Binion's Ranch Steakhouse Menu
Appetizers Shrimp Cocktail ~ 12 ~
Cocktail and Remoulade sauces with fresh lemon
Oysters Rockefeller ~ 11 ~
Select oysters baked with spinach and bacon, topped with Hollandaise sauce
Shrimp Scampi ~ 12~
Prawns sautéed in white wine, garlic and fresh herbs
Escargot Bourguignon ~ 11 ~
Imported snails sautéed with fresh garlic and spices
Crab Trio ~ 25 ~
Alaskan, jumbo lump and crab claws served with cocktail and Remoulade sauces great for two people
Beef Carpaccio ~ 12 ~
Thinly pounded filet mignon served raw with wild field greens and shaved parmesan cheese
Soups and Salads
Onion Soup Gratinee ~ 6 ~
Rich beef broth with onions topped with croutons, Gruyere cheese and baked golden brown
Lobster Bisque ~ 9 ~
A traditional creamy thick hearty soup made with only the richest of ingredients with chunks of lobster and topped with cream
House ~ 6 ~
Wild field greens with red and yellow tear drop tomatoes, crumbled
blue cheese, toasted Pine nuts and fresh raspberries tossed with a
Raspberry Vinaigrette dressing
Spinach ~ 6 ~
Tender leaves of fresh spinach, hard boiled eggs, chopped bacon, red onion, tossed with a warm bacon dressing
Classic Caesar ~ 6 ~
Crisp Romaine lettuce tossed with toasted croutons, Parmesan cheese in a creamy Caesar dressing
Iceberg Wedge ~ 6 ~
Wedge of Iceberg lettuce with ripe tomatoes and sliced red onion
served with your choice of dressing
All of our Entrées are served with our Chef’s fresh selection of garden vegetables, starch, fresh baked rolls and bottled water
USDA Prime Beef
Our steaks are prepared grilled or sautéed to your liking
Cabernet sauce, Peppercorn sauce, Béarnaise sauces,
Blue Cheese or Boursin Cheese crusts ~ 3 ~
NY Steak
10 oz ~ 33 ~
16 oz ~ 39 ~
Prime Rib of Beef
16 oz Regular ~ 32 ~
24 oz Binion’s cut ~ 40 ~
Filet Mignon
8oz ~ 34 ~
10oz ~ 40 ~
Rib Eye
16 oz ~ 34 ~
Porterhouse
22 oz ~ 42 ~
Seafood
Australian Lobster Tail
One Tail ~ 49 ~
Two Tails ~ 70 ~
Chicken Fried Lobster ~ 52 ~
Pressed Australian Lobster breaded
and pan fried
Shrimp Scampi ~ 30 ~
Traditional shrimp scampi sautéed in butter, garlic, white wine and fresh herbs
Broiled Alaskan Salmon ~ 29 ~
Served on sautéed spinach with a Pinot Noir sauce
Alaskan King Crab Legs ~ 49 ~
Steamed crab legs with drawn butter and lemon
Broiled Swordfish ~ 30 ~
Center cut swordfish steak
Chef’s sauce of the day
Pan seared Sea Scallops ~ 31 ~
The “Pearls” of the sea seared and served with a creamy fresh sweet basil Pernod sauce
Steak and Lobster ~ 68 ~
Petite filet with lobster tail
Steak and Crab ~ 66 ~
Petite Filet with Steamed king crab legs
Breast of Chicken ~ 22 ~
Breast of chicken sautéed with
fresh mushrooms and served with a
white wine cream sauce
Mustard Encrusted
Rack of Lamb ~ 39 ~
Whole grain mustard and fresh herb jus
14 oz Veal Chop ~ 38 ~
Broiled or Sautéed
served with a natural jus or Cabernet sauce
One check per table, please.
18 % Gratuity added to all parties of 6 or more
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