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Jumbo shrimp served with a house-made cocktail sauce.
Sliced blackened filet with vermillion river bleu cheese, baby arugula, and a red wine balsamic reduction.
Marinated ahi tuna, diced avocado, Calabrian chilis, black beans, and smoked jalapeno creme fraiche. Served over crispy wontons.
Thinly sliced onions hand-battered and deep-fried.
Crispy fried Bevans oysters, pickled red onions, red cabbage, and passion fruit mustard. Served on challah rolls.
Lightly breaded shrimp tossed in a sweet chili sauce.
Rotating selection of meats and cheeses served alongside chef-selected accoutrements.
Lightly fried with a Sriracha aioli drizzle.
Strips of steak, greens, cucumbers and cherry tomatoes with fried shoestring onions.
Crisp lettuce tossed with Parmesan croutons and grilled chicken.
Iceberg lettuce topped with house-made bleu cheese dressing, bacon, cherry tomatoes, and a balsamic glaze.
Mixed greens topped with shaved fennel, sweet onion, apple, goat cheese, and spiced pecans. Served with a house-made strawberry balsamic dressing.
Seared shrimp and scallops with a tomato saffron risotto. Finished with a lobster cream sauce.
Sesame crusted and served with a house-made ponzu.
Grilled and finished on a cedar plank with a cherry blossom shoyu honey.
Baked and topped with cherry tomatoes, shallots, garlic, basil, and panko breadcrumbs. Finished with a balsamic reduction.
Pan-seared and finished with a blood orange beurre blanc.
Two jumbo lump crab cakes with a bay spiced aioli.
Two whole battered deep-fried catfish.
Two boneless battered deep-fried fillets.
Buttermilk brined, grilled, and finished with a chicken demi-glace.
Brined and grilled. Finished with bourbon butter.
Served with zucchini, yellow squash, red onion, and baby arugula.
Topped with vegan cheese. Served on a bed of quinoa.
Menu for McGraw's Steak Chop & Fish House provided by Allmenus.com
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