MILLION DOLLAR COWBOY STEAKHOUSE
In December 2015, Chef Paulie O’Connor took over management of the iconic Jackson Hole restaurant, Million Dollar Cowboy Steakhouse. In keeping with the longstanding traditions and Western vibe of the restaurant, located beneath the legendary Million Dollar Cowboy Bar, Paulie modernized the menu, incorporating some of his signature, handcrafted specialties like pastas, cheeses, breads, house-cured meats and sausages.
The new Jackson Hole Million Dollar Cowboy Steakhouse menu focuses on a carefully curated selection of meats including dry-aged and Wagyu beef sourced from the best local and regional farms. Dishes include hand-cut Wagyu beef tartar with gaufrette potatoes and chimichurri; roasted bone marrow and cheddar fondue with wild mushroom, elk bratwurst, and crostini; and trout belly rillette with fine herbs bavarois, crème fraîche, and lemon on levain. In this big mountain town with big appetites, Paulie serves up his signature “John Wayne & Friends” – the butcher cut of the night, served with creamed spinach, smoked garlic mashed potatoes, and sauce of choice. Priced between $225 and $325, this serves 5-7 diners and is not for the faint at heart. Cuts range from a 40 oz. dry-aged porterhouse to a 45 oz. bone-in New York to a 46 to 64 oz. cowboy/tomahawk steak. Other large plates include “Arnold” the Pig (pork porterhouse, braised cabbage, pork belly hash, and apricot mostarda), and the Jailhouse (house ground beef cheek burger with tomato relish and baked potato wedges). Paulie also serves a selection of wild game including buffalo tenderloin and espresso-rubbed venison. Lighter Mediterranean-style seafood options round out the menu, alongside vegetarian and gluten-free choices. Specialty cocktails with house made shrubs, syrups and tonics are served at the bar, along with a diverse wine list and locally-brewed draft beers.