Chef Restaurateur, Emeril Lagasse

Chef de Cuisine, Michael Blydenstein

General Manager, Jason Lonigro
 y starters u

Chef Emeril’s New Orleans Style Barbecued Shrimp

9

Charbroiled Oysters on the Half Shell

garlic, butter, lemon and herbs
9

Boiled Gulf Shrimp

mirleton pickles, cocktail and remoulade sauces
8

Baked Crabmeat Gratin

three cheese béchamel and crostini
22

Yellowfin Tuna Wraps

bibb lettuce, meyer lemon ponzu, jalapeño,
avocado and crispy noodles
10

Crispy Fried Calamari

hot peppers, cool pickles and tangy lemon aioli
7

Beef Tenderloin Carpaccio

toasted horseradish, crostini, endive,
radishes and local micro greens
9

Maine Lobster Bisque

8

Traditional French Onion Soup au Gratin

6
 y salads u

The Chop
butter lettuce, local mushrooms, tomatoes, ham,
hard-boiled egg, radishes, white cheddar cheese
and buttermilk-herb dressing
9

Traditional Caesar Salad

hear ts of romaine, croutons and parmigiano reggiano
8

The Wedge
iceberg lettuce, bacon, crispy fried onions
and bleu cheese dressing
6

The Mix
mixed baby lettuces, fresh herb vinaigrette,
cherr y tomatoes and hear t of palm
8

Sliced Local Tomatoes and Sweet Onions

extra-virgin olive oil, aged balsamic
and fresh basil
10
 y prime steaks u
allen brothers steaks

Petit Filet Mignon

6 ounce
30

Filet Mignon
9 ounce
39

New York Strip

14 ounce
38

Bone-In Ribeye
22 ounce
42

all steaks ser ved with maître d’ butter

and a trio of our house-made sauces:
Chef Emeril’s house-made worcestershire sauce,
creamy horseradish and béarnaise

The Commonwealth of Pennsylvania suggests that consuming

raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of foodborne illness.
 y other choices u
Grilled Pork Chops
9 ounces each, maître d’ butter
27

Charbroiled Hanger Steak

10 ounces, maître d’ butter
22

Grilled Veal Chop

16 ounces, maître d’ butter
38

Duck Breast
sea salt cured, dir ty rice,
smothered green beans and jus
25

Roasted Pennsylvania Free Range Chicken

buttered new potatoes, mushrooms,
green beans and thyme jus
23
 y fish and shellfish u
Swordfish
chorizo, clams, new potatoes and kale
27

Salmon
sweet barbecue glaze, organic potato hash,
leeks and scallions
23

Today’s Fresh Fish

lighter preparation: cous cous, veggies
and tomato citrus vinaigrette
or
creole: crawfish cream sauce
and lyonnaise potatoes
market

Jumbo Shrimp Scampi

garlic, white wine and fresh pasta
28

Whole Boiled Lobster

one and a half pounds, ser ved with corn,
mushrooms and potatoes
market
 y sides u

Butter Whipped Potatoes

Lyonnaise Potatoes

Twice-Baked Potato

Potato Chips, Parmesan Cheese

and Truffle Oil

Baked Sweet Potato

Creamed Spinach

Roasted and Glazed Pennsylvania

Button Mushrooms

Green Beans

Daily Seasonal Vegetable

all sides 6

Gratuities of 20% will be added for parties of eight or more.

 Emeril Lagasse has another signature restaurant
coming to the Sands Casino Resort Bethlehem.
You’ll be able to experience Emeril’s distinctive culinar y style
in his first-ever burger restaurant opening later this year.

If you’re visiting Las Vegas, enjoy Emeril’s Delmonico Steakhouse in

the Venetian Resor t Casino & Hotel and Table 10 in The Palazzo.