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EARLY
DINNERS |
Right portion. Right price.
Available Sunday-Thursday until 6pm.
All entrees served with a scratch-made side, Campfire beans and
fresh-baked sourdough rolls. |
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STEAK & BAKE
15.99 |
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served wtih choice of soup
of salad |
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BACON-WRAPPED
BOUBON SHRIMP 15.95 |
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COUNTRY-FRIED STEAK
13.95 |
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STEAK HOUSE BURGERS
14.95 |
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ROASTED GARLIC
MUSHROOM CHICKEN 15.95 |
add a soup or salad to any Early
Dinner Entree for 2.95
At participating locations only. |
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STARTERS |
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SUNDANCE SHRIMP |
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A "must try" starter!
Tempura style shrimp tousled with peanuts and wontons in
Luke's savory Sundance sauce. |
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SIZZLING STEAL BITES |
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Tender steak and baby-bella
mushrooms served sizzling with garlic cheese toast. Prepared black &
bleu or hot & spicy. |
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CHL NACHOS |
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Piled high with campfire beans, jack
and cheddar cheese, pico de gallo, sour cream and guacamole. Add
Grilled Chicken or Steak. |
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CALAMARI |
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Almond crusted with garlic-parmesan
butter. |
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ONION BLOSSOM |
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BACON WRAPPED
BOURBON SHRIMP |
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Five jumbo shrimp hand-wrapped in
crispy bacon and drizzled with our Jim Beam bourbon glaze. |
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Hand-battered crisp & served with
Cajun horseradish. |
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DURANGO WINGS |
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Breaded crisp with choice of buffalo,
BBQ or garlic-parmesan sauce. |
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FAVORITES
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CHICKEN FRIED STEAK |
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Texas sized and covered with creamy
bacon gravy served with garlic-red mashers and corn cobette. |
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TOMBSTONE CHICKEN
PASTA |
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Creamy parmesan sauce tossed with
baby-bella mushrooms, artichoke hearts, tomatoes & green onions with
a hint of garlic over fettuccine topped with grilled chicken. |
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THROWDOWN RIBS &
SUNDANCE SHRIMP |
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A half rack of our tender baby back
ribs paired with our signature Sundance Shrimp and your choice of
soup of the day or a fresh salad. |
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THROWDOWN RIBS |
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Slow roasted and tender, served with
steak fries and either soup of the day or a fresh salad. Choice of
BBQ or Raspberry Chipotle sauce or Dry Rub. Full Rack or
Half Rack |
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RODEO BBQ CHICKEN |
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Fire-grilled chicken breast glazed
with Luke's BBQ sauce, topped with jack & cheddar cheese and crisp
bacon over onion tanglers. Served with garlic-red mashers and corn
cobette. |
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SANDWICHES, SALADS &
MORE |
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RENEGADE PRIME RIB
DIP |
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Tender, hand-carved prime rib topped
with portabella mushrooms, onions, creamy horseradish and melted
Monterey Jack cheese on a soft french roll. Served with steak fries. |
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CALIFORNIA CHICKEN
SANDWICH |
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Fire-grilled chicken breast with
sliced avocado, Monterey Jack cheese, thick bacon, lettuce and
tomato on a soft french roll. Served with steak fries. |
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BBQ TRI-TIP
SANDWICH |
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Slow cooked and tender, basted with
BBQ sauce and piled high on a soft french roll. Served with steak
fries. |
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STEAKHOUSE COBB
SALAD |
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Tender steak, crumble bleu cheese,
crisp bacon, fresh avocado and diced tomatoes over mixed greens with
your choice of dressing. |
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CHOPPED CHICKEN
SALAD |
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Fire-grilled chicken, sliced
strawberries and candied walnuts on top of chopped romaine tossed
with avocado, Bleu cheese, crisp apples and our signature poppyseed
dressing. |
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THE WRANGLER BURGER |
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A juicy, half pound fire-grilled
burger topped with thick bacon, Wisconsin cheddar cheese, crisp
onion tanglers and BBQ sauce. Served with steak fries. |
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SIGNATURE STEAKS
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Our beef is
corn-fed and aged a minimum of 28 days. Each is hand-selected,
wood-smoked and fire-grilled then finished with Luke's Proprietary
Butter.
Served with Campfire Beans, house-baked rolls, soup or salad AND
choice of ONE below:
Fresh Veggies, Rice Pilaf, Garlic-Red Mashers, Baked Potato, Steak
Fries, Green Beans.
Premium Sides - SUB: Grilled Asparagus, Bacon Mac & Cheese,
Artichoke Alfredo |
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LUKE'S WESTERN
RIBEYE |
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Corn-fed USDA ribeye topped with
steakhouse mushrooms and roasted garlic. 10 oz 14
oz |
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WHISKEY SKILLET
STEAK |
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8 oz ranch steak topped steakhouse
mushrooms and a shot of whiskey peppercorn sauce on a warm iron
skillet. |
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SIZZLING STEAK
BITES |
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12 oz of tender steak & baby-bella
mushrooms served sizzling with garlic-cheese toast. |
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FILET MIGNON |
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An 8 oz center-cut, our most tender
steak. |
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HAND CARVED TRI-TIP |
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Seasoned, slow roasted and hand
carved, served with pico de gallo. 8 oz
12 oz |
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TEXAS T-BONE |
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Luke's big 20 oz cut -- this is the
real deal. |
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NEW YORK STRIP |
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12 oz. New York Strip. |
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LUKE'S LEGENDARY
PRIME RIB |
Rubbed with Luke's proprietary
seasonings and slow roasted until tender, then hand-carved to order.
Cowboy Cut 16 oz 10 oz |
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STEAKHOUSE PARTNERS |
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Add any of the
following to your signature steak: |
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Stagecoach Shrimp, Coconut Shrimp,
Shrimp Scampi, Bacon Wrapped Shrimp |
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STEAK TOPPERS |
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Onion Tangles | Melted Bleu Cheese |
Steakhouse Mushrooms | Whiskey Peppercorn Sauce |
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COOL HAND COMBOS |
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Served with soup
or salad, choice of side, Campfire Beans and house-baked rolls. |
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Choose any TWO
DIFFERENT items: |
Ranch Steak | Hand Carved Tri-Tip |
Stagecoach Shrimp (4) |
Shrimp Scampi | BBQ Chicken Breast | Throwdown Ribs |
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SEAFOOD |
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Served with soup
or salad, choice of side, Campfire Beans and house-baked rolls. |
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CALAMARI STEAK |
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Almond crusted and topped with
garlic-parmesan butter. |
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TEXAS SHRIMP TRIO |
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Crispy stagecoach shrimp, hand-breaded
coconut shrimp and shrimp scampi served with sauces for dipping. |
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JIM BEAN BOURBON
SALMON |
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North Atlantic salmon marinated in
ginger, brown sugar and Jim Beam bourbon then skillet-seared. |
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DESSERTS |
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IRON SKILLET BREAD
PUDDING |
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Thick-sliced and topped with
vanilla-bean ice cream and caramel then served sizzling tableside
with our brandy butter sauce. |
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COWBOY COOKIE |
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A freshly baked chocolate chunk cookie
topped with vanilla-bean ice cream. |
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CITY SLICKER
STRAWBERRY PIZZA |
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A buttery graham cracker crust layered
with sweet cream cheese topped with fresh strawberries and whipped
cream. |
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MILE HIGH CHOCOLATE
CAKE |
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Five layers of moist chocolate cake
finished with dark chocolate ganache on top. |
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Menu items subject to change without notice.
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