Menu – McGill’s Steakhouse

Our Menu

6058 S Yale Ave / 918.388.8080 / est. 1990

McGill’s — Lunch

APPETIZERS

SHRIMP COCKTAIL 16

DEVILED EGGS 10

BRUSCHETTA 13

SPINACH ARTICHOKE DIP 14

CRAB CAKES 22

CALAMARI 16

SOUPS

FRENCH ONION 9

SOUP DU JOUR 8

SANDWICHES

WEST COAST TURKEY

16

Sliced turkey, bacon, avocado, tomato and provolone cheese on toasted wheat berry and served with hand cut potatoes

THE ‘21’ CLUB

16

Named after the famous ‘21 Club’ in NYC, this sandwich is a classic, served with hand cut potatoes

BUTCHER CUT CHEESEBURGER

17

Fresh ground chuck, provolone & cheddar cheese served with grilled onions on a kaiser bun, served with hand cut potatoes

*PRIME RIB

24

Aged and open face, prepared to your specification and served with hand cut potatoes

SAINT MARTHA CHICKEN SALAD

16

Named after the patron saint of service, our chicken salad is on toasted wheat berry, with lettuce, tomato, bacon and served with hand cut potatoes

SOUP DU JOUR + 1/2 SAINT MARTHA CHICKEN SALAD

15 ENTRÉES

LUNCHEON FILET

35

Center cut & bacon wrapped served with roasted new potatoes and seasoned vegetables GF

BLACKENED RAINBOW TROUT

24

Blackened and served with mango chutney, served with rice and seasoned vegetables

PASTA LOBSTER

22

A signature dish, enjoy lobster and mushrooms served in a bed of cream sauce SD

BLACKENED FISH TACOS

18

Pan seared tilapia, cabbage, pico and jalapeño ranch served with a Caesar salad

LITE PLATE

18

A grilled chicken breast or ground sirloin served with fresh fruit, cottage cheese, yogurt and sherbet GF SD

SANTA FE CHICKEN ENCHILADA

18

Grilled chicken, housemade enchilada sauce, shredded lettuce, tomatoes, jalepeños and sour cream. Served open face on blue corn tortillas

CHARBROILED SALMON

25

Side of McGill’s cucumber dill coulis, served with rice and seasoned vegetables GF

JUMBO FRIED SHRIMP

19

Hand breaded and served with cocktail or remoulade sauce, rice and seasoned vegetables

FILET OF ORANGE ROUGHY

22

Lightly dusted with seasonal flour and sautéed in white wine, served with rice and seasonal vegetables

PRIME RIB QUESADILLA

22

Cheddar, monterey jack, onions, peppers, mushrooms, served with salsa

FETTUCCINE ALFREDO

14

+Chicken 7 | +Shrimp 12

GF – Gluten-Free/Can be made Gluten-Free | SD – Signature Dish

*Consumption of uncooked or undercooked meat, eggs, milk products, or shellfish
may be harmful to your health.

**Alert your server if you have special dietary needs.

SALADS

CALIFORNIA COBB SALAD

20 GF

Grilled chicken breast, bacon, heirloom tomatoes, egg, feta cheese, and avocado

GRILLED CHICKEN SALAD

16

Grilled chicken laid over mixed greens, feta, red onion and heirloom tomatoes GF

CAESAR SALAD

10

Crisp romaine, freshly grated parmesan cheese and house made croutons +Chicken 7 | +Shrimp 12 | +Tenderloin 14 | +Salmon 14

SEARED AHI TUNA SALAD

22

Seared ahi tuna over mixed greens, mandarin oranges, red bell peppers, chow mein noodles & Asian sesame dressing

ICEBERG WEDGE SALAD

12

Heirloom tomatoes, bacon, and blue cheese crumbles, served with blue cheese dressing over an iceberg wedge GF

SOUP + SALAD

14

House salad and your choice of a cup of soup

Choice of Dressing:

22

McGill’s special recipe, served with mango puree and field greens

BRUSCHETTA

Honey Mustard, *Ranch, *Blue Cheese, *Thousand Island. *Champagne Vinaigrette *Balsamic Vinaigrette, Raspberry Vinaigrette, *Caesar

*Made on Premises

McGill’s — Dinner

A Dinner House

BEEF

*PRIME RIB OF BEEF

Petite 39 | Dinner 46

Slow roasted, served with mashed potatoes and seasonal vegetables (Limited Availability)

RIBEYE

44

Hand-carved beef. Served with garlic mashed potatoes and seasonal vegetables. Blackened upon request

KANSAS CITY STRIP

42

Aged hand-cut beef. Served with fresh baked potato and seasonal vegetables

BLUE CHEESE CREAM SAUCE STRIP STEAK

48 | SD

Aged hand-cut beef with a peppered edge & our signature blue cheese cream sauce. Served with fresh baked potato and seasonal vegetables

FILET MIGNON

7oz 45 | 10oz 54

Center cut only. Served with fresh baked potato and seasonal vegetables

STEAK GERARD

52

Filet mignon coated in black pepper and mirrored with Dijon mustard sauce. Served with fresh baked potato and seasonal vegetables

SEAFOOD & FOWL

CHICKEN PICATTA

32

Flour dusted and sautéed chicken breast finished with lemon caper butter. Served over angel hair pasta and grilled asparagus

