Rudy's Hideaway Lobster House & Bar

with our house made cocktail sauce

Hand cut calamari steak strips, lightly breaded and fried golden brown. Served with cocktail sauce and lemon

with parmeasn, fresh basil & Balsamic reductions

with our own Aioli dipping sauce

House made lobster filled dumplings, fried golden brown and served with a sweet and spicy dipping sauce

in large mushroom caps with garlic and toasted bread crumbs

with red pepper Aioli and tossed Micro greens

1 Lb. Colossal King Crab Legs served with baked potato & fresh vegetables

Maine Lobster filled pasta in a light cream sauce with tomatoes, shrimp and parmesan

Jumbo prawns sauteed in butter, lemon, garlic, capers and Parmesan cheese. Served with rice pilaf & fresh vegetables

Crab, shrimp, scallops and clams tossed in a zesty tomato sauce with fresh herbs. Served with rice pilaf, fresh vegetables & garlic toast

Lemon Dill sauce, rice pilaf & fresh vegetables

Hand breaded Jumbo prawns with French fries, fresh vegetables and house made cocktail sauce

Tender medallions and mushrooms sauteed in a Sweet Marsala wine sauce with garlic mashed potatoes & fresh vegetables

Call for pricing Larger sizes available

Served with baked potato and fresh vegetables

Served with garlic mashed potatoes and fresh vegetables

our famous slow roasted Choice Aged Beef with baked potato & fresh vegetables, horseradish & Au jus

A larger cut of our slow roast Prime Rib with baked potato & fresh vegetables, horseradish & Au jus

Hand cut from the finest Angus Beef finished with a sauteed mushroom medley. Served with garlic mashed potatoes & vegetables

Char-broiled 8 oz Filet Mignon finished with Béarnaise sauce Served with garlic mashed potatoes & fresh vegetables

Thin slices of slow roasted Prime Rib piled high on a soft roll with Au Jus. Served with French fries

A half pound of char-grilled Kobe Beef served on a toasted bun with Swiss cheese, Bacon, lettuce, tomato, onion and our own garlic aioli. Served with French fries

Bay shrimp, Tiger Prawns, and Maine Lobster served over a bed of fresh greens with sliced tomato, egg, cucumber and black olives

Five Jumbo prawns with house made cocktail sauce and fresh lemon

Hand cut calamari steak

Napa Valley Sourdough, fresh garlic and melted cheese

with sweet and spicy dipping sauce

with Aioli dipping sauce

Served with baked potato, and horseradish

Served with garlic mashed potatoes, and horseradish

Lobster filled pasta with diced tomatoes in a lobster cream sauce

Served with garlic mashed potatoes, Drawn butter and lemon

with garlic mashed potatoes

With Lemon Dill Cream and garlic mashed potatoes

Fresh greens topped with Bay shrimp, Tiger Prawns, crab and Lobster. With sliced tomatoes, cucumbers and egg with Thousand Island dressing

Chicken medallions sauteed in sweet Marsala wine & mushrooms

Jumbo prawns sauteed in butter. Lemon, garlic, capers, and parmesan cheese

Lobster, crab, shrimp, scallops, and clams tossed in a zesty tomato sauce with fresh herbs

Shaved Prime Rib on a soft roll with Au jus. Served with French fries

Char-grilled Kobe beef on a soft bun. With lettuce, tomato, onion pickles, Swiss cheese and Bacon. Served with French fries

Our famous slow roasted USDA choice Prime Rib

Char-grilled Certified Angus Beef®

Char-grilled and finished with house Bearnaise

with drawn butter & fresh lemon

Atlantic Salmon filet finished with Lemon Dill Cream sauce

Lobster filled pasta tossed in a light lobster cream sauce with diced tomatoes and shredded parmesan cheese (does not include baked potato)

chicken medallions in Marsala wine sauce with fresh mushrooms

Penne pasta and fresh seasonal vegetables tossed in a light garlic butter sauce with shredded parmesan cheese

Add an assortment of fresh baked cookies & brownies

$2 per person service fee for any outside dessert. $15 Corkage Fee for outside wine (maximum of 3 bottles)

Our famous slow roasted Prime Rib with baked potato & Au jus

Char-grilled and served over Rice pilaf with Lemon Dill cream sauce

Marinated Farm chicken quarter with Rosemary Lemon sauce over rice pilaf with fresh vegetables

Penne pasta and fresh seasonal vegetables tossed in a light garlic butter sauce with shredded parmesan cheese

lobster tail served with rice pilaf and drawn butter

Lobster filled pasta tossed in a light lobster cream sauce with diced tomatoes and shredded parmesan cheese

Crisp Romaine, aged Parmesan and garlic Croutons tossed in a classic Caesar dressing

Fresh lettuce with Bay Shrimp, Tiger Prawns, Crab and lobster, sliced tomatoes, cucumbers, black olives and Eggs. Served with Louie dressing

Add an assortment of fresh baked cookies & brownies

If you have less than 60 guests in your party, there will be other groups seated in the room with you. While the Banquet area is separate from the main dining area, it is not private; Other people are seated near you. We recommend you view our banquet rooms before booking your function.

Thursday, Friday and Saturday night banquet are scheduled at 4pm only and you have the tables until 6pm. (There are no alternative time selections on these three days) A $300 deposit and a signed Banquet Agreement is required to confirm your reservation.

Your event must be concluded by 3 pm. A $200 deposit and a signed Banquet Agreement are required to confirm your reservation.

Please select three items for your guests selection. Three days prior to your event we take your entrée selections and the number of each item you will need. We will make meal tags for you to give to your guests indicating which entrée selection they have made.

If this will not work for your guests, please select one temperature that will best suit your group, for example all rare or all well done.

You may bring in your own dessert with a $2.00 dessert fee. Our corkage fee is $15 per bottles. We have a three bottle limit.

If you have less than 60 guests in your party, there will be other groups seated in the room with you. While the Banquet area is separate from the main dining area, it is not private; Other people are seated near you. We recommend you view our banquet rooms before booking your function.

Thursday, Friday and Saturday night banquet are scheduled at 4pm only and you have the tables until 6pm. (There are no alternative time selections on these three days) A $300 deposit and a signed Banquet Agreement are required to confirm your reservation.

Your event must be concluded by 3 pm. A $200 deposit and a signed Banquet Agreement are required to confirm your reservation.

Please select three items for your guests selection. Three days prior to your event we take your entrée selections and the number of each item you will need. We will make meal tags for you to give to your guests indicating which entrée selection they have made.

If this will not work for your guests, please select one temperature that will best suit your group, for example all rare or all well done.

You may bring in your own dessert with a $2 dessert fee. Our corkage fee is $15 per bottles. We have a three bottle limit.