Top Of Binion's Steakhouse

Steak house, 128 e Fremont St, Las Vegas, NV

VeganScore 30

Menu

Mains

• New York Steak — Ten ounce
• Filet Mignon — Ten ounce
• Rib-Eye Steak — Sixteen ounce
• Cowboy Steak
• T-Bone Steak — Twenty-four ounce
• Spencer Steak — Ten ounce
• Binion's Prime Rib — Slow roasted in a rock salt crust with fresh garlic, rosemary, thyme, basil and black pepper; served with au jus and horseradish
• New Zealand Lamb Rack
• North Atlantic Lobster Tail Dinner — Broiled ten ounce lobster tail; served with hot drawn butter and lemon wrap
• Alaskan King Crab Legs — One and a half pound; served with hot drawn butter and lemon wrap
• Sea Scallops — Served with shallots, basil, julienne leeks, julienne carrots, mushrooms, chardonnay and butter
• Scottish Salmon — Seared and basted with brown butter; served with béarnaise sauce
• Chicken and Portabellini Dijonnaise — Two sautéed breasts, with portabellini mushrooms, shallots, chardonnay, thyme, whole grain mustard, cream, chicken stock and splash of Worcestershire sauce
• Lemon Caper Veal Scaloppine — Tender cutlets lightly dusted in seasoned flour, sautéed in olive oil and finished with reduction of white wine, fresh-squeezed lemon juice, capers, and light cream; served on a bed of sautéed spinach with garlic and white wine
• Surf and Turf — Steakhouse classic, five ounce Certified Angus Beef filet mignon or ten ounce Certified Angus Beef New York steak with half order of Alaskan king crab legs or broiled ten ounce lobster tail, served with hot drawn butter and lemon wrap
• Pasta and Veggie Primavera — Cavatappi pasta tossed with sautéed garlic, herbs, broccoli, asparagus tips, and basil pesto sauce; finished with roasted pinenuts, parmesan cheese, lemon zest and served with parmesan crusted crostini

Starters

• Short Rib Mac 'n' Cheese — Tender slow roasted shredded Certified Angus Beef short rib, fresh sautéed spinach and cavatappi pasta; paired with velvety cheese sauce of sharp cheddar, gouda, parmesan, garlic and spices
• Bone Marrow — Broiled canoe cut marrowbone, caramelized bacon marmalade and gremolata; served with parmesan crusted crostini
• Escargot en Croute — Imported from France, sautéed with herbed garlic butter and white wine; encrusted and baked under a buttery puff pastry
• Oysters Rockefeller — Baked with fresh sautéed spinach and bacon lardons; finished with hollandaise sauce
• Benny's Chicken Fried Lobster for Two — Two butterflied petite North Atlantic tails breaded and fried golden brown; served with caper remoulade and hollandaise sauce
• Maple Bourbon Glazed Pork Belly — House smoked, seared and glazed with honey maple bourbon sauce; served with Dijon mustard and droplet of Taffer's browned butter bourbon
• Portabella Fries — Thick cut portabella mushrooms marinated in buttermilk egg wash, hand breaded in seasoned flour, fried to a delicate tenderness and tossed lightly in grated parmesan cheese; served with a jalapeno-cilantro aioli and a dill aioli
• Crab Cakes (2) — Jumbo lump crab, sweet red peppers, celery hearts, bread crumbs, mayonnaise and fresh herbs; served with caper remoulade
• Classic Shrimp Scampi — Jumbo shrimp sautéed in olive oil with garlic, sun-dried tomatoes, herbs, green and red peppers; finished with reduction of white wine, cream, fresh-squeezed lemon juice and butter
• Lobster Bisque — Poached lobster medallions on baked crostini, finished with lobster stock and cream; presented table-side with crème fraîche
• Spicy Jumbo Shrimp — Sautéed with jalapeños, red bell peppers, green bell peppers, garlic and cayenne pepper; deglazed with white wine and finished with herb butter
• French Onion Soup — Caramelized onion medley deglazed with brandy, sherry wine, chicken and beef stock; crowned with crusted crostini, mozzarella and parmesan cheese blend
• Burrata Caprese Salad — Heirloom tomatoes, burrata, basil, arugula, olive oil and balsamic reduction; served with parmesan crusted crostini
• Traditional Caesar or Grilled Seasoned Caesar Salad — Chopped romaine or char-broiled heart of romaine with shaved parmesan cheese, white anchovies, house-made croutons and creamy caesar dressing; served with parmesan crisp
• Traditional Wedge Salad
• Spinach Salad — Fresh tender leaves of baby spinach, baby heirloom tomatoes, toasted walnuts, sliced hard boiled egg, chopped bacon and sliced red onions; served table-side with warm bacon dressing

Desserts

• House-Made Bread Pudding — Fresh baked French bread soaked with vanilla spice custard and finished with brandy brown sugar glaze; served table-side with vanilla ice cream
• Classic Flambé for Two — Flambéed table-side; served over ice cream
• Strawberries Romanoff — Sliced fresh strawberries marinated in Grand Marnier over vanilla ice cream; served with sweetened whipped sour cream, sponge cake and orange zest
• Crème Brûlée — Smooth and rich vanilla custard, caramelized sugar crust; topped with seasonal fruit
• Tennessee Cheesecake — Ask your server for selection of the day

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