Served from 3:00PM-8:30PM Tuesday–Thursday
3:00PM-9:00PM Friday & Saturday
3:00pm-8:00pm Sunday

Includes shrimp cocktail, pinquito beans, homemade salsa, grilled French bread, soup or salad, choice of fries, polenta or baked potato 

Starters

Sweet tumbleweed onion
Battered and deep fried, served with “Rosalie’s Red Sauce”

Florentine mushroom caps
Spinach, sour cream and Parmesan filing, served with a red wine reduction

Crispy mountain oysters
Breaded calf fries served with tangy cocktail sauce

Sweetbread platter
Barbequed and drizzled with roasted garlic butter and served with tangy cocktail sauce

Far Western ravioli platter
Spinach cheese and meat filling served in Bolognese style meat sauce and topped with Parmesan cheese, battered and deep fried, served with “Rosalie’s Red Sauce”

Wild mushroom and onion skillet
Sautéed with white wine, garlic and topped with Parmesan cheese

Bay shrimp cocktail
With celery & tangy cocktail sauce

Salads
All salads served with Pinquito beans, salsa and grilled French bread

Santa Maria valley mixed greens
Crisp medley of local greens

Classic Caesar
Traditional Caesar salad with house made dressing and croutons

Shrimp Louie
Jumbo & bay shrimp, hardboiled egg, tomato and lemon wedges Served with house made Louie Dressing

Sandwiches
Served with Pinquito beans and salsa, Choice of soup or salad, steak fries or potato chips

Far Western steak sandwich
Famous tenderized “Kobe-style” Australian Wagyu Top Round, BBQ’d over Red Oak, preparation unchanged since we opened in 1958

Far Western burger
Red Oak BBQ’d, freshly ground sirloin on grilled French bread

Classic Dinners
All Entrées include:
Bay shrimp cocktail, Pinquito beans, house made salsa and grilled French bread. Choice of green salad or house made soup, baked potato, steak fries, or grilled polenta

Bulls Eye Steak
14 oz USDA Top 2% Choice, our signature boneless Ribeye, very tender, flavorful, and well marbled

Filet Mignon
8 oz or 14 oz USDA Top 2% Choice, cut from the small side of the T-Bone, extra tender and lean

New York Strip
14oz USDA Top 2% Choice, cut from the large side of the T-Bone with a heartier texture and flavor

Cowboy Cut Top Sirloin
8 oz or 14 oz USDA Prime, cut from the top of the loin, lean and flavorful

Ground Sirloin
9 oz, BBQ’d then topped with onions and mushrooms

Garlic Buttered Sweetbreads
A western delicacy, served with roasted garlic butter and tangy cocktail sauce

Boneless Chicken Breast
10 oz, marinated then barbequed

Center Cut Pork Chop
14 oz, served with house made applesauce

Citrus Glazed Baby Back Ribs
Twin 10 oz racks, glazed with Susie Q citrus glaze, then barbequed

Far Western Special Entrées
All Entrées include:
Bay shrimp cocktail, Pinquito beans, house made salsa and grilled French bread. Choice of green salad or house made soup, baked potato, steak fries, or grilled polenta

Fire Roasted Seasonal Vegetable Platter
Chef’s selection of seasonal fresh garden vegetables

Shrimp Scampi
Seven jumbo Tiger shrimp, sautéed in butter, garlic and white wine

Surf and Turf
Choice of Bulls Eye, NY Strip, Filet or Cowboy, served with shrimp scampi

Clarence’s Classic Dinner for Two
Two 8 oz Top Sirloins, served with FWT raviolis and house made crispy onion strings

Pinot Filet
8oz Filet, served on grilled polenta with house made crispy onion strings and our Signature red wine reduction

Sides

Steak fries
Grilled polenta
Cottage cheese
Sautéed mushrooms and onions
Baked potato
Twice baked potato