Randy's Steakhouse

Wine Pairing: J Vineyards, Cuvee Brut, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Gris, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Noir, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Noir, Russian River Valley, Sonoma County, California

Key Lime Pie Margarita

Button Mushrooms stuffed with Chopped Spinach, Feta & Parmesan

Any combination of delectable Gulf Shrimp served with Randy's Cocktail Sauce & Remoulade Sauce

You'll love our delicious home-made Stuffing (Randy's secret recipe)

2 – 2 oz tasty Cakes served with Remoulade Sauce

Texas Sweet Onions freshly cut & golden fried with our home-made Batter

Served with Remoulade Sauce

Spicy Crawfish Tails golden fried & served with Randy's Sauce

Served with roasted Garlic & Toast Points

Sous Vide with a Soy Glaze

Served on bed of Baby Spring Lettuce

Beefsteak Tomato, fresh Basil & slices of Mozzarella Cheese

Large Iceberg Wedge served with Bleu Cheese Dressing

A twist on the traditional Caesar Dressing with a hint of Jalapeno Peppers & Cumin

Our Rib Eye is a prime piece of Meat marbled with fat

Prime Marbled Beef, hand-cut & full of flavor

The most tender cut of Steak - a great choice

Filet Mignon with a Blackberry Red Wine Sauce

Sautéed Chicken Breast topped with Randy's Marsala Sauce

Petite Filet stuffed with Randy's Bleu Cheese Stuffing & topped with roasted Walnuts & Cognac Bordelaise Sauce

Petite Filet stuffed with Randy's special Crawfish Stuffing & topped with Cognac Bordelaise Sauce

12 oz Tenderloin Tournedos with Randy's Cognac Bordelaise Sauce

Prime Rib Eye with Bone in - tender & juicy

Baby Back Ribs marinated & cooked to perfection

Sauteed Chicken Breast with Lemon, Butter Sauce, Capers & served with Angel Hair Pasta

Randy's Dry Rub with Peach & Bourbon Glaze

Lamb Demi-Glaze

Broiled Australian Lobster Tail served with hot melted Butter

Broiled Australian Lobster Tail served with 6 oz Filet

Randy's selection of today's catch

2 – 4 oz Tasty Cakes served with Remoulade Sauce

Options: Sherry Vinegar Honey Glaze & Spicy Tomato Relish, Lemon Pepper, Blackened

Tilapia Filet coated with Bread Crumbs, Parmesan, fresh Garlic & topped with Randy's home-made Tartar Sauce

with Jack Daniel's Sauce & Cinnamon Ice Cream

20 minute cook time

White Crème de Cacao, Kahlua, & Bailey's Irish Crème

Vanilla, Hazelnut, and Carmel

Wine Pairing: J Vineyards, Cuvee Brut, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Gris, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Noir, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Noir, Russian River Valley, Sonoma County, California

Key Lime Pie Margarita

Button Mushrooms stuffed with Chopped Spinach, Feta & Parmesan

Any combination of delectable Gulf Shrimp served with Randy's Cocktail Sauce & Remoulade Sauce

You'll love our delicious home-made Stuffing (Randy's secret recipe)

2 – 2 oz tasty Cakes served with Remoulade Sauce

Texas Sweet Onions freshly cut & golden fried with our home-made Batter

Served with Remoulade Sauce

Spicy Crawfish Tails golden fried & served with Randy's Sauce

Served with roasted Garlic & Toast Points

Sous Vide with a Soy Glaze

Served on bed of Baby Spring Lettuce

Beefsteak Tomato, fresh Basil & slices of Mozzarella Cheese

Large Iceberg Wedge served with Bleu Cheese Dressing

A twist on the traditional Caesar Dressing with a hint of Jalapeno Peppers & Cumin

Our Rib Eye is a prime piece of Meat marbled with fat

Prime Marbled Beef, hand-cut & full of flavor

The most tender cut of Steak - a great choice

Filet Mignon with a Blackberry Red Wine Sauce

Sautéed Chicken Breast topped with Randy's Marsala Sauce

Petite Filet stuffed with Randy's Bleu Cheese Stuffing & topped with roasted Walnuts & Cognac Bordelaise Sauce

Petite Filet stuffed with Randy's special Crawfish Stuffing & topped with Cognac Bordelaise Sauce

12 oz Tenderloin Tournedos with Randy's Cognac Bordelaise Sauce

Prime Rib Eye with Bone in - tender & juicy

Baby Back Ribs marinated & cooked to perfection

Sauteed Chicken Breast with Lemon, Butter Sauce, Capers & served with Angel Hair Pasta

