Since 1985, Shapley's has offered some of the finest steaks and seafood in the Jackson area. In our 25th year, we continue strengthening our reputation for quality, consistency and service and will always strive to make every visit as special as the last.
Thank you for your business and we look forward to serving you in the years to come.
Scott, Julie, Remi, Wesley & Beck Koestler
Our Menu
FRIED CRAB CLAWS
FRIED CRAWFISH TAILS
MARINATED CRAB CLAWS
CRAWFISH BISQUE
HOMEMADE HOT TAMALES
Hand-rolled and sold in bundles of three
ESCARGOT
Baked in garlic compound butter and topped with puff pastry
FRIED PASTA
Breaded linguine, herbs & crawfish tails served atop cream and marinara sauces
BARBECUE SHRIMP
Shrimp, fresh peppers and mushrooms simmered in our homemade barbecue sauce
SMOKED SALMON CARPACCIO
Norwegian Smoked Salmon accented with dill oil and topped with egg yolks, capers, red onions and sourdough croutons
HUDSON VALLEY FOIS GRAS
Pan-seared and served over a wild mushroom ragout and port reduction
FRIED MAINE LOBSTER TAIL
Served with Choron sauce, split pea puree and lemon-cilantro vinaigrette
GRILLED TUNA STEAK
Served with roasted red bell pepper coulis and tomato-basil coulis and finished with lemon, garlic and thyme infused olive oil
GRILLED SALMON FILET
Topped with lemon-dill cream sauce
JUMBO FRIED SHRIMP
Fried golden crisp and served with homemade tartar and cocktail sauces
PAN-SEARED ATLANTIC HALIBUT
Served over sautéed summer squash and horseradish beurre blanc
GRILLED MARINATED CHICKEN
Served with caramelized onions, bell peppers and spices
*Add grilled shrimp or jumbo lump crabmeat to any seafood special
*Minimum gratuity of 15% may be added on parties of six or more
*An extra plate charge will be added on all split entrées except for T-Bones and Porterhouses
FILET MAISON
Our superbly trimmed and marinated beef tenderloin cut to order (6 to 20 oz.) and cooked to your desire.
RIBEYE
18-20 ozs. of heavily marbled beef
NEW YORK STRIP
16-18 ozs. of firm flavorful Prime
PORTERHOUSE or T-BONE
Weights begin at 32 oz. and average 40 oz.
GRILLED FILET TIPS
Served with onions, peppers and mushrooms
STEAK TOPPINGS
FRESH MUSHROOMS sautéed and seasoned with garlic, wine and herbs
BABY ARTICHOKE HEARTS sautéed with garlic, spices and topped with cream sauce
SAUTÉED JUMBO LUMP CRABMEAT topped with a cream sauce
AUX LUJON - two bacon-wrapped stuffed shrimp
GEORGES BANK SEA SCALLOPS broiled and topped with dill cream
FULL LAMB RACK
Grilled and noted as one of the best Lamb dishes around
VEAL CHOP
14 oz. Milk-fed chop with sautéed shiitake mushrooms, fresh
herbs and Madiera reduction
PASTA WITH CREAM OR MARINARA
FRENCH FRIES
SUGAR SNAP PEAS & CARROTS
ROASTED NEW POTATOES WITH FRESH HERBS
HERB AND GARLIC CHEESE TOAST
GRUYERE & CHIVE SCALLOPED POTATOES
CREAM SPINACH AUGRATIN
ROASTED ASPARAGUS WITH PARMESAN AND HOLLANDAISE
Our Cuts
At Shapley's only the finest cuts from the most select beef are deemed excellent enough to serve to our customers. Our beef is prepared simply to emphasize the natural flavor of the meat, and we only add toppings at your request. Our topping choices include bacon-wrapped shrimp, jumbo lump crabmeat, and baby artichoke hearts, to name a few.
Filet Mignon
Considered by many to be the classic steak choice
because of its tender, buttery texture, this steak is lightly marbled
and quite lean. Our Filet Mignon is marinated and cut to order in sizes
from 6-20 ounces.
Rib Eye
This boneless cut is prized for its rich flavor. Our
Rib Eye is 18-20 ounces, highly marbled, tender and juicy.
New York Strip
Also known as a "Kansas City" cut, this firm,
boneless steak is full of flavor. Our New York Strip is well marbled
and 16-18 ounces.
Porterhouse or T-Bone
The Porterhouse is actually two steaks in one, a strip steak and a filet divided by a t-bone. The Porterhouse is very similar to the T-Bone steak, except the Porterhouse is larger, with a bigger piece of the tenderloin. Our Porterhouse and T-Bone steaks are from 32-40 ounces.