Daily Features
Tuesday
Corned Beef and Cabbage
Wednesday
Sauerbraten, Potato Pancakes
Thursday
Homemade Chicken Pot Pie
Friday
Bouillabaisse Marseillaise
Saturday
Braised Short Ribs of Beef with Vegetables
Sunday
Duck Confit
Entrees
Served all day
Steaks and Chops
Grilled Lamb Kidneys, Bacon
28.00
Ground Beef Steak
35.00
Calf’s Liver Steak
29.00
New York Steak (12oz)
45.00
Bone-In Pork Chop
Berkshire Farm
35.00
Filet Mignon (8oz)
50.00
Filet Mignon (12oz)
59.00
Ribeye Steak
53.00
Bone-In Ribeye Steak
62.00
Ribeye Cap Steak (based on availability)
53.00
Fish
Branzino
With Pistachio Date Gremolata
40.00
Shrimp
Sauce Poulette
33.00
Fried Shrimp
29.00
Fried Oysters
27.00
Filet of Sandabs
Sauté Meuniere
29.00
Swordfish
Sauté Meuniere or Grilled
39.00
Broiled Lobster Tail
Market Price
Lobster Thermidor
Market Price
Salmon Filet
35.00
Scallops, Pan Seared
37.00
Roasts
Roast Prime Rib of Beef
18 Oz, au Jus with Baked Potato
58.00
Sauces
Hollandaise
9.00
Musso & Frank Sauce
9.00
Bearnaise
9.00
Green Peppercorn Sauce
9.00
Italian Entrees
Spaghetti and Meatballs
29.00
Linguine with Tomato Basil Sauce
21.00
Tagliatelle alla Bolognese
29.00
Rigatoni with Lamb Ragout
With ricotta and Mint Pesto
29.00
Gnocchi Gorgonzola e Noci
With Walnuts and Gorgonzola Cheese
28.00
Rigatoni Vodka
23.00
Risotto Ai Frutti Di Mare
With Scallops, Shrimp, and Calamari
35.00
The Original Fettuccine Alfredo 28.00
Silent film stars Douglas Fairbanks and Mary Pickford were frequent guests at Musso’s. While on their honeymoon in Rome, they dined at Alfredo’s restaurant and after tasting the Fettucine Alfredo, they begged Alfredo for the recipe. He declined them. The next night the newlyweds again dined at Alfredo’s and presented a golden fork and spoon to Alfredo. This time they got the recipe and brought it back to Hollywood. They asked Musso’s chef, Jean Rue, to make the dish. He often prepared it specially for the famous couple, but the dish was never added to the menu. We now proudly serve the ORIGINAL Fettucine Alfredo as prepared for Douglas Fairbanks and Mary Pickford.
Classics Made to Order
Grenadine of Beef
with Bearnaise Sauce
44.00
Chicken or Turkey Á La King
31.00
Calf’s Liver
with Onions or Bacon, Grilled Sauté
29.00
Broiled Chicken
31.00
Grilled Lamb Kidneys
with Bacon, Charlie Chaplin's favorite
28.00
Welsh Rarebit
20.00
Boneless Garlic Half Chicken
(please allow 20 mins)
34.00
Calf’s Sweetbreads
27.00
Chicken Parmigiana
32.00
Oyster Stew
24.00
Veal Schnitzel
with Prosciutto, Arugula & Parmigiano
35.00
Side Dishes
Mashed Potatoes
15.00
Truffled Mac and Cheese
21.00
Baked Potato
served with Sour Cream, Smoked Bacon, Chives, Cheddar Cheese & Butter
14.00
Creamed Spinach
15.00
French Fries, Steak Cut or Julienne
14.00
Lyonnaise Potatoes
15.00
Grilled Broccolini
With Hollandaise Sauce
16.00
Cottage Fried Potatoes
17.00
Fresh Asparagus
With Hollandaise Sauce
16.00
Potatoes Au Gratin
15.00
French Fried Onion Rings
14.00
Sautéed Mushrooms
15.00
Garlic Toast
13.00
Musso’s Sourdough Loaf
(To go, if available)
13.00
Musso’s Flannel Cakes
The presence of Flannel Cakes on our menu goes back to the early 1920's when the Executive Chef Jean Rue started curating the culinary experience of Musso's. Since then, the uniqueness of this dish has earned the affection of our wonderful regulars! Flannel Cakes are a combination of French crepe and pancake with a sweet and nutty flavor. Our Beloved Domingo Pule, one of Musso's longest tenured chefs, has been crafting the Flannel Cakes for over 30 years. Domingo's experience and dedication make him the steward of the original recipe, ensuring that Flannel Cakes maintain its historical integrity and deliciousness.
Served as a stack topped with clarified butter and syrup, or rolled with fresh fruit and yogurt créme the Flannel Cakes embody part of our culinary heritage!
Flannel Cakes, with Whipped Cream and Strawberries 15.00
Flannel Cakes, with Yogurt, Banana and Strawberries 15.00
Flannel Cakes, with Syrup 13.00