Downstairs in the Million Dollar Cowboy Bar
25 North Cache Dr | 307-733-4790 jhcowboysteakhouse. com milliondollarcowboysteakhouse @ gmail. com
The talent and passion of Chef Paulie O’ Connor is now being served up on the Jackson Town Square downstairs in the Million Dollar Cowboy Bar.
Chef Paulie has reinvented the Cowboy into a modern Speakeasy Steakhouse with Mediterranean Italian and coastal in�uences.
High end Meats- including dry aged and wagyu- from the best local, regional and international resources top the menu. followed by: expertly handcrafted sausages, cured meats, homemade pastas, cheeses and breads. Lighter seafood fare rounds out the menu alongside vegetarian and glutenfree choices.
Specialty drinks with homemade syrups and tonics are served at the bar along with a diverse wine list and locally brewed draft beers.
— GET THE BELLY GRUMBLING—
BONE MARROW & CHEDDAR FONDUE Wild Mushrooms | Fingerling Potatoes Buffalo Bratwurst | Crostini
JUMBO CRAB & GARLIC SHRIMP‘ LOUIS’ COCKTAIL Watercress | Spicy Tomato-Horseradish
STEAK TARTARE Tarragon & Blue Cheese Mashed Potatoes Wild Arugula | 61 º Egg | Grilled Crostini
BUFFALO MEATBALLS & FARRO STEW Blue Corn Muf�n
FRENCH ONION SOUP Gruyère & Swiss Cheeses Herbed 460 ° Bread Croutons
HOUSE-CURED CHARCUTERIE Assorted Cheeses | Pickled Peppers Whole Grain Mustard & Jams
— JOHN WAYNE & FRIENDS( MARKET PRICE)— Butcher Cut of the Night Fried Brussel Sprouts w / Lamb Pancetta Vinaigrette | Loaded Country Smashed Potatoes | Béarnaise
— A LA CARTE STEAKS—
Wild Game Cuts: 6 oz Buffalo Tenderloin 16 oz Bone In Buffalo Ribeye 8 oz Wild Boar Tenderloin 8 oz Elk Chop
— A LITTLE RUFFAGE—
FARRO PICCOLO Roasted Wild Mushrooms | Tuscan Kale | Toasted Pine Nuts | Huckleberry Agrodolce
MIXED GREEN SALAD Blistered Tomatoes | Cucumber | French Onion Vinaigrette
Local Wagyu: 8 oz SRF Beef Zabuton 10 oz SRF Skirt Steak
International Wagyu: Japanese Pure A5 Wagyu New York Sirloin Rib Eye Steak
Prime Beef Cuts: 18 oz Bone In Rib Eye 12 oz New York Strip 8 oz Beef Tenderloin 14 oz Veal T-Bone
— STILL LOOKING?—
‘ ARNOLD’ THE PIG Cider Brined Double Cut Heluka Pork Chop | Cranberry Compote Candied Yams | Charred Asparagus
LONE RANGER Slow Cooked Locally Raised Lamb Shank | Anson Mills Polenta Whiskey Winter‘ Succotash’ | Braising Jus
PATSY CLINE Pistachio Crusted Scallops | Blood Orange & Fennel | Fried Capers | Dashi Broth
THE‘ TRIGGER’ Roasted Half Mary’ s Organic Chicken | Fingerling Potatoes Winter Heirloom Vegetables | Honey Lavender Glaze
PLAIN JANE Spinach & Preserve Lemon Bread Pudding | Crumble Feta & Bourbon Glaze | Toasted Pecans
Partial menu only – changes seasonally – check web or call for current menu