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Tripadvisor gives a Travelers’ Choice award to accommodations, attractions and restaurants that consistently earn great reviews from travelers and are ranked within the top 10% of properties on Tripadvisor.
Wild Boar and Venison Sausages with Apple-Cranberry Chutney
Gold Coast Seafood Gratin
Lobster, shrimp and scallops, baked in a garlic cream sauce, and served with garlic toast
SOUPS AND SALADS
Soup of the Day
Stockyards Steak Soup
Ground Tenderloin Chili with Cornbread
Stockyards House Salad
With shaved parmesan
Green Goddess Salad
Chopped romaine tossed with traditional creamy herb dressing
With roasted garlic ranch dressing and blue cheese crumbles
Mixed greens, pears, roquefort and pecans, with a celery seed vinaigrette
ROAST PRIME RIB OF BEEF
Creamed horseradish & natural juices
18 Oz Cattle Baron's Cut
12 Oz Cowboy Cut
8 Oz Tenderfoot Cut
Served with whiskey peppercorn demi-glace or bearnaise on the side
20 Oz Porterhouse
12 Oz Ribeye
16 Oz Ribeye
12 Oz New York Strip
16 Oz New York Strip
5 Oz Filet Mignon
8 Oz Filet Mignon
12 Oz Filet Mignon
7 Oz Campfire Sirloin
Chateaubriand for Two
Beef and Reef
8oz filet and seafood gratin
(1 filet, 1 salmon) two medallions served on toasted garlic rounds, and topped with asparagus, crabmeat and béarnaise sauce
Citrus chile glaze and rice pilaf
Crunchy Onion Breaded Pork Medallions
Stone ground mustard sauce
Southwestern Scampi Style Shrimp
Poblano and Pepper Jack Stuffed Chicken Breast
Ancho chile cream sauce
Grilled New York Strip Steak Sandwich
Pan gravy and whipped potatoes
Tortilla Crusted Pan Seared Rainbow Trout
Warm onion and chile pepper relish
Crunchy Fried Shrimp Platter
Cocktail sauce and fries
Grilled Chopped Steak
12 oz patty, caramelized onions and mushroom gravy
Half Pound Steak Burger
Grilled onions and cheddar with fries
The “Classics” are menu items that have stood the test of time. Perennial favorites, these items continue to enjoy widespread popularity with today’s diners. Although some of these menu items have appeared on fine dining menus for hundreds of years, they remain relevant on today’s fine dining scene. We hope you enjoy them.
Green Goddess Salad
Chopped romaine tossed with traditional creamy herb dressing this California creation originated at the Palace Hotel in San Francisco in 1923. Executive Chef Phillip Roemer created this salad to honor actor George Arliss who was the lead in William Archer's hit play "The Green Goddess". The dressing was named for its tint, and includes garlic, anchovy, parsley, chives, tarragon, lemon juice and mayonnaise. Prior to the advent of ranch dressing this was the most popular salad dressing on the west coast.
Shrimp Scampi rice pilaf and seasonal vegetables
According to the Encyclopedia of American Food and Drink, Scampi is a Venetian term, dating in English print to 1920. What is Scampi? The answers vary, but most fall into two categories; a type of shrimp or a preparation of shrimp. The earliest reference to Shrimp Scampi in the New York Times is a restaurant advertisement published in 1956 for the Tenakill Restaurant in Englewood, N.J. There are many variations of Shrimp Scampi. Our version consists of five Jumbo Shrimp sautéed in butter with fresh garlic, lemon juice, white wine and chopped parsley.
Our "Classic" dessert is Strawberry Shortcake. The earliest version was created by Native Americans and introduced to early American settlers in the 1600's but it wouldn't be until the 1800's that Strawberry Shortcake as we know it was created. In 1850 Strawberry Shortcake parties were all the rage in the U.S. as a celebration of the coming summer. While the origins and evolution of Strawberry Shortcake are somewhat uncertain, the popularity of Strawberry Shortcake is undeniable. It is not only a "Classic", it is an American tradition.
All reviews prime rib steak potato stack mashed sweet potatoes salad crudites shrimp cocktail strawberry shortcake new york strip lobster tail bread sliders salmon seafood wild boar and venison cooked to perfection business dinner
The 24oz Arizona ribeye is soooo good, worth the $75. The boar and venison sausage appetizer is to die for.... my wife got the filet mignon it was cooked just how she liked it rare and lobster tail mmmmm is a must add. The margarita...is delicious and their wine selection is huge. If you go here expect to spend $200 + but it’s 100% worth it.More
My very first trip to Stockyard was in the late seventies and it hasn’t changed except the prices. It’s always been a five star steak house in my opinion. Every item is alcart which creates a higher price per person, but IF you want high...quality steaks/meat today, one has to pay the price. A great atmosphere. When in the area, you must try Stockyards at least once. A place you’ll never forget, I sure haven’t.More
This was a perfectly wonderful evening! This was near a condo we were renting and so decided to try it. We were surprised by the ambiance on the inside. I love paintings and sculpture so it was delightful. Furthermore, my elk rates up in one...of the top five meals I have ever experienced. It was amazingly tender and delicious and the potatoes that came it were a perfect complement. My husband loved his sirloin as well. The drinks were very well done and we ended our meal with grasshoppers made with ice cream. The service was perfect. What a great night!More
Calf’s Liver. Amazing! I intended to have a Ribeye and all the trimmings. Saw the Liver, asked our server and after she heartily endorsed it I took the plunge = excellent!!
Who has Liver on the menu these days!!??
We wanted to end our visit with an awesome dinner and this restaurant didn’t fail. Our waitress, Megan was wonderful and charming. Service was top notch. Our steaks were delicious and cooked to order. Everything about the dinner was excellent.
Stockyard is great for a special night out as the prices are definitely on the fine dining end. Steaks and prime rib were perfectly cooked and seasoned. Sides were excellent as well. Service was very attentive keeping the table clear and glasses filled.
We have been accepted in all forms of dress as we come here after doing volunteer work on the Navajo reservation. We don't have time to change and still get to the restaurant. But, if you have time to dress, it is a nice... More
We have been accepted in all forms of dress as we come here after doing volunteer work on the Navajo reservation. We don't have time to change and still get to the restaurant. But, if you have time to dress, it is a nice place and casual dressy would be appropriate.
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