With smoked jalapeno remoulade.

Classic style with Mescals cocktail sauce.

With garlic, butter, and madeira wine.

With pico de gallo and a green goddess dipping sauce.

Fried and served with our creamy chipotle dipping sauce.

Made with creme fraiche, caramelized onions, bacon, and fresh herbs.

Encrusted with sesame seeds, served with wasabi.

Tossed in Frank's Red Hot Sauce with jalapeno blue cheese.

Stuffed with goat cheese and a sprinkle of cilantro.

With pickled daikons, carrots, and ponzu sauce.

Tender pieces of sirloin in a hearty beef broth.

Our creamy Southern favorite.

Crisp romaine with homemade dressing and garlic croutons.

Quarter wedge of romaine, blue cheese crumbles, herb-tossed tomatoes, and double-smoked bacon with blue cheese dressing.

Seasonal greens, tomatoes, Parmesan, and choice of dressing.

With fresh torn basil and a white balsamic drizzle.

With jalapeno gravy and a crunchy egg roll.

Grilled with a fresh tomato-basil vinaigrette.

With two shrimp and dirty rice.

Charbroiled, Shiner Bock battered, or scampi style.

Charbroiled to perfection.

With poblano cream or Creole style with jalapeno horseradish.

The Ribeye is hand carved from the Prime Rib Roast, which makes this steak our most marbled cut. The additional marbling gives this steak a robust flavor and juicy tenderness.

The Filet Mignon is perhaps our most famous cut of beef. The most tender and aged for ultimate flavor.

One of our most acclaimed steaks, with its rich marbling it delivers a wonderful flavor and succulent texture. Our Strip Steaks are aged to perfection and then center cut by hand for your order.

Just like the Porterhouse except with a smaller portion of Filet Mignon.

This steak provides you with the best of both worlds! A T-shape bone with a Strip Steak on one side and a Filet Mignon on the other. Aged to perfection for the best flavor.

Drizzled with chimichurri, with grilled veggies and asparagus. This is vegan, folks. No meat in this one.

All natural, grass finished beef from Cameron, Texas. Dry aged for 30 days to bring out a robust but very tender steak.

Dry-aged by Gourmet Ranch. Includes two sides. Enough for two, but why share?

Choice of 4 sauces.

5 oz. filet mignon with an 8-10 oz. lobster tail.

With a red chile glaze, garlic, and spicewood honey sauce.

Topped with mushrooms and grilled onions.

Deep-fried to a golden brown and topped with creamy gravy.

Jumbo lump crab and spicy hollandaise.

Encrusted with peppercorn and blue cheese.

With drawn butter and lemon.

Shiner Bock battered or scampi style.

8 oz. of ground sirloin, ribeye, and strip loin. Pickles, lettuce, tomatoes, and onion.

Open-face, fried bun, flash fried green, chipotle, a fried egg, and a dash of red chili garlic sauce.

Grilled green chiles & jalapenos, habanero jack, spring greens, and chipotle.

Pickles, red slaw, and smoked jalapeno sauce on a grilled brioche bun.

100% Angus hot dog with chili and cheddar.

6-8 oz. ribeye steak on a sourdough hoagie with lettuce, tomatoes, onions, and pickles.

Sliced ribeye, onions, and spicy peppers 'wit' provolone cheese sauce on a grilled hoagie.

Chicken wings tossed in our buffalo style sauce or our BBQ dry rub, served with either jalapeno blue cheese or our peppercorn ranch.

Stuffed with Texas goat cheese.

Chile con carne but without the beans, on a bed of Frito chips, melted Tillamook cheddar cheese, and roasted green chiles.

Three 2-3 oz. pieces of filet, sirloin, and ribeye with choice of one sauce.

Lollipop lamb chops deep-fried and tossed in Frank's Hot Sauce served with jalapeno blue cheese sauce.

6 oz. sliced beef, crisp romaine lettuce, tomatoes, and red onions tossed with homemade blue cheese dressing.

Guinness-battered rock cod with garlic tartar sauce and malt vinegar, chips of course.

Encrusted with black sesame seeds served with spicy Chinese greens and wasabi.

With pico de gallo and a green goddess dipping sauce.

Fried gulf shrimp with Mescal's tequila cocktail sauce.

With smoked jalapeno remoulade.

With grilled pineapple and roasted coconut.

With an Oreo cookie crust.

A no-nut brownie served warm.

Homemade classic with bourbon vanilla beans.

Made with Kentucky bourbon and Texas pecans.