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Menus

At Saddles Steakhouse, we showcase carefully-selected steaks, chops and fresh seafood with in-season, local and regional produce. We practice principles of freshness and sustainability since fresh, local and organic taste better. Please note, the below menus are sample menus and are subject to change.

 

Mother’s Day Brunch

Celebrate the special mother in your life with Mother’s Day Brunch on Sunday, May 13, 2018, from 10am – 2:30pm. View menu below.

Saddles Dinner Menu

Wood-Fired Organic Bread by “Della Fattoria” of Petaluma 

H2O
Voss Still or Sparkling  6

Appetizers

Oysters on the Half Shell with a house mignonette
Stuffed Mushrooms with house made Italian sausage
Petaluma Chicken Liver Pate with brioche toast, Dijon, cornichons & papaya chutney
Saddles’ Shrimp Cocktail with a spicy cocktail sauce
Fried Calamari & Rock Shrimp with a Meyer lemon aioli & a spicy cocktail sauce
Cornmeal Dusted Haystack Onion Rings with blue cheese aioli

First Course

Soup of the Day
New England Clam Chowder
Steamed Mussels & Clams with white wine, shallots and pancetta
Dungeness Crab Cake with cucumber, avocado, parsley & spicy radish

Salads

Saddles Salad with baby greens, candied walnuts, goat cheese & cider vinaigrette
House Caesar with romaine, grana, croutons, herb panko, grated egg yolk & white anchovies
Chopped Iceberg Lettuce with kale, bacon, tomatoes, soft boiled egg & a blue cheese dressing
Slow Roasted Beet, Strawberry & Mango Salad with mache and a berry vinaigrette

Specialty Entrees

Braised Short Rib with market vegetables & natural jus
Char-Roasted Achiote Half Chicken with sweet potato fries (30 minute preparation time)
Kabocha Squash Ravioli with braised greens & a white wine reduction
Wine Poached Salmon with vegetable ragout & a lemon cream
Saddles’ Prime Rib “Until it’s gone…Friday & Saturday Evening” – Cut to order and served with a jumbo baked potato – 12 oz

Saddles’ Specialty Cuts

Greater Omaha Filet Mignon – 6 or 8oz
New Zealand Grass Fed Filet – 6 oz
Certified Black Angus New York – 14 oz
Greater Omaha Ribeye – 14 oz
Greater Omaha Bone-in Ribeye – 36 oz (30 minute preparation time)
Prime Flat Iron Steak – 8 oz
Colorado Lamb Sirloin – 8 oz
New Zealand Rack of Lamb
Snake River American Waygu Cuts

Sides & Toppings

Vegetable Trio Addition Garlic-mashed potatoes, market vegetables, wild mushrooms and a cabernet demi-glace. Please no substitutions.
Caper butter prawns
Wild mushrooms
Cabernet demi glace
Béarnaise sauce
Salt baked potato
Creamed Spinach
Market vegetables
Steamed broccoli
Deep fried Brussel sprouts
Garlic mashed potato
Steak fries
Mac & Cheese
Sweet potato fries

Saddles Bar Menu

Bar Bites

Deviled Eggs with Fresh Chives
Saddles’ Shrimp Cocktail with spicy cocktail sauce
Edamame, Artichoke & Spinach Hummus with garlic-toasted pita chips
Saddles Potato Wedges with melted cheese, sour cream, scallions & bacon
Stuffed Mushrooms with house made Italian sausage
Fried Calamari & Shrimp with a Meyer lemon aioli & cocktail sauce
Chicken Wings with green onion, chopped peanuts & sweet chili sauce
Saddles Salad with Goat Cheese with candied walnuts & a cider vinaigrette / add chicken / add four prawns
House Caesar with romaine, Grana Padano, croutons, herbed panko, grated egg yolk & white anchovies / add chicken / add four prawns
Jack & Cheddar Quesadilla with Ribeye Steak or Chicken with salsa fresca, guacamole & sour cream

Burgers & Dogs

Burgers served on housemade bun with lettuce, tomatoes, red onion, pickles & steak fries

Grilled Black Angus Burger
Snake River Kobe Burger
with Brie with tomato chutney, wild mushrooms & a Saddles salad
The Kobe Dog with onion, relish, sauerkraut, yellow mustard & steak fries
Grilled Housemade Veggie Burger
 black bean-mushroom-bulgur-red onion patty
Grilled Chicken Breast Burger

