Carbon County Steakhouse

One and a half pounds of cast-iron seared mussels: lemon & drawn butter.

Shredded beef tips with onions, mushrooms, & sage: sweet mustard sauce.

A medley sautéed with garlic, fresh herbs, and sherry butter sauce.

Cajun spiced and grilled. Served with lemon aioli.

Sautéed beef tips tossed in a horseradish demi with fresh herbs.

Roasted red peppers, artichokes, and parmesan; served with wonton crisps.

7oz pan-seared fillet with a rustic tomato chutney.

8oz fillet blackened. Served with house made tarter.

24 ounces-Jumbo King Crab: drawn butter & lemon.

Eight white shrimp grilled and brushed with a tequila-lime glaze.

Romaine with shallot oil; house caesar dressing and three margarita grilled shrimp.

4 oz of grilled beef on a bed of greens with cucumbers, tomatoes, and carrots.

28 day-aged Black Angus Beef.

8oz. Prime-Grade Beef.

Certified Black Angus Beef.

12oz. Prime-Grade Beef.

36 oz. Bone-in Tomahawk Chop; Black Angus.

Our award-winning 12-ounce Black Angus Beef ribeye rubbed with our spicy blend of seasonings and char-broiled: sweet-spiced rum coffee sauce.

6oz. grilled to medium-rare paired with wild mushroom demi-glace.

10oz. Bone-in. Grilled: Cran-apple chutney.

Apple and rye-bread stuffing with a sherry cream sauce.

Slow-braised with mashed potatoes, Italian herb gravy, & tomato aioli.

Beef tenderloin tips sautéed with mushrooms, onions, and sherry in a traditional Stroganoff cream sauce over a bed of fettuccine.

Grilled Montana Italian sausage over fettuccine topped with a roasted garlic-herb tomato sauce and parmesan cheese blend.

Cavatelli pasta tossed with lumps of lobster meat, gruyere, asiago, parmesan & romano cheese; broiled with seasoned breadcrumbs.

California - 88% Cabernet Sauvignon, 5% Merlot, 3% Cabernet Franc, 3% Petite Verdot, 1% Malbec

40% Merlot, 32% Cabernet Sauvignon, 18% Sangiovese, 7% Cabernet Franc, 3% Syrah

36% Cabernet Sauvignon, 33% Merlot, 14% Syrah, 11% Cabernet Franc, 6% Malbec

43% Merlot, 15% Zinfandel, 13% Sangiovese, 12% Cabernet Sauvignon, 9% Syrah, 3% Verdot, 3% Cabernet Franc, 2% Malbec

50%zinfandel, 24%Caberbet Sauvignon,16%Syrah, 10%Petite Sirah

53% Merlot, 36% Cabernet Franc, 8% Petit Verdot, 3% Malbec

73% Cabernet Sauvignon, 20% Merlot, 7% Cabernet Franc

56% Cabernet Sauvignon, 37% Sangiovese, 5% Merlot, 2% Syrah

65% Cabernet Sauvignon, 19% Merlot, 13% Cabernet Franc, 3% Malbec

One and a half pounds of cast-iron seared mussels: lemon drawn butter.

Shredded beef tips with onions, mushrooms, sage: sweet mustard sauce.

A medley sautéed with garlic, fresh herbs, and sherry butter sauce.

Cajun spiced and grilled. Served with lemon aioli.

Sautéed beef tips tossed in a horseradish demi with fresh herbs.

Roasted red peppers, artichokes, and parmesan; served with wonton crisps.

7oz pan-seared fillet with a rustic tomato chutney.

8oz fillet blackened. Served with house made tarter.

24 ounces-Jumbo King Crab: drawn butter lemon.

Eight white shrimp grilled and brushed with a tequila-lime glaze.

Romaine with shallot oil; house caesar dressing and three margarita grilled shrimp.

4 oz of grilled beef on a bed of greens with cucumbers, tomatoes, and carrots.

28 day-aged Black Angus Beef.

8oz. Prime-Grade Beef.

