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Allow us to prepare your dinner the way that you wish.  We will modify our recipes and preparation to satisfy your needs.
We want to do whatever it takes to make this the best dining experience you will ever have…until your next visit to Runyon’s.


TONIGHT'S FEATURES
Sunday, October 16, 2017

 

FEATURED SPARKLING WINE

GAMBINO GOLD PROSECCO SUPERIORE 45

 

APPETIZERS


CHEF MIKE'S MEAT & CHEESE PLATE 25
Speck, High West Whiskey Cured Salami, Smoked Gouda, port wine cheddar,
Strawberry Rhubarb Jam, Kicked Up Honey, Figs and crackers

 

FRESH CATCHES OF THE DAY
Prepared Broiled, Blackened or Grilled

SCOTTISH SALMON 29 AHI TUNA 32 COBIA 32

 

ENTREES


BLEU CHEESE CRUSTED GOLDEN TILE 42
Served with a walnut veloute, blackened broccoli and mashed potatoes

STEAK DIANE 47
Tenderloin medallions, cognac sauce with crimini mushrooms, mashed potatoes and fresh asparagus

1 LB. 32 DAY DRY AGED USDA PRIME NEW YORK STRIP 69
Served ala carte

DESSERTS

ORANGE SUNSHINE CAKE 9
Berry coulis