Additional Toppings
Tomato Chutney, Papaya Chutney, Chipotle Aioli, Lemon Aioli, Chimichurri
Brie, Sonoma Jack, Goat Cheese, Sharp Cheddar, Blue Cheese
Applewood Bacon, Poblano Chili, Wild Mushrooms, Onion Rings, Avocado

Saddles Lunch Menu

Appetizers

Soup of the Day
Saddles’ Shrimp Cocktail with spicy cocktail sauce
Fried Calamari & Shrimp
Stuffed Mushrooms with homemade Italian sausage
Edamame, Artichoke & Spinach Hummus with garlic-toasted pita chips
Chicken Wings with green onion, chopped peanuts & sweet chili sauce

Salads

House Caesar with romaine, Grana Padano, croutons, herbed panko, grated egg yolk & white anchovies
Saddles’ Salad with baby greens, candied walnuts, goat cheese & cider vinaigrette
Add Mary’s Organic Chicken or Four Prawns to House Caesar or Saddle’s Salad
Kale Salad with Spicy Grilled Prawns with carrots, cabbage, green onion, sultanas, peanuts & a soy ginger sesame dressing
Steakhouse Salad with grilled Tri Tip, fried potato wedges, blue cheese, crispy onion rings, chimichurri & our house vinaigrette
Spicy Chicken Salad with fresh corn, sweet peppers, tomato, avocado, red onion, crispy tortilla threads & sweet chipotle vinaigrette Chilled Salmon & Penne Salad with poached, flaked salmon, Swiss chard, English peas, fresh herbs, tomato, toasted pine nuts & creamy basil pesto
Bay Shrimp Louie with romaine, avocado, tomato, olives, hardboiled egg & Louie dressing

Burgers & Dogs

Burgers served on housemade bun with lettuce, tomatoes, red onion, pickles & steak fries
Grilled Black Angus Burger
Grilled Housemade Veggie Burger black bean-mushroom-bulgur-red onion patty
Grilled Chicken Breast Burger
Snake River Kobe Burger with Brie with tomato chutney, wild mushrooms & a Saddles salad
The Kobe Dog
with onion, relish, sauerkraut, yellow mustard & steak fries

Additional Toppings
Tomato Chutney, Papaya Chutney, Chipotle Aioli, Lemon Aioli, Chimichurri
Brie, Sonoma Jack, Goat Cheese, Sharp Cheddar, Blue Cheese
Applewood Bacon, Poblano Chili, Wild Mushrooms, Onion Rings, Avocado

Sandwiches & Entrees 

Grilled Cheese & Roasted Poblano Sandwich with applewood smoked bacon on sourdough & steak fries
Saddles Roast Beef Sandwich with sliced ribeye steak, sautéed onions, provolone, & creamy horseradish on a ciabatta roll & steak fries
Saddles Fish Tacos Salmon, halibut & prawn corn tortilla tacos with guacamole, spicy vegetable slaw, Sriracha aioli, salsa fresca & sour cream
Jack & Cheddar Quesadilla with Ribeye Steak or Chicken with salsa fresca, guacamole & sour cream

Saddles Steaks

(Please allow 20 minutes preparation time) 

Served with a Saddles salad or steak fries

Mignon 6 oz
New York 14 oz
Ribeye 14 oz

Lunch Cocktails

Strawberry Mint Lemonade Citron Vodka with fresh strawberries, garden mint, lemonade & an orange liqueur float
Bear Flag Revolt Raising of the California Bear Flag over Sonoma in 1846 – Hussong’s Reposado Tequila with fresh pressed lime, triple sec, housemade sweet and sour & agave syrup
“Hap” Arnold Aviator Local hero, General Hap Arnold, Father of the Modern Air Force – Uncle Val’s Botanical Gin with English cucumber & organic grapefruit soda, shaken
Spreckels Spritzer Mojito Sugar Baron Adolph Spreckels whose younger wife often called out for her “Sugar Daddy”  – Sugar Daddy Light Rum with muddled mint & turbinado syrup
Saddles Sangria A blend of red wines with fresh fruit & orange brandy
Juanita’s Tirade Famous local restaurateur & occasional Madame – Kirk & Sweeney Dominican Rum, Fever Tree ginger beer & lime.
Mimosa with sparkling wine & fresh orange juice
Bloody Mary Local Solano Vodka with Saddles house recipe mix
Leilani Mai Tai Pua Leilani Jaeger, member of the Burris family, Founders of the MacArthur Place Estate – Local Sugar Daddy Light and Dark Rums & tropical juices

