The Butcher Shop Steakhouse

Diced potatoes fried golden with house seasoning and tooped with Monterrey Jack cheese, aged cheddar, and applewood bacon and then baked. Topped with sour cream and green onions.

Shrimp, crawfish, and blue crab in a sherry cream sauce with aged cheddar in a fresh baked boule.

Idaho fries drizzled with white truffle oil and topped with shaved Parmesan cheese and served with homemade ketchup.

Jumbo lump crab meat with panko breadcrumbs and house seasonings pan-seared and served on a bed of stone ground mustard.

St. Louis style ribs chard-coal grilled with house seasonings and coated with Knob Creek BBQ sauce served with drunken beans.

Fresh, hand-picked spinach, artichoke and three cheese blend baked. Served with warm tortilla chips.

Cornmeal dusted oysters lightly fried and topped with roasted red pepper aioli and served with toasted almond field greens.

A rich, creamy broth loaded with potato and house seasonings. Topped with cheddar cheese, applewood bacon, and green onions.

A Mexican favorite with pulled chicken, Spanish onion, and fresh jalapenos in a rich, savory broth topped with traditional toppings.

Field greens topped with grape tomatoes, cucumbers, alfalfa sprouts, red onions, applewood bacon, Monterrey Jack cheese and rustic croutons.

Heart of romaine lettuce, rustic croutons, and shaved Parmesan cheese with creamy anchovy dressing accompanied by rotisserie chicken.

Fresh hand-picked spinach tossed with warm applewood balsamic vinaigrette topped with sliced mushrooms, strawberries, boursin cheese, and red onion.

Chiffonade of romaine tossed with champagne vinaigrette, avocado, applewood bacon, Roquefort crumbles, egg, tomato, and topped with rotisserie chicken.

Marinated tenderloin and red onion grilled on a bed of hot house tomatoes, field greens, julienne carrots, pineapple salsa, spicy peanuts, and drizzled with Asian vinaigrette.

The most tender and lean cut of meat on the market, Chile rubbed and seared in an iron skillet accompanied with blue mashed potatoes, fresh asparagus, and a port wine demi.

Aged a minimum of 28 days to add great flavor and tenderness and topped with roasted garlic and shallot compote and served with Yukon Gold horseradish mashed potatoes.

The texture of a New York strip and the flavor of a ribeye, pan-seared with peppercorn seasonings, with a Cognac veal jus, sliced mushrooms, green onions, and truffle fries.

Linguini pasta tossed with pan-seared tenderloin, seasonal vegetables, and a sweet Asian vinaigrette.

Alaskan sockeye salmon grilled to perfection on a bed of Yukon Gold boursin creamed potatoes with grilled asparagus, gulf shrimp, and jumbo lump crab meat in a garlic butter sauce.

Gulf shrimp bacon wrapped with Jalapenos and flash-fried, then char-coal grilled and brushed with Knob Creek BBQ sauce, topped with a boursin cream. Served with Yukon mashed potatoes and seasonal vegetables.

Organic free-range chicken rubbed with house seasoning and slow roasted served with Yukon Gold garlic mashed potatoes and seasonal vegetables.

Linguini pasta tossed in a Parmesan garlic cream with rendered pancetta, fresh broccoli, and pulled chicken and finished with a farm-fresh egg yolk and fresh ground black pepper.

Grilled chicken breast topped with a white wine cream sauce and sauteed mushrooms. Accompanied with Yukon Gold horseradish mashed potatoes and chef vegetables.

Aged 28 days minimum and cut fresh daily. Grilled over mesquite char-coal to your liking and served with a loaded baked potato.

Aged 28 days minimum and cut fresh daily. Grilled over mesquite char-coal to your liking and served with a loaded baked potato.

Aged 28 days minimum and cut fresh daily. Grilled over mesquite char-coal to your liking and served with a loaded baked potato.

20 oz. steak aged 28 days minimum and cut fresh daily. Grilled over mesquite char-coal to your liking and served with a loaded baked potato.

24 oz. stead aged 28 days minimum and cut fresh daily. Grilled over mesquite char-coal to your liking and served with a loaded baked potato.

Sockeye salmon tossed with onion, celery, capers, house spices and mayonnaise, breaded in panko breadcrumbs and pan seared. Served on fresh grilled ciabatta with lettuce, tomato, and a citrus aioli. Served with your choice of side.

Oven roasted turkey on grilled sour dough bread with cranberry aioli, tomato, jalapeno and fried cheese with garlic and herbs. Served with your choice of side.

Pulled rotisserie chicken with onion, celery, almonds, spices and tossed in a tarragon mayonnaise with lettuce, tomato, and alfalfa sprouts. Served with your choice of side.

BBQ rotisserie chicken, jalapeno, red onion and bread & butter pickles. Fried oyster with field greens, red pepper aioli, sweet and spicy slaw. Marinated tenderloin, Asian salad and pineapple salsa. Served with your choice of side.

Cornmeal dusted oysters lightly fried served on a hoagie roll with field greens, sliced tomato and roasted red pepper aioli topped with sweet and spicy slaw. Served with your choice of side.

Pulled rotisserie chicken sauteed with red onion, bell peppers, mushrooms and topped with Monterey Jack cheese on a hoagie roll with herb mayonnaise. Served with your choice of side.

Ground fresh in house and char-coal grilled, served on grilled ciabatta bun and topped with lettuce, tomato, red onion and pickle. Served with your choice of side.

Ground fresh and cooked to your liking, topped with Velveeta cheese and fire roasted jalapenos. Not for the faint hearted! Served with mayonnaise, lettuce and tomato. Served with your choice of side.

Organic free range chicken rubbed with house seasonings and slow roasted served with Yukon Gold garlic mashed potatoes and seasonal vegetables.

Breaded with seasoned flour and panko breadcrumbs fried golden and topped with ancho cream gravy, Yukon Gold mashed potatoes and vegetable medley.

Jumbo gulf shrimp sauteed in a white wine garlic butter sauce served with Yukon Gold boursin mashed potatoes and grilled asparagus.

Slow roasted and char-coal grilled, basted with Knob Creek barbecue sauce, served with french fries and sweet and sour slaw.

Linguini pasta tossed in a Parmesan garlic cream with rendered pancetta, fresh broccoli and pulled chicken and finished with a farm fresh egg yolk and fresh ground black pepper.

Extra large Idaho potato stuffed with your choice of toppings.

Linguini pasta tossed with pan seared tenderloin, seasonal chef vegetables and a sweet Asian vinaigrette.

The texture of a New York Strip and the flavor of a Ribeye, pan seared with peppercorn seasonings, with a Cognac veal jus, sliced mushrooms, green onions and truffle fries.

Aged a minimum of 28 days to add great flavor and tenderness and topped with a roasted garlic and shallot compote and served with Yukon Gold horseradish mashed potatoes.