PISTACHIO CHICKEN

34

Pistachio encrusted chicken breast with brandy honey butter. Served with seasonal vegetables and seasoned rice

FILET OF ORANGE ROUGHY

30

Lightly dusted with seasoned flour, sautéed and deglazed with white wine. Served with seasonal vegetables and seasoned rice

BLACKENED RAINBOW TROUT

32

Blackened and served with mango chutney. Served with seasonal vegetables and seasoned rice

JUMBO BUTTERFLY SHRIMP

29

Hand breaded and deep fried, served with house made remoulade or cocktail sauce. Served with seasonal vegetables & seasoned rice

SALMON

34

Fresh Atlantic salmon. Served with McGill’s cucumber dill coulis, seasonal vegetables & seasoned rice

HOUSE SPECIALTIES

PASTA LOBSTER 32

Signature dish. Lobster and mushrooms in a bed of cream sauce SD

COLD WATER LOBSTER TAIL GF MARKET

Served with seasonal vegetables, seasoned rice and drawn butter

ALASKAN KING LEGS GF MARKET

Served with seasonal vegetables, seasoned rice and drawn butter

SOUPS & SALADS

FRENCH ONION SOUP AU GRATIN 10

Melted cheese, parmesan, crostini and onion chips

SOUP DU JOUR 8

Chef’s selection

ICEBERG WEDGE SALAD 12

Heirloom tomatoes, bacon and blue cheese crumbles, served with house made blue cheese dressing GF

CAESAR SALAD SM 8 | LG 12

McGill’s version of the classic Caesar salad

Chicken 8 | Shrimp 12 | Tenderloin 14 | Salmon 14

HOUSE SALAD 8

Mixed greens, heirloom tomatoes, sunflower seeds and choice of dressing

Choice of Dressing: Honey Mustard, *Ranch, *Blue Cheese, *Thousand Island. *Champagne Vinaigrette, *Balsamic Vinaigrette, Raspberry Vinaigrette, *Caesar, Asian Sesame

*Made on Premises

APPETIZERS

SPINACH & ARTICHOKE

14

Traditional mix of spinach, artichoke hearts, bacon and mixed cheese served with tortilla chips

SESAME ENCRUSTED AHI TUNA

18

Seared and sliced thin served with house made ponzu sauce and avocado

MUSHROOM CAPS

12

Filled with our special herb mixture, served with cheese and lightly broiled

SHRIMP COCKTAIL

16

Five jumbo shrimp served with our house made cocktail sauce

DEVILED EGGS

10

Traditionally prepared

BAKED ESCARGOTS

16

Baked in garlic butter and finished with puff pastry

CRAB CAKES

22

McGill’s special recipe, served with mango puree and field greens

BRUSCHETTA

13

Toasted baguettes served with fresh roma tomatoes, garlic, basil, olive oil and feta, drizzled with balsamic glaze

CALAMARI

16

Freshly cut and hand tossed, served with a roasted red pepper aioli

CASUAL FARE

BUTCHER CUT CHEESEBURGER

16

Fresh ground chuck, provolone & cheddar cheese, grilled onions, on a kaiser bun, and served with hand cut potatoes

FETTUCCINE ALFREDO

22

A rich parmesan cream sauce

+Chicken 8 | +Shrimp 12

PRIME RIB QUESADILLA

22

Cheddar, monterey jack, onions, peppers, mushrooms, served with salsa
and sour cream

LITE PLATE

24

A grilled chicken breast or ground sirloin served with fresh fruit, yogurt, cottage cheese and sherbet

GF SD

GF – Gluten-Free/Can be made gluten-free | SD – Signature Dish

*Consumption of uncooked or undercooked meats, eggs, milk products, or shellfish
may be harmful to your health

**Alert your server if you have special dietary needs

A suggested gratuity of 18% will be added to parties of 7 or more.It’s company policy that guests have the unrestricted right to determine the final amount of gratuity free from compulsion negotiation.
We do not guarantee steak temps medium well or above.

COMPLIMENTS

McGILL’S “OSCAR STYLE”

15 GRILLED ASPARAGUS

9 SAUTÉED MUSHROOMS

7 BROCCOLI FLORETS

7 3 JUMBO GRILLED SHRIMP

12 SIGNATURE STEAK SAUCE

6

Blue cheese cream, Mushroom demi, Gerard, Peppercorn cream

COCKTAILS

NEGRONI

14

Beefeater’s Gin, Sweet Vermouth, Campari, Orange peel garnish

PATRON PERFECT MARGARITA

16

Patron Reposado, Citronge Orange, and Triple Sec. Fresh Lime Juice and Simple syrup

PINEAPPLE UPSIDE DOWN CAKE

12

Vanilla Vodka, Coconut Rum, Amaretto, Pineapple juice, splash of grenadine

MCGILL’S RYE OLD FASHION

14

Templeton Rye, orange peel, Amarena Black Cherry, brown sugar, simple syrup, Dash of Orange Bitters

CUCUMBER JALAPENO MARGARITA

14

21 Seeds Cucumber Jalapeno Blanco Tequila, Cointreau, Sweet & Sour with a Salted Rim