About Churchill's Steakhouse
Churchill’s Steakhouse, The restaurant combines classic steakhouse traditions with modern culinary techniques, featuring expertly aged USDA Prime beef and carefully crafted dishes. Founded by Bill Alles, Churchill’s Steakhouse was built around generations of butcher craftsmanship and a passion for exceptional food, quality service, and memorable hospitality.
Services
Appetizers Seafood Tower Burrata Scottish Smoked Salmon Carpaccio Of Prime Beef Loin Jumbo Wild Gulf Shrimp Cocktail Crab Cakes Pacific Oysters On The Half Shell Oysters Muscovite Baked Oysters Rockefeller Escargot Assorted Caviar Soups & Salads Crab & Corn Chowder New England Clam Chowder Beefsteak Tomatoes Vinaigrette Caesar Salad Roasted Beet Salad Caprese Salad Iceberg Lettuce Wedge The Steaks Steak Toppings Caramelized Sweet Onions Peppercorn Sauce Sauce Bearnaise Bacon Crumbled Blue Cheese Side Dishes Cougar Gold Mac & Cheese Baked Idaho Potato Baked Stuffed Potato Potatoes Au Gratin Creamed Spinach Broccolini Sauteed Asparagus Sauteed Mushrooms With Madeira Cream Sauteed Buttered Mushroom With Sherry Creamed Corn Braised Spinach With Shallots & Butter New York Porterhouse Steak Bone-In Tenderloin Filet Mignon Steak Filet Mignon Top Sirloin Ribeye Cowboy Rib Steak Entrées Alaskan King Crab Legs & Claws Colossal Alaskan Dungeness Crab Maine Lobster Tail Double Cut Colorado Lamb Chops Alaskan Dungeness Crab Braised Beef Tips Duroc Pork Rib Chop Stuffed Free Range Chicken Jumbo Garlic Shrimp Scampi Seared Sea Scallops Copper River Salmon Pan Seared Chilean Sea Bass Souffle Of Dungeness Crab Cakes Desserts Crème Brûlée Five Layer Carrot Cake Five Layer Coconut Cake New York Style Cheesecake Bourbon Caramel Bread Pudding Chocolate SackReviews
This meal was amazing! From the moment I arrived for my table for one until I left it was delightful. Tonya was my server and did an excellent job. Walked me through the types of steaks and described them thoroughly which for someone who likes steaks still learned from and enjoyed. The bone-in tenderloin was perfect and served “Oscar style” with asparagus, lump crab meat and bearnaise. The crust below was flavorful and amazing. I added some seared scallops which were divine in their roasted red pepper and lemon butter sauce. The sautéed buttered mushrooms in sherry were a great addition and even the rolls at the start were perfect. The “Churchill Reserve” Cabernet Sauvignon was a perfect compliment to this meal following a starter of Lagavulin 16. Heading to a show at the Fox with the flavors still there. Highly recommended! Yes it’s a bit pricey but entirely worth it.