Dinner is served nightly Tuesday - Saturday from 5 p.m. to 10 p.m.

Sunday from 4:30 p.m. to 9:30 p.m.

    • Dinner Starters

    • Escargot For Two

      Traditional presentation with garlic butter, white wine beef sauce served in the shell with toasted onions and sesame seeds.

    • Ahi Tuna Poke

      Traditional Hawaiian poke with toasted sesame seeds, roasted seaweed and soy sauce marinade.

    • Crab Cakes

      Jumbo lump crab cakes with fresh chili aioli.

    • Prawn Cocktail

      Six large jumbo prawns with spicy cocktail sauce.

    • KC Steak Soup

      Hearty slow-simmered prime rib "stew" with fresh vegetables.

    • Patty's French Onion Soup

      Onions and herbs in a rich beef broth topped with a toasted crouton and Parmesan cheese.

    • Bacon Wrapped Prawns

      Six jumbo prawns wrapped in crispy bacon and served with an apricot sauce.

    • Grilled Prawns

      Six jumbo prawns grilled with a hint of spice and served with hot drawn butter.

    • Frog Legs

      Southern-style frog legs dredged in seasoned flour and pan fried golden brown.

    • Calamari

      Steak strips served with an adobe chipotle sauce.

    • Dinner Salads

    • Dinner Salad

      Mixed greens, pickled beets and black olives with choice of dressing.

    • Caesar Salad

      Hearts of romaine with house made croutons, grated Parmesan cheese, anchovies and classic Caesar dressing. Add chicken or shrimp for an additional cost.

    • Grilled Steak Salad

      Sliced top sirloin, romaine, arugula, red onion, cherry tomatoes, Gorgonzola cheese and red wine vinaigrette.

    • Tomato Salad

      Mixed ripened tomatoes, sweet onions, olives, fresh basil, capers and feta cheese with champagne vinaigrette.

    • Mediterranean Style Salad

      Hearts of romaine, sun-dried tomatoes, black olives, hearts of palm, artichoke hearts and feta cheese with blue cheese vinaigrette.

    • Throckmorton

      Chopped mixed greens tossed with Canadian bay shrimp, tomatoes, sweet onions, red bell peppers, capers and Gruyére cheese with housemade bluefort dressing.

    • Dinner Entrees

      Entrees include a choice of one of the following: fresh vegetables, rice pilaf, pesto and linguini, steak fries or mashed potatoes and gravy. We will split most dinners for $6 with same choice of sides.

    • Rib Eye

      14 oz. Prime cut

    • Filet Mignon

      Certified Angus cut broiled to your liking and topped with sautéed shiitake mushrooms.

    • New York Pepper Steak

      14 oz. Prime center cut, pepper glazed and topped with a black peppercorn cream sauce.

    • Prime Rib

      Served with creamed spinach. 12 oz. cut or 16 oz Patty's cut.

    • Rack of Lamb

      Full rack of New Zealand lamb marinated in fresh garlic, rosemary and Dijon mustard sauce.

    • Filet Mignon and Lobster

      6 oz. filet and 8–10 oz. cold water lobster tail.

    • Kobe Steak

      12 oz. Kobe ground beef steak pan-seared and oven-roasted with sautéed onions and mushrooms.

    • Lamb Chops

      Four New Zealand chops marinated and grilled.

    • Flat Iron Steak

      12 oz. Prime steak broiled to your liking.

    • Pork Tenderloin

      Marinated, grilled and topped with a balsamic glaze, served slices with applesauce or sauerkraut.

    • Cheeseburger

      Rich and juicy half-pound Kobe beef with choice of cheese served with all the trimmings and fries or salad.

    • Grilled Spicy Chicken Breast

      Sliced and served wtih fresh grilled vegetables and rice pilaf, fries or salad.

    • Salmon

      Grilled and served with hollandaise sauce or poached in beer, shallots, and capers.

    • Lobster Tail

      8–10 oz. cold water lobster tail steamed and served with drawn butter and rice pilaf.

    • Herb Crusted Ahi Tuna

      Crusted with spicy herbs and served seared rare with rice pilaf.

    • Sand Dabs

      Lightly flour dusted, pan-seared and served with hollandaise sauce and rice pilaf.

    • Alaskan King Crab Leg

      18–20 oz. leg served with drawn butter. MP

    • Chilean Sea Bass

      Miso marinated, broiled and topped with micro greens.

    • Scampi and Linguine

      Jumbo prawns sautéed in garlic butter and capers served over linguini and topped with Parmesan cheese.

    • Fish and Chips

      Every Wednesday and Sunday

      Beer battered halibut served with fries, coleslaw, and housemade tartar sauce.

    • Dinner Spice Rubs Sauces and Sides

    • Everson Spice Rubs

      Texas Coffee • Supreme Black Pepper

    • Sauces

      Peppercorn • Blue Cheese Butter

    • Sides

      Rice Pilaf • Baked Potato • Steak Fries • Grilled Vegetables • Creamed Spinach • Twice Baked Potato • Linguine with Pesto • Mashed Potatoes and Gravy • Sautéed Mushrooms, for Two

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