702 Ross Ave. Dallas, TX 75202
(214) 744-3287
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Rated 5 out of 5
Y.O. Ranch Steakhouse Downtown Dallas Grill

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For dinner reservations downtown at our Dallas steakhouse by phone, please call us at 214-744-3287.

Our hours are:
Sunday – Saturday  11 am – 9 pm

Reservations

Dinner Menu

A DELICIOUSLY UNIQUE DINNER IN DALLAS
Rated 5 out of 5

When planning a dinner date at one of the best restaurants in Dallas, you should expect your meal to be nothing short of spectacular – and Y.O. Ranch Steakhouse, a downtown Dallas steakhouse, delivers. While we’re known for our expertly seasoned, perfectly cooked U.S.D.A. Prime steaks, our dinner menu also includes wild game and seafood offerings. Chef Tony Street combines modern flavors and techniques with classic ingredients, topping each dish off with a generous dash of Texas flair.

Dinner Menu

  • V - Vegan
  • VG - Vegetarian
  • GF - Gluten Free

Appetizers

Burrata GF

Fresh Burrata di Bufala, beefsteak tomatoes, and fresh basil - Drizzeld with extra virgin olive oil and balsamic reduction

Louie's Venison Roll Ups GF

Bacon wrapped venison, jalapeno, and mozzarella - Molasses Dijon glaze

Soul Belly GF

Sweet & smoky rubbed pork belly roasted crispy, served with hellacious collard greens

Nilgai Carpaccio GF

Thinly sliced south Texas antelope - Arugula dressed with smoked maple vinaigrette - Shaved Parmesan and focassia toast points

Wild Game Trio (2 person minimum)

Venison Roll-ups --- Quail medallions --- Wild boar sausage

Texas Hill Country Quail

Chicken fried boneless quail breasts with a wild mushroom brandy demi-glace

Pimento Cheese Fritters VG

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers and spicy mayo - Panko breaded and fried golden brown - House Tabasco jam

House Steaks

Filet Mignon
6 oz | 8 oz
Prime Ribeye

14 oz

Prime New York Strip

14 oz

Bone-In Cowboy Ribeye

20 oz

Prime Bone-In Strip

18 oz

Flat Iron

10 oz - Very tender and well marbled

Mishima Ultra Reserve Wagyu Ribeye

14 oz

Tomahawk Ribeye

34 oz - Lone bone ribeye - Carved tableside - Serves two people

Steak Butter

Not available on the side. Flamed tableside.

Roasted Bone Marrow Butter
Truffle Duxelle Butter
Molasses Butter

Sauces

Au Poivre GF

A creamy peppercorn cognac sauce.

Chimichurri V GF

Sauce of fresh herbs, garlic, and olive oil

Wild Mushroom Sauce

Wild mushroom blend in a brandy cream

Blackberry port Reduction GF

Soup & Salad

Y.O. House Salad GF VG

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette

Iceberg Salad GF

Chilled wedge of Iceberg lettuce, bacon, beefsteak tomatoes, red onions, with bleu cheese dressing

Caesar Salad

Our version of the classic with Focaccia croutons

Chuck Wagon Chili

A 50-year-old recipe from the ranch

Corn Bisque

Velvety cream corn soup made with fresh sweet smoked corn topped with bacon, cotija cheese, and cilantro oil

Add Ons

Venison Chop

Breen peppercorn Cognac sauce

Blackened Shrimp GF

Three large shrimp with lemon butter

Expresso Crusted Elk Tenderloin

Blackberry port reduction

Chicken Fried Lobster

Half lobster tail with lemon butter cream

Wild Game

Venison Chops

Wild mushroom brandy cream sauce

Espresso Crusted Elk Tenderloin GF

Blackberry port reduction

Buffalo Filet Mignon GF

As featured on the Food Network

Mixed Grill

A trio of wild game meats (Chef's selection)

Chicken Fried Quail

Chicken fried boneless quail breasts with a wild mushroom brown gravy, served with mashed potatoes

Family Style Sides

Hellascious Collard Greens GF
Roasted Brussels Sprouts GF
Mashed Potatoes VG GF
Smoked Baked Potato GF
Hand Cut Fries GF V
Grilled Asparagus GF V
Gouda Mac & Cheese VG
Bleu Cheese Crusted Creamed Spinach VG

House Specialties

Fliet Kebabs GF

Filet medallions, mushrooms, peppers, and onions skewered and charbroiled. Fresh herb chimichurri, over wild rice.

Ancho Chili Rubbed Salmon

Sun-dried tomato, roasted garlic, and cilantro butter - Served with wild rice

Chicken Piccata

Pan-roasted chicken breast with lemon caper butter, served over orzo

Surf & Turf

Petite filet mignon and half chicken fried lobster

Alberta Lamb Sirloin

Charbroiled lamb sirloin over roasted tomato tapenade orzo

Pecan Crusted Trout GF

Topped with molasses butter. Served with collard greens and wild rice

Steak Frites GF

Grilled Flat Iron steak topped with truffle duxelles butter, served with hand cut fries

Bleu Cheese Crusted Filet

Charbroiled 8 oz. filet with a Maytag blue cheese panko crust

Download Dinner Menu

GRATUITY ADDED TO PARTIES OF SIX OR MORE

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

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