West End Grill Menu (2025 Update)
Welcome to West End Grill, a culinary gem located at 1629 W Henderson St, Cleburne, TX. This restaurant is a delightful blend of comfort and creativity, offering a diverse menu that caters to both traditional and adventurous palates.
Start your meal with tantalizing appetizers like Veal Dumplings and Southwestern Crab Cakes, each showcasing the rich flavors of the ingredients. The main courses are equally impressive; savor the tender Chilean Sea Bass or indulge in the luxurious Filet Bearnaise, crafted for meat lovers. A highlight is the Italian Brick Chicken, perfectly seared and seasoned with aromatic herbs.
Weekends bring even more excitement with a well-loved buffet offering an array of hearty options such as brisket and chicken fried steak. Friendly service completes the experience, making West End Grill a must-visit for food enthusiasts looking for a memorable dining experience.
Appetizers
Sesame Tuna
fresh hawaiian ahi tuna coated in black & white sesame seeds; seared rare and served with sesame seaweed salad, wasabi, and soy sauce.
Bleu Cheese Tarts
puff pastry rounds layered with a mixture of bleu cheese, cream cheese and sun-dried tomatoes, topped with pesto, parmesan and chopped walnuts.
Southwestern Crab Cakes
a mixture of louisiana lump crab, roasted corn and a blend of seasonings, seared and topped with a tequila lime jalapeno cream sauce.
Grilled Portobello
a portobello mushroom marinated in balsamic vinegar, grilled and served over a bed of polenta and goat cheese.
Seafood Strudel
a mixture of scallops, shrimp, & lobster meat baked in fillo pastry with a creamy bechamel sauce with fresh herbs.
Honey Mustard Shrimp
five tiger shrimp wrapped in applewood-smoked bacon and marinated in honey mustard; grilled & served with a spicy mustard dipping sauce
Veal Dumplings
a blend of ground veal, roasted corn, fresh spinach and chinese chili sauce wrapped in wonton skins, pan fried and served with a southwest salsa.
Gourmet Biscuits & Gravy
two crispy risotto cakes topped with seared sea scallops; finished with a white wine gravy made with applewood smoked bacon, little neck clams, shallots, & andouille
Roasted Vegetable Risotto
saffron risotto mixed with an assortment of roasted garden vegetables & fresh herbs; served in a crispy parmesan cheese basket
Fish Taco
halibut pieces lightly coated in flour, pan-seared and served in a soft flour tortilla with cilantro, tomatoes, and a baja cream; served with roasted tomatillo salsa
Grilled Artichoke
a whole artichoke, steamed with white wine & herbs; brushed with olive oil, grilled and served with a mustard aioli
Spicy Udon Prawns
three giant prawns, marinated in garlic & ginger, served over a bed of sauteed udon noodles with a chili-lime sauce
Espresso-rubbed Steak
a 10 oz. filet-cut strip steak coated with espresso and fresh herbs; grilled and topped with flash-fried tobacco onions
Italian brick Chicken
a half-chicken rubbed with olive oil, lemon juice, garlic, rosemary & thyme; seared to perfection
Filet Bearnaise
an 8 oz. filet mignon stuffed with lobster meat, grilled and served with our bearnaise sauce
Potato-encrusted Halibut
an 8 oz. halibut filet encrusted in a coating of crispy potatoes & herbs; baked and served on a bed of garlic-sauteed spinach with a sherry cream
Maytag Steak
an 8 oz. filet mignon stuffed with maytag bleu cheese and toasted pine nuts; grilled and finished with a red zinfandel & red-currant reduction
Rack Of Lamb
new zealand spring lamb rack rubbed with dijon and coated with rosemary & thyme; grilled and finished with a demi-glace sauce
Hibachi-style Delmonico Steak
a 14 oz. delmonico steak simply grilled and served with one edge encrusted in a mixture of sea salt, cracked black pepper, garlic, & toasted sesame seeds
Grilled Tuna
a fresh tuna steak marinated in a soy dressing, seared and served with pickled ginger and topped with a szechuan peppercorn cream sauce
Curried Crab-stuffed Prawns
five giant prawns stuffed with a spicy crab mixture; baked and served with a curry-coconut cream sauce
Sea Scallops
jumbo sea scallops marinated in olive oil and garlic, seared and served on a bed of sauvignon blanc & lobster herb sauce
Tuscan Swordfish
atlantic swordfish steak marinated with extra virgin olive oil & basil; grilled and topped with a white wine sauce made with black & green olives and roasted tomatoes
Petit Filet
a 6 oz. beef tenderloin simply grilled and served with a maitre d butter; finished with a handful of parmesan-truffle french fries
Veal Chop
a 12oz. veal chop simply grilled and drizzled with a white wine, olive oil, and lemon- caper sauce; finished with crispy pancetta
Black Grouper
black grouper fillets, lightly dusted in flour and seasonings, pan fried, and served with a lemon-caper sauce with a hint of white wine
Chilean Sea Bass
a tender chilean sea bass fillet steamed in soy and ginger, and topped with stir-fried julienned vegetables