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

    • Prawn Cocktail

      Four chilled jumbo prawns with a spicy cocktail sauce and fresh horseradish.

    • Escargot

      Traditional presentation with garlic butter, white wine, beef demi glace 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

      Two jumbo lump crab cakes with fresh chili aioli.

    • Prawn Cocktail

      Four chilled jumbo prawns with a spicy cocktail sauce and fresh horseradish.

    • 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.

    • Grilled Prawns

      Four 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 8 oz. flat iron steak, romaine, arugula, red onion, cherry tomatoes, crumbled blue cheese and red wine vinaigrette.

    • Tomato Salad For Two

      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

      All Patty's Place steaks are Nebraska corn fed Certified Angus beef. Entrées include Grilled Fresh Vegetables and a choice of one of the following: Baked Potato, Rice Pilaf, Linguini with Pesto, Steak Fries, or Mashed Potatoes and Gravy. We will split most dinners for $6 with your choice of sides.

    • Rib Eye

      14 oz. cut

    • Filet Mignon

      Six- or nine-ounce filet broiled to your liking and topped with sautéed shiitake mushrooms.

    • New York Pepper Steak

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

    • Prime Rib

      Served with creamed spinach. 12 oz. or 16 oz. cut.

    • Rack of Lamb

      Full rack of New Zealand lamb marinated in fresh garlic, rosemary and Dijon mustard sauce. Half rack served as four individual chops.

    • 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.

    • 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 glazed, 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.

    • Teriyaki Top Sirloin

      12 oz. baseball cut marinated and broiled to your liking.

    • Filet Stroganoff

      Sliced filet mignon, mushrooms, scallions, and cognac cream sauce served on a bed of fettuccine, topped with sour cream and fresh dill.

    • Fried Chicken

      Every Thursday

      A breast and thigh in Mrs. Everson's breading and batter, with mashed potatoes and creamed corn.

    • Dinner Sides

    • Sides

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

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