Cattle Bar Friday’s


What’s In Our Barn!

  • Pan Seared Diver Scallops 10.00

    In a creamy Lemon Wine Sauce

    Fat Ass Shrimp 9.00

    Plump tender Shrimp served in a Scampi Sauce

    Melted Blue Cheese 1.50

    Sautéed Red & Green Bell Peppers 1.50

    Sautéed Mushrooms 1.50

    Caramelized Onions 1.50


Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness.


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