Aged, 8-ounce CAB steak grilled to order and served on a toasted hoagie bun with grilled mushrooms and onions
Caribbean Jerk Steak
Aged in-house, CAB sirloin steak marinated with habanero peppers, Jerk seasoning, green onion blend for 12+ hours. Grilled to order
CAB Sirloin steak, aged for tenderness in house and grilled to your liking!
Classic Cut New York Strip
Aged, CAB 12-ounce hand-cut strip. Grilled to order
Queen Cut New York Strip
For a smaller appetite, 8-ounce CAB steak, aged in-house
14 -ounce aged CAB. Heavy marbling = remarkable flavor!
8 ounces of fork-tender, lean CAB tenderloin
The Creek Slow Roasted Prime Rib
Seasoned with a special herb blend and slow roasted for 12 hours
Our House Specialties
Half Rack Lamb Au Poivre
New Zealand Lamb crusted with crushed, black peppercorns, pan seared to medium rare. Presented with a sauce of pan drippings glazed with brandy, and simmered with rosemary, Dijon, beef broth, heavy cream and butter
Baby Back Ribs
Slow-roasted, fall-off-the-bone, baby back ribs smothered in tangy barbecue sauce
Cast Iron Ribeye Steak
Well-marbled, aged CAB ribeye steak, cast iron pan-seared to order with our own blend of Cajun spice and fresh garlic. Served with Rosemary Jus
Chicken Fried Steak
As close as we can get to Mom's with bacon gravy
Grilled chicken breast served over Rice Pilaf with sautéed Maryland Crab meat, grilled asparagus and freshly made hollandaise sauce
Two, 4-ounce breasts wrapped around a blend of garlic, mascarpone cheese, spinach, Capicola, and fresh basil leaves. We serve it sliced with pasta and homemade marinara
From the Sea
Pan Seared Scallops with Chutney
Fresh, colossal scallops pan seared, presented on a fried wonton with a slightly spicy cold Mango-Avocado chutney, Rice Pilaf and grilled asparagus
Crispy Coconut Shrimp
Jumbo shrimp, rolled in seasoned flour, hand-dipped in beer batter and tossed in shredded coconut. We serve it with Mango-Avocado chutney, rice pilaf and grilled asparagus
Fresh Scottish salmon fileted in house, seasoned with our own blend of Cajun spice, oven-roasted with a blend of fresh citrus juices. Served with Mashed potatoes, Vegetable of the Day
A perennial favorite, this full pound of sweet succulent snow crab is served with a side of drawn butter
Sesame Encrusted Ahi Tuna
Sushi-grade sashimi tuna coated with sesame seeds and pan seared medium-rare, sliced and served in a pool of ginger hoisin sauce. Served with rice pilaf and grilled asparagus
King Crab Legs
Alaskan King crab oven-roasted in butter, white wine and Old Bay Seasoning
Two cold water lobster tails oven-roasted in white wine, butter and Old Bay seasoning
Breast of chicken, lightly breaded with Italian seasoned crumbs, topped with tomato sauce and Mozzarella cheese, served over fine pasta
Tri-colored, Ricotta cheese-filled tortellini tossed with sautéed chicken breast, broccolini, mushrooms, Bell peppers, red onion and black olives, simmered in a mixture of marinara and broth
Breast of chicken, lightly floured and sautéed with shallots and mushrooms until golden brown. Glazed with Marsala wine, simmered in chicken stock and finished with heavy cream and butter; served atop pasta
Gulf shrimp sautéed with garlic, fresh tomatoes and spinach, glazed with white wine, a splash of fresh lemon, simmered in chicken stock with butter, parsley a hint or red pepper. Served over pasta
Rendered pork belly skillfully blended with Bucatini pasta, black pepper, egg yolks and a mixture of Asiago and Romano cheeses
Fettuccini Alfredo with Grilled Chicken
Freshly cooked fettuccini tossed with a mixture of garlic, shallots, heavy cream, Asiago and Romano cheeses and parsley, then topped with a grilled chicken breast
Just the Beginning
Wings served with homemade bleu cheese dressing.
You asked for these and we aim to please! Served with ranch dressing (or whatever you prefer).
Mozzarella Cheese Sticks
Breaded and served with our own marinara sauce.