Randy's Dry Rub with Peach & Bourbon Glaze

Lamb Demi-Glaze

Broiled Australian Lobster Tail served with hot melted Butter

Broiled Australian Lobster Tail served with 6 oz Filet

Randy's selection of today's catch

2 – 4 oz Tasty Cakes served with Remoulade Sauce

Options: Sherry Vinegar Honey Glaze & Spicy Tomato Relish, Lemon Pepper, Blackened

Tilapia Filet coated with Bread Crumbs, Parmesan, fresh Garlic & topped with Randy's home-made Tartar Sauce

with Jack Daniel's Sauce & Cinnamon Ice Cream

20 minute cook time

White Crème de Cacao, Kahlua, & Bailey's Irish Crème

Vanilla, Hazelnut, and Carmel

12 ounces of Filet Tips with Cognac, Bordelaise Sauce

Friday Only

Wine Pairing: Wente Vineyards, Sauvignon Blanc, Louis Mel Central Coast, California

Wine Pairing: Wente Vineyards, Restaurant Cuvee, Chardonnay, Central Coast, California

Wine Pairing: Wente Vineyards, Southern Hills, Cabernet, Central Coast, California

Wine Pairing: Wente Vineyards, Cabernet Sauvignon, Charles Wetmore Livermore Valley, California

Bourbon Pecan Pie Cocktail

Wine Pairing: J Vineyards, Cuvee Brut, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Gris, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Noir, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Noir, Russian River Valley, Sonoma County, California

Key Lime Pie Margarita

Wine Pairing: Wente Vineyards, Sauvignon Blanc, Louis Mel Central Coast, California

Wine Pairing: Wente Vineyards, Restaurant Cuvee, Chardonnay, Central Coast, California

Wine Pairing: Wente Vineyards, Southern Hills, Cabernet, Central Coast, California

Wine Pairing: Wente Vineyards, Cabernet Sauvignon, Charles Wetmore Livermore Valley, California

Bourbon Pecan Pie Cocktail

12 ounces of Filet Tips with Cognac, Bordelaise Sauce

Friday Only

Wine Pairing: Justin, Sauvignon Blanc, Central Coast, California

Wine Pairing: Justin, Chardonnay, Central Coast, California

Wine Pairing: Justin, Red Wine Justification, Paso Robles, California

Wine Pairing: Justin, Cabernet Sauvignon, Paso Robles, California

Smoked Fig Old Fashioned

Button Mushrooms stuffed with Chopped Spinach, Feta Parmesan

Any combination of delectable Gulf Shrimp served with Randy's Cocktail Sauce Remoulade Sauce

You'll love our delicious home-made Stuffing (Randy's secret recipe)

2 – 2 oz tasty Cakes served with Remoulade Sauce

Texas Sweet Onions freshly cut golden fried with our home-made Batter

Served with Remoulade Sauce

Spicy Crawfish Tails golden fried served with Randy's Sauce

Served with roasted Garlic Toast Points

Sous Vide with a Soy Glaze

Served on bed of Baby Spring Lettuce

Beefsteak Tomato, fresh Basil slices of Mozzarella Cheese

Large Iceberg Wedge served with Bleu Cheese Dressing

A twist on the traditional Caesar Dressing with a hint of Jalapeno Peppers Cumin

Our Rib Eye is a prime piece of Meat marbled with fat

Prime Marbled Beef, hand-cut full of flavor

The most tender cut of Steak - a great choice

Filet Mignon Stuffed with Monterey Jack Cheese and Toasted Pine Nuts topped with a Habanero Merlot Sauce

Filet Mignon with a Blackberry Red Wine Sauce

Sautéed Chicken Breast topped with Randy's Marsala Sauce

Petite Filet stuffed with Randy's Bleu Cheese Stuffing topped with roasted Walnuts Cognac Bordelaise Sauce

Petite Filet stuffed with Randy's special Crawfish Stuffing topped with Cognac Bordelaise Sauce

12 oz Tenderloin Tournedos with Randy's Cognac Bordelaise Sauce

Prime Rib Eye with Bone in - tender juicy

Baby Back Ribs marinated cooked to perfection

Sauteed Chicken Breast with Lemon, Butter Sauce, Capers served with Angel Hair Pasta

