RESTAURANT MENU - Clark's Outpost Texas BBQ - