Our Menu

Flash Fried Calamari 12.

Almond Romesco, Lemon Confit, Parsley Gremolata, Fines Herbes

Texas Fried Shrimp 15.

Green Apple Chili Sauce, Chimayo Red Chile Dust

Salted Caramel Steak 14.

Grilled Sirloin, Flash Fried Gaufrette Potatoes, Salted Caramel Demi Glace

Jumbo Lump Crab Cake 16.

Texas Beer Battered, Sweet Corn Relish, Avocado Salsa, Sautéed Garlic Spinach, Creole Beurre Blanc

Deconstructed Tuna Roll 15.

*Big Eye Tuna Tartare, Crab Ceviche, Flash Fried Potato, House Made Guacamole, Roasted Tomato Ginger Salsa

Filet Mignon Tartare 12.

*Parmesan Kettle Chips, Smoked Red Jalapeno, White Truffle Oil, Smoked Sea Salt, Balsamic Syrup

Republic Cheese Plate 15.

Artisanal Cheeses, Bourbon Bacon Jam, Candied Pecans, Sun Dried Cranberries, Cranberry Walnut Toast

Maine Lobster Bisque 10.

Diced Maine Lobster, Preserved Lemon, Navan Vanilla Cognac, Lemon Oil

Poblano Pozole 10.

Slow Braised Chicken, Roasted Poblano, Maize Hominy, Cherry Tomato Salsa, Fresh Cilantro

Crawfish and Shrimp Etouffee 12.

Sauteed Crawfish & Shrimp, Dark Roux, Roasted Shrimp Stock, Long Grain Texas Rice, Cayenne Chile, Scallion

Stacked Caesar 9.

*Republic Caesar Dressing, Toasted Brioche Crouton, Fried Anchovy Dush, Parmigiano-Reggiano Crisp

Steakhouse Wedge 9.

Romaine, Crisp Bacon, Pickled Red Onions, Sweet 100 Tomatoes, Fried Shallots, Brioche Croutons, Amish Blue Cheese

Corsa Salad 9.

Baby Arugula, Cured Pancetta, Texas Goat Cheese, Cremini Mushrooms, Grilled Corn, Avocado, Balsamic Vinaigrette

Chop House Salad 9.

Mixed Greens, Cherry Tomatoes, Slow Roasted Mushrooms, House Smoked Bacon, Buttermilk Ranch

Heirloom Tomato Mozzarella 9.

Grilled Ciabatta Croutons, Mozzarella Bocconcino, Grilled Balsamic Red Onion, Arugula Pesto

All Steaks are Finished with House Smoked Sea Salt and Fresh Cracked Black Pepper

New York Strip 14oz. 27.
Petite Filet Mignon 7oz. 30.
Porterhouse 24oz. 42.
Australian Lamb Rack 9 oz. 32.

Bone-Off Ribeye 18 oz. 38.
Filet Mignon 10 oz. 39.
Bone-in Cowboy Ribeye 24 oz. 46.
Centercut NY Strip 16oz. 39.

Double-Cut Pork Chop 26.

16 oz. Smoked, Grilled, Roasted, Bacon Maple Barbecue Glaze

Sauces: Béarnaise, Chimichurri, 1836 Steak Sauce, Habanero Horseradish Cream
Additions: Pt.Reyes Blue Cheese (5), Blue Crab Oscar Style (10), Truffled Mushroom, Onion & Bacon (8)

Roasted Free Range Chicken 21.

Israeli Couscous, Butternut Squash, Maitake Mushroom, Roasted Shallot, Sundried Sweet 100’s, Roasted Chicken Jus

Creole Shrimp & Grits 24.

Stone Ground Grits, Garlic Butter Shrimp, Sauteed Andouille & Bacon, Sweet Corn, Roasted Shrimp Veloute

Maine Diver Scallop Paella 26.

Smoked Paprika Shrimp, Spanish Chorizo, Saffron Threads, Fresh Peas, Peppadew Peppers

Grilled Texas Redfish 26.

Cajun Risotto, Crawfish, Andouille, Grilled Corn, Tomato Concasse, Tabasco Beurre Blanc, Flash Fried Shallot Rings

Sauteed Red Snapper 25.

Fingerling Potato Coins, Lemon Butter Crab, Asparagus, Fried Capers, Dehydrated Sweet 100’s, Peppadew Aioli

Pan Seared Atlantic Salmon 25.

Rosemary Thyme Bouchon Potatoes, Asparagus Tips, Blood Orange Beurre Blanc, Balsamic Syrup, Chive Oil

Braised Beef Short Ribs 25.

Cauliflower Horseradish Puree, Flash Fried Collard Greens, Slow Roasted Garlic, Cognac Demi Glace

Chicken Fried Filet Mignon 24.

House Smoked Mashed Potatoes, Garlic Butter Sautéed Green Beans, Black Pepper Cream Gravy

Starches

Bacon & Onion Yukon Gold Potatoes
Steak Fries, Bourbon & Coke Ketchup
House Smoked Mashed Potatoes
Salt Crusted Baked Idaho Potato
Republic Mac & Cheese

Vegetables

Pecorino Creamed Fresh Spinach
Roasted Cremini Truffled Mushrooms
Lemon Zest Grilled Asparagus
Cauliflower Pancetta Gratin
Bacon Maple Brussels Sprouts

All Sides 7.

Executive Chef and Owner – Wade Barkman

Executive Sous Chef – Gary Sandel