Smokey’S Steakhouse Menu captures the thrill of open flame and the comfort of a well-set table. It’s a place where the aroma of charred oak lingers in the air and every plate feels like a handshake from the grill.
Whether you arrive hungry for the classic sizzle of a ribeye or curious about inventive sides, the menu reads like a promise. From first bite to last sip, each section has been planned with care, balancing bold flavors with thoughtful textures and the warmth of attentive hospitality.
The kitchen’s approach honors tradition while leaving room for creative flourishes, so you can have a perfectly seasoned steak alongside a bright seasonal salad or a smoky, butter-lacquered seafood special.
With well-sourced beef, precise cooking, and a supporting cast of sauces and sides, Smokey’S knows how to turn a meal into a memory. Settle in, unfold your napkin, and let the fire do the talking.
Fire-Kissed Beginnings: Starters And Shareables
The opening act on the Smokey’S Steakhouse Menu is equal parts comfort and craft. Portions are designed to spark conversation, pairing familiar favorites with touches of smoke, acidity, and crunch.
Choose a spread for the table or a personal plate that whets the appetite without stealing the show from the mains.
The kitchen leans on the grill for depth and aromatics even before the steaks arrive. Think charred lemon squeezed over seafood, or roasted garlic that melts into bread like butter.
Every bite builds anticipation, coaxing the palate to expect richness, brightness, and a satisfying finish.
Smokey’S balances rustic textures with refined technique. You’ll find crisp edges, silky centers, and the slight sweetness of hardwood smoke.
The result is an opening round that prepares you for steakhouse richness while keeping the mood light and communal.
Signature Appetizers
Guests gravitate toward classics with an upgraded twist. The Smoked Bone Marrow arrives with herb gremolata and a citrusy crunch, while the Charred Shrimp Cocktail pairs plump, flame-kissed shrimp with a tangy horseradish sauce.
For a warm starter, a skillet of Crispy Brussels gets polished with maple-chile glaze and toasted pecans.
- Smoked Bone Marrow with sourdough and caper gremolata
- Charred Shrimp Cocktail with lemon and bold horseradish
- Crispy Brussels with maple, chile, and pecans
- Steakhouse Onion Soup under an emmental crown
“Start with smoke, finish with brightness.” That’s the philosophy guiding every plate that opens your meal.
Boards And Bites
For groups, shareable boards bring variety without commitment to one flavor profile. The butcher’s board mixes house-cured meats, pickled vegetables, and grainy mustard.
A cheese slate might include a tangy blue, a nutty alpine, and a creamy goat with grilled bread.
Texture is the guiding principle. Crisp crostini contrasts with velvety spreads, while briny pickles cut through fat.
The goal is balance: acidity to refresh, smoke to anchor, and salt to sharpen every bite.
| Item | Portion Style | Heat Level | Best With |
| Smoked Bone Marrow | Individual | Mild | Full-bodied red |
| Charred Shrimp Cocktail | Shareable | Medium | Citrus cocktail |
| Butcher’s Board | Shareable | Varies | Crisp lager |
These first flavors pave the way for the centerpiece. When the board is cleared, you’re ready for the measured power of the grill.
The Heart Of The Grill: Steak Cuts And Provenance
At Smokey’S, steak is the star. The menu offers a thoughtful range of cuts, each selected for its balance of marbling, texture, and flavor.
But the story begins long before the sear: careful sourcing and aging underpin every bite.
Beef is chosen for consistency and character, favoring ranches that prioritize animal welfare and feed quality. The team leans on wet-aging for tenderness and dry-aging for intensified, nutty depth.
Provenance matters, because how the cattle are raised and finished shapes the steak’s final personality.
Thickness is non-negotiable, with cuts portioned to withstand a hot, dry heat without drying out. The resulting steaks arrive with a proper crust and a juicy center.
Every plate feels intentional, not oversized for show but generous in flavor.
Cut Selection
You’ll encounter classics like ribeye and strip, alongside bolder choices such as hanger or bavette. Each cut has a best use: ribeye for marbled richness, filet for buttery tenderness, and strip for a firm chew with deep beefiness.
Servers guide guests through the nuances so your selection matches your preferred mouthfeel.
| Cut | Marbling | Texture | Typical Portion | Flavor Notes |
| Ribeye | High | Juicy, tender | 12–16 oz | Buttery, robust |
| New York Strip | Medium | Firm, meaty | 12–14 oz | Beef-forward, mineral |
| Tenderloin/Filet | Low | Very tender | 8–10 oz | Delicate, subtle |
| Sirloin | Medium-Low | Lean, resilient | 10–12 oz | Clean, savory |
| Hanger/Bavette | Medium | Loose grain | 8–10 oz | Earthy, iron-rich |
Ethos And Aging
Quality at Smokey’S is a chain of good decisions. The kitchen respects the lifecycle of flavor, from feed to aging environment and finally to the grill.
