Gorat`s Steak House

Gorat’s Steak House
4917 Center St. Omaha, NE 68106 402‐551‐3733 www.goratsomaha.com Monday – Thursday | 11am – 9pm Friday | 11am – 10pm Saturday | 5pm – 10pm Closed Sunday L I V E M U S I C F r i d a y a n d S a t u r d a y ’ s 6 : 3 0 ‐ 9 : 3 0 p m
See our on‐line menu for full item descriptions. Subject to change. Lunch Menu
Daily Specials 8
Add h o use sa la d o r c u p o f s o up 1
Wh ile a va ila ble un til 5 pm . S ub je ct to c ha ng e
MONDAY - Tavern Pot Roast – slow roasted, served with mashed potatoes & gravy
TUESDAY - Meatloaf – fork tender with mashed potatoes and beef gravy
WEDNESDAY – Chicken Pot Pie – creamy chicken and vegetables with a flakey top
THURSDAY - Fried Chicken – white or dark, with mashed potatoes and country gravy
FRIDAY – Beef Stroganoff – over tasty egg noodles
Gorat’s Luncheon Steak
6oz sirloin with potato, vegetable and house salad or soup
14
Sandwiches
Sa ndw ic he s ser ve d w it h h omem a de po ta t o c h ips
I te ms ma rk e d
*
a ls o av ail a bl e as 1 /2 S an dw ic h wi t h S a la d or C up of S ou p
*Club Sandwich – oven-roasted turkey, ham, bacon, sliced tomatoes, cheddar, swiss,
lettuce and mayonnaise on toasted wheat berry bread 9
*Custer Sandwich – oven-roasted turkey, swiss, tomatoes, red onions and lettuce,
topped with thousand island dressing and crisp bacon atop a slice of marble bread 8
*Triple Decker Reuben – sliced corned beef piled high with thousand island dressing
and swiss on marble bread 10
*Tuna or Chic ken Salad – creamy tuna salad or chicken salad on lettuce served on a
light, flakey croissant 9
Tuna Melt – with melted havarti cheese and bacon on grilled wheat berry bread
10
Steak Quesadilla – tender steak, onion, peppers and cheese grilled in a flour tortilla.
Served with tortilla chips and chili aioli 9
Hot Beef Sandwich – open face with mashed potatoes and beef gravy
10
Salads
Soup and Salad – bowl of soup and house salad
8
with side Caesar or craisin
9
Coconut Shrimp Salad – crispy coconut tossed shrimp and grilled fruit on field greens
with raspberry vinaigrette 12
Tha i Crunch Salad – chopped romaine lettuce with shredded carrots, red onions,
mandarin oranges, red peppers, crisp wontons and chopped peanuts, topped with a
sesame dressing 8
Southwest Salad – black bean corn salsa, sliced tomatoes, shredded cheddar and crispy
tortilla strips on field greens with a chili, cumin and lime dressing 8
Pear Salad – poached pears with toasted walnuts and blue cheese on spring greens with
balsamic vinegar 8
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Appetizers
Jumbo Lump Crab Cakes
with mango salsa 12
Cold Spiced Shrimp (5)
with cocktail sauce and lemon 12
Gorat’s Famous
Hand Battered
Onion Rings
with chili aioli sauce
8
Edamame
with sea salt, garlic and olive oil 6
Bruschetta
with crostini 8
Small Plates
Fried Green Beans
with chili aioli 8
Flat Bread Appetizer
topped with grilled chicken, spinach,
roasted corn and peppers and topped
with melted havarti 9
Spinach Dip
a creamy blend of spinach
and artichokes with grilled
baguette 9
Thai Chicken Skewers
with sweet chili sauce 9
Ahi Tuna
tossed with avocado, cucumbers and
green onions in a sweet chili sauce.
Served with wonton chips 12
/
Shrimp & Scallops
sautéed in garlic butter
with havarti and garlic
toast points 12
Baked Potato Soup
or Soup Du Jour
Side Salads
Small Caesar 4
Chicken Livers
with sour cream mayo 8
Cup 3 / B owl 5
Iceberg Wedge 3
House Salad – mixed field greens with tomatoes,
carrots, red onions and peppercinis 3
Caprese Salad – sliced roma tomatoes with mozzarella and balsamic syrup 5
Craisin Salad – mixed field greens with feta, craisins and toasted almonds 4
Dressings: House dressing (balsamic steakhouse vinaigrette), ranch, Dorothy Lynch,
creamy bleu cheese, Gorat ’s Italian, raspberry vinaigrette, honey mustard, oil and
vinegar & low fat ranch. Add crumble bleu cheese to any salad 1
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Steaks & Chops
Our U SD A A n gu s ste a k s a r e l ig htl y se a s on ed a nd ex per tl y pre pa re d.
