345 Riverfront Drive | Omaha, NE 68102phone: 402-502-1643 |

storzbrewing.com | storztrophyroom.com

150 YEARS OF NEBRASKABREWING TRADITION

Grill Brewery&Trophy Room

GORGONzOlA BAKED ScAllOpS*Baked with chopped bacon and fresh Gorgonzola. 11

BuFFAlO ShRImp*Tender, large shrimp fried and tossed in Cajun batter. 8 for 10

GORGONzOlA cRuSTED OYSTERS*½ dz. freshly shucked oysters, topped with bacon and bleu cheese. 14

OYSTERS ON ThE ½ ShEll* Shucked fresh for you by the pair. 4

FRIED cAlAmARI*Rings & tentacles, rolled in our seasoned flour, fried, & topped with freshly grated Parmesan. Served with marinara sauce. Or try tossed in Buffalo sauce! 9

SAuTéED ARTIchOKE hEARTSPan roasted with garlic and herbs, topped with a parmesan crust. 9

IcED ShRImp cOcKTAIl*Steamed and chilled. 8 for 10 | 12 for 13 | 18 for 16

chIcKEN QuESADIllAS*Fresh chicken breast blackened, smothered with cheddar and jack cheeses between crisp flour tortillas. Served with salsa, olives, and sour cream. 9

FRIED muShROOmSBaby portabella slices fried with a crispy breadingServed with Wisconsin cheese sauce. 9

ARTIchOKE DIpA rich blend of artichoke hearts, spices and Parmesan cheese baked to a golden brown. Served with seasoned flat bread. 10

cRAB cAKES* Two Baked 4 ounce cakes filled with crab meat. Served with a tasty Hollandaise sauce. 15

BAKED EScARGOT OR ScAmpI hAvARTI* Greek snails, Gulf shrimp or choose ½ and ½. Sautéed in garlic butter, covered with rich Havarti cheese & baked. Served with French bread. 10

GORGONzOlA ShRImp OR BEEF*Served like our famous Havarti shrimp! Shrimp Or Beef tips. Baked with Gorgonzola cheese, and served with French bread. Shrimp 10 | Beef 12

pRImE RIB NAchOSCorn chips topped with chopped prime rib.Baked with cheddar cheese and topped with lettuce,black olives & sour cream. 11

AppETIzERS

*Contain (or may contain) raw or undercooked ingredients.* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

chEESE BREAD*Freshly baked French bread topped with garlic butter and Havarti cheese. 7

BAcON & pOTATO SKINSFried potato skins filled with crispy bacon, topped with melted cheddar cheese and scallions. 10

FRIED clAmS*In a beer batter served with cocktail sauce. 9

BONElESS WINGS*Charlie’s own, tossed in Cajun butter. 9

FRIED ONION STRAWSA basket full of delicate, thinly sliced onions,lightly breaded fried until crispy. 7

FRESh GRIllED zucchINIDipped in a seasoned garlic butter charbroiled and served with marinara sauce. 8

EDAmAmEOne pound of soy bean pods tossed with sea salt. 8

FRIED GROupER FINGERS*Hand breaded in our crispy, soft-shell breading.Served with our tartar sauce. 11

p.E.I. muSSElS*2 lbs steamed in the shell, with a white wine garlic broth. Served with French bread. 12

OmAhA Bull WINGS*Buffalo is famous for their chicken wings!Try it the Omaha way! A half-pound of top sirloin strips lightly blackened and cooked to order. Served on a bed of fresh spinach with homemade Bearnaise dipping sauce. 13

mARYlAND cRAB DIp*Wonderful Maryland blue crab concocted with cream cheese and a variety of tasty spices. Served with freshly made corn chips. 10

FRESh hOT pOTATO chIpS½ a pound of fried potato chips with bleu cheese aioli for dipping. 6

cREAm chEESE BREADOur French bread baked with a dill infused Philadelphia cream cheese. 6

SAlADSJImmY’S SONORAN SAlADCrisp romaine lettuce tossed with tomatoes, onions, crumbly blue cheese & avocado, Topped with Charlie’s own Cabernet vinaigrette. 10

lOBSTER lOuIS SAlAD*Our home made lobster salad, on a bed of fresh romaine and iceberg lettuce, Topped with tomatoes, hard-boiled egg & avocado. Served with Thousand Island dressing. 16

AlmOND STRAWBERRY SAlAD*Fresh spinach tossed in strawberry vinaigrette with slivered almonds, red onions, water chestnuts and strawberries. Topped with an almond-crusted chicken breast. 13

