Since 1985, Shapley's has offered some of the finest steaks and seafood in the Jackson area. In our 25th year, we continue strengthening our reputation for quality, consistency and service and will always strive to make every visit as special as the last.


Thank you for your business and we look forward to serving you in the years to come.

Scott, Julie, Remi, Wesley & Beck Koestler


 Our Menu



FRIED CRAB CLAWS

 

FRIED CRAWFISH TAILS

 

MARINATED CRAB CLAWS

 

CRAWFISH BISQUE

 

HOMEMADE HOT TAMALES

Hand-rolled and sold in bundles of three


ESCARGOT

Baked in garlic compound butter and topped with puff pastry


FRIED PASTA

Breaded linguine, herbs & crawfish tails served atop cream and marinara sauces


BARBECUE SHRIMP

Shrimp, fresh peppers and mushrooms simmered in our homemade barbecue sauce


SMOKED SALMON CARPACCIO

Norwegian Smoked Salmon accented with dill oil and topped with egg yolks, capers, red onions and sourdough croutons


HUDSON VALLEY  FOIS GRAS

Pan-seared and served over a wild mushroom ragout and port reduction


FRIED MAINE LOBSTER TAIL

Served with Choron sauce, split pea puree and lemon-cilantro vinaigrette



GRILLED TUNA STEAK

Served with roasted red bell pepper coulis and tomato-basil coulis and finished with lemon, garlic and thyme infused olive oil


GRILLED SALMON FILET

Topped with lemon-dill cream sauce


JUMBO FRIED SHRIMP

Fried golden crisp and served with homemade tartar and cocktail sauces


PAN-SEARED ATLANTIC HALIBUT

Served over sautéed summer squash and horseradish beurre blanc


GRILLED MARINATED CHICKEN

Served with caramelized onions, bell peppers and spices


*Add grilled shrimp or jumbo lump crabmeat to any seafood special
*Minimum gratuity of 15% may be added on parties of six or more
*An extra plate charge will be added on all split entrées except for T-Bones and Porterhouses



FILET MAISON

Our superbly trimmed and marinated beef tenderloin cut to order (8 to 20 oz.) and cooked to your desire.


RIBEYE

18-20 ozs. of heavily marbled beef


NEW YORK STRIP

16-18 ozs. of firm flavorful Prime


PORTERHOUSE or T-BONE

Weights begin at 32 oz. and average 40 oz.


GRILLED FILET  TIPS

Served with onions, peppers and mushrooms

 

STEAK TOPPINGS

FRESH MUSHROOMS sautéed and seasoned with garlic, wine and herbs
BABY ARTICHOKE HEARTS sautéed with garlic, spices and topped with cream sauce
SAUTÉED JUMBO LUMP CRABMEAT topped with a cream sauce
AUX LUJON - two bacon-wrapped stuffed shrimp
GEORGES BANK SEA SCALLOPS broiled and topped with dill cream

 

FULL LAMB RACK

Grilled and noted as one of the best Lamb dishes around

 


PASTA WITH CREAM OR MARINARA

 

FRENCH FRIES

 

SUGAR SNAP PEAS & CARROTS

 

ROASTED NEW POTATOES WITH FRESH HERBS

 

HERB AND GARLIC CHEESE TOAST

 

GRUYERE & CHIVE SCALLOPED POTATOES

 

CREAM SPINACH AUGRATIN

 

ROASTED ASPARAGUS WITH PARMESAN AND HOLLANDAISE





 Our Cuts


At Shapley's only the finest cuts from the most select beef are deemed excellent enough to serve to our customers. Our beef is prepared simply to emphasize the natural flavor of the meat, and we only add toppings at your request. Our topping choices include bacon-wrapped shrimp, jumbo lump crabmeat, and baby artichoke hearts, to name a few.


 

Filet Mignon

Considered by many to be the classic steak choice because of its tender, buttery texture, this steak is lightly marbled and quite lean. Our Filet Mignon is marinated and cut to order in sizes from 6-20 ounces.

 

 

 

Rib Eye

This boneless cut is prized for its rich flavor. Our Rib Eye is 18-20 ounces, highly marbled, tender and juicy.

 

 

 

 

New York Strip

Also known as a "Kansas City" cut, this firm, boneless steak is full of flavor. Our New York Strip is well marbled and 16-18 ounces.

 

 

 

 

 

Porterhouse or T-Bone

The Porterhouse is actually two steaks in one, a strip steak and a filet divided by a t-bone. The Porterhouse is very similar to the T-Bone steak, except the Porterhouse is larger, with a bigger piece of the tenderloin. Our Porterhouse and T-Bone steaks are from 32-40 ounces.