Pete Miller's

DINNER MENU | WINE & DRINKS

Dinner Menu
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Pete Miller's and the Clean Plate Club restaurant group are committed to providing its customers with a highest quality food and service in a healthy and immaculate environment. All Clean Plate Club restaurants are smoke-free and each restaurant has a complete and total ban on artificial trans-fats, which are linked to heart and other ailments. To learn more about trans fats click here.

You can count on each Pete Miller’s restaurant to serve the highest quality prime aged steaks
and freshest seafood available. Because we honor the immense culinary talents of each of our executive chefs, some items on our menu will be unique to each restaurant's chef. Please click on the city name above to view the menu of that restaurant.

Appetizers

WARM SPINACH AND ARTICHOKE FONDUE
{served with garlic crostini}
SEARED TUNA MEDALLIONS
{with wasabi cream and sweet soy reduction sauce}
SHRIMP AND STEAK QUESADILLAS
{with cheese}
PETE'S CALAMARI
{served with cocktail sauce and marinara}
BACON WRAPPED SCALLOPS
{with Udon noodle salad and miso soy reduction}
MARYLAND CRAB CAKE
{jumbo lump crab meat with mustard sauce}
COLOSSAL SHRIMP COCKTAIL
{served with cocktail sauce and horseradish; additional shrimp 3.50 each}
OYSTERS ON THE HALF SHELL
{chef's pick of the day}
OYSTERS ROCKEFELLER
{creamy spinach with parmesan breadcrumbs}
SHRIMP AND SCALLOP CEVICHE
{cilantro, tomato and fresh lime juice}
ESCARGOT
{baked with a sauce of garlic, shallots, parsley and butter and served with a side of crusty bread}
BEEF TENDERLOIN CARPACCIO
{thinly sliced beef, basil, lemon, capers and a balsamic reduction with shaved parmesan}

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Soups & Salads

LOBSTER BISQUE
{our house specialty served tableside}
NEW ENGLAND CLAM CHOWDER
PETE’S ALL GREENS SALAD
{seasonal mix of lettuces, tomatoes, cucumbers, red cabbage, carrots}
CLASSIC CAESAR
{romaine, fresh parmesan, homemade croutons}
GARBAGE CAESAR
{romaine lettuce, chicken, bacon, caramelized onions, cheddar & blue cheese, honeyed walnuts, fried wontons}
PETE’S COLE SLAW
{with a horseradish kick}
CHILLED ICEBERG WEDGE SALAD
{with blue cheese dressing, tomatoes, and cucumbers}
PETE'S CHOPPED SALAD
{caramelized onions, bacon, chicken, blue cheese, cheddar cheese, tomato, egg, broccoli,
crispy wontons, red cabbage with balsamic dijon dressing}
SEAFOOD CHOPPED SALAD
{shrimp, jumbo lump crab, bay scallops, caramelized onions, cheddar cheese, tomato,
fried tortillas and avocado with Asian sesame ginger dressing}

House Made Dressings:
Blue Cheese, Balsamic Dijon Vinaigrette, Ranch, Red Wine Roasted Garlic Vinaigrette,
Thousand Island, Asian Sesame Ginger, Caesar
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All Things Seafood

FRESH FISH
our fresh fish is flown in daily and hand selected

PAN SEARED SABLEFISH
{miso reduction sauce over Udon noodles}
PAN FRIED TILAPIA
{with a citrus beurre blanc over sauteed spinach}
LAKE SUPERIOR WHITEFISH
{broiled with garlic mashed potatoes and tartar sauce}
NORTH ATLANTIC SALMON
{seasoned and grilled; served with lemon dill sauce}
MARINATED YELLOWFIN TUNA
{sushi-grade, served with soy-ginger sauce}
WALLEYE PIKE
{pecan encrusted with a lemon caper sauce}
BLACKENED RED GROUPER
{black bean-chevre enchiladas with tomatillo cream sauce}

CRAB, LOBSTER, SHRIMP, SCALLOPS
JUMBO SHRIMP DeJONGHE
{sauteed in garlic and olive oil, and baked with parmesan cheese}
FRENCH FRIED SHRIMP and CHIPS
{with fresh cut fries and cole slaw}
ALASKAN KING CRAB LEGS
{steamed and served with drawn butter}
AUSTRALIAN COLD WATER LOBSTER TAIL
{steamed and served with drawn butter}
GULF SHRIMP PESTO
{with angel hair pasta, basil pesto, roasted tomatoes and a touch of cream}
LOBSTER POT PIE
{lobster, shrimp, fresh vegetables,creamy lobster bechamel in a puff pastry}
SEARED JUMBO SEA SCALLOPS
{butternut squash ravioli and gorgonzola cream sauce}

