For three generations Jimmy Kelly’s has earned our reputation from one principle – never compromising. Our steaks are hand cut by our butcher, in our kitchen, on the day we serve them. We select the very best Midwest grain-fed beef and age our beef for a minimum of 28 days. During this natural process, enzymes break down and tenderize the meat, giving it a unique flavor and ensuring tenderness. Our goal is to ensure that we serve you the world’s finest beef.
stuffed with basil, wrapped in hickory smoked bacon appetizers portion of our famous cajun style catfish pan roasted in chardonnay and a bath of fresh garlic served with rustic bread served with spicy marinara sauce From My Granddad’s Good Friend, Mr. Faucon. Mixed Salty Bacon, Hard Boiled Eggs And Bleu Cheese Served On Chopped Iceberg Lettuce Traditional Preparation with Romaine, Fresh Parmesan And French Bread Croutons This Salad Is So Delicious And Simple. Sliced Sweet Onions, Maytag Bleu Cheese And Spicy Italian Vinaigrette A Steakhouse Classic With Your Choice of House Made Dressing Chesapeake Bay Lump Crab Meat Served With Cajun Remoulade Sauce fresh gulf shrimp with horseradish cocktail sauce fresh shucked, deep fried, served with horseradish cream sauce fresh gulf shrimp with cajun remoulade sauce our most popular kelly's favorite - Extra Cut our famous filet stuffed with aged bleu cheese & wrapped with Alan Benton’s smoked bacon traditional preparation served with a burgundy & mushroom wine sauce - Additional per person 55.00 creole spices cooked in a black iron skillet served with chipotle hollandaise sauce best in the west, 20 oz bone in ribeye dish of kings. served with mint jelly The Classic…What You Dream About. Aged Tenderloin, Ribeye and Sirloin Ground Today And Served On a Kaiser Roll Marinated In Fresh Herbs and Spices For Those Who Cannot Make Up Their Minds, A Sample From The Grill half tender filet & lobster tail half famous filet & jumbo gulf shrimp Kelly’s Original Recipe. Coated With Red Pepper & Creole Spices Cooked In A Cast Iron Skillet Fresh Faroe Island Salmon Grilled To Perfection, Topped With Seasonal Butter Fresh From The Dock, Stuffed With Crab Meat and Served With A Buerre Blanc Sauce Pan Roasted Gulf Shrimp With Cajun Gravy Served Over Geechie Boy Cheese Grits HOT APPETIZERS
Bar-B-Cued Prawns
Blackened Catfish
Mussel's Joe
Fried Calamari
SALADS
The Original Faucon Salad
Caesar Salad
Buster's Tomato Salad
Wedge Of Lettuce
SHRIMP, CRAB, OYSTERS
Pan Fried Crab Cakes
Jumbo Shrimp Cocktail
Fried Gulf Oysters
Shrimp Remoulade
KELLY'S STEAKS & CHOPS
Filet Mignon
New York Strip Sirloin
Bleu Cheese Filet
Chateaubriand
Bootlegger's Ribeye
Cowboy Steak
Mustard Grilled Rack Of Lamb
Jimmy's Cheeseburger
Springer Mountain All Natural Whole Chicken
Kelly’s Half Filet (one l)
Mixed Grill - Half Filet, Salmon & Jumbo Gulf Shrimp
Filet & Lobster
Filet And Gulf Shrimp
KELLY'S STEAKHOUSE TOPPINGS
Sauce Bearnaise
Mushrooms & Onions
Chipotle Hollandaise
Sauteed Peppers & Onions
FRESH FISH
Lobster Tail
Blackened Catfish
Simply Grilled Salmon
Chilean Seabass
Sauteed Gulf Shrimp & Grits
SIDES TO SHARE
Twice Baked Potato
Onion Ring Tower
Mac & Cheese
Fresh Asparagus
Creamed Spinach
Stir Fry Vegetables
Steamed Broccoli
Au Gratin Potatoes
Hand Cut Fries
DESSERTS
Homemade Tennessee Blackberry Cobbler
- $ 8.25
Fresh Tennessee Blackberries Baked in a Flaky Butter Crust Topped with French Vanilla Ice Cream
Apple Walnut Cobbler
- $ 8.25
Fresh Baked Granny Smith Apples with Black Walnuts Topped with French Vanilla Ice Cream drizzled with a rich Carmel Sauce
Chocolate Decadence
- $ 7.50
Double Fudge Chocolate Brownie Topped with French Vanilla Ice Cream drizzled with Bitter Sweet Chocolate and White Chocolate Sauce
Death By Chocolate
- $ 8.75
Homemade Chocolate on Chocolate with Cream Filling Between the Layers Drizzled with a White Chocolate Sauce
Key Lime Pie
- $ 6.75
The original recipe from the Keys. Homemade with Key Limes… Light, Fluffy, and a Little Tart Topped with Whip Cream
Crème Brulee
- $ 8.75
Smooth and Silky. Vanilla Bean Custard with a Crunchy Caramelized Sugar Top. Truly One of the Classic Desserts.
CABERNET SAUVIGNON
William Hill 16, Central Coast
Carnivor 16, California
Liberty School 16, Paso Robles
Charles Smith Substance 17, Washington
Louis Martini 15, Sonoma
Coppola Diamond Claret 16, California
Silver Palm 14, Napa
Joel Gott 16, Napa
Coppola ‘Director’s Cut’, 16
Justin 16, Paso Robles
Austin Hope 16, Paso Robles
Elizabeth Spencer 15, Napa
Palermo by Orin Swift 16, Napa
Chateau Montelena, Napa
Stags’ Leap Cellars ‘Artemis’ 15, Napa
Jordan 14, Sonoma
Silver Oak 14, Alexander Valley
Nickel & Nickel ‘Quarry Vineyards’ 14, Napa
PINOT NOIR
MacMurray Ranch 16, Sonoma
Meiomi 17, California
La Crema 16, Sonoma
Foley 14, Santa Rita
MERLOT
Charles Smith The Velvet Devil 16, Washington
Columbia Crest H3 Merlot 15, Wash St.
Markham 16, Napa
Duckhorn 14, Napa
ALTERNATIVE REDS
Ravenswood VT Zinfandel 15, Sonoma
Shannon Ridge Petite Sirah 17, California
Sterling Meritage 15, Napa
Gascon Malbec 16, Mendoza
Michael David Winery Petite 16, Lodi
Mollydooker Blue Eyed Boy Shiraz 17, Australia
Chateau Jeanguillon Superior Rouge 14, Bordeaux
Domaine De Mordoree 16, Cotes de Rhone
Ridge 3 Valleys 16, Sonoma
ROSE
Berringer White Zinfandel
Bieler Pere Et Fils 17, Provence
CHARDONNAY
William Hill 17, Central Coast
Sonoma Cutrer 16, Russian River
Patz & Hall ‘Dutton Ranch’ 16, Sonoma
ALTERNATIVE WHITES
Mirassou Moscato 17, California
Blufeld Riesling 17, Germany
Simi Sauvignon Blanc 16, Sonoma
Maso Canali Pinot Grigio 17, Italy
Kim Crawford Sauvignon Blanc 17, N.Z.
CHAMPAGNE & SPARKLING
Sofia Brut Rose, 187ml
Korbel Brut, Sonoma
La Marca Prosecco, Italy
Domaine Chandon Brut, Napa
Taittinger Brut, Reins, France
