Stanfield's Steakhouse - Our Signature Dishes

We offer our full menu for dine-in or carryout

Ford City: (256) 446-5588 Rogersville: (256) 247-336

Tabacco Onion Stack

Peach Cobbler

Dinner Menu dinnermenu.pdf

Our restaurant serves fresh, flavorful American-style dishes prepared from the finest ingredients sourced from around the world and we look forward to serving you.

Grilled Salmon A 8oz fillet over a bed of wild rice with corn on the cob and freshly steamed vegetables. View Full Menu

Island Chicken 6oz breast, in a sweet chili sauce baste, pepper-jack cheese, grilled pineapples. View Full Menu

Delmonico 10oz Ribeye.
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Appetizers

Special Tobacco Onion Stack

Thinly sliced and breaded crispy.

New Double Dipper

Both fiesta corn dip and spinach dip served with fresh fried cord chips.

Hawaiian Nachos

Fried wonton chips, sweet chili sauce, pepper-jack cheese, pineapples, tomatoes, ranch sauce, sour cream.

Loaded Ranch Fries

Ranch dressing, cheese, bacon, jalapenos, sour cream.

Entrees

New Boursin Filet

5oz or 9oz filet mignon, wrapped in bacon, boursin cheese and crispy tobacco onions.

Special Baby Back Ribs

Half or whole slab seasoned and brushed with bar-b-que sauce and served with baked beans.

Island Chicken

6oz breast in a sweet chili sauce baste, pepper-jack cheese and grilled pineapples.

Soups and Salads

Signature Tomato Basil

Parmesan cheese, texas toast.

All You Can Eat Salad Bar

Featuring one side item and texas toast.

Special Fried Chicken Salad

Original breaded or rolled in buffalo sauce, mixed greens, cheese, eggs, bacon, carrots, tomatoes with texas toast.

Steak Salad

Grilled beef tips, mixed greens, bacon, eggs, bacon, carrots, tomatoes with texas toast.

Desserts

Apple Caramel Supreme

Apples, caramel, cinnamon and whipped cream atop fluffy white cake.

Chocolate Chip Mousse

Decadent chocolate chip cookie chunks, chocolate mousse and whipped cream.

New Classic Hot Fudge Sundae

Godiva hot fudge drizzled over vanilla bean ice cream, topped with whipped cream and a cherry.

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