Menu for William B's Steakhouse

Begin With‎‎

8.00 Grilled Chicken, Mushroom, and Spinach Au Gratin Grilled chicken with sauteed mushrooms and spinach, baked in a creamy bechamel sauce.

10.00 Stuffed Portobella Mushrooms Shrimp and crabmeat stuffed portobella mushrooms, fried golden and served with cilantro-ginger vinaigrette.

12.00 Seared Tuna Medallions Pan seared tuna, served rare, with fresh mango and pickled ginger.

10.00 Louisiana Crab Cakes Two buttery crab cakes, sauteed and topped with a fire-roasted pepper coulis and served with our pepper medley.

15.00 Lump Crabmeat Cocktail Chilled jumbo lump crabmeat presented with our William B's cocktail sauce.

7.00 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.

13.00 Shrimp Cocktail Tender jumbo shrimp served with a vodka-spiked cocktail sauce.

12.00 Shrimp Remoulade Jumbo shrimp marinated in buttermilk, then fried to a mouth-watering crunch and served with our traditional remoulade sauce.

Soups & Salads

7.00 Traditional Caesar Salad Finely chopped romaine tossed with spicy, rich parmigiano-reggiano and our creamy house caesar dressing.

9.00 Caprese Salad Fresh tomato and buffalo mozzarella cheese drizzled with a tangy lemon basil dressing.

6.00 Spinach Salad Tender spoon leaf spinach topped with crispy bacon, sliced mushrooms, and a warm bacon vinaigrette.

7.00 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.

5.00 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.

7.00 Corn and Crawfish Chowder Roasted corn and crawfish added to our special chowder recipe.

Steaks And Prime Rib

33.00 The Chop 24-ounce bone-in rib eye steak. Craving a big, juicy steak? This is it.

36.00 Filet Mignon 10 ounces of flavorful beef tenderloin. Thickest and most tender beef cut.

32.00 Peth Filet Mignon 7 ounces of savory beef tenderloin our most popular steak.

34.00 T Bone Steak 24-ounce steak-the best of both worlds.

32.00 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 (34.00) , 14-ounce king cut (28.00) , 10-ounce queen cut (24.00)

Surf and Turf Any of the above steaks can be combined with the seafood favorites listed below: Options: Fried (+24.00) , Grilled shrimp (+24.00) , Jumbo lump crabmeat (+15.00) , Lobster tail (+40.00)

Seafood Suggestions‎‎

28.00 Grand Isle Red Snapper Freshest gulf red snapper fillet smothered with sauteed shrimp, lump crabmeat and laced with a velvety white wine sauce.

24.00 Salmon Grilled atlantic salmon and a cheese basket filled with an artichoke, vermouth and parmesan fondue.

26.00 Grouper Grilled fresh grouper topped with a tomato, caper, basil and lemon sauce.

Lobster Tails Warm water lobster tail served with drawn sweet butter. Options: Single tail (40.00) , Twin tails (72.00)

28.00 Seafood Capellini Fresh angel hair pasta blended with a light yet buttery crab sauce, sun-dried tomatoes, shrimp and crabmeat.

24.00 Fried Shrimp Hand battered tiger shrimp fried golden brown and served with hand cut fries.

Added Extras

4.00 Baked Potato

3.00 Garlic Cream Spinach

4.00 Grilled Red Pepper and Cheese Grits

3.00 Steamed Broccoli

3.00 Macaroni and Smoked Cheddar Cheese Casserole

4.00 Potatoes Au Gratin

4.00 Southed Button Mushrooms

4.00 Sauteed Asparagus

3.00 Sauteed Fresh Spinach

4.00 Steakhouse French Fries

4.00 Garlic Mashed Potatoes

Chefs concepts

20.00 Chicken Fettuccini 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,

18.00 Chicken Oscar Grilled breast of chicken wrapped in flaky puff pastry with asparagus, jumbo lump crabmeat, and served with hollandaise sauce.

22.00 Double Bone Pork chop Grilled pork chops topped with brandy braised cabbage and apple chutney.

34.00 Tournedos Au Polvre Peppercorn crusted beef tenderloin medallions pan seared with onions, mushrooms and madagascar green peppercorn sauce.

34.00 Steak Diane "Goddess of the Hunt" Center cut tenderloin medallions flam beed with brandy sauce, mushrooms and onions.