Sterlings Grille - Bartlesville, OK

Pan‑seared salmon topped with buttery hollandaise, asparagus spears, and a hint of lemon.

Whole trout grilled to perfection, seasoned with rosemary and served with roasted potatoes.

Char‑grilled salmon fillet brushed with herb oil, served with lemon wedges.

Lightly battered shrimp fried to crunchy perfection, paired with a zesty dip.

Seasoned shrimp cooked with corn, potatoes, and spices in a flavorful broth.

Shrimp in a creamy wine sauce with mushrooms and peas, served over rice.

Garlic shrimp sautéed in butter, white wine, and lemon, served over pasta.

Crispy fried catfish fillet with a golden coating, served with tartar sauce.

Succulent king crab legs served steamed with butter and lemon.

Tempura‑style shrimp coated in sweet coconut flakes, served with dip.

Large shrimp grilled and served with lemon butter.

Succulent lobster tail broiled with butter and lemon.

Steamed crab legs served with garlic butter sauce.

Crispy fried shrimp tossed in a light batter.

Crispy chicken tenders served with a side of fries or chips.

Mini beef burger with lettuce, tomato, and choice of fries or chips.

Juicy beef patty on a toasted bun with lettuce, tomato and cheese.

Beef patty topped with crispy bacon, cheddar and hickory sauce.

Colorful seasonal vegetables tossed with al dente pasta in a light olive oil sauce.

Small pasta portions smothered in creamy Alfredo sauce, topped with peas.

Crisp romaine lettuce topped with creamy Caesar dressing and croutons.

Mixed greens tossed with fresh vegetables and light vinaigrette.

Seasonal soup served hot, featuring fresh vegetables and herbs.

Crisp romaine tossed with crunchy croutons and creamy Caesar dressing.

Fluffy baked potato loaded with butter, sour cream and chives.

Sweet potato baked and topped with butter and a sprinkle of sugar.

Seasonal mixed vegetables roasted to perfection with herbs.

Thick‑cut fries fried to crisp, salted to taste.

Crispy rosemary‑seasoned potatoes roasted until golden.

Roasted sweet potato wedges seasoned with spices.

Creamy dip of spinach, artichokes, cheese and garlic served warm.

Creamy crab dip with herbs and a hint of lemon.

Grilled bison tenderloin steak, seasoned with pepper, served with seasonal vegetables.

Juicy rib‑eye steak char‑grilled to medium, served with herb butter.

Tender filet mignon grilled to perfection, accompanied by a red wine reduction.

Robust New York strip steak seared, finished with a garlic herb crust.

Grilled steak paired with sautéed shrimp, served with roasted potatoes.

Tender prime rib roast, seasoned simply and served with au jus.

Pan‑seared chicken in a bright garlic‑lemon sauce with capers.

Juicy grilled chicken breast seasoned with herbs and served hot.

Creamy fettuccine Alfredo sauce tossed with grilled chicken.

Battered steak fried until golden, served with gravy.

Juicy hand-cut filet mignon served with a buttery herb glaze.

Pan-seared salmon steak with lemon butter drizzle.

Refreshing cocktail of cherry‑infused whiskey, mint, and lemonade.

Sparkling pink cocktail with vodka, cranberry juice, and lime.

Sweet martini featuring vanilla vodka, cake frosting liqueur, and a hint of vanilla.

Bright lemon drop martini with vodka, lemon juice, and simple syrup.

Elegant cocktail blending vodka, pomegranate juice, and citrus zest.

Floral cocktail of pink gin, rose water, and citrus.

Smooth bourbon Old Fashioned with a hint of citrus and bitters.

Classic tropical cocktail with rum, orange curaçao, lime and sweet syrup.

Sparkling cranberry cocktail with champagne and a dash of orange bitters.

Sweet martini blending wedding cake notes with wild cherry cola fizz.

Fluffy rice cooked with butter and mixed herbs.

Silky caramelized dessert custard with a crunchy sugar top.

Layered vanilla cake with fluffy frosting and rainbow sprinkles.