DTLA: (213) 382-8449 | La Canada: (818) 790-7668

La Canada Dinner Menu

    • STARTERS

    • LONDON BROIL APPETIZER

      Cream Horseradish

    • FRESH JUMBO BACON WRAPPED SCALLOPS

    • CHARBROILED GULF PRAWNS

      Drawn Butter

    • CHILLED JUMBO PRAWNS

      Horseradish Cocktail Sauce

    • ESCARGOT

      Garlic, Butter, Shallots and Parsley

    • HOMEMADE SOUPS AND SALADS

    • FRENCH ONION SOUP

    • HOMEMADE CHILI

    • TAYLOR’S DINNER SALAD

      Seasonal Greens

    • THE MOLLY DINNER SALAD

      Wedge of Iceberg Lettuce – Tomatoes, Onions, and Blue Cheese

    • TAYLOR’S CAESAR

      House-made Caesar Dressing

    • CHINESE CHICKEN SALAD

      Sesame Seed Dressing

    • PRIME RIB

      Au Jus and Creamed Horseradish – Creamed Spinach – Mashed Potatoes

    • REGULAR CUT

    • DINNER CUT

    • THE BEEFEATER DIP

      French Fries Garnish

    • OMAHA RIBEYE SANDWICH

      Marinated Flame Broiled 8 oz. boneless Ribeye over Garlic French Roll.
      Onion Rings and Sliced Beefsteak Tomatoes

    • DINNER ENTREES

      Served with Potato or Wild Rice

    • TAYLOR’S LONDON BROIL

      Marinated Prime Sirloin – Au Jus and Creamed Horseradish

    • PRIME SIRLOIN PEPPER STEAK

      Fresh Cracked Pepper – Steak Butter

    • DINNER NEW YORK

      Grilled Onions

    • PAN FRIED STEAK

      Cut from the Filet Mignon – Country Gravy

    • TAYLOR’S SPECIAL DINNER STEAK

      Grilled Petite Filet Mignon – Smothered in Grilled Onions

    • DINNER CULOTTE

      Our Famous Cullotte Cut 10oz

    • PRIME TOP SIRLOIN

    • BONELESS RIBEYE

      Extra Lean - 10oz

    • FRESH GROUND SIRLOIN STEAK

      Mushroom Bordelaise

    • KANSAS CITY SIRLOIN

      New York Club Steak – Marinated and Seasoned – Steak Butter

    • TENDERLOIN BORDELAISE

      A Petite Filet Mignon smothered in Mushroom Sauce Bordelaise

    • SHELTON FARMS PAN ROASTED CHICKEN

      One-half Fresh Deboned Chicken

    • PRIME CHEESEBURGER

      Ground fresh Daily from our Steak Trimmings – Extra Lean.
      Aged Cheddar, Swiss or Bleu Cheese

    • FROM THE WOOD BURNING BROILER

    • THE CULOTTE

      The Most tender cut of the Top Sirloin. Only two cuts per cow

    • FILET MIGNON

    • NEW YORK STRIP

      Crispy Onions

    • SPENCER STEAK

      A well-marbled Boneless Ribeye - 14 oz.

    • SEAFOOD

    • FILET OF NORTHERN HALIBUT

      Pan Roasted or Broiled over Red Oak

    • JUMBO GULF PRAWNS

      Charbroiled or Deep Fried

    • FISH ‘N’ CHIPS – Alaskan Halibut

      French Fries and Malt Vinegar

    • AUSTRALIAN LOBSTER TAIL

    • SURF ‘N’ TURF

      Choice of Steak and Seafood

    • FRESH SEAFOOD OF THE DAY

    • SIDES LC

    • FLINTRIDGE PEPPERCORN BACON SALSA

    • FRESH STEAMED GARLIC SPINACH

    • FRESH ASPARAGUS

    • FRESHLY GRILLED TEXAS SWEET ONIONS

    • SAUTÉED FRESH MUSHROOMS

    • BORDELAISE SAUCE

    • HOUSE-MADE POTATO CHIPS

    • GRILLED GARLIC TOAST

    • BASKET OF ONION RINGS

    • CREAMED SPINACH

    • CRISPY ONIONS

NOT RESPONSIBLE FOR WELL DONE STEAKS

*Prices subject to change

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