Eighteen Ninety Grille and Lounge Menu (Update 2025)
Welcome to Eighteen Ninety Grille and Lounge, a distinctive dining experience nestled in Granbury, Texas. This premier steakhouse offers an exquisite menu, blending classic American fare with gourmet flair. From the moment you enter, the cozy ambiance and attentive service set the stage for an unforgettable meal.
Start your culinary journey with delightful appetizers like the 1890's Signature Crab Cake or the savory Rustic Escargot. For salads, the Iceberg Wedge and Caesar both shine, while the comfort of their soups, featuring the rich Leek & Potato, warms the soul.
As for the main course, the Bone-In Ribeye and Center Cut Filet exemplify mastery, showcasing Certified Angus Beef cooked to perfection. Accompanied by golden mashed potatoes and haricots verts, each dish promises satisfaction.
Indulge in a gastronomic adventure at Eighteen Ninety, where every bite is a celebration of flavor!
SMALL PLATES
TEXAS TRILOGY
Free range chicken, Texas quail wrapped in applewood smoked bacon with a sliver of jalapeno, & tenderloin
1890's SIGNATURE CRAB CAKE
4oz prime jumbo lump blue crab meat mixed with smoked cheddar and fontina cheese, bell peppers, mustard seed, and parsley. Served with a side of remoulade sauce
RUSTIC ESCARGOT
9 Helix snails sautéed in shallot, garlic, white wine, seasoned heavy cream, grated parmesan, roma tomatoes, and applewood smoked bacon. Garnished with parsley and goat cheese toast.
SEARED AHI TUNA
White sesame and cracked pepper crusted 6oz tuna served over arugula, red onion, tomato, tossed with soy ginger dressing
BACON - JALAPEÑO MAC & CHEESE
Four cheeses blended with jalapeno and bacon topped with panko bread crumbs seasoned in truffle and black garlic seasoning
ARTICHOKE & SPINACH DIP
Served with homemade corn tortilla chips
HOUSE SALAD
4 leaf lettuce mix topped dried cranberries, toasted walnuts, feta cheese tossed in Persian lime & cranberry pear vinaigrette
ICEBERG WEDGE
Iceberg lettuce topped with blue cheese, blue cheese crumbles, tomato & bacon
CAESAR SALAD
Romaine hearts, parmesan cheese, herb crostini
LEEK & POTATO SOUP
Topped with creme fraiche, sautéed shallots, and 'Mushroom & Sage flavored EVOO'
SALADS & SOUP
FROM THE GRILLE
PORTERHOUSE
24oz Certified Angus Beef, a steak lovers choice. Served with golden mashed potatoes & haricots verts
CENTER CUT FILET
8oz Certified Angus Beef, our most tender cut of beef served with golden mashed potatoes & haricots verts
BONE IN RIBEYE
22oz Certified Angus Beef, well-marbled and aged to perfection on the bone served with golden mashed potatoes & haricots verts
PRIME IOWA CHOP
Bone-in 14oz pork chop cooked to medium well served with golden mashed potatoes & roasted creamed corn corn
BLACKBERRY DEMI CHICKEN
Colemans' free range chicken breast, topped off with blackberry demi glaze. Served with wild rice & sautéed mushrooms
STEAK SKEWERS
3 skewers of bulgogi marinated CAB tenderloins with peppers and onion, cooked medium well. Served with wild rice & haricots verts
PAN SEARED DUCK BREAST
Maple Leaf Farms' duck breast served with chipotle raspberry gastrique, smoked cheddar grits & haricots verts
CHILEAN SEABASS
Pan seared with a golden crust and topped with harissa sauce. Served with smoked cheddar grits & sautéed spinach
ATLANTIC SALMON
Topped with a honey citrus glaze, served with creamy smoked cheddar grits & creamed spinach
SEAFOOD PASTA
Shrimp, scallops, jumbo lump crab, served over linguine pasta tossed in a spiced popped tomato sauce
SHRIMP & GRITS
Jumbo shrimp topped with a white wine cream sauce and served with creamy smoked cheddar grits
CHICKEN CAESAR SALAD
Large caesar salad made with romaine hearts, parmesan cheese, herb croutons. Topped with 10 oz Coleman's' grilled chicken breast
THE TRIO
Wild rice, sautéed mushrooms, sautéed spinach
LOCAL SPECIALTIES
DESSERTS
KAHLUA BUNDT CAKE
Salted caramel and confectioners cane powder
SIGNATURE BANANA PUDDING
Traditional pudding with added Grand Marnier, toasted almonds, & salted caramel
NEW YORK STYLE CHEESE CAKE
Salted caramel, chocolate sauce, or pureed strawberries
CREME BRULEE
Traditional vanilla bean custard