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