Randy's Dry Rub with Peach Bourbon Glaze

Lamb Demi-Glaze

Broiled Australian Lobster Tail served with hot melted Butter

Broiled Australian Lobster Tail served with 6 oz Filet

Randy's selection of today's catch

2 – 4 oz Tasty Cakes served with Remoulade Sauce

Options: Sherry Vinegar Honey Glaze Spicy Tomato Relish, Lemon Pepper, Blackened

Tilapia Filet coated with Bread Crumbs, Parmesan, fresh Garlic topped with Randy's home-made Tartar Sauce

with Jack Daniel's Sauce Cinnamon Ice Cream

20 minute cook time

White Crème de Cacao, Kahlua, Bailey's Irish Crème

Vanilla, Hazelnut, and Carmel

Wine Pairing: J Vineyards, Cuvee Brut, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Gris, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Noir, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Noir, Russian River Valley, Sonoma County, California

Key Lime Pie Margarita

Wine Pairing: Wente Vineyards, Sauvignon Blanc, Louis Mel Central Coast, California

Wine Pairing: Wente Vineyards, Restaurant Cuvee, Chardonnay, Central Coast, California

Wine Pairing: Wente Vineyards, Southern Hills, Cabernet, Central Coast, California

Wine Pairing: Wente Vineyards, Cabernet Sauvignon, Charles Wetmore Livermore Valley, California

Bourbon Pecan Pie Cocktail

12 ounces of Filet Tips with Cognac, Bordelaise Sauce

Friday Only

Wine Pairing: Justin, Sauvignon Blanc, Central Coast, California

Wine Pairing: Justin, Chardonnay, Central Coast, California

Wine Pairing: Justin, Red Wine Justification, Paso Robles, California

Wine Pairing: Justin, Cabernet Sauvignon, Paso Robles, California

Smoked Fig Old Fashioned

Wine Pairing: Franciscan Estate, Sauvignon Blanc, California

Wine Pairing: Franciscan Estate, Chardonnay, California

Wine Pairing: Franciscan Estate, Pinot Noir, California

Wine Pairing: Franciscan Estate, Cabernet Sauvignon, California

King Cake Old Fashioned

Button Mushrooms stuffed with Chopped Spinach, Feta & Parmesan

Any combination of delectable Gulf Shrimp served with Randy's Cocktail Sauce & Remoulade Sauce

You'll love our delicious home-made Stuffing (Randy's secret recipe)

2 – 2 oz tasty Cakes served with Remoulade Sauce

Texas Sweet Onions freshly cut & golden fried with our home-made Batter

Served with Remoulade Sauce

Spicy Crawfish Tails golden fried & served with Randy's Sauce

Served with roasted Garlic & Toast Points

Sous Vide with a Soy Glaze

Served on bed of Baby Spring Lettuce

Beefsteak Tomato, fresh Basil & slices of Mozzarella Cheese

Large Iceberg Wedge served with Bleu Cheese Dressing

A twist on the traditional Caesar Dressing with a hint of Jalapeno Peppers & Cumin

Our Rib Eye is a prime piece of Meat marbled with fat

Prime Marbled Beef, hand-cut & full of flavor

The most tender cut of Steak - a great choice

Filet Mignon Stuffed with Monterey Jack Cheese and Toasted Pine Nuts topped with a Habanero Merlot Sauce

Filet Mignon with a Blackberry Red Wine Sauce

Sautéed Chicken Breast topped with Randy's Marsala Sauce

Petite Filet stuffed with Randy's Bleu Cheese Stuffing & topped with roasted Walnuts & Cognac Bordelaise Sauce

Petite Filet stuffed with Randy's special Crawfish Stuffing & topped with Cognac Bordelaise Sauce

12 oz Tenderloin Tournedos with Randy's Cognac Bordelaise Sauce

Prime Rib Eye with Bone in - tender & juicy

Baby Back Ribs marinated & cooked to perfection

Sauteed Chicken Breast with Lemon, Butter Sauce, Capers & served with Angel Hair Pasta

Randy's Dry Rub with Peach & Bourbon Glaze

Lamb Demi-Glaze

Broiled Australian Lobster Tail served with hot melted Butter

Broiled Australian Lobster Tail served with 6 oz Filet

Randy's selection of today's catch

2 – 4 oz Tasty Cakes served with Remoulade Sauce

Options: Sherry Vinegar Honey Glaze & Spicy Tomato Relish, Lemon Pepper, Blackened

Tilapia Filet coated with Bread Crumbs, Parmesan, fresh Garlic & topped with Randy's home-made Tartar Sauce

with Jack Daniel's Sauce & Cinnamon Ice Cream

20 minute cook time

White Crème de Cacao, Kahlua, & Bailey's Irish Crème

Vanilla, Hazelnut, and Carmel

Wine Pairing: J Vineyards, Cuvee Brut, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Gris, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Noir, Russian River Valley, Sonoma County, California

