Bread
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Brazilian Cheesy Rolls
6
Ultimate indulgence of our three-cheese blend of mozzarella, fontina and Parmesan reggiano
+ $1 Marinara Sauce
6
Starters
Buffalo Chicken Dip
17
Chicken, creamy aioli, Monterey Jack cheese, house-made Louisiana hot sauce served with blue corn tortilla chips
17
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Spinach Artichoke Dip
16
Artichoke & spinach in Parmesan reggiano fondue served with blue corn tortilla chips
16
Spurrier's Chicken Wings
18
Chicken wings tossed in your choice of one sauce: Spurrier’s house-made Louisiana sauce, jalapeño maple glaze, or house-made BBQ. Served with Ranch or Blue Cheese
+ Extra sauce or extra dressing $1
18
Shrimp Scampi
18
Large shrimp sautéed in a rich white wine butter sauce, garlic and fresh herbs, served with grilled crostinis
18
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Eggplant Fritters
16
Pan-seared roasted eggplant and sundried tomato cakes presented on a bed of herb ricotta and basil pesto drizzle, finished with marinara and Parmesan reggiano
16
Bao Buns
19
Shredded short rib, lightly pickled carrots and cucumbers, finished with sticky soy sauce
19
´
Seasonal Fruit and Burrata Plate
20
Grilled seasonal fruit, heirloom tomato medley, basil, pistachios, sea salt, dressed with herb and lemon-infused extra virgin olive oil, served with grilled baguettes
20
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Whole Herb Roasted Cauliflower Head
17
White wine and vegetable-infused cauliflower head, roasted with a hint of red pepper, drizzled with EVOO and served with whipped feta, goat and cream cheese spread
17
“This, That & The Other” Crab & Lobster Cakes
24
Two crab and lobster cakes with house-made remoulade finished with pimento and peppadew drizzle
24
Salt and Pepper Calamari
22
Buttermilk battered calamari with shishito and Fresno peppers served with a roasted jalapeno aioli & lime wedges
22
Smoked Fish Dip
15
House-made fish dip served with sliced cucumbers, carrots & crackers
15
Orange & Blue Shrimp
21
Seasoned and tossed in rice flour and Spurrier’s Louisiana shrimp sauce, served on a bed of slaw with piquant blue cheese dressing
21
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Charred Shishito Peppers
13
Shishito peppers tossed in an 11 spice pepper dust, finished with a garlic & ginger tamari
13
Soup
Tailgate Chili
11
Short rib, bacon and andouille sausage with roasted jalapeños, Anaheim and poblano peppers, finished with white cheddar and pickled jalapeños
11
Crab & Lobster Bisque
12
12
Salads
Dressings
Buttermilk Ranch, Blue Cheese, Spicy Honey Mustard, Peppercorn Caesar, White Balsamic Vinaigrette, Oil & Vinegar
Romaine Caesar Salad
8 | 13
Romaine lettuce, peppercorn Caesar dressing, house-made croutons
8 | 13
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Spurrier's House Salad
8 | 13
Mixed greens, radish, baby heirloom tomato, red onion, cucumber, roasted chickpeas, toasted pepitas, Hawthorne Creek Aged havarti cheese finished with a white balsamic vinaigrette
8 | 13
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Hazelnut & Brussels Sprout Salad
15
Fresh shaved brussel sprouts, red onion, toasted hazelnut, shaved parmesan cheese tossed in white balsamic and topped with lemon breadcrumbs
15
Superfood Salad
15
Rainbow Swiss chard, red kale, summer crisp lettuce, assorted seasonal greens, strawberries, blueberries, carrots, avocado and roasted sunflower seeds tossed in tarragon vinaigrette
15
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Cobb Salad
18
Local Organic Salanova Red Gem lettuce topped with tomato, red onion, bacon, deviled egg, avocado, blue cheese crumble, “everything bagel” seasoning, drizzled with housemade buttermilk ranch dressing
18
´
Grain Bowl
15
Farro, quinoa, watermelon radish, arugula, heirloom tomatoes, sliced avocado, black-eyed peas, tossed in lemon vinaigrette
15
´
Beet Salad
15
Marinated red & golden beets tossed in sherry vinegar, topped with goat cheese, fennel, toasted macadamia nut and pesto
15
Add Ons
Grilled Steak Filet (4oz)
15
15
Grilled Shrimp (6 each)
14
14
Grilled Chicken (6oz)
8
8
Scottish Salmon (6oz)
14
14
While Spurrier’s offers gluten-free menu options, we are not a 100% gluten-free kitchen. Cross-contamination can occur and our restaurant is unable to guarantee that any item can be completely free of allergens.
