Our Menu
Welcome to Crossfire Steakhouse, where every dish is infused with the smoky essence of pecan wood fire grilling. Our passion for sizzling steaks and succulent seafood shines through in every bite. Keep your senses tuned for our ever-changing seasonal specials, adding a delightful twist to your dining experience. And don’t miss out on the vibrant energy of our Cantina, where live bands set the stage for unforgettable evenings filled with music and cheer. Join us for a taste of Texas hospitality at Crossfire Steakhouse and Cantina.
CALL TO MAKE A RESERVATION: (254) 386.3559
Our Menu
Welcome to Crossfire Steakhouse, where every dish is infused with the smoky essence of pecan wood fire grilling. Our passion for sizzling steaks and succulent seafood shines through in every bite. Keep your senses tuned for our ever-changing seasonal specials, adding a delightful twist to your dining experience. And don’t miss out on the vibrant energy of our Cantina, where live bands set the stage for unforgettable evenings filled with music and cheer. Join us for a taste of Texas hospitality at Crossfire Steakhouse and Cantina.
CALL TO MAKE A RESERVATION: (254) 386.3559
SHARABLES AND Starters
Texas Bacon Board – 15
Raspberry chipotle bacon, chicken fried bacon, blue cheese crusted bacon, deviled egg, pickles, jalapeño, mixed nuts
Crispy Calamari & Peppers – 15
Raspberry chipotle bacon, chicken fried bacon, blue cheese crusted bacon, deviled egg, pickles, jalapeño, mixed nuts
Prosciutto and Sage Deviled Eggs – 8
Onion Rings – 10
Calf Fries over Cholula Gravy – 14
Crossfire Jalapeño Shooters – 11 GF
Hot Spinach & Artichoke Dip & Chips – 10
Brisket Egg Rolls – 13
Steaks
All steaks are gluten-free and served with your choice of side.
CHOICE RIBEYE (12 OZ) · 39
Recommended Addition: Crossfire Tallow Butter
WAGYU RIBEYE (12 OZ) · 79
Premium Texas Wagyu Beef
CHOICE FILET (8 OZ) · 40
Recommended finish: Bordelaise Sauce or Blue cheese crust.
CHOICE STRIP (10 OZ) · 29
Recommended Addition: sauteed mushrooms or crispy onions
WAGYU STRIP (10 OZ) · 59
Premium Texas Wagyu Beef
Additions
GRILLED SHRIMP – 10
BLUE CHEESE CRUSTED – 5
CROSFIRE TALLOW BUTTER – 5
BORDELAISE SAUCE – 4
CRISPY ONIONS – 4
SAUTÉED MUSHROOMS – 5
Please notify your server of any allergies
*Consuming raw or undercooked meat, shellfish, poultry, fish, or eggs may increase your risk of food-borne illness.* Extras, add-ons, and substitutions subject to additional charges – Parties of 8 or more are subject to 18% Gratuity
Fresh Salads
HARVEST SALAD – 12 GF
Mixed greens, roasted butternut squash, dried cranberries, pumpkin seeds, pickled onion, goat cheese, and maple-balsamic vinaigrette.
PEAR & BLUE CHEESE SALAD – 13 GF
Arugula and baby spinach topped with warm roasted pear halves, blue cheese crumbles, and spiced pecans, drizzled with fig vinaigrette and a touch of hot honey.
ADDITIONS TO ANY SALAD
Chicken – 7
Grilled Steak – 9
Grilled Shrimp – 8
Roasted Salmon – 10
Entrees
Entrees come as listed. Sides are extra.
Texas Sushi – 34
Butterflied KC strip stuffed with jalapeños, cheese, shooter cheese, shrimp, wrapped in bacon, and glazed with house-made Dr Pepper BBQ. Served with pickled ginger and wasabi guacamole.
DOUBLE BONE PORK CHOP WITH BROWN BUTTER PUMPKIN PURÉE & CIDER JUS- 32 GF
Sous vide and finished over the flame, set atop brown butter pumpkin purée with caramelized onions and cider jus glaze. Served with Brussels sprouts.
SHRIMP-STUFFED SALMON WITH LEMON BEURRÉ BLANC – 26 GF
Oven-roasted salmon topped with a mix of cream cheese, seasoned rice, shrimp, and spinach, finished with lemon-herb beurre blanc and served with your choice of side.
BUTTERNUT SQUASH & RICE SOUP WITH PAN-ROASTED SALMON – 28
Golden squash soup topped with blackened salmon, toasted pumpkin seeds, and crème fraîche. Served with a house or Caesar salad
CROSSFIRE RAGÙ – 25
Slow-simmered ragù of ground ribeye, filet, and steak trimmings built on a charred onion and poblano soffritto. Blended with mole, tomato paste, and spicy harissa, then deglazed with Texas Heritage Alicante Bouschet wine. Sauced with milled charred tomatoes, reduced in beef stock, and finished with cream, cilantro, and parsley. Served with a house or Caesar salad.
FRIED CATFISH WITH CHOW CHOW & GREEN CHILI GRITS – 23
Golden-fried catfish laid over creamy green chili grits, topped with house-pickled chow chow and finished with a splash of hot pepper vinegar. Bold Southern comfort with a briny snap.
Add crispy Gulf shrimp to make it a platter — $28.
GRILLED CHICKEN WITH BAKED SWEET POTATO – 23 GF
Flame-kissed chicken breast served over a baked sweet potato with lemon-whipped ricotta, hot honey, toasted pecans, and a mint–parsley gremolata. Finished with charred broccolini.
CROSSFIRE WAGYU BURGER WITH TOMATO BACON JAM – 23
Half-pound Wagyu patty on a jalapeño sourdough bun with sharp cheddar, house tomato bacon jam, sliced pickles, and chipotle aioli. Served with seasoned fries
GRILLED FAJITA STEAK WITH CHIMICHURRI – 29 GF
Flame-grilled fajita steak sliced thin, plated with Spanish-style rice folded with grilled corn, with blistered peppers, onions, and tomatoes. Finished with bright Chimichurri.
CHICKEN FRIED STEAK OR CHICKEN – 19
Crispy, golden, fried in beef tallow, topped with white cream gravy. Served with your choice of side.
Sides
Loaded Smashed Reds Potatoes – 6 GF
Blistered Broccolini – 6 GF
Roasted Balsamic Brussels Sprouts – 6 GF
Seared Green Beans – 4 GF
Baked Mac and Cheese – 4
Baked Sweet Potato with Whipped Ricotta, Hot Honey & Pecans – 7 GF
House Salad / Caesar – 6
Green Chile Cheese Grits – 6 GF
Sauteéd Mushrooms – 5 GF