All Dinners Are Prepared On Our Famous Indoor Oakwood Bar-b-que Pit. Full Dinners Include: Fresh Vegetable Tray, Crackers & Butter, Bay Shrimp Cocktail Or Fruit Cocktail, Mixed Green Salad, Baked Potato Or Homemade French Fries, * Or Bbq Vegetables, Garlic Bread, Coffee Or Tea, Ice Cream Or Sherbet
Extra Cuts Available Upon Request
T-bone (22 Oz.)
Rib Eye (12 Oz.)
Chicken & Quail
Fresh Chicken Breast 10oz
Quail Two 4 Oz. Birds
Pork Baby Back Ribs
tasty ribs cooked with our own special seasonings.
please don't ask for any sticky bbq sauce!
grilled w/fresh vegetables
Steak & Shrimp
4 prawns from the gulf of mexico with our 7 oz. top sirloin steak
Filet Mignon & Quail
5 oz. filet mignon combined with one 4 oz. north carolina quail
Steak & Lobster
the ultimate combination...our beef and australian lobster
Steak & Scallops
7 oz. top sirloin, scallops and vegetables
4: 30 - 6: 00pm
10 Oz. Top Sirloin
Baby Back Ribs
Steak & Shrimp
12 And Under Please.
Choice Of Steak Or Chicken
includes fresh fries or baked potato, milk or soda, ice cream or sherbet
Our most popular appetizer! Steamed, then grilled over our live fire of red oak wood, served our special secret sauce.
White button mushrooms, grilled over the fire, basted with butter and perfectly seasoned with our famous Hitching Post spices.
Prawns from the Gulf of Mexico, grilled with veggies, seasoned our special way, served with drawn butter.
Fresh Asparagus, grilled over the fire, seasoned with our spices...this will make you love your veggies!
Grilled with fresh veggies over the red oak wood fire, these scallops will amaze you.
Grilled Texas Quail
Small but tasty, this prime Bob White is perfectly grilled and seasoned!
Baby Back Pork Ribs
1/2 Rack of our great tasting ribs. Grilled and seasoned with sauce on the side if requested.
A Santa Maria specialty, this Portuguese sausage is grilled over the fire and seasoned just right.
disclaimer:pricing and availability subject to change.
Closed on the following holidays: January 1st, Super Bowl Sunday, Easter Sunday, Memorial Day, July 4th, Labor Day, Thanksgiving Day, Christmas Eve, Christmas Day
Reliable sources inform us that Paul Veglia and his family bought the business, then called the Casmalia Hotel, from H.H. Heller in 1920. The hotel consisted of eleven single rooms, two showers, and a restroom, and the family moved into the back of the building where there were three bedrooms, a kitchen, a dining room, and a bathroom. Building Front
Oil and railroad booms were taking place near Casmalia at that time, and the workers frequently stayed at the hotel. Mrs. Veglia was a great Italian cook and she would prepare homestyle meals which she served family-style. In 1933 the liquor prohibition was repealed and the Veglia's received a liquor license for the bar. Ed Vail's guests and guests at the Marshallia Dude Ranch frequented the hotel as did Camp Cooke employees. For recreation and entertainment there were pool tables, player pianos, a card table, and a wood stove where everyone could gather and share stories. On many occasions the pool tables were pushed aside for dancing.