Skull's Rainbow Room Menu (Update 2025)

Velvety smooth with rich flavors of Maine lobster and Cognac. Finished with creme fraiche

Young field greens tossed in a dijon balsamic vinaigrette with shaved onion, English cucumber, tomato, croutons

Classic iceberg wedge with house made bleu cheese dressing, tomato, onion and crumbled bacon

Classic Caesar with anchovy, lemon, garlic and coddled egg

An assortment of cured meats cheeses with accompaniments

Sushi grade, 1 tuna with herbs, aromatics and creme fraiche served with wonton chips

Spicy Southern flavored shrimp with extratangy cocktail sauce

Shaved raw beef tenderloin, arugula, bread box, coddled egg and Manchego cheese

Broiled mushroom caps stuffed with Helix snails, Sherry herb butter and Parmesan cheese

Hudson Valley Grade A with rum raisin chutney

Panko fried, topped with crawfish and shrimp creole sauce

Braised in red chilis, garlic and onions, topped with roasted poblano cream sauce and queso fresco

Slow roasted with au jus, horseradish cream

Grilled pork chop with rosemary, bacon and garlic honey glaze

Grilled 16oz. rack of lamb marinated in pomegranate juice, olive oil,garlic, rosemary, demiglace

Blackberry demiglace

Please ask your server about tonights creation

Brined and herb roasted

Panseared U10 diver scallops with lemoncaper beurre blanc

Lobster cream sauce, fresh basil chiffonade

14oz. hand carved steak with sherry compound butter

Grilled 8oz. Angus Beef