Cool Hand Luke's Steakhouse/Saloon

Your Choice of Ribs, Tri-Tip or Chicken. Served with Campfire Beans, fresh corn on the cobb, salad with a choice of dressing and sourdough rolls.

Tender aged steak and baby-Bella mushrooms served sizzling with garlic cheese toast.

Piled high with campfire beans, jack and cheddar cheese, pico-de-gallo, sour cream and scratch-made guacamole.

Sashimi grade tuna rolled in sesame seeds and seared rare, served atop tangy crunch slaw with wasabi.

Five jumbo shrimp hand-wrapped in crispy bacon and drizzled with our Jim beam bourbon glaze.

Seared with an almond crust and topped with garlic - Parmesan butter.

Hand-battered crisp and served with Cajun horseradish.

Served with ranch dressing.

Breaded crisp with choice of buffalo, BBQ or garlic Parmesan sauce.

Tender, hand-carved prime rib topped with portabella mushrooms, onions, creamy horseradish and melted Monterey jack cheese on a soft French roll. Served with steak fries.

Fire-grilled chicken breast with sliced avocado, Monterey jack cheese, thick bacon, lettuce and tomato on a soft French roll. Served with steak fries.

Slow cooked and tender, basted with BBQ sauce and piled high on a soft French roll. Served with steak fries.

Tender steak, crumbled bleu cheese, crisp bacon, fresh avocado and diced tomatoes over mixed greens with your choice of dressing.

Fire-grilled chicken, sliced strawberries and candied walnuts on top of chopped romaine tossed with avocado, bleu cheese, crisp apples and ranch dressing.

A juicy, half pound fire-grilled burger topped with thick bacon, Wisconsin cheddar cheese, crisp onion tanglers and BBQ sauce. Served with steak fries.

12 oz rib eye topped with sauteed mushrooms and roasted garlic. Our beef is corn-fed and aged a minimum of 28 days. Each is hand-selected, wood-smoked and fire-grilled then finished with Luke's proprieatry butter. Served with campfire beans, house-baked rolls, soup or salad and choice of one side.

12 oz New York strip. Our beef is corn-fed and aged a minimum of 28 days. Each is hand-selected, wood-smoked and fire-grilled then finished with Luke's proprieatry butter. Served with campfire beans, house-baked rolls, soup or salad and choice of one side.

8 oz. Ranch steak topped with sauteed mushrooms and a shot of whiskey peppercorn sauce on a warm iron skillet. Our beef is corn-fed and aged a minimum of 28 days. Each is hand-selected, wood-smoked and fire-grilled then finished with Luke's proprieatry butter. Served with campfire beans, house-baked rolls, soup or salad and choice of one side.

Two four oz bacon-wrapped filets with your choice of bleu cheese or whiskey peppercorn sauce. Our beef is corn-fed and aged a minimum of 28 days. Each is hand-selected, wood-smoked and fire-grilled then finished with Luke's proprieatry butter. Served with campfire beans, house-baked rolls, soup or salad and choice of one side.

12 oz. Tender steak and baby-Bella mushrooms served sizzling with garlic-cheese toast. Our beef is corn-fed and aged a minimum of 28 days. Each is hand-selected, wood-smoked and fire-grilled then finished with Luke's proprieatry butter. Served with campfire beans, house-baked rolls, soup or salad and choice of one side.

Seasoned, slow roasted and hand carved, served with pico-de-gallo. Our beef is corn-fed and aged a minimum of 28 days. Each is hand-selected, wood-smoked and fire-grilled then finished with Luke's proprieatry butter. Served with campfire beans, house-baked rolls, soup or salad and choice of one side.

Luke's big 20 oz cut - this is the real deal. Our beef is corn-fed and aged a minimum of 28 days. Each is hand-selected, wood-smoked and fire-grilled then finished with Luke's proprieatry butter. Served with campfire beans, house-baked rolls, soup or salad and choice of one side.

Rubbed with Luke's proprietary seasonings and slow roasted until tender, then hand-carved to order. Cowboy cut. Our beef is corn-fed and aged a minimum of 28 days. Each is hand-selected, wood-smoked and fire-grilled then finished with Luke's proprieatry butter. Served with campfire beans, house-baked rolls, soup or salad and choice of one side.

Texas sized and covered with creamy bacon gravy served with garlic-red mashers and corn cobette.

Creamy Parmesan sauce tossed with baby-Bella mushrooms, artichoke hearts, tomatoes and green onions with a hint of garlic over fettuccine topped with grilled chicken.

Slow roasted and tender, served with steak fries and either soup of the day or a fresh salad. Choice of BBQ or raspberry chipotle sauce or dry rub.

Fire-grilled chicken breast glazed with Luke's BBQ sauce, topped with jack and cheddar cheese and crisp bacon over onion tanglers. Served with garlic-red mashers and corn cobette.

A half chicken, seasoned with Luke's proprietary spices, slow roasted and paired with garlic red mashers and con cobette.

Served with choice of side campfire beans and house-baked rolls

Sashimi grade tuna rolled in black sesame seeds and seared rare, atop tangy crunch slaw with wasabi. Served with fresh salad or soup, a choice of side, campfire beans and house-baked rolls.

Almond crusted and topped with garlic Parmesan butter. Served with fresh salad or soup, a choice of side, campfire beans and house-baked rolls.

Crispy stagecoach shrimp, hand-breaded coconut shrimp and shrimp scampi served with sauces for dipping. Served with fresh salad or soup, a choice of side, campfire beans and house-baked rolls.

8 oz. North Atlantic salmon marinated in ginger, brown sugar and Jim beam bourbon then skillet-seared. Served with fresh salad or soup, a choice of side, campfire beans and house-baked rolls.

Luke's lemonade is served in a one quart mason jar.

A freshly baked chocolate chunk cookie topped with vanilla bean ice cream.

A buttery graham cracker crust layered with sweet cream cheese topped with fresh strawberries and whipped cream.

Five layers of most chocolate cake finished with dark chocolate ganache on top.