Oversized rings dipped in spiced flour. Served with creamy ranch dressing.
Gulf Shrimp Cocktail
Chilled Gulf shrimp with wrapped lemon and a tangy homemade cocktail sauce.
Crab and Artichoke Dip
Seasoned jumbo Maryland crab meat blended with artichoke hearts, cream cheese, asiago and mozzarella cheese.
Seared beef seasoned with yellow and red curry accompanied with fresh lettuce leaves, sauteed bell peppers. Thai chili sauce and fried oriental noodles.
Soup & Salad
1/2 Sandwich & Soup or Salad
Chef’s choice sandwich with a cup of soup du jour or house salad.
French Onion Soup
A blend of onions and spices simmered in chicken broth topped with a large sourdough crouton and asiago cheese.
Mixed greens with applewood ham, swiss cheese, smoked turkey, cheddar cheese, chopped bacon and charbroiled egg. Choice of dressing.
Grilled Sirloin Salad
Mixed greens topped with a sliced, cooked-toorder angus steak, cabbage carrot mixture, and sliced red onions.
Avocado & Mango Spring Salad
Spring mix greens topped with a sliced chicken breast and tossed with avocado, mango and walnuts. Served with your choice of dressing.
Orange & Sun dried Tomato Salad
Seasonal greens tossed with mandarin orange and sun dried tomatoes. Topped with grilled chicken, feta, and choice of dressing.
Ahi Tuna Salad
Sesame encrusted Ahi tuna filet pan-seared medium rare and sliced atop spinach leaves and tossed in a light oriental dressing with mandarin oranges and oriental noodles.
Chopped romaine with sliced apples, bleu cheese crumbles, and candied pecans with raspberry vinaigrette.
Iceberg wedge with red onions, fresh avocado, hard boiled egg, diced chicken, chopped bacon, bleu cheese crumbles and tomato wedges.
Chicken Caesar Salad
Romaine lettuce with grilled chicken, asiago cheese and caesar dressing.
Burgers & Sandwiches
All burgers are 1/2 pound unless noted and cooked to order. Substitute grilled chicken for any beef burger at no additional charge! Served with french fries (try our awesome o-rings for small charge).
Lean and juicy bison burger topped with choice of cheddar, pepper jack, or swiss cheese.
Pretty self-explanatory but add bacon OR sauteed mushrooms for just $1.
Bleu Cheese Burger
This beauty is topped with bleu cheese crumbles and bacon for a palate pleasing treat!
Cajun BBQ Burger
We blacken this tasty burger and top it with barbecue sauce, bacon, and a choice of cheese.
Battered Bacon Cheeseburger
This third-pound angus burger is topped with bacon and choice of cheese between two slices of white bread. We beer batter it then deep fry it. YUM!
Orange & Sun dried Tomato Salad
Seasonal greens tossed with mandarin orange and sun dried tomatoes. Topped with grilled chicken, feta, and dressing.
Tasty bacon stacked on a flaky croissant with freshly sliced tomatoes and leaf lettuce.
Layers of smoked turkey, bacon, cheddar cheese, leaf lettuce and sliced tomato on toasted white bread.
Hot roast beef on a hoagie with melted swiss and sauteed mushrooms served with au jus.
Prime Rib Sandwich
Open-faced sandwich with slow roasted prime rib on a toasted hoagie bun served with au jus.
Thinly sliced ribeye grilled with onions and bell peppers, topped with melted cheddar and piled on a hoagie bun with sliced tomato and lettuce.
Angus steak grilled to order and served open-faced on a toasted hoagie.
Grilled marble rye and sauerkraut, thinly sliced corned beef, melted swiss cheese all topped with thousand island dressing.
Grilled Portabella Sandwich
Large mushrooms topped with artichoke hearts, roasted red pepper, and feta cheese served atop foccacia.
Monte Cristo Sandwich
Ham, turkey and swiss fried and served with raspberry jelly.
Pepper Jack Grilled Chicken
Grilled chicken on a bead of leaf lettuce and sliced tomato topped with caramelized onion, bell peppers, and melted jack cheese.
Grilled breast off chicken topped with swiss cheese and avocado on a kaiser roll.
Chicken Cordon Bleu
Breaded chicken breast topped with ham and melted swiss on a kaiser roll.
