The Strip Club 104 Steakhouse

Greek Mediterranean melting cheese. Seasoned, floured and fried golden brown. Flamed with Cognac and finished with fresh lemon. Served with warm bread.

Fresh rope cultured mussels sautéed with garlic, aged Roquefort blue cheese, applewood smoked bacon, cream, and Chardonnay. With bread for dipping.

Breaded calamari seasoned with perfect spices and fried golden brown. Served with a spicy tarragon rémoulade.

Fresh smoky 5 cheese pimento cheese, served with warm bread. Garnished with crispy jalapeño bacon and a fried green tomato.

Jumbo lump crab meat blended with fresh avocado, tantalizing spices and sautéed golden brown. Served with tangy tarragon rémoulade, grilled asparagus and rice pilaf.

House fried pork rinds seasoned with aged cheeses, smoked spices and garlic. Perfect for dipping in the mussel sauce.

Fresh rope cultured mussels sautéed with garlic, aged Roquefort blue cheese, applewood smoked bacon, cream, and Chardonnay. With a warn gluten free roll.

Fresh smoky 5 cheese pimento cheese, with a warm gluten free roll. Garnished with crispy jalapeño bacon.

House fried pork rinds seasoned with aged cheeses, smoked spices and garlic. Perfect for dipping in the mussel sauce.

House-aged 1855 Black Angus filet mignon grilled to perfection layered with the perfect crab cake, rice pilaf, sofrito collard greens and a caramelized onion béarnaise sauce. Highly recommended.

Well seasoned lamb racks grilled to perfection, served over garlic mashed potatoes and tender asparagus. Finished with a pepper & South Carolina Pecan wood smoked bacon sauce.

House-aged 1855 Black Angus filet mignon grilled to perfection, sliced and served with smoked bacon collard greens, rice pilaf, jalapeño bacon and a Red Eye gravy. Finished with a fried egg.

Fresh wild greens tossed with almonds, dried blueberries, plum tomatoes, julienne gourd.

Iceberg lettuce wedge, topped with apple wood smoked bacon, roasted plum tomatoes, smoked blue cheese, topped with a fried egg.

Wild mixed greens with artisanal goat cheese, crumbled South Carolina pecan wood smoked bacon, diced North Atlantic lobster, a fried egg, heirloom roasted tomatoes, California avocado, fresh hot house cucumbers.

Fresh wild greens tossed with almonds, dried blueberries, plum tomatoes, julienne gourds.

Iceberg lettuce wedge, topped with apple wood smoked bacon, roasted plum tomatoes, smoked blue cheese and topped with a fried egg.