A light hand with seasoning lets the cut’s intrinsic profile lead.
- Responsible sourcing with attention to feed and welfare
- Dry-aging for concentrated savoriness
- Wet-aging for consistent tenderness
- Cut thickness matched to high-heat cooking
“Great steak is grown, then guided.” The grill is the final chapter, not the whole story.
With the right cut chosen, the next decision is doneness. That’s where skill meets preference.
Doneness, Texture, And Flavor: Getting Your Steak Just Right
Doneness changes everything, from moisture to mouthfeel. Smokey’S treats temperature as a tool, not a target, aiming for a center that reflects your taste and a crust that crackles.
The team seasons assertively, sears hot, and rests wisely.
Resting is the quiet hero here, keeping juices where they belong. A warm plate and a patient pause deliver a steak that eats better in the middle of the meal than it did in the first minute.
If you like a particular finish, communicate it; the kitchen is listening.
Choose a doneness that matches your preferred texture. A medium-rare ribeye will feel entirely different from a medium-rare strip, so let the cut inform the choice.
Servers can steer you toward a sweet spot with clarity and care.
Doneness Guide
Understanding internal temperature helps you order with confidence. The chart below translates kitchen jargon into consistent results, and it’s supported by a disciplined resting period.
Expect slight variations between lean and fatty cuts.
| Doneness | Target Temp | Color | Texture |
| Rare | 120–125°F | Cool red | Soft, plush |
| Medium-Rare | 130–135°F | Warm red | Juicy, tender |
| Medium | 140–145°F | Warm pink | Springy, balanced |
| Medium-Well | 150–155°F | Faint pink | Firmer, drier |
| Well-Done | 160°F+ | No pink | Firm, very dry |
Technique And Tips
Smokey’S builds a crust quickly with high heat, then finishes to temp with precision. Butter basting, herb aromatics, and resting on rack rather than plate preserve texture.
A final brush of beef tallow amplifies savory notes without masking the cut.
- Order by texture if unsure: plush, juicy, firm, or lean
- Pair doneness with cut for best mouthfeel
- Account for carryover during rest
- Ask for a hard sear if you love a thicker crust
“Order with confidence. Your steak should reflect your palate, not your neighbor’s.”
With doneness dialed in, the next layer of personality comes from sauces, rubs, and butters.
Sauces, Rubs, And Compound Butters
Enhancements at Smokey’S are designed to complement, not cover. The best sauces and butters melt into the ridges of a seared crust, adding perfume, sweetness, acid, or spice.
Rubs are applied with restraint so the meat still speaks first.
Whether you favor peppery heat or herb brightness, there’s a finishing element to match each cut. Keep it simple with a pat of garlic-herb butter or lean into luxury with a glossy green peppercorn sauce.
On the lighter side, a chimichurri works wonders for richer steaks.
Guests often order a duo: one sauce to start and another for the last three bites. This small tactic keeps flavors lively to the finish.
It also lets you compare how different accents interact with the same steak.
Classic Sauces
The sauce roster balances creaminess, tang, and heat. Each is cooked to the right viscosity so it clings without drowning.
A spoonful goes a long way; the grill marks remain visible beneath a sheen of flavor.
- Green Peppercorn with cognac and demi-glace
- Bearnaise with tarragon and shallot
- Red Wine Reduction with roasted bone stock
- Chimichurri with parsley, garlic, and vinegar
- Horseradish Cream for a cool, creamy punch
Rubs And Butters
Dry rubs add personality to leaner cuts, while rich steaks often prefer butter. A coffee-cocoa rub amplifies the strip’s mineral core, and mesquite rub brings smoky sweetness to sirloin.
Butters are whipped for lightness and melt evenly.
| Enhancement | Best With | Effect | Notes |
| Garlic-Herb Butter | Filet | Richness, aroma | Balances delicate flavor |
| Peppercorn Sauce | Ribeye | Spicy creaminess | Stands up to marbling |
| Chimichurri | Ribeye/Strip | Acidic brightness | Cuts through fat |
| Coffee-Cocoa Rub | Strip | Depth, slight bitter | Accentuates minerality |
“If the sauce is louder than the steak, turn the volume down.”
With the finishing elements chosen, you’re ready to explore the sea’s answer to the grill.
