At Kiernan's Steak House, we take great pride in offering our customers only the finest, freshest, and most expertly prepared dinners in town. Over nearly forty years, our family has built a reputation for offering superior cuisine in a comfortable atmosphere. Doing so is our privilege and our pleasure - a challenge we're happy to meet every day. Kiernan's offers a wide variety of delicious dinner specials, which change weekly. APPETIZERS JUMBO GULF SHRIMP COCKTAIL BAKED CRAB & SPINACH STUFFED MUSHROOMS FRENCH ESCARGOT W/ TOAST POINTS CHICKEN FINGERS OYSTERS ROCKEFELLER CAJUN SCENTED FILET STEAK BITS STUFFED SHRIMP SCAMPI NACHOS "EL GRANDE" OYSTERS ON THE HALF SHELL BAKED POTATO SKINS BLOOMING ONION SALADS AND SOUPS Specialty salads may be ordered half size paired with a cup of soup for $2.00 less HOUSE SALAD STEAK OR CHICKEN CAESAR SALAD COTTAGE CHEESE SHRIMP BRUSCHETTA BAKED FRENCH ONION SOUP STEAKHOUSE CHILI SIDE CAESAR SALAD MAURICE SALAD COBB SALAD TACO SALAD SPINACH & CHILLED SALMON SALAD CRAB & BRIE BISQUE SOUP DU JOUR SANDWICHES Served with choice of fries, onion rings, or soup du jour 1/2 LB. KIERNAN BURGER CHICAGO STYLE GRILLED CHICKEN REUBEN ON RYE GRILLED HAM & CHEESE TENDERLOIN STEAK PHILLY STEAK FRENCH DIP "AU JUS" "COUNTRY CLUB" "CLUB" LAWASH WRAP BLUE CRAB & SHRIMP CLUB SANDWICH HOUSE BEEF Any Steak Entree may be paired with a trio of fried jumbo shrimp for an extra charge. Entrees include tossed salad or soup du jour and choice of potato, rice, or pasta. FILET MIGNON NEW YORK STRIP 21 OZ. KANSAS CITY PORTERHOUSE 12 OZ. TOP SIRLOIN 16 OZ. TEXAS RIBEYE PRIME RIB OF BEEF SPECIAL All day, every day. Slow-roasted, herb-crusted beef served with natural au jus. Presented with garlic scented mashed potatoes and vegetable medley. BEEF WELLINGTON Filet mignon encased in puff pastry with spinach duxelle, shallots and forest mushrooms, baked, then finished with Bearnaise sauce. STEAK KIERNAN Medallions of tenderloin topped with lobster, broccoli, and Bearnaise sauce. STEAK SULLIVAN Peppercorn-crusted tenderloin finished with a Kentucky bourbon pan sauce. TWIN TOURNEDOS OF BEEF TENDERLOIN Finished with artichoke hearts and Bearnaise sauce. EUROPEAN BEEF TENDERLOIN Topped with crumbled walnuts, bleu cheese and cabernet wine pan sauce. TENDERLOIN AND SHRIMP SAUTE Sauteed tenderloin and Gulf shrimp tossed with fresh vegetables in a cabernet pan sauce, then finished with Bearnaise sauce. Served on a bed of rice pilaf. STEAK RICHARDSON Sauteed tenderloin topped with shrimp, asparagus, and Bearnaise sauce. PORK MOTOR CITY RIBS A full slab of "fall off the bone" baby back pork ribs glazed with sauce. BONELESS PORK CHOPS A pair of broiled center cut chops served with spiced apple chutney. PROVIMI CALVES LIVER WITH BACON & ONIONS SEAFOOD SPECIALTIES SURF & TURF A six-ounce cold water lobster tail presented with a regular cut filet mignon. AUSTRALIAN LOBSTER Only the tail - a true lobster lover's fantasy. JUMBO GULF WHITE SHRIMP Either Sauteed in garlic & chive butter or batter-fried to a crispy golden brown. BAKED LAKE SUPERIOR WHITEFISH SAUTEED GREAT LAKES PERCH BEER-BATTERED FISH & CHIPS SALMON NAPOLEON Broiled filet finished with creamed spinach, lobster meat and saffron sauce. ALASKAN KING CRAB LEGS One and a quarter pounds of partially-split steamed legs, served with drawn butter and lemon. POTATO-ENCRUSTED FLORIDA GROUPER Tender filet, lightly coated with whipped potatoes then baked to a golden brown. VEAL, CHICKEN, & VEGETARIAN VEAL KIERNAN Sauteed medallions of veal finished with lobster, broccoli, and Bearnaise sauce. VEAL PICCATA Sauteed medallions with artichokes, lemons, and capers. CHICKEN CORDON BLEU RASPBERRY-GLAZED CHARGRILLED CHICKEN VEGETARIAN STIR-FRY Fresh garden vegetables and handmade pasta tossed in imported olive oil with fresh herbs and spices. SIDE DISHES AND SAUCES STEAK HOUSE POTATO CASSEROLE POTATOES Hash brown, baked, french fried, red skin, or garlic mashed CRISPY ONION RINGS STEAMED BROCCOLI VEGETABLE MEDLEY STEAMED ASPARAGUS SPEARS PASTA IN HERB-SCENTED MARINARA SAUCE SAUTEED FOREST MUSHROOMS BEARNAISE, HOLLANDAISE OR CHEESE SAUCE