Del Frisco's Double Eagle Steakhouse

Tender slices of prime sirloin cap served over a bed of crisp mixed greens with smoky bacon, fresh tomatoes, creamy blue cheese, avocado, parmesan, and a tangy horseradish dressing.

An indulgent blend of sesame-seared tuna, tender octopus, jumbo shrimp, lobster salad, bacon, hard-boiled egg, and red onion over greens with Asian vinaigrette.

Fresh tuna atop a nourishing base of sushi rice, creamy avocado, crisp cucumber, edamame, sesame seeds, and a zesty spicy Asian slaw.

Chopped fresh greens tossed with golden halloumi cheese, bell peppers, cucumbers, ripe tomatoes, olives, and a fragrant mint-oregano vinaigrette.

An 8 oz. premium WinterFrost Wagyu patty crowned with aged white cheddar, lettuce, tomato, pickles, and Del's special sauce on a buttery brioche bun.

Tender Wagyu beef piled high with caramelized onions, rich fontina cheese, fresh arugula, and stone mustard sauce on a soft French roll.

Sweet, succulent lobster meat served in a buttery, toasted split-top roll with your choice of warm clarified butter or chilled remoulade.

A magnificent built-to-order multi-tiered tower featuring selections of fresh chilled shellfish and signature house sauces.

Exquisite caviar served with traditional accompaniments including crème fraîche, chives, grated egg, and delicate French blinis.

Thinly sliced raw beef accompanied by stone mustard sauce, peppery arugula, shaved horseradish, and crispy crostini.

A chilled cold water lobster tail served simply with a lemon wedge and tangy cocktail sauce.

Plump, chilled jumbo shrimp served with classic cocktail sauce and a spicy miso mustard dipping sauce.

Sweet colossal lump crab meat served chilled with rich remoulade and bright cocktail sauce.

Freshly shucked oysters served on the half shell over crushed ice with a red wine criolla vinaigrette.

Diced fresh tuna layered with avocado, black tobiko, truffle hot sauce aioli, and crispy prawn chips.

Delicate slices of raw tuna paired with pickled cucumbers, spicy mustard aioli, serrano pepper, cilantro, and unagi sauce.

A colourful sushi roll featuring king crab, salmon, and ahi tuna, finished with a drizzle of spicy Asian mayonnaise.

Crispy seasoned rice cakes topped with minced ahi tuna, hamachi, and a dot of zesty wasabi aioli.

Yellowtail crudo accented with Castelvetrano olives, capers, charred orange, crushed pistachios, mint, and gochugaru spice.

Golden pan-seared jumbo lump crab cakes served over a luxurious Cajun-lobster cream sauce.

Crispy fried calamari tossed in sweet chili glaze with crunchy bean sprouts, cherry peppers, crushed peanuts, and scallions.

Baked oysters topped with rich creamed spinach, bacon, béarnaise sauce, and toasted lemon breadcrumbs.

Tender Wagyu meatballs bathed in warm tomato fondue, topped with shaved Manchego cheese, red Fresno chile, and fresh basil.

Crispy battered shrimp tossed in a velvety sweet and spicy Thai chili mayonnaise.

Tender charred octopus tentacles served over Calabrian chili romesco sauce, spiced with chorizo and almonds.

Fresh mixed greens with cherry tomatoes, shaved carrots, house-made croutons, and crisp bacon in a light vinaigrette.

Crisp romaine lettuce hearts tossed in classic Caesar dressing with shaved parmesan cheese and crunchy garlic croutons.

A crisp wedge of iceberg lettuce topped with cherry tomatoes, crunchy bacon bits, and creamy Danish blue cheese dressing.

Ripe heirloom tomatoes paired with creamy burrata cheese, fresh basil pesto, and a sweet balsamic glaze drizzle.

A thick 10 oz. swordfish steak seasoned with Mediterranean spices, served alongside a savory roasted eggplant and caper caponata.

Tender filet medallions served over château mashed potatoes and haricot verts with a rich red wine demi-glace.

Sautéed chicken cutlets served over a bed of fresh sautéed spinach in a bright lemon caper sauce.

