Gages Steak House 409 W Oklahoma Ave

Thinly sliced, deep-fried, southern-seasoned onions served with Cajun remoulade sauce.

Blue crab mixed with Boursin cheese, garlic, mirepoix, and bread crumbs, seared, and served with roasted red pepper cream sauce.

Four mushrooms stuffed with crab stuffing, baked to perfection, topped with Boursin cheese sauce, and garnished with crispy bacon.

Boursin cheese, smoked Gouda, American cheese, artichokes, and roasted red pepper couli melted together and served with fried tortilla chips.

Beef tenderloin, red onion, and green bell peppers grilled to your liking, skewered and served over our house-made demi-glace.

Four jumbo shrimp served chilled with lemon wedge and cocktail sauce.

Seven bone-in chicken wings deep-fried, tossed in honey buffalo sauce, served with ranch or blue cheese dressing, carrots, and celery sticks.

Five duck wings deep-fried, tossed in a bourbon BBQ sauce, and served on a bed of greens.

Six swiss cheese sticks breaded, deep-fried, and served with house made marinara sauce.

Four potato skins hollowed, deep-fried, and topped with bacon, cheddar cheese, sour cream, and green onion.

Four Jumbo Shrimp dipped in Cajun Seasoning and served with Andouille and crawfish Salsa

Fresh field greens tossed with strawberries, mandarin oranges, pink peppercorns, blue cheese, candied pecans, and our homemade strawberry vinaigrette.

Romaine lettuce tossed in tangy Caesar dressing, croutons, Parmesan cheese, and served with a lemon wedge.

Assorted greens topped with diced tomatoes, olives, sliced egg, fresh green beans, feta cheese, and grilled salmon and served with a lemon vinaigrette.

One quarter of a head of lettuce topped with diced tomato, green onion, bacon, cheddar cheese, and blue cheese crumbles and served with choice of dressing.

Greens topped with sliced egg, diced tomato, chicken, black olives, green onion, cheddar cheese, blue cheese crumbles, sliced avocado, and served with choice of dressing.

16 oz Slow-simmered pieces of filet, ribeye, strip-loin, onion, carrots, celery, tomato, mushrooms, and diced potato, in a rich beef broth.

8 oz Slow-simmered pieces of filet, ribeye, strip-loin, onion, carrots, celery, tomato, mushrooms, and diced potato, in a rich beef broth.

Chef's Daily Choice

Chef's Daily Choice

Fresh ground rib-eye, strip-loin, and tenderloin, garnished with lettuce, tomato, red onion, and pickle, topped with choice of cheddar, swiss, american, provolone, or pepper jack cheese and served with fries.

Deep fried chicken breast topped with lettuce, tomato, sliced avocado, pepper jack cheese, and roasted red pepper mayo and served with fries.

Beef tenderloin hand cut, marinated, grilled to perfection, topped with Gage's steak butter and a mushroom crown, and served with twice baked potato and a carrot and asparagus medley.

Rib-eye hand cut, marinated, grilled to perfection, topped with Gage's steak butter and served with twice baked potato and a carrot and asparagus medley.

Rib-eye hand cut, marinated, grilled to perfection, topped with demi-glace and tobacco onions and served with twice baked potato and a carrot and asparagus medley.

Boneless strip-loin hand cut, grilled to perfection, topped with Gage's steak butter, and served with a baked potato and honey glazed carrots.

Pork rack frenched, marinated with apple liquor, grilled to perfection, topped with an apple and brown sugar reduction, and served with a twice baked potato and julienne vegetables.

Seared beef tenderloin dipped in cracked black pepper, deglazed with brandy, sauteed with green peppercorns, mushrooms, and demi-glace, and served with mashed potato and julienne vegetable.

Top Sirloin grilled to your liking, topped with Gage's steak butter, and served with three fried jumbo shrimp, cocktail sauce, twice baked potato, and a carrot and asparagus medley.

Rib-eye hand cut, marinated, dipped in Cajun seasoning, blackened to perfection, topped with blue cheese butter, and served with a twice baked potato and a carrot and asparagus medley.

Beef tenderloin hand-breaded, deep fried, topped with pepper cream gravy, and served with garlic mashed potaotes and green beans tossed with onion and bacon.

Pork-loin hand-breaded, deep fried, topped with brown onion gravy, and served with garlic mashed potaotes and green beans tossed with onion and bacon.

Tender teres major grilled to your liking topped with grilled shrimp and served with Au Poivre Sauce with mashed potatoes and asparagus.

Cavatappi pasta tossed in a cream reduction with parmesan, smoked gouda, bacon, and topped with a grilled or blacken chicken breast.

Grilled or blackened chicken breast on top of a bed of fettuccine pasta, tossed in parmesan and garlic, and finished with a rich cream reduction.

Southern style grits sauteed with a holy trinity (made of onions, celery, and green bell pepper), bacon, smoked gouda, cheddar cheese, shrimp, and finished with a Cajun cream sauce.

Clams, shrimp, and crab sauteed with a holy trinity (made of onions, celery, and green bell peppers) and tossed in a Cajun cream sauce and cavatappi pasta.

Artichokes, mushrooms, onions, roasted red pepper, and celery sauteed with quinoa and tossed in our house made marinara.

Mushrooms, onions, peppers, broccoli, artichokes, carrots, squash, and zucchini tossed in garlic Parmesan cream sauce with cavatappi noodles.

Pan-seared flounder topped with shrimp, scallops, and crab covered in a Cajun cream sauce and served with a twice-baked potato and a carrot and asparagus medley.

A smoky marinated salmon filet, seared, topped with a buttery maple glaze, served over mushroom risotto and asparagus.

Five hand breaded jumbo shrimp served with

Fresh rainbow trout lightly floured, seared, smothered in brown butter, and served over mushroom risotto and asparagus.

Your choice of either baked or blackened salmon stuffed with lump crab topped with boursin cream sauce, served with twice baked potato and a carrot and asparagus medley.

Grilled chicken breast topped with Andouille, Crawfish, pepperjack cheese, and a Cajun cream sauce served over mushroom risotto and julienne vegetables.

Pan-seared chicken breast topped with artichokes, roasted red pepper, and mushrooms, smothered in a rosemary and sun-dried tomato cream reduction, served over mushroom risotto and asparagus.

Duck breast dipped in Caribbean jerk seasoning, seared medium rare, served over caramelized red onion and a sweet red wine reduction, accompanied with garlic mashed potato and asparagus.

Fried or Grilled served with fries

Served with fries

Served with fries

Served with fries

Served with fries

Thinly sliced potatoes layered with cheese.

Baked potatoe served with butter, sour cream, bacon, and green onions.

Mixture of Carrots, Zuchinni, and Squash

Corn mixed with red and green bell peppers

8oz Top Sirloin grilled to your liking and served with three jumbo shrimp. Choice of 2 Gluten-free sides

Frenched Pork Rack, marinated in apple liquor, grilled to perfection, and served with an apple-and-brown-sugar reduction. Choice of 2 Gluten-free sides

Greens topped with sliced egg, diced tomato, grilled chicken, black olives, green onions, cheddar, blue cheese, and avocado served with your choice of dressing.