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William B's Steakhouse
William B's Steakhouse
315 Clyde Fant Pkwy
Menu for William B's Steakhouse
Grilled Chicken, Mushroom, and Spinach Au Gratin
Grilled chicken with sauteed mushrooms and spinach, baked in a creamy bechamel sauce.
Stuffed Portobella Mushrooms
Shrimp and crabmeat stuffed portobella mushrooms, fried golden and served with cilantro-ginger vinaigrette.
Seared Tuna Medallions
Pan seared tuna, served rare, with fresh mango and pickled ginger.
Louisiana Crab Cakes
Two buttery crab cakes, sauteed and topped with a fire-roasted pepper coulis and served with our pepper medley.
Lump Crabmeat Cocktail
Chilled jumbo lump crabmeat presented with our william b's cocktail sauce.
Tabasco Fried Onion Ring Pyramid with Aioli
Sliced onions marinated in buttermilk and tabasco sauce, deep fried until golden brown. Served with sweet roasted red pepper aioli.
Tender jumbo shrimp served with a vodka-spiked cocktail sauce.
Jumbo shrimp marinated in buttermilk, then fried to a mouth-watering crunch and served with our traditional remoulade sauce.
Soups & Salads
Traditional Caesar Salad
Finely chopped romaine tossed with spicy, rich parmigiano-reggiano and our creamy house caesar dressing.
Fresh tomato and buffalo mozzarella cheese drizzled with a tangy lemon basil dressing.
Tender spoonleaf spinach topped with crispy bacon, sliced mushrooms, and a warm bacon vinaigrette.
Maytag Blue Cheese Salad
Crispy boston bibb lettuce with roasted pine nuts, diced bacon, and deliciously crumbled maytag blue cheese. Tossed with a maytag vinaigrette.
French Onion Soup
The traditional recipe with sweet sauteed onions in our own beef and onion broth. Topped off with a large crouton and a melted blend of rich, nutty gruyere and parmesan cheeses.
Corn and Crawfish Chowder
Roasted corn and crawfish added to our special chowder recipe.
Steaks and Prime Rib
24-ounce bone-in rib eye steak. Craving a big, juicy steak? This is it.
10 ounces of flavorful beef tenderloin. Thickest and most tender beef cut.
Petit Filet Mignon
7 ounces of savory beef tenderloin—our most popular steak.
24-ounce steak the best of both worlds.
New York Steak
16-ounce boneless strip. Flavorful and tender, many call this the "king of steaks. "
Prime Rib of Beef
Slow-roasted full rib section of beef, cut to your desired size.
Options: 18-ounce william b's cut 34, 14-ounce king cut 28, 10-ounce queen cut 24
Surf and Turf
Any of the above steaks can be combined with the seafood favorites listed below:
Grand Isle Red Snapper
Freshest gulf red snapper fillet smothered with sauteed shrimp, lump crabmeat and laced with a velvety white wine sauce.
Grilled atlantic salmon and a cheese basket filled with an artichoke, vermouth and parmesan fondue.
Grilled fresh grouper topped with a tomato, caper, basil and lemon sauce.
Warm water lobster tail served with drawn sweet butter.
Options: Single tail
, Twin tails
Fresh angel hair pasta blended with a light yet buttery crab sauce, sun-dried tomatoes, shrimp and crabmeat.
Hand battered tiger shrimp fried golden brown and served with hand cut fries.
Garlic Cream Spinach
Grilled Red Pepper and Cheese Grits
Macaroni and Smoked Cheddar Cheese Casserole
Potatoes Au Gratln
Sauteed Button Mushrooms
Sauteed Fresh Spinach
Steakhouse French Fries
Garlic Mashed Potatoes
Chicken Fettucclnl Alfredo
Sliced grilled chicken breast served on a bed of fettuccine with our parmesan alfredo sauce—an exceptional creamy blend of smoked bacon and mushrooms.
Grilled breast of chicken wrapped in flaky puff pastry with asparagus, jumbo lump crabmeat, and served with hollandaise sauce.
Double Bone Porkchop
Grilled pork chops topped with brandy braised cabbage and apple chutney.
Tournedos Au Poivre
Peppercorn crusted beef tenderloin medallions pan seared with onions, mushrooms and madagascar green peppercorn sauce.
Steak Diane "Goddess of the Hunt"
Center cut tenderloin medallions flambeed with brandy sauce, mushrooms and onions.
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