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 A Steakhouse Classic With Your Choice of House Made Dressing This Salad Is So Delicious And Simple. Sliced Sweet Onions, Maytag Bleu Cheese And Spicy Italian Vinaigrette 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 our famous filet stuffed with aged bleu cheese & wrapped with Alan Benton’s smoked bacon creole spices cooked in a black iron skillet served with chipotle hollandaise sauce dish of kings. served with mint jelly Marinated In Fresh Herbs and Spices kelly's favorite - Extra Cut traditional preparation served with a burgundy & mushroom wine sauce - Additional per person 45.00 best in the west, 20 oz bone in ribeye The Classic…What You Dream About. Aged Tenderloin, Ribeye and Sirloin Ground Today And Served On a Kaiser Roll half tender filet & lobster tail For Those Who Cannot Make Up Their Minds, A Sample From The Grill half famous filet & jumbo gulf shrimp kelly's original recipe. coated with red pepper & creole spices cooked in a cast iron skillet fresh salmon grilled OR blackened 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
Wedge Of Lettuce
Buster's Tomato Salad
SHRIMP, CRAB, OYSTERS
Pan Fried Crab Cakes
Jumbo Shrimp Cocktail
Fried Gulf Oysters
Shrimp Remoulade
KELLY'S STEAKS & CHOPS
Filet Mignon
Bleu Cheese Filet
Bootlegger's Ribeye
Mustard Grilled Rack Of Lamb
Springer Mountain All Natural Whole Chicken
New York Strip Sirloin
Chateaubriand
Cowboy Steak
Kelly's Half Fillet
Jimmy's Cheeseburger
Filet & Lobster
Mixed Grill - Half Filet, Salmon & Jumbo Gulf Shrimp
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
Fried Onion Rings
Mac & Cheese
Fresh Asparagus
Creamed Spinach
Stir Fry Vegetables
Steamed Broccoli
Au Gratin Potatoes
Hand Cut Fries
DESSERTS
- $ 8.25
Homemade Tennessee Blackberry Cobbler
Fresh Tennessee Blackberries Baked in a Flaky Butter Crust Topped with French Vanilla Ice Cream
- $ 8.25
Apple Walnut Cobbler
Fresh Baked Granny Smith Apples with Black Walnuts Topped with French Vanilla Ice Cream drizzled with a rich Carmel Sauce
- $ 7.50
Chocolate Decadence
Double Fudge Chocolate Brownie Topped with French Vanilla Ice Cream drizzled with Bitter Sweet Chocolate and White Chocolate Sauce
- $ 8.75
Death By Chocolate
Homemade Chocolate on Chocolate with Cream Filling Between the Layers Drizzled with a White Chocolate Sauce
- $ 6.75
Key Lime Pie
The original recipe from the Keys. Homemade with Key Limes… Light, Fluffy, and a Little Tart Topped with Whip Cream
- $ 8.75
Crème Brulee
Smooth and Silky. Vanilla Bean Custard with a Crunchy Caramelized Sugar Top. Truly One of the Classic Desserts.
CABERNET SAUVIGNON
William Hill 15, Central Coast
Carnivor 15, California
Liberty School 14, Paso Robles
Charles Smith Substance 15, Washington
Louis Martini 14, Sonoma
Coppola Diamond Claret 15, California
Silver Palm 13, Napa
Joel Gott 15, Napa
Coppola ‘Director’s Cut’, 15
Justin 15, Paso Robles
Raymond Reserve 15, Napa
Elizabeth Spencer 14, Napa
Palermo by Orin Swift 14, Napa
Chateau Montelena 14, Napa
Robert Craig 14, Napa
Stags’ Leap Cellars ‘Artemis’ 14, Napa
Jordan 13, Sonoma
Silver Oak 12, Alexander Valley
Nickel & Nickel ‘State Ranch’ 14, Napa
PINOT NOIR
MacMurray Ranch 14, Sonoma
Meiomi 16, California
La Crema 15, Sonoma
Foley 14, Santa Rita
MERLOT
Charles Smith The Velvet Devil 15, Washington
Columbia Crest H3 Merlot 13, Wash St.
Duckhorn 14, Napa
ALTERNATIVE REDS
Ravenswood VT Zinfandel 15, Sonoma
Shannon Ridge Petite Sirah 15, California
Sterling Meritage 14, Napa
Gascon Malbec 16, Mendoza
Michael David Winery Petite 15, Lodi
Mollydooker Blue Eyed Boy Shiraz 15, Australia
CHARDONNAY
William Hill 16, Central Coast
Sonoma Cutrer 15, Russian River
Patz & Hall ‘Dutton Ranch’ 15, Sonoma
ROSE
Berringer White Zinfandel
Bieler Pere Et Fils 16, Provence
Fleur De Mer 16, Provence
ALTERNATIVE WHITES
Mirassou Moscato 16, California
Blufeld Riesling 16, Germany
Simi Sauvignon Blanc 16, Sonoma
Martin Codex Albarino 15, Spain
Maso Canali Pinot Grigio 16, Italy
Kim Crawford Sauvignon Blanc 16, N.Z.
CHAMPAGNE & SPARKLING
Sofia Brut Rose, 187ml
Korbel Brut, Sonoma
La Marca Prosecco, Italy
Domaine Chandon Brut, Napa
Taittinger Brut, Reins, France