Certified Black Angus Beef.

12oz. Prime-Grade Beef.

36 oz. Bone-in Tomahawk Chop; Black Angus.

Our award-winning 12-ounce Black Angus Beef ribeye rubbed with our spicy blend of seasonings and char-broiled: sweet-spiced rum coffee sauce.

6oz. grilled to medium-rare paired with wild mushroom demi-glace.

10oz. Bone-in. Grilled: Cran-apple chutney.

Apple and rye-bread stuffing with a sherry cream sauce.

Slow-braised with mashed potatoes, Italian herb gravy, tomato aioli.

Beef tenderloin tips sautéed with mushrooms, onions, and sherry in a traditional Stroganoff cream sauce over a bed of fettuccine.

Grilled Montana Italian sausage over fettuccine topped with a roasted garlic-herb tomato sauce and parmesan cheese blend.

Cavatelli pasta tossed with lumps of lobster meat, gruyere, asiago, parmesan romano cheese; broiled with seasoned breadcrumbs.

California - 88% Cabernet Sauvignon, 5% Merlot, 3% Cabernet Franc, 3% Petite Verdot, 1% Malbec

40% Merlot, 32% Cabernet Sauvignon, 18% Sangiovese, 7% Cabernet Franc, 3% Syrah

36% Cabernet Sauvignon, 33% Merlot, 14% Syrah, 11% Cabernet Franc, 6% Malbec

43% Merlot, 15% Zinfandel, 13% Sangiovese, 12% Cabernet Sauvignon, 9% Syrah, 3% Verdot, 3% Cabernet Franc, 2% Malbec

50%zinfandel, 24%Caberbet Sauvignon,16%Syrah, 10%Petite Sirah

53% Merlot, 36% Cabernet Franc, 8% Petit Verdot, 3% Malbec

73% Cabernet Sauvignon, 20% Merlot, 7% Cabernet Franc

56% Cabernet Sauvignon, 37% Sangiovese, 5% Merlot, 2% Syrah

65% Cabernet Sauvignon, 19% Merlot, 13% Cabernet Franc, 3% Malbec

One and a half pounds of cast-iron seared mussels: lemon & drawn butter.

Shredded beef tips with onions, mushrooms, & sage: sweet mustard sauce.

A medley sautéed with garlic, fresh herbs, and sherry butter sauce.

Cajun spiced and grilled. Served with lemon aioli.

Sautéed beef tips tossed in a horseradish demi with fresh herbs.

Roasted red peppers, artichokes, and parmesan; served with wonton crisps.

7oz pan-seared fillet with a rustic tomato chutney.

8oz fillet blackened. Served with house made tarter.

24 ounces-Jumbo King Crab: drawn butter & lemon.

Eight white shrimp grilled and brushed with a tequila-lime glaze.

Romaine with shallot oil; house caesar dressing and three margarita grilled shrimp.

4 oz of grilled beef on a bed of greens with cucumbers, tomatoes, and carrots.

28 day-aged Black Angus Beef.

8oz. Prime-Grade Beef.

Certified Black Angus Beef.

12oz. Prime-Grade Beef.

36 oz. Bone-in Tomahawk Chop; Black Angus.

Our award-winning 12-ounce Black Angus Beef ribeye rubbed with our spicy blend of seasonings and char-broiled: sweet-spiced rum coffee sauce.

6oz. grilled to medium-rare paired with wild mushroom demi-glace.

10oz. Bone-in. Grilled: Cran-apple chutney.

Apple and rye-bread stuffing with a sherry cream sauce.

Slow-braised with mashed potatoes, Italian herb gravy, & tomato aioli.

Beef tenderloin tips sautéed with mushrooms, onions, and sherry in a traditional Stroganoff cream sauce over a bed of fettuccine.

Grilled Montana Italian sausage over fettuccine topped with a roasted garlic-herb tomato sauce and parmesan cheese blend.

Cavatelli pasta tossed with lumps of lobster meat, gruyere, asiago, parmesan & romano cheese; broiled with seasoned breadcrumbs.