Dinner Menu
Available in the main dining room from 11 am–3 pm daily, & all day in the bar & lounge.
Appetizers
-
Panko Crusted Mini Crabcakes 18
Jumbo lump Maryland crab, remoulade, tomatillo relish, sriracha, cilantro.
-
Crispy Calamari 21
Lightly breaded and fried golden brown. Served with house made sofrito aioli.
-
Firecracker Shrimp 21
Crispy gulf shrimp, Thai chili glaze, sriracha, Asian slaw, sesame peanut dressing.
-
Georges Bank Scallops 26
Fresh day boat scallops, seared. Citrus caper burre blanc.
-
Mini Beef Wellington 24
Prime tenderloin medallions, puff pastry, mushrooms, shallots, merlot reduction.
-
Mozarella Caprese 16
Buffalo mozzarella, beefsteak tomatoes, basil, olive oil, balsamic reduction.
-
Blackened Seafood Fondue 19
Shrimp, crawfish, mushrooms, spinach, white wine cream sauce, jack cheese, garlic toast.
-
Shrimp Cocktail 18
Boiled and peeled gulf shrimp with house-made cocktail sauce.
-
Artisan Cheese & Fruit 18
Smoked Gouda, Bri, Boursin, apples, grapes, berries, assorted crackers.
-
Jumbo Shrimp Brochette 21
Bacon wrapped gulf shrimp, fresh jalapeno, jack cheese.
-
Charbroiled Oysters 21
One-half dozen oysters, garlic butter, lemon, jack cheese, toasted breadcrumbs, fresh jalapeno.
-
Oysters Rockefeller 21
One-half dozen baked oysters, sautéed spinach, hollandaise, crumbled bacon.
-
Seasonal Oyster Selection MKT
Fresh oysters on half shell.
Soups
Salads
-
Iceburg Wedge Salad 12
Chopped romaine lettuce, tri-color cherry tomatoes, julienne carrots, chopped egg, diced onion. Choice of Ranch Dressing and Cheddar Cheese or Bleu Cheese Dressing and Blue Cheese Crumbles.
-
Whole Leaf Ceasar Salad 12
Romaine, Caesar, parmesan, toasted garlic breadcrumbs. Anchovies upon request.
Signature Steaks
Dinner for Two
Three-course pairings for two guests including choice of dinner salad or soup per guest, one shareable side, and choice of Crème Brulee or New York style cheesecake for the table.
* no substitutions please
Steak Ordering Guide
MEDIUM WELL – Traces of Pink • WELL DONE – Cooked Throughout, No Pink
Premium Seafood
Cheeves Brothers Steakhouse’s buyers work directly with purveyors based in the Gulf of Texas to source the freshest available, highest quality seafood products. Our fish, shrimp, scallops and oysters are flown in daily from across the globe, packed only on ice, and delivered to our restaurant for preparation.
-
Asian Five Spice Salmon 35
Chili mustard glaze, basmati rice, Asian slaw, sesame peanut dressing.
-
Jumbo Shrimp Brochette 48
Gulf shrimp, jalapeno, hickory bacon, jack cheeses, boursin mashed potatoes, suspended butter.
-
Horseradish Crusted Halibut 49
Gulf shrimp, jalapeno, hickory bacon, jack cheeses, boursin mashed potatoes, suspended butter.
-
Blackened Redfish 39
Dijon cream sauce, crawfish, spinach, mushrooms, herbed basmati rice.
-
Firecracker Shrimp 42
Gulf shrimp, flash-fried. Thai chili glaze, Sriracha. Asian slaw, sesame peanut dressing, basmati rice.
-
Fried Shrimp 39
Panko crusted gulf shrimp, seasoned waffle fries, cocktail and tartar sauces.
-
Cedar Plank Salmon 39
Broiled Atlantic Salmon, herbed compound butter, roasted asparagus.
-
Georges Bank Scallops 59
Fresh day boat scallops, seared. Citrus caper burre blanc, herbed basmati rice.
-
Lobster Tails MKT
Two 6 oz. South African Lobster tails, suspended butter, sautéed asparagus.
Chicken, Pork, Pasta
Preparations, Sauces & Enhancements
Choose your favorite preparation, sauce, or enhancement for a personalized experience.
Side Items
Sharable for 2-3 guests. Large format sizes available.
20% gratuity will be added to parties of five or more.
Outside food and beverage and decorations are not permitted without expressed consent from management. Additional fees for setup or service of customer-provided items may apply. Our mezzanine level dining rooms are available for private parties by reservation.
*Consumer advisory: There is a risk associated with consuming raw oysters or any uncooked proteins. If unsure of your risk, please consult with your physician. Fried items are cooked in trans fat- free oil. For guests with allergies, we recommend consulting with management to discuss risks of cross contamination or to discuss ingredients in detail.