Captain Jimmy's Fabulous Bahamian Conch Fritters
Mussels
Steamed in garlic butter and wine
Shrimp Bowl
Chilled Mexican Gulf Shrimp, peel & eat
Hot Spicy Chicken Wings
Beer Battered Onion Rings
Chilled Smoked Trout
Served with capers, onions, chopped egg & toast
Shishito Sweet Peppers
Homemade Soup of the Day
Elk Stew
(Winter Only)
House Salad
Iceberg Lettuce Wedge Salad
Blue Cheese Crumble Salad
Blue cheese, balsamic vinaigrette, red onion & tomato
Hamburger
None larger in town! Hand formed 100% beef
Buffalo Burger
A must on your visit out West! Much leaner than beef. (For maximum enjoyment, we recommend not cooking beyond medium)
Cox's Creamy Chicken Fried Steak
A Wooden Nickel Classic. Served opened faced.
O.B.'s Special Chicken
Blackened 10 oz. breast topped with jack cheese, bacon & ranch dressing
Famous Prime Rib French Dip
8 oz. of our thinly shaved Prime Rib stacked high and served open faced
Grilled or Blackened Chicken Salad
Chicken and salad, but not chicken salad
Shrimp Salad
Our great garden salad generously topped with chilled Mexican Gulf Shrimp
Grilled or Blackened Fish Salad
Ask your server for today's selections
Famous Prime Rib French Dip Salad
Our garden salad topped with our thinly shaved Prime Rib
Our Steaks are USDA Prime graded, specially aged, and selected for our exclusive use. Each steak is then hand-cut in our kitchen and grilled to the temperature of your choice.
World Famous Prime Rib
Enjoy our succulent, herb-crusted, hand-rubbed Prime Rib, slow roasted for optimum tenderness!
Regular - 12 oz.
Large - 16 oz.
New York Strip - USDA Prime
A superb cut, prepared to perfection!
Regular - 10 oz.
Large - 14 oz.
Filet Mignon - USDA Prime
The most tender of beef cuts!
Regular - 8 oz.
Large - 12 oz.
Rib Eye - USDA Prime
The Rib Eye is a flavorful cut of beef because it is well-marbled with fat. Not recommended if you prefer a lean cut of beef.
Regular - 10 oz.
Large - 14 oz.
Elk Tenderloin
Elk is much leaner than beef, and as such we recommend a cooking temperature of medium rare. A great way to remember your visit to the 'Butte!
Regular - 8 oz.
Large - 12 oz.
Buffalo Rib Chop
Because Buffalo is extremely lean, our chef will not prepare it past medium rare.
22 oz.
Prime Top Sirloin - Teriyaki
10 oz.
Atlantic Salmon Filet
10 oz.
Grouper Filet
10 oz.
Rocky Mountain Trout
16 oz.
Yellow Fin (Ahi) Tuna
Sushi grade - chef recommends blackened-seared-rare
10 oz.
The above selections may be prepared either Blackened or Grilled and are served with baked potato or french fries. For your enjoyment we recommend cooking your fish
medium rare to medium.
Canadian Scallops
9 oz. Large tender scallops sauteed in a Garlic Beurre Blanc
Lobster Tail
12 to 14 oz. of succulent lobster tail
Alaskan King Crab
One pound of the best legs in the 'Butte
Thick Cut Pork Chops
Served with apple sauce, blackened or grilled
One boneless center cut - 8 oz.
Two boneless center cut - 16 oz.
Colorado Rack of Lamb
1 lb. rack delicately seasoned and served with mint jelly
BBQ Pork Ribs
St. Louis Style
Half Rack
or
Full Rack
Colorado Lamb Chops
Two 6 oz. Loin Chops
Lobster Tail (12 to 14 oz.)or Alaskan King Crab (1 lb.)
With your choice of Prime Rib, Pork Chop, or Fresh Fish
Rocky Mountain Surf and Turf
Combination of our 1 lb. Rocky Mountain Trout with an 8 oz. Elk Tenderloin
Asparagus SpearsSauteed in butter & garlic
Idaho Baked Potato
"Button" Mushrooms
Sauteed in butter, wine & garlic
Sugar Snap Peas
Shishito Sweet Peppers
Hamburger
Cheeseburger
Chicken Fingers
Mac & Cheese
(Kids' meals are served with steak fries, except Mac & Cheese)
Apple Pie
New York Style Cheesecake
Triple Chocolate Cake
Ice Cream
Vanilla