STEAK SAlAD*Crisp romaine lettuce topped with crumbled bacon, crumbled gorgonzola, diced tomatoes and a half pound of steak strips. Served with French bread & your favorite dressing. 14

cAESAR SAlAD*Romaine lettuce, home made Caesar dressing, croûtons, mushrooms and onions. 9

pASTASShRImp ScAmpI*Tender gulf shrimp sautéed in our Alfredo sauce with fettuccine noodles. 19

JAcKSON’S pASTA*Blackened chicken on top of fettuccine pasta in our cheesy Alfredo sauce. 18

Homemade Dressings: Ranch | Strawberry vinaigrette | Thousand Island | creamy Bleu cheese | cabernet vinaigretteAlso serving: low calorie Italian Wishbone | French Dorothy lynch Style

Add -On SAlAD TOppERSBreaded Fried clams 4

Grilled or Blackened Salmon 6Fried Shrimp 4 pieces 4

Fried calamari 4Grilled or Blackened chicken 4Grilled or Blackened Grouper 6

chIcKENchIcKEN & ShRImp*Pan Grilled and teamed with four fried shrimp. Served with your choice of side item. 17

AlmOND-cRuSTED chIcKEN*A fresh chicken breast sautéed in almonds topped with a spicy Asian peanut sauce. Served over a bed of rice. 17

Served with a house salad & fresh baked bread. Topped with freshly shredded Parmesan.

Served with a house salad & fresh baked bread.

SEAFOODSome of the following selections are available blackened, Jamaican jerked, or fried.SAlmON*Canadian Atlantic. 8 ounces.Rich, full flavored, moderately firm. 19

BOSTON cOD*Pan Sautéed served over rice, with a garlic parmesan crust. 18

FISh & chIpS*Alaskan Cod filets in an English-style beer batter and fried to golden perfection. 18

FRIED ShRImp*8 Large shrimp hand-rolled in our homemade seasoned breading. 18

cRAB cAKES*Two 4 ounce cakes, filled with crab meat, Baked and served with a tasty Hollandaise sauce. 25

GROupER*Florida. Light, flaky, mild flavor. 20

cANADIAN WAllEYE*Canada. 10 ounces.Delicate, flaky texture, mild flavor. 24

SEAFOOD ENchIlADAS*Bay shrimp, scallops, onions, red peppers, and green chilies wrapped in flour tortillas and drowned in Monterey jack cheese. A spicy combination!. 18

SAuTéED ShRImp*Eight large shrimp sautéed in garlic butter, Topped with a Parmesan cracker crust. 18

*Contain (or may contain) raw or undercooked ingredients.* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Served with a house salad & fresh baked bread.

GrandmaFoster’s BBQ

BBQ RIBS Dry rubbed and baked with Grandma Foster’s award-winning BBQ sauce ½ slab 19 | full slab 24

BBQ BONElESS WINGOur famous boneless wing tossed withGrandma Foster’s famous BBQ sauce. 11

BucKET OF FEAThER BONESA generous portion of mouthwatering bones. Slow cooked and served with Grandma Foster’s award-winning BBQ sauce. 15

SmOKED chIcKEN SANDWIchPulled chicken meat simmered in GrandmaFoster’s award-winning BBQ sauce. Served on a fresh baked roll. 10

SmOKED pORK ShOulDER SANDWIchPulled pork shoulder simmered in Grandma Foster’s award-winning BBQ sauce. Served on a fresh baked roll. 10

Recommended by folks who love BBQ! Grandma Foster’s was the Winner of The Best Sauce on the Planet at the American Royal in Kansas City, 2009.

Served with a side of coleslaw & fries.

Signature Prime Rib pRImE RIB & lOBSTER TAIl*8 ounces of Prime Rib & 8 ounces of Canada’s finest lobster tail. 35

SlOW-ROASTED pRImE RIB*8 ounces 25 | 12 ounces 28 | 16 ounces 31

pRImE RIB STIR FRY*Filled with shrimp, prime rib, asparagus andbaby portabella mushrooms in a roasted garlic sauce. Served over rice. 20

GORGONzOlA cRuSTED pRImE RIB*Sautéed onions and mushrooms, topped with a crust of melted blue cheese. 28

Available after 4pm daily

STEAKSNEW YORK STRIp*Lean and rich!8 ounces 22 | 16 ounces 28

RIBEYE STEAK*This is rich and fatty, Well-marbled steak!Dusted with salt & pepper. 14 ounces 28

