MenuLizard is going away soon!
We had a good run but we never figured out how to convince restaurant owners to send us their menus en masse.
We started this site in 2005. Back then, most restaurants did not have their own websites, so a central repository for menus was a very useful idea.
But now, everyone has their own website. And nobody ever sends us their menus anymore. The average menu age on MenuLizard is almost 14 years old! We will keep the site up for a little while longer, but at some point soon, we are going to pull the plug.
Thanks for using the site! It was fun making it, and we really wish it had become successful and popular. But alas, it was not meant to be!
All entrees served with a house or Caesar salad or a cup of homemade soup.
Broiled Lobster Tail
An impressive 10-12oz cold water lobster tail, broiled and served with drawn butter and fresh lemon. Add an 8 oz filet for the ultimate surf and turf. Paired with our twice baked potato du jour.
Surf & Turf
Bronzed Rustic Salmon
Perfectly prepared Atlantic salmon mildly dusted in our own blackening seasoning, finished with honey Dijon butter. A wonderful balance of a little sweet and a little spicy. Completed with cranberry risotto.
Sicilian Style Salmon
A fresh salmon fillet gently poached in a fumet and finished with a Sicilian style sun dried tomato cream. Served with pesto risotto.
Pecan Spiced Scallops
Fresh tender sea scallops baked with a sweet and spicy pecan crust, perfectly balanced with a sweetened mustard wine sauce. Accompanied with our roasted garlic and shallot risotto.
Tender pacific whitefish fillet marinated in lime juice and baked with a macadamia nut curst, finished with pineapple butter sauce for a buttery taste from the Hawaiian Islands. Served over a roasted sweet pepper risotto.
Poisson Aux Soubise
Grilled mahi fillet then topped with a sensational leek cream and lemon beurre blanc. This is a truly delicate and delightful creation. Paired with our roasted garlic and shallot risotto.