Breaded chicken breast topped with tangy marinara and mozzarella on a kaiser roll.
Served with choice of soup du jour or salad.
Three jumbo shrimp served atop pasta & marinara.
Lunch-sized portion of pasta tossed in creamy asiago cheese sauce and topped with sliced chicken breast.
Other Tasty Options
New York Strip
8 Ounces of grilled-to-perfection beef served with choice of potato and vegetable du jour.
Beer-battered and sliced cod served atop flour tortillas with sour cream, homemade salsa, and shredded lettuce.
Two 6-inch flour tortillas topped with pepper jack, mozzarella, and bell peppers. Served with homemade salsa, sour cream, and shredded lettuce.
Chicken Fried Steak
Fried golden brown and served with mashed potatoes. We top it all off with home-style country gravy and a side of veggies.
Fish & Chips
Golden, beer-battered cod filets served with french fries and tartar sauce. Malt vinegar available upon request.
From the Dinner Menu
Served with choice of soup du jour or salad, vegetable du jour, and choice of potato.
4 Pepper Sirloin
Seasoned with garlic and black pepper, then marinated in jalapeno, roasted red peppers, and green chili peppers for 12 hours.
Aged for tenderness and grilled to perfection!
Coyote Creek Club Steak
Sirloin steak grilled to order and topped with caramelized onions and bleu cheese.
The most marbling creates the best flavor in this cut!
Two 4-oz. chicken breast wrap a blend of garlic mascarpone cheese, capicola ham, and fresh basil leaves served atop homemade marinara. Mamma Mia!
Honey BBQ Glazed Salmon
Fresh King Salmon filet, hand-cut and seasoned with a mild honey barbecue glaze.
Lemon Caper Halibut
Pacific halibut flavorfully seasoned and oven baked, topped with lemon caper butter.
Sesame Encrusted Ahi Tuna
Sushi grade sashimi tuna coated with sesame seeds and pan-seared medium rare. Topped with a ginger hoisin sauce.
Patron Añejo with Grand Marnier, Cointreau, Blue Curacao, and a Secret juice blend.
Captain Morgan, Peach schnapps, and Chambord shaken with cranberry and some other stuff that’s a secret.
Wines by the Glass
Woodbridge by Robert Mondavi
These fine wines were carefully selected to enhance the flavors in our entrees, salads, and desserts.
White Zinfandel, Turning Leaf
Sauvignon Blanc, Frog’s Leap
Chardonnay, Kendall Jackson
Pinot Noir, Estancia
Cabernet Sauvignon, Kenwood
Sparkling Wine, Korbel Brut
Riesling, Turning Leaf
Wines by the Bottle
Martini and Rossi, Asti, Italy
White Zinfandel, Turning Leaf Reserve
Riesling, Turning Leaf, California
Pinot Grigio, Francis Ford Coppola Presents, California, Alexander Valley
Sauvignon Blanc, Frog’s Leap, California, Napa
Chardonnay, Kendall Jackson, California, Lake Country
Chardonnay, Cakebread, California, Napa
Michele Chiaro Nivole Moscato D’asti
Blended Italian Reds
Falesco Vitano Rossa
Col Di Sasso
Merlot, Kenwood, California, Sonoma
Merlot, Blackstone California, Sonoma
Merlot, Clos Du Bois, California, Sonoma
Cabernet Sauvignon, Kenwood, California, Sonoma
Cabernet Sauvignon, St. Francis, California, Sonoma
Cabernet Sauvignon, Kendall Jackson, Vintner’s Reserve, California
Cabernet Sauvignon, Jordan, California, Alexander Valley
Coyote Creek Steakhouse & Saloon opened the doors in June 2007 in the historic downtown Rock Springs area. Our unique and historic building, combined with exceptional food and a lively atmosphere, is something you will not find anywhere else in the area. Take a break from the everyday, join us for lunch in the afternoon or drop by for dinner in the evening; sitting by the fireplace or maybe enjoying one of our famous drinks at the bar. In addition to great food and an unsurpassed atmosphere, we make every effort to ensure timely, friendly service that will keep you coming back. Coyote Creek provides a touch of elegance, mixed with the Wild West that only Wyoming could offer.