• Gold Strike Resort and Casino - Tunica, Mississippi - Dining - Fine Dining - Chicago Steakhouse


SATISFY YOUR TASTE for the best steaks and freshest seafood at Chicago Steakhouse, where we've introduced tempting new menu selections and a brand-new modern design.

Business Hours
Sunday-Thursday: 5:30-10pm
Friday-Saturday: 5:30-11pm

Reservations are recommended.
Call 662-357-1225 for table reservations or
reserve your table online

Download Menu


Yellowfin Tuna
Cajun Spices, Soy "Caviar", Fennel Puree

Seared Scallops
Risotto Croutons, Parsnip Puree, Truffle Oil

*Chilled Seafood Platter 
Lobster, King Crab, Oysters, Gulf Shrimp, Clams, Mussels with Cocktail Sauce & Horseradish

Oysters Raw-or-Chicago Style
Served w/ Horseradish & Cocktail Sauce-or-Cream Spinach, Provolone Cheese & Applewood Smoked Bacon

Shrimp Cocktail
Jumbo Shrimp, Vegetable Relish, Spicy Cocktail Sauce

Crab Cake
Seared Jumbo Lump Crab, Leek & Shitake Salad, Sweet Corn Jus

Lobster Tempura
Shaved Vegetables, Soy-Ginger Dipping Sauce

"Shrimp Po Boy"
Fried Shrimp, Siracha Aioli, Brioche Crouton, Frisee, Lemon

Littleneck Clams
Ham Hock Brodo, Spinach, Roasted Garlic

Soups & Salads

Onion Soup Gratinée
Caramalized Onions, French Baguette, Provolone Cheese

Lobster Bisque
Cilantro Oil & Maine Lobster

Chopped Salad
Trio of Lettuce hand tossed, Tomato, Cucumber, Bacon, Kalamatta Olives, Bleu Cheese

Tomato & Mozzarella Salad
Heirloom Tomatoes layered Fresh Mozzarella, Red Onions, Aged Balsamic, EVOO, Basil Pesto

Traditional Ceasar Salad
Traditional Caesar Dressing, Shaved Parmesan

The Wedge
Crisp Iceberg Lettuce, Heirloom Tomatoes, English Cucumber, Diced Carrots, Shaved Red Onions

Mixed Greens Salad
Roasted Beets, Pecans, Goat Cheese, Orange Vinaigrette

Steak and Chops

*Grilled Filet Mignon, Eight or Ten Ounces

*Prime New York Strip 14 Ounces

*Bone in Ribeye Steak

*Grilled Porterhouse 24 Ounces

*Lamb Chops
Baby Romaine, Gooseberries, Bacon Lardons, Mint Jus

*Veal Porterhouse

Double Bone Pork
Double Bone Pork Chop with Asparagus Salad and Dijon Vinaigrette.

Any Turf can Surf with Crab Legs or Lobster

Chicago Specialties

Wild Boar Bolognese
Wild Boar Sausage, Cavatappi Pasta, Parmesan, Basil

Braised Wagyu Beef Short Ribs
Roasted Root Vegetables, Bordelaise Sauce

Roasted Chicken
Herb Cheese Stuffed, Chicken Jus, Winter Truffle

Vegetarian Ravioli
Butternut Squash, Sage Butter


Chilean Sea Bass
Parsnip “Vichyssoise”, Chives

King Crab Legs
1 1/2lbs. Steamed or Broiled Alaskan King Crab Legs

Large South African Lobster Tail
Steamed or Broiled with Drawn Butter

Whole Dover Sole
Tarragon & Pecan Butter

Seafood Bouillabaisse
Littleneck Clams, Mussels, Sea Bass, Snapper, Lump Crab, Lobster, Potato, Onion, Fresh Herbs, Lobster Jus

Butternut Squash Risotto, Black Truffle Vinaigrette

Red Snapper
Fingerling Potato & Leek Fondue


Twiced Baked Potato

Yukon Masted Potato

Baked Sweet Potato

Baked Potato

Lobster Mac n Cheese
Gruyere Cheese w/ Bacon

Tempura Onion Rings
Siracha Aioli


Creamed Spinach
w/ Applewood Smoked Bacon

Wild Mushrooms


Crispy Brussel Sprouts

Vegetable Medley
Squash, Zucchini, Broccoli, Carrot



*Lobster Oscar
Asparagus Spears, Hollandaise Sauce

Sauté Crab & Shrimp

Bleu Cheese

Coffee Crust w/ Chambord Demi

*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Items are subject to change due to seasonality or chef’s preference.

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