FIlET mIGNON*The leanest cut of beef6 ounces 27 | 10 ounces 32

GORGONzOlA RIBEYE*Roasted garlic, topped with sautéed onions, mushrooms and melted gorgonzola cheese. 14 ounces. 31

FIlET & cRAB cAKE3 each 2 ounce bacon wrapped filet mignonwith ¼ lb. crab cake on a bed of Hollandaise sauce. 30

SuRF & TuRF8 ounce center cut New York Stripwith 4 fried shrimp. 25

Stock Yards began in 1893 as a family owned retail butcher shop in chicago’s legendary meatpacking district. The company began delivering to restaurants, hotels and clubs in 1902.There are few pleasures in life greater than sitting down to a fine quality steak or chop. That’s why America’s most demanding chefs and top-ranked steakhouses always serve Stock Yards.

Served with Choice of Side

Trophy SandwichescAlIFORNIA chIcKENPan fried chicken breast, topped with bacon,jack and cheddar cheeses, fresh spinach, tomato &avocado 0n warm French artesian . 10

cRAB cAKE SlIDERSOn pumpernickel bread, with a seasoned cream cheese. 16

STORz BuRGER100% stockyards Angus beef grilled medium wellTopped with a sweet Italian gorgonzola cheese, sautéed onions, sautéed mushrooms, lettuce, tomato, onions,pickles & bacon. Served on a hearty bun. 10

FRENch ONION DIp½ a pound of shaved prime rib topped with caramelized onions in a bowl of piping hot au jus with fresh-baked French artesian bread to build it on! Served with lettuce & tomato. 13

pRImE RIB phIllY½ a pound of shaved Prime sautéed with mild greenchilies, onions and mushrooms. Topped with Jack & cheddar cheese. Stuffed into crusty French bread.Served with lettuce & tomato. 14

NEW ENGlAND lOBSTER ROllA simple homemade lobster salad with celery, black pepper & mayonnaise. Served on a warm buttery split top roll. 17

pORK TENDERlOIN STAcKTwo medallions of pork tenderloin topped withlayers of onions, lettuce, tomato & pickles.Served with Dijon mustard cream sauce, on a hearty bun. 11

TuRKEY hANGOvER SANDWIchPulled Thanksgiving turkey, topped with homemade stuffing, fresh made potato chips and cranberry mayonnaise. 10

ARTIchOKE cRuSTED ShRImp mElTOur famous artichoke dip tops this baked shrimp melt. Baked with a touch of parmesan cheese on fresh-baked French bread. 12

lOBSTER cluB SANDWIch8 ounces of Canada’s finest lobster tail, topped with bacon, lettuce and tomato, and served with a lemony mayonnaise. 22

Served with a house salad & fresh baked bread.

*Contain (or may contain) raw or undercooked ingredients.* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

FIlET & cRAB cAKE3 each 2 ounce bacon wrapped filet mignonwith ¼ lb. crab cake on a bed of Hollandaise sauce. 30

SuRF & TuRF8 ounce center cut New York Stripwith 4 fried shrimp. 25

Check out our BANQuET hAllS For your next event!

Weddings | Wedding RehearsalsOffice parties | holiday partiesGolf Tournaments | BanquetsRetirement parties | memorialsGraduation partiesBusiness Seminarsand corporate Events

SidesFRENch FRIES & SAucECut skin on with St. Hubert sauce

lOADED mAShED pOTATOFiled with cheddar, chive and garlic butter

SEASONAl vEGETABlESPrepared according to the Chef

RIcE pIlAFFilled with peas, red peppers & green onions

FRESh ASpARAGuS (in season)Sautéed in garlic butter

clAm chOWDERHomemade with bacon & potatoes

FRENch ONION SOupHomemade with cheesy croûtons

DRINKS

mONDAY - ThuRSDAY: 3:00 pm - 10:00 pm

FRIDAY - SATuRDAY: 3:00 pm - 11:00 pm

SuNDAY: 3:00 pm - 9:00 pm

SummER hOuRS: Lunch will be served Friday, Saturday & Sunday

We honor reservations for parties of 5 or larger always! All tables will have a suggested 15% gratuity.20% Gratuity will be suggested for parties with separate checks.

See a manager for party room reservations. We do not accept personal checks

Split plate charges apply, Ask server for details.

Open:

SOFT DRINKS 2.50

cOFFEE 2.50

IcE TEA OR lEmONADE 2.50

BOTTlED WATER 2.50

pEllEGRINO 4.25

Proudly Serving STORz on Tap!Full lIQuOR BAR Available

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