Number 5 Restaurant Menu



At Number 5, we view appetizers different from most. We believe that an appetizer not only "whets your appetite," but is also an opportunity for our chefs to show off what they can do. You will find many of the standards, but also many that help make Number 5 the unique restaurant it is. . .
Shrimp Cocktail Supreme Iced jumbo shrimp served with a distinctive cocktail sauce.
Crab Stuffed Mushrooms Large mushroom caps crammed with luscious crabmeat stuffing.
Coquilles St. Jacques An appetizer portion of our scallop specialty
Clams Casino Tender clams combined with peppers and bacon and seasonings and. . .
Oysters Rockefeller Delicate oysters topped with spinach and hollandaise
Spanakopeta Unique hot appetizer pastry. . . filled with spinach and feta cheese, brushed with herbed butter and served with fresh lemon.
Barbecue Ginger Shrimp Jumbo shrimp broiled in a special barbecue sauce spiced with ginger.
Oysters or Clams on the Half Shell
Scampi and Clams Fresh shrimp and clams in our delectable scampi sauce.
Barbecue Shrimp Jumbo shrimp wrapped in bacon and covered with delicious barbecue sauce and broiled to perfection.
Steamed Clams By the dozen with drawn butter.




At Number Five, we are committed to excellence in each and every course. In keeping with that commitment, we offer two very special soups.
Baked French Onion Soup Uniquely Number 5's. . . made with applejack brandy and topped with provolone cheese.
Soup du Jour Our chef's specialty and always a treat.



A wide variety of additional embellishments, all fresh daily.
Potatoes . . . Baked and Stuffed
Just Plain Baked
Vegetables. . . DuJour
Sautéed Mushrooms
Wild Rice



If the salad isn't good, we're in big trouble. We take great pride in our salads. Always fresh, always including no less than eight fresh vegetables, all served ice cold on cold plates and all served with homemade dressings. If there's a better salad out there, I haven't found it! -Served with your dinner or as an entree-
Spinach Salad Includes fresh spinach and bean sprouts topped with bacon bits, hard boiled eggs and cheese, and the crowning touch. . . Caesar dressing. As an entree. . .
Spinach Market Salad Includes fresh spinach, chunked red apple, chopped walnuts, alfalfa sprouts, avocado and raisins. Served with poppy seed dressing. As an entree. . .
Tossed Vegetable Salad Always includes at least eight fresh, crisp vegetables. As an entree.
Caesar Salad Crisp romaine, anchovy dressing, fresh grated romano. As an entree.
The Brown Derby's Cobb Salad The Story. . . one night, Bob Cobb, the owner of the Brown Derby in Hollywood, prowled hungrily in his restaurant's kitchen for a snack. Opening the refrigerator, he pulled out this and that; a head of lettuce, an avocado, some romaine, watercress, tomatoes, a cold chicken breast, hard boiled egg, chives and cheese. He began chopping, added some crisp bacon and topped it all with real old fashioned french dressing. . . The "Cobb Salad" was born. Number 5 is pleased to offer this same "incr-edible" salad to you.




At Number 5, we are certainly not just a "Steak House." However, we offer some of the tastiest and most unique beef items around. Every piece of meat in this restaurant is fresh, choice and prime aged beef, all cut on the premises, and prepared per your specifications.
New York Strip Sirloin Over one pound of aged beef served three ways. Charbroiled with Mushrooms Charbroiled with a Teriyaki Glaze Au Poivre, served with peppercorn brandy sauce.
Prime Filet Mignon Wrapped in bacon. . . the tenderest cut of all.
Petite Filet A smaller version.
Original Greek Tenderloin "The Best Steak in Town." Broiled in lemon butter and seasoned with oregano and garlic.
Stuffed Greek Tenderloin The same delicious steak sandwiched around a stuffing of feta cheese, spinach and spices.
Steak Diane Juicy tenderloin steak sizzle-cooked with our special sauce, herbs and vegetables.
Stuffed Tenderloin Marsala Prime filet mignon, pocketed and stuffed with ham and Swiss cheese and topped with mellow wine sauce. Prime filet mignon, pocketed and stuffed with ham and Swiss cheese and topped with mellow wine sauce.
Tenderloin Filet Oscar Filet mignon, asparagus, shrimp and heavenly hollandaise.
Twin Brochettes on Filet Teriyaki Skewered chunks of marinated steak with fresh vegetables on a bed of rice.
Roast Prime Ribs of Beef au Jus Our claim to fame. . . considered by many to be the best anywhere. Offered to you in three cuts. . .
The English Cut For the average appetite.
The House Cut More than one pound.
The Rib Cut If this doesn't fill you, the seconds and thirds are on us!