Surf Meets Turf: Seafood Highlights
Seafood at Smokey’S showcases the same attention to heat and seasoning as beef. The grill imparts smokiness while preserving the lush textures of fish and shellfish.
For many, pairing steak with seafood delivers the best of both worlds.
From cedar-plank salmon to butter-basted scallops, cooking methods are chosen to showcase natural sweetness. Acid and herbs keep plates lively, while a kiss of smoke adds complexity.
Everything is careful, quick, and precise.
Surfers and turf-lovers share the table harmoniously. A petite filet with a half lobster tail solves the indecision many diners feel.
Add lemon, butter, and a crisp salad, and you’ve built a complete flavor arc.
Seafood Staples
The selection changes with availability, but core items recur due to crowd love. Salmon gets a cedar-plank glow, scallops caramelize to a deep gold, and lobster tail revels in drawn butter.
Each dish is seasoned to support, not dominate.
- Cedar-Plank Salmon with dill, lemon, and smoked sea salt
- Seared Sea Scallops with browned butter and capers
- Grilled Lobster Tail brushed with garlic butter
- Charred Octopus with paprika oil and citrus
Pairing The Plate
When surf meets turf, portion and balance matter. Consider how rich your cut is and choose a lighter or brighter seafood partner.
A fatty ribeye may want scallops with citrus, while a lean filet thrives next to buttery lobster.
| Seafood | Cooking Method | Texture | Pairs With |
| Cedar Salmon | Plank-roasted | Silky, smoky | Strip, chimichurri |
| Sea Scallops | Pan-seared | Buttery, tender | Ribeye, citrus |
| Lobster Tail | Grilled | Firm, sweet | Filet, bearnaise |
| Charred Octopus | Grill-roasted | Toothsome | Sirloin, paprika oil |
“Sea and flame need only a few good words: salt, acid, and time.”
Next, the supporting cast: sides and salads that make steaks sing.
Sides, Salads, And Vegetables
Sides at Smokey’S do more than fill the plate; they shape the experience. Each option is engineered for contrast and complement.
Creamy textures offset charred crusts, and bright salads refresh the palate between bites of beef.
Potatoes have several starring roles, from crisp-edged wedges to pillowy mash. Vegetables swing seasonal, with grill-marked asparagus, blistered beans, or roasted carrots with citrus glaze.
The salad list remains taut and purposeful.
Balance is the guiding ideal. Too many heavy sides can overwhelm a steak, so pair wisely.
A single indulgent choice plus a green side keeps the meal grounded yet exciting.
Indulgent Favorites
Some sides verge on decadent by design. Truffle Mac delivers a perfume that harmonizes with beef’s savoriness.
Loaded Baked Potato acts like a customizable canvas for chives, bacon, and sour cream.
- Truffle Mac with aged cheddar and gruyere
- Loaded Baked Potato with chives and bacon
- Creamed Spinach with nutmeg warmth
- Skillet Mushrooms with thyme and garlic
Greens And Grains
For lift and freshness, the salads and lighter sides deliver. A Shaved Fennel Salad brings anise snap to rich steaks.
Charred Broccolini carries lemon zest and chili flakes for a bitter-bright accent.
| Side | Type | Texture | Ideal Pairing |
| Truffle Mac | Indulgent | Creamy | Strip or sirloin |
| Loaded Baked Potato | Hearty | Fluffy | Ribeye |
| Shaved Fennel Salad | Fresh | Crisp | Filet |
| Charred Broccolini | Green | Snappy | Ribeye or hanger |
“Let the sides sing harmony while the steak takes melody.”
Once the plate is balanced, some diners pivot to a different canvas altogether: burgers and alternative mains.
Between The Buns: Burgers, Lunch Plates, And Plant-Based Mains
Not every craving calls for a full steak, and Smokey’S answers with burgers, sandwiches, and thoughtful plant-based options. Lunch plates move quickly without sacrificing craft.
These dishes deliver the same attention to heat, seasoning, and texture in a more casual frame.
Burgers use a grind that blends brisket and chuck, chasing that perfect ratio of fat to lean. Griddled buns catch the juices, and pickles cut through richness.
Sauces stay succinct, adding zip without drowning the patty.
Plant-based mains suit mixed tables and lighter appetites. A charred cauliflower steak sprouts caper salsa, while a black bean patty leans into smoky spices.
These are dishes with conviction, not afterthoughts.
Burger Builds
The burger list balances classic and creative. A Smokey’S Classic loads cheddar and onion jam, while the Blue & Bacon brings funk and crunch.
For heat lovers, the Chili Crunch burger folds in crispy chiles and sharp white cheddar.
