At Buffalo Jump Steakhouse, we strive to make each bite an experience. We achieve that by starting out with fresh ingredients of only the highest quality, including beautifully marbled certified USDA beef. We then apply expert measures, such as our dry aging process and skilled grilling methods, to pack each steak full of juiciness and flavor.
In addition to our spectacular steak options, we also offer delicious seafood dishes, delectable pastas, flavorful beef and buffalo burgers, mouth-watering appetizers and much more. Make sure you leave room for one of our exceptional desserts!
Combination Platter – 15
Finger food favorites, including cheddar bites, onion rings, jalapeño poppers and breaded pickle spears
Spinach Artichoke Dip – 11
Manchego Cheese and slow roasted tomatoes are the star of our house made spinach dip. Served with fresh tortilla chips.
Brisket Potatoes – 12
Topped with our savory smoked brisket, these thick cut curly fries also come piled high with bacon, cheese sauce, BBQ sauce, sour cream and onion.
Rocky Mountain Oysters – 15
A true cowboy original, as well as a delicacy. Served with cocktail sauce.
Crab Stuffed Mushrooms – 14
Mushroom caps packed with cream cheese and mild crab, topped with a rich green onion infused oil.
Chicken Wings – 14
Juicy jumbo wings with your choice of sauce. Mild • BBQ • Teriyaki • Garlic Parmesan
Fried Calamari Strips – 14
Served with Lemon Garlic Aioli.
Dressing choices include: Ranch • French • Italian • Bleu Cheese • Thousand Island
Raspberry Vinaigrette • Balsamic Vinaigrette • Honey Mustard
Add any protein to your salad:
Grilled Chicken 7 • Grilled Salmon 8
Shrimp Skewer 9 • Sliced Grilled Sirloin 8
Half Wedge Salad – 10
A crisp iceberg wedge topped with candied bacon, dried cranberries, bleu cheese crumbles and homemade bleu cheese dressing.
House Garden Salad –8
Fresh mixed greens tossed with juicy grape tomatoes, dried cranberries, crisp cucumber slices and croutons.
House Caesar Salad – 8
The classic Caesar, made with fresh Romaine lettuce, parmesan cheese and croutons. Served with creamy Caesar dressing.
Burgers & Sandwiches
Mushrooms and Onions 1 • Bacon 2 • Fried Egg 1
Cheese 1: American • Cheddar • Provolone
Pepper Jack • Bleu • Swiss
Buffalo Burger – 19
½ pound of lean buffalo, expertly seasoned and bursting with flavor.
Prime Philly – 16
Thinly sliced prime rib smothered with pepper jack cheese, onions and peppers on a toasted ciabatta hoagie.
Grilled Chicken Breast – 12
Tender grilled chicken breast served on a toasted bun. Add your favorite toppings to make it your own.
½ Pound Burger – 14
Fresh, in-house ground beef grilled to your liking.
~ Consuming raw or undercooked meats increase your
risk of foodborne illness ~
Prime Rib French Dip – 14
Thin slices of succulent roasted prime rib on a toasted ciabatta bun. Served with our savory au jus.
Buffalo Jump Choice Cuts
Our premium steak entrées are served with a side dish and choice of salad or soup
Dry Aged Bone In Ribeye – 43
Rich in flavor and abundant in marbling, our 16oz. USDA Prime grade bone-in offering is dry-aged for a minimum of 21 days, creating a superbly tender hand cut steak.
The Tips – 23
Our steak tips are 10oz. of juicy Midwest Ribeye grilled to perfection and served with mouth-watering bleu cheese butter.
The Ribeye – 30
Our signature steak is 12oz. of boneless, well-marbled, top quality Certified Angus Beef. Expertly aged and grilled to perfection, this prime cut is prized for good reason.
The Strip – 31
Well marbled, full-bodied, and rich in flavor, our classic 12oz. New York Strip offers an extraordinary steak experience.
Top Sirloin – 23
10oz. of USDA Choice steak, expertly seared and bursting with flavor.
The Filet – 32
Featuring melt-in-your-mouth texture and mild flavor, our Filet Mignon is a succulent 8oz. cut of our most tender beef wrapped in sizzling hickory bacon.
The Ruby – 31
A unique adaptation of our signature Ribeye, this choice cut gets a flavor enhancement with a sweet and spicy brown sugar rub.
