APPETIZERS
| Texas Quail |
Blackened
Tenderloin |
| Shrimp Scampi |
Rio Bravo Quail Soup |
| Fried
Calamari |
Fried Shrimp |
| Shrimp Cocktail |
Texas Twister (filet on a stick) |
SALADS
Porterhouse Salad – Freshly
tossed w/ grilled Chicken or Steak
Paul’s Salmon Salad - Caesar
topped w/ grilled or blackened salmon
Tossed House Salad
Fresh Caesar Salad
STEAKS
Hand Carved in Our Own Kitchen
PRIME
CUT FILET MIGNON
~ 3/4 Pound Center
Cut Tenderloin ~
The most tender of
all steaks
Filet Mignon
8oz. Applewood bacon wrapped Tenderloin. |
Petite Filet Mignon
Applewood bacon wrapped Tenderloin.
|
Western Rib Eye
Juicy and tender for the hearty appetite. |
Sirloin Strip
A
boneless Kansas City cut. |
PRIME PORTERHOUSE
CUTS
| Paul’s
Rib Eye
One Pound - from
the true “eye” of the Rib. |
Paul’s Sirloin Strip
One Pound -
A New York boneless center cut. |
Crescent City
Paul’s Rib Eye with browned drawn butter, fresh cracked pepper and parsley. |
Vaquero Steak
Paul’s
Sirloin grilled with black pepper and clarified,
parslied butter. |
| Rio Concho Steak
The Châteaubriand for one as a Pepper Steak with poblano béarnaise sauce. |
T-bone Steak
One Pound – the All-American Favorite. |
PORTERHOUSE STEAK
The
Most Prized Steak from Prime Steer Loins
32
ounces
24 ounces
ACCOMPANIMENTS
| Skillet
Potatoes |
Broccoli Au Gratin |
Sautéed Onions |
| Loaded Baked Potato |
Fried Onion Rings |
| Santa
Fe Mushrooms |
Creamed Spinach |
Sautéed Asparagus |
GOURMET DELIGHTS
Texas Quail
Grilled semi-boneless Bobwhite Quail with our own barbeque sauce. Served with Skillet potatoes and Santa Fe mushrooms. |
Texas Longhorn
Grilled Petite
Filet with béarnaise sauce, Deep water Gulf fried shrimp and baked potato. |
Red River
Southwest style blackened
Prime Rib slow roasted, Served medium well to well with au jus, sautéed onions, and baked potato. |
Porterhouse Pasta
Fettuccine
with your choice of Chicken or Steak. Pick your sauce: Tomato, Bandera or White Wine Cream. |
Chicken Durango
Sautéed Chicken Breast with Gulf shrimp and Artichoke hearts in olive oil and lemon. Served with Pasta Bandera. |
Razorback Filet
Châteaubriand
of Pork, grilled with Texas
Walnut sauce. Served with Brazos potatoes and Santa Fe mushrooms. |
Chop & Shrimp
Fresh
ground steak from our own kitchen. Served with peppercorn sauce, jumbo shrimp, and Brazos oven potatoes. |
Beef Tenderloin
Charbroiled Petite Filet with peppercorn brandy cream sauce and baked potato. |
PRIME “EYE” OF THE RIB
Slow Roasted While It Lasts – After 5pm
Dallas
Cut
Fort Worth Cut
Rack of Lamb
Prime rack of lamb
charbroiled and served with Santa Fe mushrooms. |
Lamb Chops
Double cut from the rack, seasoned with Southwestern herbs and spices, and grilled. Served with Santa Fe mushrooms. |
SEAFOOD
Fresh
Wild Salmon
Grilled Salmon Filet with dill sauce. Served with baked potato. |
Sautéed Tilapia
Sautéed in olive oil and lemon over rice pilaf. Served with baked potato. |
Gulf Jumbo Shrimp
Fried Southern style
with cocktail sauce and served with baked potato. |
Padre Island Scampi
Gulf
Jumbo shrimp sautéed in olive oil and Southwestern herbs and spices. Served with sautéed
pasta. |
Blackened Salmon
Fresh wild salmon Blackened and served on a bed of creamed spinach with baked potato. |
Blackened Tilapia
Blackened with a homemade blend of herbs and spices over rice pilaf. Served with baked potato. |
LOBSTER
Cold Water Southern Australian Lobster Tails – Ask server for available sizes and price.
Steak and Tail
Bacon
wrapped Filet Mignon and Lobster Tail with drawn butter and lemon. |
Lobster Tail
Cold water Rock Lobster Tail with drawn butter and lemon. |