- Smokey’S Classic with cheddar, onion jam, and house pickles
- Blue & Bacon with blue cheese, bacon, and peppercorn mayo
- Chili Crunch with crispy chiles and white cheddar
- Mushroom Swiss with thyme-scented mushrooms
Alternatives With Intention
Sandwiches keep things nimble: a Prime Rib Dip with jus, or a grilled chicken club with smoked paprika aioli. The plant-based offerings are seared to develop a savory crust and seasoned generously.
No corners are cut on garnish, acidity, or crunch.
| Main | Protein | Signature Accent | Texture Highlight |
| Smokey’S Classic Burger | Beef blend | Onion jam | Juicy center |
| Prime Rib Dip | Beef | Warm jus | Tender slices |
| Cauliflower Steak | Plant-based | Caper salsa | Charred edges |
| Black Bean Burger | Plant-based | Smoky spices | Crisp crust |
“Respect the patty, respect the bun, respect the bite.” The same rules apply whether it’s beef or beans.
With mains sorted, the evening often finds a second wind with dessert and a nightcap.
Sweet Farewells And After-Dinner Sips
Smokey’S desserts are built to close the meal with grace. Textures range from feather-light to deeply fudgy, each calibrated to follow a rich steak without feeling heavy.
The coffee and digestif list supports these endings with warmth and aromatics.
A slice of Flourless Chocolate Torte concentrates cacao into satin density, perfect with espresso. Burnt Basque Cheesecake offers a caramelized edge and a custardy heart.
When you crave comfort, the Skillet Apple Crisp arrives bubbling with cinnamon and a scoop of vanilla.
After-dinner sips play a vital role, from bitter-edged amari to nutty sherries. These drinks refresh the palate while echoing notes found in dessert.
The trick is matching sweetness and weight.
Signature Desserts
Each dessert aligns with a distinct ending mood: decadent, creamy, or bright. Shareable options keep the table engaged, while smaller bites satisfy a subtle sweet tooth.
The kitchen uses restraint with sugar so flavors stay clear.
- Flourless Chocolate Torte with espresso anglaise
- Burnt Basque Cheesecake with macerated berries
- Skillet Apple Crisp with vanilla ice cream
- Lemon Posset with shortbread
Pairings And Nightcaps
Consider how your dessert behaves with bitterness and acid. A dark chocolate torte can handle espresso or a tawny port, while cheesecake shines with citrusy digestifs.
Apple desserts welcome brown spirits that echo spice and caramel.
| Dessert | Profile | Drink Pairing | Effect |
| Chocolate Torte | Dense, dark | Espresso or tawny port | Bittersweet harmony |
| Basque Cheesecake | Creamy, caramelized | Amaro with citrus | Cut and contrast |
| Apple Crisp | Warm, spiced | Bourbon or calvados | Echoed orchard notes |
| Lemon Posset | Bright, silky | Dry sherry | Nutty balance |
“The last bite should feel inevitable.” Dessert ties a neat bow on everything the grill began.
As you consider how to shape your next visit, beverages can also guide your main-course choices. Smokey’S makes that path easy to follow.
Cellar And Bar: Wines, Cocktails, And Pairings
Beverages at Smokey’S are more than companions; they’re extensions of the kitchen’s voice. The bar team prioritizes balance, clarity, and a finish that invites another sip.
Wines and cocktails speak to different moods but share the goal of heightening flavor on the plate.
The wine list anchors around bold reds tuned to steak, with room for high-acid whites for seafood and salads. Cocktails lean classic with restrained sweetness, letting oak, citrus, and botanicals frame the meal.
Non-alcoholic options mirror these principles with thoughtful bitterness and texture.
Servers offer pairing suggestions that consider your entire order, not just the protein. A peppercorn sauce might steer you toward a spicy syrah, while chimichurri suggests something bright and herbal.
The advice is practical and grounded in taste.
Wine Roadmap
Steak loves tannin and acid in equal measure. Ribeye welcomes chewy tannins that stand up to fat, while filet prefers a gentle, aromatic red.
Seafood and salads thrive with high-acid whites that reset your palate bite after bite.
- Ribeye with cabernet sauvignon or syrah
- Strip with malbec or sangiovese
- Filet with pinot noir
- Salmon with chardonnay or dry riesling
Cocktails And Zero-Proof
The cocktail list favors tight, elegant builds. A Smoked Old Fashioned nods to the grill, a Gimlet cuts through richness, and a Manhattan lingers pleasantly with dessert.