Buffalo Ribeye – 34
Enjoy a 10oz. Midwestern delicacy with this lean, tender, robust cut. Wonderfully marbled and perfectly prepared, our Buffalo Ribeye brings distinct buffalo flavor to the table.
Enrich the flavor of your steak with our choice add-ons
Grilled Shrimp – 9
Oscar-Crab Meat, Asparagus and Hollandaise – 8
Breaded Shrimp – 9
Sautéed Mushrooms and Onions – 2
3 Scallops – 15
Bleu Cheese Butter – 3
Brandy Mushroom Cream Sauce – 3
Our delicious seafood entrées are served with a side dish and choice of salad or soup
Grilled Atlantic Salmon – 24
Lightly seasoned with lemon pepper, our grilled salmon is served over a bed of fresh spinach and finished with tomatoes and lemon caper sauce.
Grilled Halibut Steak – 39
Topped with fresh herbs and garlic roasted tomatoes, our expertly grilled halibut is finished with a zesty Citrus Buerre Blanc crème’ sauce to create a light and flavorful dish.
Grilled Walleye – 24
Simply grilled to perfection and topped with a sweet Jack Daniels honey pepper sauce.
Grilled Shrimp – 26
A classic you can’t beat – six juicy jumbo shrimp, brushed with a flavorful blend of butter and herbs and flawlessly seared. Served with lemon and cocktail sauce.
Beer Battered Shrimp – 26
Six jumbo shrimp hand battered in a light and crispy batter and fried to golden brown perfection. Served with lemon and cocktail sauce.
Beer Battered Walleye – 24
This regional catch is dusted with New Orleans Creole seasoning, tossed in our beer batter and deep fried until crisp and golden brown. Served with lemon and our tangy dill tartar sauce.
Pan Seared Scallops – 32
Our jumbo sea scallops are seared with a light southwest butter sauce, giving them a golden brown crust and a tremendous burst of flavor.
Entrées are served with one side dish and choice of salad or soup
Chicken Picatta – 18
Featuring a zesty array of flavors, our Chicken Picatta is made with a 9 oz. chicken breast coated with a blend of herbs and spices and fried to a perfect golden brown. Topped with creamy Picatta sauce and fresh tomatoes.
Chicken Fried Steak – 19
Beef steak, breaded and golden fried, gets smothered with our homemade country gravy to bring you hearty comfort food robust with flavor.
Smoked Brisket – 33
Smoked in-house, our brisket is carefully seasoned and best enjoyed slathered with our equally delicious homemade BBQ sauce.
Full Rack – 32 /Half Rack – 16
St. Louis style ribs smoked in-house and sizzling with Midwest flair.
Signature Side Dishes
Garlic Mashed Potatoes
Creamy Cilantro Rice
Upgrade your entrée with the following options
Asparagus - .75
Baked Sweet Potato - .75
Pepper Jack Bacon Mac & Cheese - .75
Onion Rings - .75
Sweet Potato Fries - .75
Wedge Side Salad - 2
Served with choice of salad or soup
Upgrade your pasta with the following options
Grilled Chicken 7 • Grilled Shrimp 9
Grilled Steak 8 • Scallops 15
Mediterranean Pasta – 12
Kalamata olives, capers, fresh herbs, feta cheese and cherry tomatoes all come together in a savory white wine sauce. Served over angel hair pasta.
Chicken Carbonara – 22
Juicy chicken, bacon, peas and onions are combined in our extra creamy sauce and tossed with cavatappi noodles. This is a rustic dish that is sure to please your taste buds.
Shrimp Scampi – 22
Succulent shrimp tossed in a velvety lemon butter sauce served over angel hair pasta and topped with green onions. A traditional dish with a bit of tang and immense flavor.
Fettuccine Alfredo – 12
Our creamy Alfredo sauce, made in-house with parmesan cheese and fresh herbs, tossed with fettuccine noodles. Don’t miss our take on a pasta classic.
Whether you’re hosting a small party or a large wedding, the Buffalo Jump Steakhouse catering team can help you ensure your event is a success. We offer many menu options, including vegetarian and gluten-free selections, and provide all of the little details - beverages, condiments, plates, napkins and cutlery - so you can enjoy your special occasion. Call us at (307) 643-7173 to reserve our catering team for your event!
About Buffalo Jump Steakhouse
Owners Callie Gordon and Casey Moore are sisters with deep roots in the eastern Wyoming and Spearfish, SD area. Equipped with over 40 years in the restaurant industry, they, along with talented Chef Mark Larson, are committed to creating an exceptional dining experience.