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Prime Aged Steaks, Chops and Combos

STEAK and CAKE
{filet trio and jumbo lump Maryland crabcake}
FILET TRIO
{3 individual cuts with your choice of blackened, parmesan and horseradish toppings}
STEAK and TAIL
{filet trio and lobster tail}
STEAK and CRAB
{filet trio and Alaskan King Crab}
FILET MIGNON
{the most tender of all steak cuts}
FILET au POIVRE
{filet peppercorned and served with a cognac reduction sauce and mushrooms}
BEEF WELLINGTON
{filet of beef wrapped in a puff pastry with a mushroom duxelle}
NEW YORK STRIP
{boneless, tender cut full of flavor}
RACK OF LAMB
{served with thyme au jus and fried onions}
BABY BACK RIBS
{hickory smoked, grilled and basted with Jack Daniel's sauce}
PORTERHOUSE PORK CHOP
{served with tarragon butter and apple chutney}
TALLGRASS BEEF NATURAL BONELESS RIBEYE
{Pete Miller's is proud to offer Tallgrass Beef from legendary newsman turned rancher, Bill Kurtis.
"Tallgrass Beef is the best tasting brand of grass-fed beef. It's high in Omega 3s and CLA's and low in
saturated fat and cholesterol." -Bill Kurtis}

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Prime-Aged Bone-In Signature Cuts
Pete Miller's is proud to serve Prime-aged steaks, hand selected from the finest corn-fed midwestern beef graded U.S.D.A. PRIME. Our steaks are aged a minimum of 28 days for the most flavorful, juicy and tender steaks in the world.

PETE’S SIGNATURE CUT
{bone-in ribeye}
KANSAS CITY
{New York cut with bone in for added flavor}
PORTERHOUSE
{the best of both worlds; New York strip and filet on the bone}
BONE-IN FILET
{the most tender cut with bone in for added flavor}
VEAL CHOP
{with a roasted garlic and wild mushroom cream sauce and served over carmelized onions}

SAUCES & TOPPINGS
Bordelaise Sauce, Hollandaise Sauce, Bearnaise Sauce, Cognac Reduction Sauce
Parmesan Crust, Horseradish Crust, Stilton Blue Cheese Crust

PREPARATIONS
Blackened or Peppercorn
Rare -- cool, red center;
Medium Rare -- warm, red center
Medium-- hot, pink center;
Medium Well-- some pink
Well-- no pink

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Chicken Dishes
All steaks come with your choice of garlic mashed potatoes, roasted red potatoes or steak fries

CHICKEN MARSALA
{breaded breast sauteed in marsala wine with mushrooms served with garlic mashed potatoes}
STIR-FRY CHICKEN
{with Udon noodles, pea pods, shitake mushrooms, red and yellow peppers, and a miso reduction sauce}
CHICKEN PARMESAN
{pan seared breast simmered in marinara, topped with goat cheese, bread crumbs and served on angel hair pasta}

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Bar Food
Includes cole slaw and choice of garlic mashed potatoes, roasted red potatoes or fries

PETE'S ‘PRIME’ BURGER
{named one of Chicago's best}
BACON BLUE CHEESE BURGER
MUSHROOM and SWISS BURGER
BLACKENED CHICKEN SANDWICH
{blackened chicken breast, guacamole,Swiss and cheddar cheeses}
HALF RACK BABY BACK RIBS
{hickory smoked, grilled and basted with Jack Daniel's sauce}
PRIME RIBEYE STEAK SANDWICH
{prime ribeye topped with sauteed onions, mushrooms and peppers and provolone cheese}

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Potatoes and Sides

ROASTED RED POTATOES
GARLIC MASHED POTATOES
STEAK FRIES
BRAISED MUSHROOMS {cremeni, porcini and button}
THIN CUT FRIED ONIONS
STEAMED ASPARAGUS {with hollandaise sauce}
CREAMED SPINACH {with applewood smoked bacon}
SAUTEED SPINACH {with mushrooms & garlic}
JUMBO BAKED POTATO {prepared tableside}
TWICE BAKED POTATO
BAKED SWEET POTATO