Sunday Brunch - Grand Concourse

DINNER MENU — - Grand Concourse

Dan Leahy • General Manager | Brandan Penland • Executive Chef A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary.

  Menu, Dinner, Dinner menu

DINNER MENU — - Muer Seafood Restaurants: …

Charlene F. Gulliford, General Manager | Mark A. Sanchez, Executive Chef A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary.

  Menu, Seafood, Dinner, Dinner menu

LUNCH MENU — - Grand Concourse

Lisa Cavlovich - General Manager | Dean Santucci - Executive Chef A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary.

  Menu, Lunch, Lunch menu

SENSATIONAL SEAFOOD - Grand Concourse

Lisa Cavlovich - General Manager | Dean Santucci - Executive Chef A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary.

DINNER MENU — - Grand Concourse

Martha Collins, General Manager | Scott Schneider, Executive Chef A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary.

  Menu, Dinner, Dinner menu

DINNER MENU — - Grand Concourse

Lou Farkas III, General Manager | Shawn Primeau, Executive Chef A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary.

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LUNCH MENU — - Muer Seafood Restaurants: …

Lou Farkas III, General Manager | Shawn Primeau, Executive Chef A Suggested Gratuity of 15% - 20% is customary. The amount of gratuity is always discretionary.

  Menu, Lunch, Lunch menu

starters & small plates - Grand Concourse

starters & small plates seafood specialties SEAFOOD JAMBALAYAroasted campari tomato risotto 19.5 shrimp, andouille, ham, mussels, scallops & fish; cajun rice ULTIMATE SEAFOOD TRILOGY 28

  Plate, Small, Starter, Starters amp small plates

starters & small plates - muer.com

starters & small plates seafood specialties SEARED SCALLOPS 32 asparagus couscous, roasted shiitakes, spring pea purée SEAFOOD JAMBALAYA 19.5 shrimp, andouille, ham, mussels,

  Plate, Small, Starter, Starters amp small plates

Grand Concourse Sunday Brunch 9.28.07

AGrand Concourse Sunday Brunch B KIDS TABLE Chicken Tenders French Toast Sticks Macaroni & Cheese Peanut Butter & Jelly Sandwiches Dirt Sundae

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create your own classicpaninis

chef created salads classics Balsamic Orange & Bleu Spring Mix, Candied Pecans, Mandarin Oranges and Bleu Cheese Crumbles Chef Recommended …

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CATERING

- 1 - Catering with a ‘Creative Touch’ FULL SERVICE Off-Premise Catering *Proud Graduates of the Culinary Institute of America Executive Chef & Proprietor:

  Creating, Chef

Brunch Menu Brunch With Omelette Station* $21.95 …

Carving Station* Market Price *Requires a Hired Chef @ $125.00 + gratuities, and Additional Equipment Choice of two: Filet Mignon Pork Tenderloin · Ham Turkey

  Chef

Reservations Recommended 702-385-4011 - Four …

Appetizers Lobster Bisque A rich lobster stock finished with cream. Fifteen dollars *Hugo’s Hot Rock Specialty for Two On a sizzling granite slab medallions of filet,

  Four, Recommended

Chef’s Signature Specialties - Shanghai Grill

Chef’s Signature Specialties Sered with Steam Rice Brown Rice or Fried Rice Etra Add op o rab and ried ice to yor entre or an additiona …

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