APPETIZERS
- PANKO CRUSTED MINI CRABCAKES
- Jumbo lump Maryland crab, remoulade, tomatillo relish, sriracha, cilantro. 16
- FIRECRACKER SHRIMP
- Crispy gulf shrimp, Thai chili glaze, sriracha, Asian slaw, sesame peanut dressing. 19
- GEORGES BANK SCALLOPS
- Fresh day boat scallops, seared. Citrus caper burre blanc. 24
- MINI BEEF WELLINGTON
- Prime tenderloin medallions, puff pastry, mushrooms, shallots, merlot reduction. 24
- MOZZARELLA CAPRESE
- Buffalo mozzarella, beefsteak tomatoes, basil, olive oil, balsamic reduction. 16
- BLACKENED SEAFOOD FONDUE
- Shrimp, crawfish, mushrooms, spinach, white wine cream sauce, jack cheese, garlic toast. 19
- SHRIMP COCKTAIL
- Boiled and peeled gulf shrimp with house-made cocktail sauce. 17
- ARTISAN CHEESE AND FRUIT
- Smoked Gouda, Maytag Bleu, Boursin, apples, grapes, berries, assorted crackers. 18
- JUMBO SHRIMP BROCHETTE
- Bacon wrapped gulf shrimp, fresh jalapeno, jack cheese. 19
- CHARBROILED OYSTERS
- One-half dozen oysters, garlic butter, lemon, jack cheese, toasted breadcrumbs, fresh jalapeno. 21
- OYSTERS ROCKEFELLER
- One-half dozen baked oysters, sautéed spinach, hollandaise, crumbled bacon. 21
- SEASONAL OYSTER SELECTION
- Fresh oysters on half shell. MKT
SALADS
- ICEBERG WEDGE SALAD
- Iceberg lettuce wedge, 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. 12
- WHOLE LEAF CAESAR SALAD
- Romaine, Caesar, parmesan, toasted garlic breadcrumbs. Anchovies upon request. 12
- WALDORF GREEN SALAD
- Field greens, julienne apples, red grapes, celery, candied pecans, Champagne Vinaigrette. 12
- GREEK SALAD
- Field greens, Greek Vinaigrette, onion, olive, tri-color tomato, caper, pepperoncini, cucumber, feta. 12
SOUPS
- SEAFOOD BISQUE
- Creamy lobster reduction with sherry and fresh shellfish. 11
- CHEF SELECTION
- Please ask your server for today’s selection. 11
*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.
20% gratuity will be added to all 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.
SIGNATURE STEAKS
Cheeves Brothers Steakhouse proudly serves all USDA Prime, Braveheart®PathProven® Angus steaks. USDA Prime grade is a distinction reserved for only the top 2% of beef products in the United States. Braveheart®is a responsible and sustainable program that focuses on health and ethical treatment to respect the animal. This focus on ethics and exceptional quality has led to Braveheart® being the first American Beef program recognized with the Master Chef’s Institute seal of approval. Braveheart® is the only certified angus beef program that uses DNA TraceBack®to prove angus genetics. Cheeves is pleased to offer a consistently superior product through our partnership with Braveheart®.
- PRIME AGED TENDERLOIN FILET
- (6 oz) 45
- (8 oz) 60
- (10 oz) 75
- PRIME AGED NEW YORK STRIP
- (14 oz) 63
- PRIME AGED RIB-EYE
- (16 oz) 75
- BONE-IN PORTERHOUSE
- (24 oz) 115
- (32 oz) 155
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
- PRIME AGED TENDERLOIN FILETS
- (one 6 ounce, one 10 ounce) 168
- BONE-IN PORTERHOUSE
- (one 32 ounce, carved tableside) 208
ACCOMPANIMENTS
- COLD WATER LOBSTER TAIL
- (6 oz) 55
- MOET IMPERIAL TOAST
- (two 187 ml splits) 60
STEAK ORDERING GUIDE
RARE- COOL RED CENTER MEDIUM RARE- WARM RED CENTER
MEDIUM- HOT PINK CENTER MEDIUM WELL- TRACES OF PINK WELL DONE- COOKED THROUGHOUT, NO PINK
ACCOMPANIMENTS
AAll steaks will be broiled and finished with Cheeves signature herbed compound butter. Choose your favorite preparation, sauce, or enhancement for a personalized experience.
- HERBED AU JUS
- 6
- MERLOT REDUCTION SAUCE
- 6
- GREEN PEPPERCORN SAUCE
- 7
- HOLLANDAISE SAUCE
- 8
- BEARNAISE SAUCE
- 8
- DIANE SAUCE
- 11
- SHRIMP BROCHETTE (2)
- 11
- OSCAR STYLE
- 16
- PAN SEARED JUMBO LUMP MARYLAND CRABCAKE (1)
- 16
- GEORGES BANK SCALLOPS (2)
- 24
- SOUTH AFRICAN LOBSTER TAIL (6 OZ)
- 55
SIDE ITEMS
Sharable for 2-3 guests. Large format sizes available.
- SEASONED WAFFLE FRIES
- 9
- HERBED BASMATI RICE
- 9
- BOURSIN MASHED POTATOES
- 10
- GRILLED MIXED VEGETABLES
- 10
- ROASTED MUSHROOMS
- 11
- PANKO ONION RINGS
- 12
- STEAMED BROCCOLINI
- 12
- SAUTEED ASPARAGUS
- 12
- TRUFFLE MAC AND CHEESE
- 14
- IDAHO BAKED POTATO
- Butter, Sour Cream, Cheddar, Bacon, Chives. 12
- BAKED SWEET POTATO
- Butter, Brown Sugar, Cinnamon. 12
*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.
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.
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
- Chili mustard glaze, basmati rice, Asian slaw, sesame peanut dressing. 32
- JUMBO SHRIMP BROCHETTE
- Gulf shrimp, jalapeno, hickory bacon, jack cheeses, boursin mashed potatoes, suspended butter. 44
- HORSERADISH CRUSTED HALIBUT
- Pacific northwest halibut, fresh horseradish, panko, boursin mashed potatoes, broccolini, dill burre blanc. 46
- BLACKENED REDFISH
- Dijon cream sauce, crawfish, spinach, mushrooms, herbed basmati rice. 36
- FIRECRACKER SHRIMP
- Gulf shrimp, flash-fried. Thai chili glaze, Sriracha. Asian slaw, sesame peanut dressing, basmati rice. 38
- FRIED SHRIMP
- Panko crusted gulf shrimp, seasoned waffle fries, cocktail and tartar sauces. 36
- CEDAR PLANK SALMON
- Broiled Atlantic Salmon, herbed compound butter, roasted asparagus. 36
- GEORGES BANK SCALLOPS
- Fresh day boat scallops, seared. Citrus caper burre blanc, herbed basmati rice. 59
- LOBSTER TAILS
- Two 6 oz. South African Lobster tails, suspended butter, sautéed asparagus. MKT
CHICKEN, PORK, & PASTA
- DOUBLE BONE PORK CHOP
- Bone-in charbroiled pork chop, boursin mashed potatoes, asparagus, dijon cream sauce. 34
- PONTCHARTRAIN CHICKEN
- Lightly breaded chicken breasts, Cajun crawfish cream sauce, basmati rice. 29
- PENNE DAL GIARDINO
- Penne, parmesan cream sauce, fresh vegetable medley. (Vegetarian) Add chicken (7) Shrimp (15) 24