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

Northern Atlantic Sea Scallops

 Parmesan encrusted served with a sweet red pepper cream sauce.

 

 

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

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 

New Zealand Lamb Chops

Accented with Chef's choice of accompaniment

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

*Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may significantly increase your risk of foodbourne illness.