Escargot

Florida Gator

U-10 Shrimp Cocktail

Potato Pachos

Steak Pachos

Fried Cajun Mushrooms

Pan-Fried Calamari

Dang Bang Shrimp

Fried Green Tomatoes

Blue Crab Jalapeno Dip

Spicy Red Chili Onion Rings

Blue Cheese-Garlic Potato Chips

Wood-Grilled Bacon Wrapped Scallops

Big Texas Platter

Fried mushrooms, dang bang shrimp, calamari and potato pachos

Bone-in Ribeye (24 Oz. Cut)

18Oz T-Bone

32Oz Porterhouse

50Oz Mastercut Porterhouse

Filet Mignon Tenderloin Tips 8Oz & 14Oz

Filet Mignon (10 Oz.)

Filet Mignon (14 Oz.)

Filet Mignon (20 Oz.)

Twin Bacon Wrapped Filet Medallions

With 10oz lobster tail

Twin 6 Oz. Boneless Breast of Chicken

Pork Chops (1 1/2" Thick)

22Oz Bone-in New York Strip

10Oz Lobster

Cedar Plank Crab Cakes

Bacon Wrapped Scallops

U-10 Cajun Garlic Shrimp

1 1/4 Lb. Rock Lobster Tail

Per ounce over 1 1/4 lbs

Cedar Planked Salmon

Crab Cake & Dang Bang Shrimp

Salmon Oscar

Tuna

Swordfish

Salmon

Mahi-Mahi

Cobia

Red Grouper

Black Grouper

Pompano

Wahoo

Red Snapper

Sauteed Mushrooms

Giant Baked Potato

Sauteed Onions

Texas Fries

Black Pepper Parmesan Kettle Fries

Wood Grilled Asparagus a La Milanaise

Baked Macaroni & Cheese

BBQ Spiced Sweet Potato Fries

Steakhouse Bacon

Roast Garlic Red Skin Mashed Potatoes

Bacon & Cheddar Mashed Potatoes

Spicy Red Chili Onion Rings

Red Onion Garlic Bread

Maytag Blue Cheese

Fresh Seasonal Vegetable

Fried Green Tomatoes

Blue Rose of Texas

Hold on to your sombrero. A flaming 32 oz. Of the very best margarita ever! Guaranteed tequil-ya!

Colossal Coladas

A romantic interlude reminiscent of those sultry tropical nights. Pina colada, strawberry colada, banana colada

Pinot Noir, Castle Rock, California

Syrah, Bridlewood, Central Coast California

Red, J Bookwalter lot 18, Columbia Valley

Shiraz, Heritage Road, South Australia

Red, St Francis, Sonoma Valley

Sangiovese, Benessere, Napa

Red, Fifth Leg, Australia

GSM, Penfolds, Rosemount

Cabernet Shiraz, Penfolds Bin 389, Rosemount

Meritage, St Supery, Napa

Meritage, Lockwood VSR, Monterey

Ravenswood, California

Castle Rock, California

DueTorri, Italy

Excelsior, South Africa

Cartlidge and Browne, California

Louis M. Martini, Napa

Pascual Toso, Argentina

Tobin James, Paso Robles

St Suprey, Napa

Carmen Reserve, Chili

Caravan, Napa

DueTorri, Italy

Blackstone, California

Tobin James, Paso Robles

St Suprey, Napa

Cartlidge and Browne, California

Coppi Primitivo, Italy

Rvenswood, California

Tobin James, Paso Robles

7 Deadly Zins, California

Pinot Blanc, Valley of the Moon, Sonoma

Rose, Kim Crawford, New Zealand

Riesling, Relax, Germany

Riesling, Kim Crawford, New Zealand

White Zinfandel, RH Philips, California

Sauvignon Blanc, White Haven, New Zealand

Sauvignon Blanc, St Suprey, Napa

San Giorgio, Italy

Benessere, Napa

Chehalem, Oregon

Pighin, Italy

Cartlidge and Browne, California

St Suprey, Napa

Tobin James, Paso Robles

Toasted Head, California

Louis Jadot, France

Aged Meat Is Already Tender by Natural Process and Aged Meat Is Never Bloody.

Therefore, you can order your steak done to a lesser degree than if you were eating fresh meat. In fact, aged meat becomes tougher the longer you cook it, while fresh meat is cooked longer to tenderize it. Order your steak

Exactly the Way You'd Like It Broiled. If You'd Like a Thicker Steak (Like the Filet Mignon) Broiled

Rare

Brown-seared crust with a cool red center.

Medium Rare

Brown seared crust with a warm red center.

Medium

Outside of steak well done, dark brown with a hot pink center.

Medium Well

Outside dark brown, inside done with a thin line of pink in the center.

Well

Outside dark brown, center cooked thoroughly.

These Aren't Just Any Steaks

All our steaks are select U.S. choice and prime three-year-old grain-fed beef, the best quality meat anywhere. After starting with the best beef, we age our steaks a minimum of 4-6 weeks for tenderness and flavor, then we'll trim and season them to be flame-broiled on our specialty built open-pit mesquite wood fire.

Wait Until You Taste It

Mesquite burns three times hotter than petroleum-based briquettes, while eliminating the hint of petroleum odor. This incredibly hot burning sears and seals in the natural steak juices fast, protecting and preserving the flavor of perfectly aged and seasoned steaks.

Can't You Just Smell It Now!

Texas cattle company steers clear of fancy cooking methods, flame-broiling our steaks over a natural wood-burning fire made from texas grown mesquite wood. It's more trouble to get the wood, but we think the extra effort can be tasted. Oak and orange wood are the other hard wood materials carefully chosen for full flavor enhancement. Wait until you taste mesquite wood flame-broiling... a recently rediscovered 500-year-old grilling secret of mexico's yaqui indians.

Our Steaks Sizzle.

We believe in returning to an "era of simplicity" in dining. Steaks are what we do best, and we think serious steak lovers will agree once they taste our open-pit mesquite charcoal broiling. There's more to a steak than sizzle, and that's what we've got rounded up for you steak lovers at the texas cattle company.

Chuck Arm Pot Roast

Chuck Shoulder Pot Roast

Chuck Shoulder Steak

Chuck Eye Steak

Chuck Top Blade Steak

Chuck Blade Steak

Chuck Short Ribs

Chuck 7- Bone Pot Roast

Rib Steak

Rib Roast

Ribeye Roast

Ribeye Steak

Back Ribs

Strip Steak

T- Bone Steak

Porterhouse Steak

Tenderloin

Filet Mignon

Sirloin Steak

Tri-Tip Roast

Tri-Tip Steak

Top Round Steak

Round Tip Steak

Round Tip Roast

Bottom Round Roast Eye

Round Roast Eye

Round Steak

Shank Cross Cut

Whole Brisket Flat

Cut Brisket

Skirt Steak

Flank Steak