Chef's Daily Duo Soup - Nine Stuffed Portobello Mushroom Caps - Ten Salads - Eight
Sierra's SevenLeaf, Caesar Salad, or Traditional Greek Salad
Baked Brie - Twelve Jumbo Shrimps Served Cold or Hot & Spicy - Twelve Issac's Famous Escargots - Ten Warm Smoked Duck Salad - Twelve
Veal Tenderloin & Lamb Racks
Veal Baccarat - Thirty-Five Santa Cruz Veal - Thirty-Seven Veal Marsala - Thirty-Four Sierra's Rack of Lamb - Thirty-Eight Issac's Rack of Lamb - Thirty-Eight Athens Rack of Lamb - Thirty-Eight Herb Crusted - Thirty-Eight
Signature Steaks
Proud To Serve To You The Best Certified Angus Pride. Our Beef Is Aged A Minimum Of 35 Days. Carefully Selected And Aged For Tenderness. Cut Thick To Ensure Juiciness. Seared To Perfection.
Issac's Mixed Grill - Forty-Six
Lobster Tail, Beef & Veal Tenderloins
Porterhouse, The Two In One 16oz - Forty
Thick cut of American best known steak cut from Canada's best prime beef
Delmonico Steak Centre Cut 12oz - Thirty-Six
Thick cut of meat comes from most tender section of beef, the Short Loin
Baseball Steak Sterling Silver Centre Cut 9oz - Thirty-Four
Cut from the very tender part of the whole sirloin.
Rib Eye - Thirty-Eight
14 oz thick cut,
Rib Eye in Vieux-Boucau - Thirty-Eight Rib Eye in Napoleon\'s au Poivre sauce - Thirty-Eight
14 oz thick cut.
Rib Eye San Fernando - Thirty-Eight Tenderloin 10oz - Thirty-Eight Tenderloin in Sorrentina's sauce - Thirty-Eight
10 oz cut, the tenderest cut of grain-fed Western beef.
Tenderloin in Issac's sauce - Thirty-Eight
10 oz cut, the tenderest cut of grain-fed Western beef.
Santa Barbara Penne - Twenty-Eight Marco Polo Penne - Twenty-Six Striped Smoked Salmon Braletti - Twenty-Eight Marzettella Ravioli - Twenty-Six Frutti di Mare (Seafood Pasta) - Twenty-Seven