Se r ve d w it h sea s o na b l e v e ge t a ble , c h oi ce o f si de a n d ho u se sa la d or so u p.
Filet Mignon – 6oz cut 29 / 8oz cut 36 / 10oz cut 41
22 oz Omaha T -Bone – Gorat’s all -time favorite succulent bone -in steak 39
14 oz New York Strip – classic cut with peppercorn crust 37
14 oz Bone-In Strip – topped with a peppercorn brandy cream sauce 33
Prime Rib Au Jus – 12oz small cut 27 / 16oz large cut 33
Whiskey Rib Eye - with fried onions
10oz 27 / 14oz 33
10 oz Club Steak – with bleu cheese butter 23
10 oz Bison Rib Eye – whiskey marinated tender buffalo 35
Kurtoba Double Cut Pork Chops – two 8oz chops, char grilled and topped with
fire-roasted apple compote and pan jus 24
Lamb Chops– tender lamb marinated in lemon, garlic and rosemary, served
medium rare atop béarnaise sauce 26
Steak
Garnishes
▪
5oz cold water Lobster Tail with drawn butter 20
▪
Shrimp – fried, sautéed or grilled
▪
Sautéed Mushrooms 3
▪
Sautéed Onions 2
▪
Whiskey Any Steak 2
▪
Mushroom Sauce 2
▪
Bleu Cheese Butter 2
▪
Béarnaise or Gorat’s Steak Sauce on request
3
Ra re : C oo l, re d ce nte r M ed i um Ra r e: W ar m re d ce nte r, wit h a hint o f pi nk
M e di u m: Warm pi nk Center M ed iu m W el l : Some pi nk i n ce nte r
W el l: No p i nk, coo ke d all t he wa y t hr oug h
While you are welcome to order your steaks to your liking we will not be
responsible for the finish of medium well and well -done steaks
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Seafood
E ntr ées s er ved w it h h ou se sa l a d , r ic e p ila f a nd sea s ona ble vege ta b le
Canadian Walleye – baked or fried with a white wine butter 23
Fresh Water Catfish – crisp breaded whole catfish served with tartar sauce 21
Jumbo Butterfly Shrimp (6 ) – fried or grilled with cocktail sauce and lemon 21
Bourbon Glazed Salmon – charbroiled with seasonal salsa 23
Lobster Tail – 12oz with drawn butter 36
Italian Specialties
Se r ve d w it h h ou se sa l a d o r so u p
Chicken or Veal Piccata – in a creamy lemon, tarragon and caper sauce 14/18
Spaghetti & Meatballs – freshly prepared marinara and meatballs
10
Basilico Pasta – tossed with sun dried tomato basil pesto and cherry tomatoes
10
Cheese Ravioli – topped with marinara 12
Chicken or Shrimp Alfredo – with asparagus in a creamy cheese sauce on penne 14/21
Baked Mac and Cheese - with a crunchy bread-crumb topping 9
Beef or Chicken Parmesan
Hand bre aded and topped with marinara and melted mozzarella.
