Dinner Cheeves Menu

Cheeves Brothers Steakhouse proudly serves all USDA Prime, Certified Angus Steaks.

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. 18
GEORGES BANK SCALLOPS
Fresh day boat scallops, seared. Citrus caper burre blanc. 19
MINI BEEF WELLINGTON
Prime tenderloin medallions, puff pastry, mushrooms, shallots, merlot reduction. 18
MOZZARELLA CAPRESE
Buffalo mozzarella, beefsteak tomatoes, basil, olive oil, balsamic reduction. 14
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. 18
OYSTERS ROCKEFELLER
One-half dozen baked oysters, sautéed spinach, hollandaise, crumbled bacon. 18
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. 10
WHOLE LEAF CAESAR SALAD
Romaine, Caesar, parmesan, toasted garlic breadcrumbs. Anchovies upon request. 10
WALDORF GREEN SALAD
Field greens, julienne apples, red grapes, celery, candied pecans, Champagne Vinaigrette. 10
GREEK SALAD
Field greens, Greek Vinaigrette, onion, olive, tri-color tomato, caper, pepperoncini, cucumber, feta. 10

SOUPS

SEAFOOD BISQUE
Creamy lobster reduction with sherry and fresh shellfish. 9
CHEF SELECTION
Please ask your server for today’s selection. 9

*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 fried in trans fat- free oil. For guests with allergies, we recommend consulting with management to discuss risks of cross contamination or for a detailed list of ingredients.

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.

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 TraceBackto prove angus genetics. Cheeves is pleased to offer a consistently superior product through our partnership with Braveheart.

PRIME AGED TENDERLOIN FILET
(6 oz) 39
(8 oz) 55
(10 oz) 69
PRIME AGED NEW YORK STRIP
(14 oz) 59
PRIME AGED RIB-EYE
(16 oz) 69
BONE-IN PORTERHOUSE
(24 oz) 115
(32 oz) 150

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) 149
BONE-IN PORTERHOUSE
(one 32 ounce, carved tableside) 189

ACCOMPANIMENTS

COLD WATER LOBSTER TAIL *carved tableside
(6 oz) 49
MOET IMPERIAL TOAST
(two 375 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

All 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
5
MERLOT REDUCTION SAUCE
5
GREEN PEPPERCORN SAUCE
6
HOLLANDAISE SAUCE
7
BEARNAISE SAUCE
7
DIANE SAUCE
9
OSCAR STYLE
14
SHRIMP BROCHETTE (2)
10
PAN SEARED JUMBO LUMP CRABCAKE (1)
14
GEORGES BANK SCALLOPS (2)
16
SOUTH AFRICAN LOBSTER TAIL (6 OZ)
49

SIDE ITEMS

Sharable for 2-3 guests. Large format sizes available.

SEASONED WAFFLE FRIES
8
HERBED BASMATI RICE
8
BOURSIN MASHED POTATOES
9
GRILLED MIXED VEGETABLES
9
SAUTEED SPINACH
10
ROASTED MUSHROOMS
10
PANKO ONION RINGS
10
STEAMED BROCCOLINI
10
SAUTEED ASPARAGUS
10
TRUFFLE MAC AND CHEESE
12
IDAHO BAKED POTATO
Butter, Sour Cream, Cheddar, Bacon, Chive. 10
BAKED SWEET POTATO
Butter, Brown Sugar, Cinnamon. 10

*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 fried in trans fat- free oil. For guests with allergies, we recommend consulting with management to discuss risks of cross contamination or for a detailed list of ingredients.

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. 29
JUMBO SHRIMP BROCHETTE
Gulf shrimp, jalapeno, hickory bacon, jack cheeses, boursin mashed potatoes, suspended butter. 36
HORSERADISH CRUSTED HALIBUT
Pacific northwest halibut, fresh horseradish, panko, boursin mashed potatoes, broccolini, dill burre blanc. 38
BLACKENED REDFISH
Dijon cream sauce, crawfish, spinach, mushrooms, herbed basmati rice. 29
FIRECRACKER SHRIMP
Gulf shrimp, flash-fried. Thai chili glaze, Sriracha. Asian slaw, sesame peanut dressing, basmati rice. 34
FRIED SHRIMP
Panko crusted gulf shrimp, seasoned waffle fries, cocktail and tartar sauces. 29
CEDAR PLANK SALMON
Broiled Atlantic Salmon, herbed compound butter, roasted asparagus. 29
GEORGES BANK SCALLOPS
Fresh day boat scallops, seared. Citrus caper burre blanc, herbed basmati rice. 48
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. 32
PONTCHARTRAIN CHICKEN
Lightly breaded chicken breasts, Cajun crawfish cream sauce, basmati rice. 28
PENNE DAL GIARDINO
Penne, parmesan cream sauce, fresh vegetable medley. (Vegetarian) Add chicken (5) Shrimp (12) 22