Full Bar & Wine List Available

Saddles Breakfast Menu

 

Breakfast Selections

Two Eggs, any style
add applewood smoked bacon
add chicken-apple sausage
add a petite filet mignon
Saddles’ Eggs Benedict with Black Forest ham
Saddles’ Eggs Benedict Poblano with fresh roasted poblano chili, tomato, chipotle Hollandaise & avocado
Saddles’ Dungeness Crab Benedict with Dungeness crab cake, avocado & tomato
Egg White Omelet with wild mushrooms, sun-dried tomatoes & non-fat cottage cheese
MacArthur Place Omelet with spinach, tomato & brie
Sonoma Omelet with applewood smoked bacon, sweet peppers & Sonoma Pepper Jack cheese

Above selections served with breakfast potatoes & toast

Porridges & Cakes

Toasted steel-cut Oats & Quinoa with dried fruit, almonds & brown sugar

Buttermilk Pancakes with maple syrup
add strawberries

Sides 

Applewood Smoked Bacon
Chicken-apple Sausage
Bowl of Seasonal Fruit

Coffee, Tea & Juice

Coffee & espresso locally roasted by Barking Dog Coffee 

MCP Blend Coffee
MCP Blend Decaffeinated Coffee
Espresso
Cappuccino
Latte
Mocha
Gourmet teas assorted varieties
Orange Juice
Grapefruit Juice
Fresh Fruit Smoothie

Day Greeters

Saddles Bloody Mary
Mimosa
Absolut Vodka & OJ, tall
Absolut Vodka & Grapefruit, tall

Full Bar & Wine List available.

Saddles Dessert Menu

 

Old Fashion Chocolate Cake with strawberry coulis & vanilla ice cream
Affogato with housemade burnt-caramel gelato, espresso, whipped cream crushed feuilletine
Dana’s Hot Fudge Sundae with vanilla ice cream, hot fudge, nuts, whipped cream & a cherry
Seasonal Fruit Crisp with vanilla ice cream
Pumpkin Cheesecake gingerbread crust with persimmon
Meyer Lemon Pudding Cake half pudding, half cake, raspberry compote & lemon curd
Créme Brulee
Sorbet & Gelato fresh flavors daily
Chocolate or Vanilla Ice Cream add housemade caramel or chocolate sauce

Mother’s Day Brunch

May 13, 2018
10:30am – 2:30pm

Starters

Array of Sonoma County cheese, prosciutto and assorted crackers

Selection of fresh berries, melons & tropical fruits house made honey & oat granola

Assorted danish & croissants

Bagels with cream cheese

Carrot-tangerine and kale wheat grass juices

Smoked salmon with red onion and capers

Seafood Buffet

Chilled green lip mussels & steamed clams with lemon vinaigrette

Oysters on a half shell with champagne mignonette

King crab legs & claws with drawn butter

Steamed jumbo prawns with cocktail sauce

Cold Buffet

Romaine with mache, apples, celery, toasted pecans and creamy poppy dressing

Mixed Sonoma greens with ruby endive & an apple cider vinaigrette

Heirloom carrots with local honey and sugar snap peas

Angel hair pasta with bay shrimp & ricotta salata cheese

Chilled asparagus with saffron aioli

Hot Buffet

Carving Station:

Saddles’ slow roasted prime rib with horseradish sauce

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Garlic studded White Marble Farms pork loin with rosemary and apple

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Root vegetable gratin with buttered bread crumbs & fresh herbs

Tandoori rock cornish game hens with cucumber, tomato, red onion and lemon

Crepes with ricotta and blueberries

Classic eggs benedict

Smashed red potatoes with horseradish and green onion

Chicken apple sausage

Molasses glazed applewood bacon

$80 per person – $20 for children twelve and under, exclusive of tax & gratuity

Reservations Required

Corkage $24 / Industry $18 per 750ml bottle 

Dana Jaffe Executive Chef   –  Brian Richards Director of Food & Beverage

Split Charges for entrees, steaks & chops $2.50.  No more than 3 checks per table.

California State Food Code requires us to inform you that consuming raw or uncooked meats, seafood and eggs may increase your risk of food borne illness.