Distinguished Guests.~~~~~~~~~~~~~~~~~~~~~~~~

Distinguished Service.~~~~~~~~~~~~~~~~~~~~~~~~

Since 1886.

s4“Creating Lifetime Memories While

Protecting the Irreplaceable”

Welcome to the historic 1886 Crystal DiningRoom. For nearly 120 years, this elegant dining

room has hosted hallmark events for those who have passed through her doors. At the end of your dining

experience, a lifetime memory will have been established and you will have become an indelible

part of the collective memory of this hotel.

As a patron, you ensure the continued existence and improvement to this historic property. Our culinary vision is to capture the elegance, the showmanship,

and the romance of fine dining from yesteryear.

For those that wish the exquisite satiation of a two-hour dinner, we are one of the last bastions for those gourmands with epicurean stamina.

Our culinary style can be captioned as…

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A Classic & AmericanNouveau Steakhouse

Offering classic American dishes while searching out the nouveau twist to excite the palate and the senses. The core of our menu is dedicated to paying homage to the

ever delicate and savory cut of beef.

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Crystal Dining Room Reservation and Gratuity Standards:Due to the style of service, reservations are taken in 15-minute intervals and seatings are based on

the number of service staff on the floor.

Reservations receive priority over walk-ins.However, all walk-in guests will be put on a priority

list and seated at the first available opening.

Reservations for Friday and Saturday night dining are required with a minimum of one-hour notice.

Reservations for parties of six or more must be secured with a credit card. In the event of a no-show or less

than a four-hour notice of cancellation, the credit card will be charged $50.00.

An 18% gratuity will be added automatically to parties of 6 or more which includes patrons age 5 and up.

A 20% gratuity will be added automatically to tables that require separate checks.

For the comfort of our guests, we respectfully require that all children remain in their seats and maintain a quiet demeanor.

Welcome to the casual elegance of

The Crystal Dining Room

O Dinner Menu oDining orders of three courses or more will automatically

receive sorbet prior to the presentation of the entrée.

O Soups o

French Onion SoupCup: $4.00Bowl: $6.00

A perfect way to warm the palate; prepared in the classic traditional style: savory and satisfying.

Soup du JourCup: $5.00Bowl: $7.00

Our Chef de Cuisine artfully crafts, prepares and garnishesthe finest of ingredients to present a one of a kind taste.

O Appetizers o

Pecan Encrusted Brie Sticks$8.00

Fresh French Brie Cheese Sticks encased in Toasted Pecans, fried to a golden brown, served with a House Blueberry Coulis.

Pan Fried Crab Cakes$10.00

Served with Bloody Mary Gazpacho and Avocado Mousse.

Crab Lorenzo$11.00

Our Chef’s recreation of the entrée served at the very first dinner here in the Crystal Dining Room in 1886. Crabmeat infused with fresh Vegetables and Herbs, stacked on Toast

Rounds, topped with Monterey Jack Cheese and then baked until the cheese browns ever so slightly.

Blueberry BBQ-Bacon Wrapped Shrimp$12.00

Six Large Shrimp, wrapped in Bacon, then skewered and grilled, served with our House Blueberry BBQ Coulis.

Shrimp Cocktail$12.00

Presented in a Chilled Martini Glass, accompanied witha Mango Salsa and a Tequila Cocktail Sauce.

O Salads o

The Crescent House Salad$6.00

Baby Field Greens, tossed in our Honey and Roasted Shallot Balsamic Vinaigrette, topped with crisp Carrot Curls and shaved Red Onions,

finished with Garlic Croutons and Asiago Cheese.

Classic Caesar Salad$6.00

Crisp Leaves of Romaine tossed in our zesty Caesar Dressing with Garlic Croutons and Asiago Cheese.

Tomato Mozzarella Salad$7.00

Layers of Vine Ripened Tomatoes and Fresh Mozzarella laced together, served with Basil-Infused Olive Oil and Balsamic Cabernet

Reduction topped with a Dressed Fieldgreens. (ÍMay we suggest your server top this dish with fresh ground pepper!)

The Wedge$7.00

A crispy fresh wedge of Iceberg Lettuce, topped with Gorgonzola Bleu Cheese, Bacon Crumbles, Diced Peppers

and a Chiffonnade of Purple Cabbage.

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Dressing Choices Include:Ranch ~ Bleu Cheese ~ Italian

War Eagle Mill Sweet Vidalia OnionWar Eagle Mill Roasted Red Pepper

O Entrées oSteaks

Í For your dining pleasure, all entrée’s served with Chef’s Choice of starch and Chef’s Choice of vegetable,

unless otherwise notated in entrée description.

Eight-Ounce Allspice Encrusted Filet with Red Wine Reduction

$38.00This is a First-Place winning entrée, so awarded by the

Arkansas Chapter of the National Restaurant Association, in their first annual Chef’s Showcase. This is a zesty Filet, complex in flavor,

accented and accompanied with a Red Wine Reduction.

The Filet Mignon4-oz. Filet~$28.00 8-oz. Filet~$32.00This USDA, Hand-Cut Filet is charbroiled and topped with Stilton Bleu Cheese and a Red Wine Reduction.

Balsamic Glazed Ribeye Steak$24.00

A 12 oz. Ribeye grilled and finished with a Balsamic Rosemary Reduction. Garnished with Portobello French Fries.

Steak Au Poive$25.00

This presentation is truly a Crescent Classic: A 12 oz. Kansas City Strip encrusted with a Three-Peppercorn Mélange, seared to temperature in a

cast iron skillet and finished with a rich Brandy Cream Sauce.

Espresso Glazed Filet of Sirloin$18.00

8 oz. Filet of Sirloin charbroiled to order and finished with rich Espresso Glaze and Bourbon Shallot Butter.

