Double Musky Inn at Alyeska

Posted By: The Ski Channel on February 4, 2010 9:16 am

We feature a menu of steaks and seafood with emphasis on spices and seasonings containing a New Orleans accent. For many years we described ourselves as a Cajun restaurant, but that’s not the case now. Our menu contains classic New Orleans dishes prepared with Alaska seafood such as crab meat dressing stuffed halibut served with Creole burre blanc sauce. We also serve shrimp ettoufee, shrimp and sausage jambalaya, lobster KaBobs and salmon au poirve, among other savory delights. Our wonderful steaks, plus a pleasing assortment of appetizers and desserts, will satisfy the most discriminating. Jill Cordes, hostess of the “Best Of” series for the Food Network, in naming the best restaurants in America described the Double Musky in Girdwood as the top place for steaks in the USA and more specifically named the Pepper Steak as the best.


Most dinners are served with vegetables, salad and rolls. Exceptions are described.

Rare – cool red center – Medium-rare – warm red center
Medium – hot pink center – Medium-well-well – takes time

French Pepper Steak
16-20 oz. New York Steak, crusty with cracked pepper
and covered with a spicy burgundy sauce.

French pepper Beef-KaBob
Marinated beef cubes with a crusty, cracked pepper coating.
Served with green peppers, tomatoes and onions over rice.

New York Steak
16-20 oz. steak served with our own béarnaise sauce.

Prime Filet
12-14 oz. served with our own béarnaise sauce.

Tender cubes of marinated beef, green peppers, tomatoes and onions.
Served over rice with a delicious burgundy sauce.

New York Steak Combo
16-20 oz. with a béarnaise sauce and 3 large fried prawns
in seasoned bread crumbs.

Prime Filet Combo
12-14 oz. with a béarnaise sauce and 3 large fried prawns
in seasoned bread crumbs.

Boneless Breast of Chicken
with a crust of honey, mustard, pecans, and bread crumbs.
Served with Cajun sausage dressing.

Rack of Lamb
Full rack of New Zealand lamb marinated and roasted,
served with wild and brown rice.

Fresh Prawns
Prepared in our kitchen and deep fried in seasoned bread crumbs.

All of our food is spicy, some can be hot or mild. Please tell your service person your preference.
All food is cooked to order and takes time. Please be patient.

Cajun Specialties
Garlic Seafood w/Pasta
Shrimp, halibut and/or salmon in a spicy butter sauce.

Salmon au Poivre
Oven-baked sockeye salmon served with a sauce of green and black
peppercorns, brandy, white wine, demi-glace, heavy cream,
butter, salt and pepper.

Shrimp Etouffee
12 fresh shrimp sautéed in butter with garlic, celery, scallions, and tomatoes
smothered in a brown roux with just a dash of hot sauce. Served over rice.

Three 4 oz. cold water lobster tails, fresh mushrooms and tomatoes
in a smokey butter sauce. Served on a bed of rice.

Crab Stuffed Halibut
A delicious halibut steak, stuffed with crab meat dressing which contains
crab meat, mushrooms, shallots, chablis, heavy cream, creole seasoning
and served with creole beurre blanc.

Shrimp Victoria
A classic New Orleans shrimp dish in a rich creme sauce thickened with
sour cream and containing mushrooms, onions, green onion,
sweet basil, flour and butter.

Shrimp and Scallop Cardinal
White onions, mushrooms, butter, white wine, tomato sauce and
cayenne pepper all blended in veloute sauce.
Served over rice or fried zucchini pirogues.

Shrimp and Sausage Jambalaya
Bell peppers, white onions, celery and tomatoes.
Hot, hot, hot, served with rice.

Cajun Scampi
12 shrimp sautéed in butter and olive oil with fresh garlic, celery,
onions and pecans with a touch of sherry and a dash of fire oil.
Served with rice.


Mile .3 Crow Creek Rd
Phone: (907) 783-2822
Fax: (907) 783-5520
Tuesday-Thursday 5pm-10pm, Friday, Saturday & Sunday 4:30pm-10pm, Closed Monday.
No Reservations Please.