Served with choice of any potato or Vegetable du Jour, and choice of Soup or Salad (onion soup $1.00 extra) plus hot fresh baked San Francisco sourdough Rye. Seafood popularity has grown in recent years, and at Number Five our emphasis on it has too. We only serve the freshest product, shipped several times per week direct from Boston.
Shrimp Scampi Tender shrimp sautéed in garlicky butter sauce.
Shrimp Marsala Large shrimp sautéed in butter and marsala wine.
Lobster Tails Large cold water tails.
Single Tail
Twin Tails
Whole Maine Lobster Fresh from the Atlantic and stuffed with a most unusual and delicious seafood stuffing.
Broiled Stuffed Flounder With crabmeat stuffing...topped with a bit of hollandaise sauce.
Filet of Sole Fresh, baked or broiled.
Filet of Sole Oscar Fresh Sole layered with Shrimp meat and asparagus and topped with the most delicious hollandaise sauce imaginable.
Grilled Nantucket Swordfish Large, fresh, and unbelievable tasty!.
Pan Blackened Swordfish Served cajun style with our own spicy blend.
Greek Stuffed Sole Filet of sole, our feta cheese and spinach stuffing, all broiled in lemon butter, oregano and garlic.
Coquilles St. Jacques Fresh scallops and mushrooms in a classic wine sauce, baked with imported cheeses.
Butter Broiled Scallops Tender sea scallops broiled in a delicious butter sauce with a touch of dry vermouth.
Scallops and Shrimp Beurre Blanc Fresh scallops and shrimp sautéed with Julienne vegetables, wine and butter.
Sole Mediterranean Egg dipped sole sautéed, topped with shrimp in a wine and butter sauce.
Seafood Au Gratin Scallops, shrimp and crabmeat in a casserole with a delicious sherry sauce.
Beachcomber Platter A seafarer's dream meal . . . lobster tails, scallops, shrimp and fresh fish broiled to perfection.



Our commitment is to serve only the freshest, finest products available. Our veal and chicken entrees are no exception. Our veal is prime, milk fed product butchered on the premises and our chicken breasts are always fresh and exceptionally large. The easy adaptability of veal and chicken has allowed us to create some very interesting and tasty dishes.
Veal Francaise Medallions of prime veal breaded and sautéed in lemon butter.
Veal Oscar Prime veal sautéed in butter, served with fresh asparagus and topped with shrimp and hollandaise sauce.
Veal Piccata Fresh veal sautéed in lemon butter and spices.
Veal Saltimbocca Veal sautéed in marsala wine and butter, topped with prosciutto and fontina cheese and a mushroom cap.
Chicken Cordon Bleu Tender breast of chicken rolled with ham and Swiss cheese topped with hollandaise sauce.
Boneless Breast of Greek Chicken Chicken breast stuffed with spinach, feta cheese, farmers cheese and spices, and broiled in lemon butter, garlic and oregano.
Chicken Oscar Breast of baked chicken topped with asparagus and fresh shrimp and topped with our own hollandaise.
California Chicken Chicken breast sautéed in wine, topped with Swiss cheese, fresh avocados, and pine nuts.



And you thought surf-n-turf was only lobster and filet mignon! We offer 45 different combinations, and the key to your satisfaction.