O Pork o

Twelve-Ounce Bone-In Pork Chop$19.00

Pan-seared then topped with Apple-Fennel Compote, served with a five-spice Sweet Potato flan and Chef’s Choice of vegetables.

Osso Bucco$21.00

Our twist on this international classic is presented with a spicy Plum Sauce and organically-grown Red Rice.

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O Poultry o

Chicken Boursin$19.00

Boneless Breast of Chicken stuffed with French Boursin Cheese, Toasted Pecans and Fresh Herbs, lightly breaded and finished in the oven. Served with Organic Red Rice and Chef’s Choice of vegetable.

Quail Saltimbocca$19.00

Two 4-oz. Quail Filets, wrapped with Proscuitto Ham, then Pan-seared and topped with Port and Fig Sauce.

Provolone and Sage Stuffed Chicken Breast$20.00

Sun-Dried Tomato Pesto has been one of our award winning Chef’s favorite accompaniments to various dishes. He commits this flavorful sauce to a 6-oz. breast, stuffed with Provolone and Sage

that has been finished in our oven.

O Fish and Seafood o

Twin Lobster Tails$45.00

Indulge yourself in the “because you’re worth it” experience of rich Lobster that has been charbroiled to delicate perfection,

served with Drawn Butter and Lemon Wedges.

Pecan Encrusted Salmon with a Coffee Caramel Glaze

$19.00A historic hotel favorite, brought back by popular demand, the ever rich taste of Salmon, encrusted with roasted pecans

and finished with a savory Coffee Caramel Glaze.

Mesquite Seared Salmon$19.00

Another longtime favorite, this one has a Southwestern twist, pan-seared with flavorful Mesquite Seasoning.

Grilled Trout$18.00

Our presentation of this popular catch is grilled tender and flaky, served with fresh String-Beans sautéed in a White Wine Ber Blanc

and toasted Slivered Almonds. This harvest of flavor is served right down the middle of the Filet.

Grouper Pensacola$18.00

This entrée was a favorite catch from the first day on our menu. Tender Grouper dredged in Oriental Bread Crumbs, flat top finished, then topped with a rich Pensacola Sauce of Cream, Fresh Avocado

Baby Shrimp and Tomato.

O Pasta o

Stuffed Ravioli Newburg$19.00

A savory blend of Parmesan, Ricotta and Mozzarella Cheeses, stuffed into a pillow of Puffed Pasta. Served with a rich, Seafood Newburg Sauce.

Chicken and Mushroom Beggars Purses$17.00

Tender Chicken and savory Mushroom, Ricotta Cheese and Herbs in sweet Red Pepper Egg Pasta, pinched at the top to create the classic “Beggars Purse,” served with a rich Red Sauce

accented with a drizzle of Alfredo Sauce.

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O Vegetarian o

Vegetable Wellington$16.00

A marinated Portobello Mushroom layered with grilled Squash, Zucchini, Onions and Roasted Peppers and topped with a Mushroom

Duxelle, wrapped in a Puff Pastry Shell and baked until golden brown, finished with a Roasted Tomato Sauce.

Vegetarian Lasagna$15.00

A traditional offering prepared with tender Pasta, Sautéed Vegetables and an abundance of Melted Cheeses,

topped with a rich Marinara Sauce.

O Dessert oÍOur table tents also describe our dessert offerings...

but we just wanted to tempt you at the onset.

Warm Apple Croustade$8.00

Apples, Cinnamon and Brown Sugar all layered in a hand-made Pastry Shell and baked to a crispy golden brown served

with Créme Anglaise, Caramel and Vanilla Bean Ice Cream.

Crescent Brownie$6.00

Fresh baked Brownies, laced with chunks of White and Dark Chocolate, topped with Caramelized Sugared Pecans, Vanilla Bean Ice Cream,

Caramel and Chocolate Sauce.

Crème Bruleé$6.00

A classic presentation of fresh Cream Custard, with Crystalline Sugar flamed on top to give that unmistakable snap with your first bite,

topped with a dollop of fresh Whipping Cream.

Chocolate Fondue Dipping Pot$12.00

Dipping is so much fun, especially when dipping fresh Strawberries, chunks of Bananas and crisp Cookies into thick Belgian Chocolate, served in a small

Cast Iron Dipping Pot with a candle to keep the Chocolate flowing.

Cherries Jubilee $8.00 for One ~ $14.00 for Two

Delicate, rich Red Bing Cherries flamed in Brown Sugar and Brandy. Served with a Scoop of Vanilla Bean Ice Cream with a touch of

Whipped Cream. ÍPrepared Tableside

Bananas Foster $6.00 for One ~ $10.00 for Two

Fresh sliced Bananas flamed and simmered in a rich Cuvee of Brandy and Brown Sugar. Served over a generous

portion of Vanilla Bean Ice Cream ÍPrepared Tableside

Maitre D’s Dinner for TwoThis used to only be offered on Valentine’s Day,

but with all the romance that fills this room, we felt it a shame not to offer this exquisite experience as a showcase

of culinary and epicurean adventure the year ‘round. $135.00

O First Course: Appetizer o(Choice of One)

Shrimp Cocktail ~or~

Crab Cakes

O Second Course: Salad o(Choice of One)

The Wedge ~or~

Caesar Salad

O Third Course: Entrée o(Choice of One)

Filet and Lobster for Two ~or~

Chateaubriand for Two

O Fourth Course: Dessert o(Choice of One)

Crescent Brownie ~or~

Cherries Jubilee

O Wine Selection oThis special dinner comes with your choice of oneBottle of Fine Wine from the following selection:

Louis Jadot Beaujolais VillageRosemount Chardonnay

Nivole Moscato d’Asti: A Sparkling Wine