Steak enhancements. menú de mortons the steakhouse - portland | restaurantes en portland
Black truffle butter
(2 oz.) shallots, garlic, black truffle & mushroom, butter, truffle oil, salt, pepper, butter.
$6.60
Béarnaise sauce
(2 oz.) béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of french cuisine. it is simply an emulsification — egg yolks and butter cut through with vinegar, flavored with tarragon and shallots, with a bite of black pepper.
$3.30
Cognac sauce au poive
2 oz. peppercorn sauce with demi-glace, butter, shallots, peppercorn blend, cognac, heavy cream.
$6.60
Blue cheese butter
(2 oz.) butter, worcestershire, lemon juice, black pepper, salt, chives, parsley, blue cheese crumbles.
$6.60
Garlic butter
2 oz. butter, shallots, garlic, parsley, pernod, anchovy paste.
$6.60
Whipped horseradish
Horseradish, heavy whipping cream, tabasco sauce, dijon mustard
$6.60
Truffled king crab oscar
Asparagus, king crab meat, béarnaise sauce, truffle thrills
$31.90
Philly style
Sauteed red bell peppers, onions and mushrooms, melted fontina cheese, morton’s seasoned salt, parsley. no au jus.
$9.90