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 roasted bone marrow and cheddar fondue with wild mushroom, buffalo bratwurst, and crostini; and Lone Ranger a slow cooked locally raised lamb shank with Anson Mills Polenta, Whiskey Winter ‘Succotash’ and Braising Jus. In this big mountain town with big appetites, Paulie serves up his signature “John Wayne & Friends” – the butcher cut of the night, served with fried Brussel Sprouts with Lamb Pancetta Vinaigrette, Loaded Country Smashed Potatoes with a Béarnaise. Priced between $175 and $325, 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 is a Cider brined Heluka pork chop, Cranberry Compote, Candied Yams and Charred Asparagus. The ‘Trigger’ is Roasted Half Mary’s Organic Chicken, Fingerling Potatoes, Winter Heirloom Vegetables, and a Honey Lavender Glaze. Paulie also serves a selection of wild game including buffalo tenderloin and wild boar tenderlion. 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.