Flaky seared Chilean sea bass resting on flavorful crab fried rice with a rich black bean garlic sauce.

Sesame-crusted ahi tuna seared rare, accompanied by a crisp daikon radish salad and a smooth wasabi emulsion.

Two golden, pan-seared jumbo lump crab cakes served with a rich and creamy Cajun-lobster cream sauce.

Broiled Alaskan king crab legs served steaming hot with rich drawn butter and grilled lemon.

A massive cold water lobster tail carved tableside, served with drawn butter and grilled lemon.

A golden-brown roasted half chicken served over whipped potatoes with savory chicken jus and grilled lemon.

Double-bone lamb chops coated in a pistachio and herb crust, served with sweet balsamic figs and charred pearl onions.

Slow-braised Angus short rib served over horseradish whipped potatoes with shiitake mushrooms and rosemary croutons.

Tender roasted asparagus spears glistening with a rich lemon confit butter.

Chargrilled broccolini florets tossed with toasted garlic and fresh lemon juice.

A hearty medley of roasted wild trumpet, maitake, shiitake, and cremini mushrooms sautéed in herbs and butter.

Hand-mashed russet potatoes loaded with real butter and topped with fresh sliced scallions.

Ultra-smooth, buttery whipped potatoes garnished with a sprinkle of finely chopped fresh chives.

Crispy golden french fries tossed in aromatic truffle oil and grated parmesan cheese.

A classic steakhouse baked potato loaded with butter, sour cream, cheese, and crispy bacon bits.

House-made beer-battered onion rings fried to an extra-crispy, golden-brown perfection.

Sliced potatoes baked in a rich cream sauce with bacon, fontina, and cheddar cheeses until bubbling and golden.

A magnificent 16 oz. bone-in filet mignon grilled with rich char marks.

An exquisitely marbled 7 oz. Snake River Farms Wagyu filet mignon grilled to perfection.

A juicy 16 oz. USDA Prime ribeye steak boasting rich fat marbling and incredible flavor.

A massive 22 oz. bone-in prime ribeye steak featuring heavy char and deep, savory flavors.

A classic 16 oz. USDA Prime New York strip steak with a robust crust and exceptional beefy flavor.

A premium 22 oz. bone-in prime strip steak grilled to a savory medium with a dark, flavorful crust.

A classic 24 oz. USDA Prime porterhouse featuring both the tenderloin and strip cuts on a sizzling platter.

An impressive 32 oz. Prime tomahawk ribeye steak featuring a dramatic long bone and incredible marbling.

A thick, juicy 16 oz. double-bone Kurobuta pork chop with a caramelized glaze.

A 16 oz. strip steak aged for 45 days, offering a concentrated, nutty beef flavor and deep crust.

A 45-day dry-aged prime ribeye steak boasting exceptional depth of flavor and tender marbling.

A rich blend of vodka or reposado tequila, Mr. Black coffee liqueur, Averna amaro, fresh espresso, and crème de cacao.

Botanical gin, dry vermouth, lychee, raspberry, and fresh lime juice combined in an elegant cocktail.

Belvedere vodka shaken with passion fruit, vanilla, fresh lime juice, and topped with sparkling wine.

Russell's Reserve 10 Year Bourbon paired with Averna amaro and Angostura bitters over a large ice cube.

Sazerac rye, Earl Grey tea syrup, Earl Grey bitters, and bottled-in-bond bourbon.

Milagro silver tequila, Cointreau, fresh lime juice, agave, and Don Julio reposado tequila.

Ron del Barrilito Three Star rum, yuzu-Earl Grey, fresh lemon juice, mint, and sparkling wine.

Branson Royal VSOP cognac, fresh lemon juice, strawberry, mint, and a sparkling wine float.

Casamigos blanco tequila, mezcal, Cocchi Rosa, fresh lime juice, and black cherry.

Cut Above agave blanco, Giffard pamplemousse and coconut, fresh lime juice, pineapple, and Prosecco Zero.

Ritual zero-proof rum shaken with fresh lime juice, mint, cucumber, and fresh watermelon.

Cut Above gin, Giffard elderflower, fresh strawberry, lime juice, and Prosecco Zero.