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Randy's Steakhouse
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Classic Steakhouse in a Historic Home
Évaluation
Avis
Photo
Menu
12 ounces of Filet Tips with Cognac, Bordelaise Sauce
Friday Only
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
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