Cowboy Steak

The American Cowboy: hard working, having a wiry build from not eating enough, dusty from working the cattle and the field. With the arrival of railroads, and an increased demand for beef after the American Civil War, the iconic American cowboy evolved as the older traditions combined with the need to drive cattle from the ranches where they were raised to the nearest railheads, often hundreds of miles away.

In honor of their hard work, The Bisbee Grille brings you the Cowboy Steak: 10 oz. hand-cut of well marbled Angus beef rib-eye, char-grilled and cooked to your specification.

When you order from the Bisbee Grille steak menu, you will be pleasantly surprised to know that all cuts are Certified Angus. Certified Angus Beef ® brand Natural commits to a "never, never, never" philosophy. From the very beginning, cattle are never given any hormones, never given any antibiotics and only given nature intended feeds.

Moreover, less than 8% of all beef earns the Certified Angus Beef ® brand. Bisbee Grille strives to provide the best for our customers, and this is one way we do it.

And Now, a Word from our Customers...

John from Tucson:
We ate lunch one day, went back the second day. it was always busy but the service was great and the food excellent, very casual but the food is first rate.

Jackson, Tn:
TRY THE SPARE RIBS!!! Even though we had a 25 minute wait for a table, it was definitely worth the wait. My son had pasta that was great, but the spare ribs that I ordered were so tender they fell off of the bone. Our waiter did an incredible job and besides having a great attidude, checked on our drinks every 10 minutes or so.

Chandler, Az
The pasta is outstanding. We made a trip from Tombstone for dinner. I am glad we did. Really great service and food.

Calciomia, NY
I'd go again. Very tasty. Good location. Loved the jalepeno poppers and caprese.

We at the Bisbee Grille appreciate your feedback

Creme Brulee

Just when you think you could not possibly follow your main course with another fine dish off the menu, let me suggest something that is my favorite light comfort food- the Grille's Creme Brulee. French for "burnt cream", it is a rich custard base topped with a layer of hard caramel, created by gently caramelizing sugar with a open flame source. In Britain, a version of crème brûlée (known locally as 'Trinity Cream' or 'Cambridge burnt cream') was introduced at Trinity College, Cambridge in 1879 with the college arms "impressed on top of the cream with a branding iron", although some cookbooks claim much earlier British origins for the dessert. Bisbee Grille is considering taking this idea to their kitchen.