Entrées
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Chicken Marsala
25
Grilled olive oil & herb marinated chicken breast with cremini, shiitake and oyster mushrooms in a traditional marsala, served with mashed potatoes
25
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Short Rib and Wild Mushroom Risotto
38
Slow-braised beef short ribs, served with a wild mushroom risotto finished with house made beef demi-glace
38
Shrimp & Grits
30
Blackened gulf shrimp, Nora Mill Granary mascarpone & white cheddar grits,
andouille sausage finished with an étouffée inspired bechamel
30
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Blackened Redfish
36
Blackened gulf redfish finished with shallot and thyme butter, served with grilled broccolini tossed in lemon juice and Parmesan cheese
36
Macadamia Encrusted Mahi - Ike Hilliard Catch of the Day
Pan-seared macadamia-encrusted mahi, finished with a lemon citrus beurre blanc, lobster cognac sauce & grilled asparagus
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Eggplant Rollatini
Eggplant lightly breaded and rolled then filled with fresh ricotta, layered with homemade marinara and mozzarella cheese finished with sautéed peppers and balsamic
Spinach Artichoke Chicken
25
Grilled olive oil & herb marinated chicken breast topped with a spinach and artichoke fondue finished with tomatoes and creamy bechamel over mashed potatoes
25
From the Grill
Choice of One Side
6 oz. Filet Mignon
Finished with au poivre served with potato puree and grilled broccolini tossed in lemon juice and parmesan chees
Filet 8 oz.
46
46
14 oz. Boneless Ribeye
48
48
“Work’ Em Silly” Tomahawk Porkchop
52
Maple bourbon butter, fresh-smoked rosemary, tri-colored carrots
52
Lamb Chops
49
Colorado lamb chops grilled and served with a cabernet reduction
49
Steak Sauce
Bourbon Peppercorn
2
2
Truffle Mushroom
2
2
Chimichurri
2
2
Cabernet Reduction
2
2
enhancements
MAKE ANY STEAK SURF & TURF
Add Colossal Shrimp (3)
14
14
Add Crab Meat
8
8
Pastas
Shrimp Scampi Pasta
26
Large shrimp sautéed in a rich white wine butter sauce, garlice and fresh herbs, tossed with angel hair pasta
26
Lemon Artichoke Chicken Pasta
25
Pan-seared chicken cutlets, artichokes, capers, and duo of oyster and shiitake mushrooms over thin spaghetti finished with with a lemon herb sauce
25
“Emory & Henry” Seafood Pasta
41
Diver scallop, shrimp and lobster with artichoke hearts, sun-dried tomatoes, roasted red peppers over squid ink linguine finished with seafood stock and chipotle butter
41
Bolognese Pasta
25
Chorizo, pork and beef ragout, tossed in a bolognese sauce with pappardelle pasta finished with fresh basil leaves and shaved Parmesan reggiano
+ Option to add Burrata $6
25
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Sweet Corn Ravioli
27
Ricotta and sweet corn ravioli, charred corn, poblano and Anaheim peppers, finished with a savory white wine cream sauce.
+ Option to add Chicken $8 or Shrimp $14
27
Sandwiches
Spurrier's Bacon Cheese Burger
19
Signature short rib, brisket and chuck blend patty, bacon, white cheddar cheese, lettuce, tomato, red onion on a brioche bun
+ Substitute Gluten-Free Bun $1
19
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House-Made Veggie Burger
16
Organic red quinoa, black-eyed pea and sweet potato patty, sliced avocado, bourbon BBQ sauce, butter lettuce and tomato on an oat top bun
+ Substitute Gluten-Free Bun $1
16
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Johnson City Tomato Grilled Cheese Sandwich
12
Tomato with melted mozzarella, fontina and white cheddar on brioche bread
12
SIDES
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Street Corn
8
8
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Grilled Asparagus
10
10
5 Cheese Blend Mac & Cheese
11
11
Spurrier’s House Fries topped with Herbed Parmesan
8
8
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Mashed Potatoes
8
8
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Grilled Broccolini Finished with Lemon Juice and Parmesan Cheese
10
10
Maple Bourbon Glazed Baby Tri- Color Carrots topped with Pistachios
10
10
Miso Brussels Sprouts Topped with Sesame Seeds
10
10
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Mascarpone & White Cheddar Grits
10
10
While Spurrier’s offers gluten-free menu options, we are not a 100% gluten-free kitchen. Cross-contamination can occur and our restaurant is unable to guarantee that any item can be completely free of allergens.