Wine Pairing: J Vineyards, Pinot Noir, Russian River Valley, Sonoma County, California

Key Lime Pie Margarita

Wine Pairing: Wente Vineyards, Sauvignon Blanc, Louis Mel Central Coast, California

Wine Pairing: Wente Vineyards, Restaurant Cuvee, Chardonnay, Central Coast, California

Wine Pairing: Wente Vineyards, Southern Hills, Cabernet, Central Coast, California

Wine Pairing: Wente Vineyards, Cabernet Sauvignon, Charles Wetmore Livermore Valley, California

Bourbon Pecan Pie Cocktail

12 ounces of Filet Tips with Cognac, Bordelaise Sauce

Friday Only

Wine Pairing: Justin, Sauvignon Blanc, Central Coast, California

Wine Pairing: Justin, Chardonnay, Central Coast, California

Wine Pairing: Justin, Red Wine Justification, Paso Robles, California

Wine Pairing: Justin, Cabernet Sauvignon, Paso Robles, California

Smoked Fig Old Fashioned

Wine Pairing: Franciscan Estate, Sauvignon Blanc, California

Wine Pairing: Franciscan Estate, Chardonnay, California

Wine Pairing: Franciscan Estate, Pinot Noir, California

Wine Pairing: Franciscan Estate, Cabernet Sauvignon, California

King Cake Old Fashioned

Button Mushrooms stuffed with Chopped Spinach, Feta & Parmesan

Any combination of delectable Gulf Shrimp served with Randy's Cocktail Sauce & Remoulade Sauce

You'll love our delicious home-made Stuffing (Randy's secret recipe)

2 – 2 oz tasty Cakes served with Remoulade Sauce

Texas Sweet Onions freshly cut & golden fried with our home-made Batter

Served with Remoulade Sauce

Spicy Crawfish Tails golden fried & served with Randy's Sauce

Served with roasted Garlic & Toast Points

Sous Vide with a Soy Glaze

Served on bed of Baby Spring Lettuce

Beefsteak Tomato, fresh Basil & slices of Mozzarella Cheese

Large Iceberg Wedge served with Bleu Cheese Dressing

A twist on the traditional Caesar Dressing with a hint of Jalapeno Peppers & Cumin

Our Rib Eye is a prime piece of Meat marbled with fat

Prime Marbled Beef, hand-cut & full of flavor

The most tender cut of Steak - a great choice

Filet Mignon Stuffed with Monterey Jack Cheese and Toasted Pine Nuts topped with a Habanero Merlot Sauce

Filet Mignon with a Blackberry Red Wine Sauce

Sautéed Chicken Breast topped with Randy's Marsala Sauce

Petite Filet stuffed with Randy's Bleu Cheese Stuffing & topped with roasted Walnuts & Cognac Bordelaise Sauce

Petite Filet stuffed with Randy's special Crawfish Stuffing & topped with Cognac Bordelaise Sauce

12 oz Tenderloin Tournedos with Randy's Cognac Bordelaise Sauce

Prime Rib Eye with Bone in - tender & juicy

Baby Back Ribs marinated & cooked to perfection

Sauteed Chicken Breast with Lemon, Butter Sauce, Capers & served with Angel Hair Pasta

Randy's Dry Rub with Peach & Bourbon Glaze

Lamb Demi-Glaze

Broiled Australian Lobster Tail served with hot melted Butter

Broiled Australian Lobster Tail served with 6 oz Filet

Randy's selection of today's catch

2 – 4 oz Tasty Cakes served with Remoulade Sauce

Options: Sherry Vinegar Honey Glaze & Spicy Tomato Relish, Lemon Pepper, Blackened

Tilapia Filet coated with Bread Crumbs, Parmesan, fresh Garlic & topped with Randy's home-made Tartar Sauce

with Jack Daniel's Sauce & Cinnamon Ice Cream

20 minute cook time

White Crème de Cacao, Kahlua, & Bailey's Irish Crème

Vanilla, Hazelnut, and Carmel

Wine Pairing: King Estate Winery, Artisan Series, Pinot Gris, Willamette Valley, Oregon

Wine Pairing: King Estate Winery, Chardonnay, Willamette Valley, Oregon

Wine Pairing: King Estate Winery, Artisan Series, Pinot Noir, Willamette Valley, Oregon

Wine Pairing: King Estate Winery, Pinot Noir, Willamette Valley, Oregon

Ramos Pinto, Porto Tawny 20 Year, Portugal