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Boyd's Steakhouse
Menu
- -APPETIZERS-
- -SOUPS-
- -SALADS-
- -STEAKS AND CHOPS-
- SURF AND TURF
- SEAFOOD, PASTA & POULTRY
- SUCCULENT ACCOMPANIMENTS
-APPETIZERS-
WE SERVE SEVERAL WINES BY THE GLASS THAT WOULD ACCOMPANY ANY APPETIZER TO CREATE HARMONY. ASK YOUR SERVER FOR DAILY SUGGESTIONS!
BOCK BEER BATTERED CHICKEN
CRISPY CHICKEN TENDERS BATTERED WITH A BOCK BEER BATTER AND SERVED WITH
BARBEQUE SAUCE AND SPICY TOMATO CHUTNEY
GUINNESS® GLAZED RIBS
CRISPY FRIED RIBS SERVED WITH A REDUCTION OF SWEET GUINNESS® BEER AND FRIED ONION STRAWS
BACON WRAPPED SHRIMP
SHRIMP STUFFED WITH JALAPENOS AND WRAPPED IN CRISP BACON SERVED WITH LEMON
AND GARLIC BUTTER
CAJUN BARBECUED SHRIMP
Sauteed shrimp simmered in a flavorful garlic and worcestershire sauce.
JUMBO SHRIMP COCKTAIL
FIVE GULF SHRIMP SERVED WITH COCKTAIL SAUCE AND LEMON
ESCARGOT PROVENCAL
ESCARGOT BAKED WITH SHALLOTS, GARLIC, WHITE WINE AND HERB BUTTER SERVED
WITH GARLIC BREAD
-SOUPS-
FRENCH ONION GRATIN
A CLASSIC SOUP BAKED AU GRATIN WITH GRUYERE CHEESE AND A GARLIC CROUTON
WILD MUSHROOM TOMATO
A GREAT COMBINATION OF FRESH MUSHROOMS AND TOMATOES TOPPED WITH PARMESAN CHEESE
-SALADS-
SPINACH SALAD
CRISP SPINACH TOSSED IN OUR WARM HOUSEMADE BACON DRESSING
CAESAR SALAD
CRISP ROMAINE LETTUCE TOSSED IN OUR HOUSEMADE CAESAR DRESSING TOPPED
WITH SHAVED PARMESAN AND ANCHOVIES
CHOP HOUSE SALAD
FRESH CRISP MIXED LETTUCE GREENS TOSSED IN YOUR CHOICE OF DRESSING WITH
BACON, EGG, RED PEPPER AND TOMATOES
-STEAKS AND CHOPS-
ALL ENTREES ARE SERVED WITH YOUR CHOICE OF ONE SUCCULENT SIDE
FILET MIGNON
CHEF'S CHOICE FILET CUT GENEROUSLY, BROILED EXPERTLY TO A
MELT-IN-YOUR MOUTH TENDERNESS
PORTERHOUSE
THIS 24 OZ STEAK WILL CERTAINLY PLEASE ANY STEAK LOVER
USDA PRIME RIB-EYE
USDA PRIME RIB EYE MARBLED TO PERFECTION
USDA AGED PRIME RIB
HERB CRUSTED AND SLOW ROASTED
DUROC PORK CHOP
A TENDER AGED PORK CHOP GRILLED WITH A SWEET HERB COAT
BABY BACK RIBS
RUBBED WITH OUR SIGNATURE SPICES AND SLOW ROASTED PERFECTLY
SIRLOIN
USDA PRIME 12 OZ. SIRLOIN
SURF AND TURF
SIRLOIN 7 SHRIMP SCAMPI
SERVED WITH FOUR DELICIOUS SHRIMP IN A SCAMPI SAUCE
SIRLOIN & SEAFOOD PASTA
SIRLOIN PAIRED WITH A SHRIMP AND FISH PASTA IN A RICH CREAMY CHEESE SAUCE
SIRLOIN & SEARED SCALLOPS
SERVED WITH FOUR LIGHTLY SEASONED PAN SEARED SCALLOPS
SIRLOIN & KING CRAB
SIRLOIN & LOBSTER TAIL
STUFFED ORANGE ROUGHY
SLOW BAKED TO PERFECTION FILLED WITH CRAB STUFFING AND DRIZZLED WITH
BEARNAISE SAUCE
CAVATAPPI GRUYERE
CAVATAPPI PASTA TOSSED IN A RICH AND CREAMY GRUYERE CHEESE SAUCE
ADD VEGETABLES $2
ADD GRILLED CHICKEN $3
ADD BLACKENED CHICKEN $4
ADD SHRIMP $6
SEAFOOD, PASTA & POULTRY
FRIED SHRIMP
SIX HAND BREADED SHRIMP SERVED GOLDEN BROWN WITH HORSERADISH SPIKED COCKTAIL SAUCE
TWIN LOBSTER TAILS
SERVED WITH LEMON AND DRAWN BUTTER
AMARETTO CHICKEN
TENDER CHICKEN BLACKENED AND TOPPED WITH A CREAMY AMARETTO MUSHROOM SAUCE
KING CRAB LEGS
A POUND AND A HALF OF STEAMED ALASKAN KING CRAB LEGS
CAVATAPPI GRUYERE
CAVATAPPI PASTA TOPPED IN A RICH CREAMY GRUYERE CHEESE SAUCE
LINGUINE MARINARA
LINGUINE PASTA TOSSED IN A SAVORY MARINARA TOPPED WITH PARMESAN
SUCCULENT ACCOMPANIMENTS
$3 EACH
BAKED POTATO
SWEET POTATO
SAUTEED WILD MUSHROOMS
BACON WRAPPED ASPARAGUS
FRENCH FRIES
ROASTED GARLIC MASHED
CREAMED SPINACH
AU GRATIN POTATOES
MACARONI AND CHEESE
COTTAGE CHEESE
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