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Spring / Summer menu

01Menu02Prime Steaks03Gulf Market04First Course
Make a reservation 409-203-5399
Bone-in ribeye in a dark, elegant dining setting

The Cut

A prime steak
with its own horizon.

The menu’s centerpiece is simple: Prime Angus, a seasonal vegetable, and a table worth lingering over.

02Spring / SummerShearn’s menu
Chapter02Above the bay

Spring / Summer 2026 menu reference

GF = gluten-free · V = vegetarian · details subject to changeView menu PDF
Back to the menu

Prime steaks and chops

Cut with the kind
of confidence an occasion deserves.

Every listed steak is served with a seasonal vegetable and marked gluten-free on the source menu.

6 oz Filet GF

$55

8 oz Filet GF

$70

16 oz Bone-In Ribeye GF

$65

16 oz N.Y. Strip GF

$63

22 oz Bison Ribeye ✦ New

Carved tableside

mashed potatoes, seasonal vegetables, chimichurri

$90

Add on

Build the plate
around the moment.

Black Truffle Demi Smoked Beechnut Mushrooms

$5

Green Peppercorn Sauce

$5

Hollandaise GF

$5

Blackened Jumbo Lump Crab GF

$10

Jumbo Grilled Shrimp GF

served with beurre blanc

$10

Lobster Tail GF

served with herb butter

$15

King Crab Legs GF

served with clarified butter

$35

Marrow Bone GF

$10
02

The carving moment

A glass of red.
The last light on the bay.

The prime course is the pause in the evening: a knife to the ribeye, a little room between conversation, and the horizon lowering beyond the table.

Prime AngusSeasonal vegetableBay-side evening

The cut comes next

Set the table
for the long view.

Reserve for steak night Call 409-203-5399
TheNinth FloorGalveston dining guide
MenuPrime SteaksGulf MarketFirst CourseDate Night GuideAbout the Guide
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© 2026 The Ninth Floor. An independent Galveston dining guide.

Menu details are a seasonal reference; selections, prices, and availability may change.