Grilled Norwegian Salmon served with a red radish cream sauce with a hint of horseradish
Grilled Shrimp
Served with Southwest corn fritters and a charred tomato salsa, accompanied with roasted garlic rosemary new potatoes or wild rice and a dinner salad
Baked Cod
Served with a creamy dill sauce and topped with a cucumber tomato relish
Red Snapper
Grilled, topped with a pineapple red pepper relish
Hand Breaded Fried Shrimp
Served with Chef Costello's spicy cocktail sauce
Hand Breaded Coconut Shrimp
Coated with coconut, fried and served with an apricot sauce
Lemon Tarragon Skewers
Grilled shrimp skewers served with a lemon tarragon sauce
Steaks* & Lamb
Costello's proudly serves USDA Choice meat that is hand trimmed in house. Choose Béarnaise, Chef J's Special Steak Sauce or Poblano Butter to complement your steak. Served with a house salad, roasted garlic rosemary Yukon gold potatoes or wild rice and Chef's vegetable of the day Substitute Caesar Salad or Bleu Cheese Wedge
6 oz. Filet
8 oz. Filet
12 oz. K.C. Strip
14 oz. Ribeye
Steak Francis 6 oz. or 8 oz.
Medallions of tenderloin with an oregano pesto mushroom cream sauce
Steak Loredo
Medallions of tenderloin, sautéed red peppers, roasted poblano chilies and red onion in a spicy white wine sauce
To highlight your steak add Brandied Mushrooms, Hand Breaded Fried or Coconut Shrimp, or Blue Cheese Crumbles
Rack of Lamb
New Zealand lamb served with a sauce of peppered rosemary and a minted marmalade
Poultry
Most poultry dishes served with a house salad, roasted garlic rosemary Yukon gold potatoes or wild rice and Chef's vegetable of the day Substitute Caesar Salad or Bleu Cheese Wedge
Catherine's Chicken
Tenderized chicken breast encrusted with macadamia nuts, served with a peach brandy sauce.
Chicken Picatta
Tenderized chicken breast sautéed with red onions, capers, garlic and lemon juice served over fettuccine
Grilled Duck
Grilled boneless breast served with a California Mission Fig Sauce and a Fresh Autumn Fruit Compote
Pasta
Pasta dishes are served with salad and fresh bread. Chicken or Shrip available upon request. Substitute Caesar Salad or Bleu Cheese Wedge.
Cheese Stuffed Tri-Color Tortellini
Choose a fresh mushroom pesto sauce OR a sweet red pepper cream sauce
Fettuccine Alfredo
Fettuccine, mushrooms and onions in a creamy Alfredo sauce
Available Salad Dressings include:
Parmesan Peppercorn - Ranch - Strawberry Balsamic Vinaigrette - Blue Cheese - Honey Mustard - Italian - Sun-dried Tomato Basil - 1000 Island
Substitute Caesar Salad or Bleu Cheese Wedge