Non-alcoholic sippers echo the same profiles using teas, verjus, and aromatic bitters.
| Drink | Style | Flavor Markers | Best Pairing |
| Smoked Old Fashioned | Spirit-forward | Oak, orange, spice | Ribeye, peppercorn |
| Gimlet | Citrus, crisp | Lime, botanicals | Seafood, salads |
| Manhattan | Classic, rich | Caramel, cherry | Desserts, blue cheese |
| Zero-Proof Citrus Tonic | Bright, bitter | Grapefruit, herbs | Chimichurri steak |
“A great pairing should make you hungry again.” The right sip resets your palate and sharpens the next bite.
With a glass chosen and the plate set, Smokey’S delivers a meal that feels complete from toast to farewell.
Seasonal Features And Dining Strategies
Smokey’S rotates seasonal features to keep the menu fresh and responsive. Spring leans green and bright, summer celebrates flame and stone fruit, fall welcomes roots and spice, and winter opts for deeper sauces and slow roasts.
These shifts let regulars rediscover favorite plates in new contexts.
Strategies for ordering can transform a good meal into a stellar one. The best approach considers balance across courses, shareability, and pacing.
Consider how rich your main will be before locking in sides and starters.
Budget and appetite also play a role. The menu offers value at multiple tiers, from shareable starters to premium aged cuts.
Smart combinations unlock the most satisfaction without waste.
Seasonal Highlights
Look for limited-run dishes stamped with peak produce. Spring might bring asparagus with lemon aioli, summer a peach and burrata salad, and fall a delicata squash gratin.
These plates extend the steakhouse language with color and freshness.
- Spring asparagus, peas, and herb-forward sauces
- Summer stone fruit, tomatoes, and quick pickles
- Fall roast squash, mushrooms, warming spices
- Winter root vegetables, braises, and demi-glace
Smart Ordering
Choose one indulgent side and one green to keep a steak in balance. If sharing, split a rich starter and a crisp salad so everyone gets contrast.
Ask for extra lemon wedges or fresh herbs to add brightness to the table.
| Goal | Move | Result |
| Balance | Rich side + green side | Varied textures |
| Shareability | One heavy, one light starter | Happy table |
| Pacing | Stagger courses | Hot plates, no rush |
| Value | Surf-turf split | Two experiences |
“Order the way you eat in real life: something rich, something fresh, and a sip that makes you smile.”
Armed with a plan, you can navigate the menu with ease and purpose on any visit.
For Families, Groups, And Special Occasions
Smokey’S is built to handle celebrations as easily as weeknight dinners. The menu scales up for groups with shareables and boards, and it downshifts for kids with familiar flavors.
Special-occasion touches can be added to elevate the experience without complicating it.
Families appreciate flexible sides and proteins that can be mixed and matched. Larger parties can pre-select a handful of dishes to smooth timing.
The staff orchestrates pacing so conversations flow and plates arrive hot.
Celebrations call for more sparkle: a shared seafood tower, a lineup of sauces, and a showpiece steak. Desserts arrive with flourish and just enough drama to feel festive.
The key is choosing course structures that keep energy up and hunger satisfied.
Group-Friendly Picks
To keep a crowd happy, blend familiar and adventurous items. The butcher’s board and crispy Brussels travel well around a big table.
A magnum of a house-favorite red keeps pours consistent and spirits high.
- Shareable boards to open the table
- Two steak cuts for contrast in flavor and texture
- Mixed sides split between indulgent and green
- Dessert duo for a sweet finish without overordering
Kids And Customizations
Kids’ plates aim for comfort without sacrificing quality. Grilled chicken, smaller burgers, or a petite sirloin keep things simple.
Sides like mashed potatoes and buttered veggies suit young palates.
| Need | Option | Benefit |
| Picky eaters | Plain burger or chicken | Familiar comfort |
| Allergies | Simple grilled proteins | Clear ingredients |
| Celebration | Shared dessert | Group moment |
“A great steakhouse makes everyone at the table feel seen.”
With the crowd cared for, all that’s left is to savor the last bites and plan your return.
Smokey’S Steakhouse Menu thrives on simple truths: good sourcing, honest fire, and thoughtful balance. From the first char of a shrimp cocktail to the snap of a chilled amaro, the experience moves with a confident rhythm.
You taste the decisions behind every detail, from cut thickness to sauce viscosity to the crunch level of a seasonal salad. When the steak hits the table, you sense a dialogue between flame and fat, crust and center, richness and lift.
That’s the magic here: restraint where it matters, generosity where it counts, and a throughline of warm hospitality. If you crave a classic, it’s executed with polish; if you chase novelty, it arrives anchored in technique.
The next time you scan the menu, lean into contrast, order by texture, and trust your instincts. At Smokey’S, the grill speaks clearly, and the supporting cast makes sure you never miss a word.
