Strickland’s Steakhouse

Grilled shrimp over sautéed spinach topped with chimichurri sauce.

Lightly fried calamari served with a tangy Thai chili sauce for dipping.

Thick-cut bacon glazed with bourbon and brown sugar, slow-roasted to perfection.

Spicy pomodoro and ricotta.

Asian pear and fennel slaw with remoulade sauce.

Creamy Arborio rice with shiitake, portabella and button mushrooms, finished with parmesan and truffle oil.

Yuzu apple, tamari poke sauce, pickled onion and cilantro.

Ginger, garlic chili crisp, chives, nori, egg yolk and chili honey.

Grilled NY strip (oz) with caramelized onions, sautéed mushrooms and mashed potatoes.

Crispy chorizo with chimichurri.

Kansas City strip (oz) grilled and finished with house preparations.

Dry-aged ribeye (oz) served with house steak sauce, roasted fingerling potatoes and sautéed seasonal vegetables.