Served with pasta, house salad and breadsticks 16
Gorat’s Specials
Se r ve d w it h h ou se sa l a d o r so u p
Chicken Fried Steak or Chicken – choice of country or brown gravy 14
Chopped Sirloin Supreme – topped with mushroom sauce 14
Chicken or Veal Marsala – in a tender mushroom and wine sauce, with rice and
seasonable vegetable 14/18
Grilled Herbed Chicken Breast – with rice and seasonable vegetable 12
0415
Sandwiches
Sa ndw ic he s ser ve d w it h c ho i ce o f s ide
Gorat’s Steak Sandwich – 6 oz sirloin served open -faced on grilled egg bread 14
Prime Rib Sandwic h – thick sliced prime rib prepared medium with caramelized
onions, horseradish mayo, provol one and Gorat’s steak sauce on grilled batard 14
Chicken Pe sto Panini – tender chicken breast, roasted red peppers, melted
mozzarella and sun dried tomato pesto mayo on grilled foccacia bread 12
Gorat’s Burger
Se r ve d w it h c ho ic e of sid e
6 oz hand -patt ed Angus burger served on a brioche bun with lettuce, tomat o,
onion and pickle. Your choice of american, swiss, cheddar or monter ey jack cheese
9
Add saut éed onions, sautéed mushrooms, bacon 1 e a
Salads
Classic Cae sar – chopped romaine tossed with av ocado, capers, fresh -grated
parmesan cheese and croutons in a creamy Caesar dressing 8
Cobb Salad – tomat o, crisp bacon, egg, avocado, green onions and crumbled blue
cheese on mix ed greens 11

A d d t o e i t h e r a bo v e c h i c k e n 4 , o r s h r i m p , s a l m o n , st e a k , bl a c k en ed st e a k o r c r a b c a k e
5
Steak Salad – sliced marinat ed sirloin with bleu cheese crumbles, roasted red
peppers, peppercinis, red onions and sliced roma tomatoes on field greens with house
dressing. Topped wit h frizzled onions 13

Substitute chicken, shrimp(3), blackened steak, tuna or crab cake at no charge

Make it meatless
9
Side Dishes
A la ca r te 2 .5 0
Baked Potato
Sweet Potato Fries
Corn Casserole
Mashed Potatoes
Seasonal Vegetable
Mostaciolli with Marinara
Natural Cut Fries
Sautéed Button Mushrooms
Cole Slaw
Hash Browns
Rice Pilaf
Cottage Cheese
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Kids Menu
SERVED WITH KIDS BEVERAGE
Cheese Burger $6
Chicken Fingers $6
Spaghetti or Mostaciolli and Meatball $6
Grilled Cheese $6
Kids Steak $8
Kids Fried Shrimp $8
Dessert
Dessert
Warm Apple Pie
6
Warm Apple Pie
A la mo de
Red Velvet Cheesecake
7
Red Velvet Cheesecake
A c ream y t w is t o n a c la s sic fa vo ri te
Molten Lava Cake
6
Molten Lava Cake
4
Spumoni
Ice Cream Sundae
4
T rad itio nal Ita lia n Ic e C ream
5
Ice Cream Sundae
To pp ed wi th c ho c o late, wh ipped c re am
and a c he r r y
6
Carrot Cake
6
With c r eam c h ees e fr o s t ing
5
Bread Pudding
S er ved wi th v ani lla ic e c ream
Mr. Buffett’s Root Beer Float
5
To pp ed wi th c ho c o late, wh ipped c re am
and a c he r r y
With c r eam c h ees e fr o s t ing
Bread Pudding
6
D rizz led w ith c ar ame l
T rad itio nal Ita lia n Ic e C ream
Carrot Cake
7
A c ream y t w is t o n a c la s sic fa vo ri te
D rizz led w ith c ar ame l
Spumoni
6
A la mo de
5
S er ved wi th v ani lla ic e c ream
5
Mr. Buffett’s Root Beer Float
5
Vani ll a ic e c r eam & Ba r q’s Ro o t Bee r
Vani ll a ic e c r eam & Ba r q’s Ro o t Bee r
After Dinner Drinks
After Dinner Drinks
Grasshopper 7
Grasshopper 7
C rème de me nthe, c rè m e de c ac ao
and ic e c ream
C rème de me nthe, c rè m e de c ac ao
and ic e c ream
Brandy Alexander
7
Brandy Alexander
B rand y, c rème de c ac ao and ic e c r eam
Kahlua Supreme
7
Kahlua Supreme
Kahl úa, c rèm e de m enth e and ic e c ream
Café Italiano
6
Café Italiano
6
Café Toscano
6
Godfather
6
Homecoming
7
Stinger
7
B rand y and Wh ite C rè m e de M enthe
7
Sidecar
Co gn ac , Co in t reau a nd l emo n
Black Russian
6
Bai le ys and Ama ret to
B rand y and Wh ite C rè m e de M enthe
Sidecar
6
S c o tc h and Ama re tto
Bai le ys and Ama ret to
Stinger
6
Co f fee wi th l ight rum, b o urbo n,
c rème de c ac a o and w hi pped c ream
S c o tc h and Ama re tto
Homecoming
6
Co f fee wi th Fr ange lic o , dark c rème
de c ac ao a nd whi pped c ream
Co f fee wi th l ight rum, b o urbo n,
c rème de c ac a o and w hi pped c ream
Godfather
7
Kahl úa, c rèm e de m enth e and ic e c ream
Co f fee wi th Fr ange lic o , dark c rème
de c ac ao a nd whi pped c ream
Café Toscano
7
B rand y, c rème de c ac ao and ic e c r eam
7
Co gn ac , Co in t reau a nd l emo n
7
Black Russian
Vo dka and Kah lúa
7
Vo dka and Kah lúa
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