Spotted Cow Steakhouse RDU 151 Airgate Drive

5 chilled colossal shrimp served with horseradish chili sauce.

Served with drawn butter, dijon and cocktail sauce.

Topped with brown sugar pecans, drizzled with honey and served with apples, and toast points.

Drizzled with sesame ginger vinaigrette and accompanied by soy, ginger, wasabi, and seaweed salad

Baked jumbo lump blue crab in a creamy blend of cheese, onion, and herbs. Served with warm naan bread.

Sesame-crusted with side of Thai chili-glaze sauce with fried green beans, served over baby greens and wonton chips.

Grilled garlic herb butter sourdough bread topped with tomato basil relish, fresh mozzarella and basil oil.

On the half shell with horseradish chili and mignonette sauces.

On the half shell with horseradish chili and mignonette sauces.

Baked with creamed spinach, bacon, and parmesan cheese.

Baked white cheddar mac and cheese tossed with chunks of lobster tail and topped with buttered basil panko crust.

Our mushrooms prepared in a Cabernet Sauvignon sauce.

Spinach baked with a creamy béchamel sauce and parmesan cheese.

Crispy brussels tossed with hot bacon vinaigrette and parmesan cheese.

Warm and creamy spinach and artichoke dip with mozzarella, Monterey jack and parmesan cheese served with warm pita points

Mixed green leaf lettuce with heirloom tomato, cucumber, red onion, cheddar cheese, mesquite almonds, and croutons.

Romaine lettuce tossed in homemade Caesar dressing with heirloom tomato, parmesan cheese and croutons.

Romaine tossed with avocado, cucumbers, carrots, croutons, and Green Goddess dressing. Topped with shredded parmesan and chopped green onions.

Arugula, caramelized peaches, sliced pear, shaved red onion, tomatoes, goat cheese crumbles and dried cherries, champagne vinaigrette.

Baby greens topped with cranberries, granny smith apples, mandarin oranges, walnuts, tossed in Dijon vinaigrette and topped with crispy wonton strips.

Chopped iceberg lettuce tossed in parmesan peppercorn dressing, topped with tomato, cucumber, red onion, egg, bacon, cheddar cheese, parmesan, fried onion and finished with balsamic vinaigrette drizzle.

Baby spinach with sliced strawberries, candied pecans, blue cheese crumbles, heirloom tomato, red onion and hot bacon vinaigrette on the side.

Iceberg wedge quarter, diced tomatoes, blue cheese crumbles, bacon, topped with blue cheese dressing.

Center-Cut USDA Choice Certified Angus Beef® Tenderloin. Get it wrapped in peppercorn bacon: 4

Bone-in USDA Choice Certified Angus Beef® Ribeye.

Hand-cut Boneless USDA Choice Certified Angus Beef® Ribeye; beautifully marbled.

Dry-aged for 40 days to give a hearty beef flavor with tender taste and notes of nuttiness and buttered popcorn.

These well-marbled cuts are bursting with a bold, beefy flavor you’ll love!

French cut 14 oz Hawaiian grilled with citrus and Kahlua topped with mango pineapple salsa with choice of side item.

Three bones served with mint demi glaze

Center-cut sirloin filet, served sliced

Grilled and glazed with garlic butter.

Served over avocado and corn salad; topped with chimmichuri sauce.

8oz North Atlantic tail roasted with garlic and paprika.

Two handmade crab cakes with jumbo lump blue crab, lightly breaded and butter-seared, served with pecan remoulade, seasonal vegetables and balsamic reduction.

Our signature filet tenderloin tips served with a crisp potato vegetable blend and Grand Marnier orange sauce.

French-style, open faced, toasted sourdough bread cut into quarters and topped with Ahi Tuna salad and black garlic molasses.

Fresh seasonal veggies tossed with penne pasta and herb oil. Topped with parmesan cheese.

Over penne pasta, tossed in a Dijon cream sauce.

Over penne pasta, tossed in a Dijon cream sauce.

Tender, slow-braised beef rib served over sautéed spinach and mashed potatoes with a demi

Served with gorgonzola cream sauce. Served with mashed potatoes and seasonal vegetables

Certified Angus Beef® patty grilled with applewood bacon, smoked cheddar cheese, lettuce, tomato, red onion and pickle spear on a brioche bun. Served with potato petals.

Two grilled chicken breasts topped with tomato basil relish, fresh mozzarella and basil oil.

Marinated chicken breast grilled with applewood bacon, smoked cheddar, crisp lettuce, tomato, pickle spear, red onion. Served with potato petals.

With mashed potatoes, haricots verts and raspberry gastrique.

Herb roasted with lemon and thyme jus, served with choice of side.

erved with a homemade pecan and chocolate coated cappuccino ice cream truffle. Serves 2+

Served warm with ice cream, walnuts and cinnamon. Serves 2+

Buttery graham cracker crust served with whipped cream, berry compote and seasonal fresh berries. Serves 2+

Tart key lime custard on a graham cracker crust topped with whipped cream and raspberry sauce. Serves 2+

Our homemade creamy vanilla custard with crispy sugar glazed top and belgian white chocolate shavings.