Cross Creek Steakhouse slow smokes pork butts and beef brisket for 12 to 14 hours every night. Baby back ribs and spare ribs are smoked and are fall-off-the-bone tender. All of our steaks including, our ribeye steaks are hand cut by our in-house butcher and charbroiled to order. Whether you want your steak rare, medium or well done, we have you covered. Our jumbo shrimp and fish are hand breaded and crispy fried or grilled to perfection. We select our vegetables from the local farmers market, and most are prepared from scratch.
Our steakhouse restaurant also offers a full-service bar, a banquet room that will accommodate 80 guests, outside seating on the screen porch and 300 seats inside. When you want a relaxing night out, enjoy live music on Thursday and Friday nights (outside of football season).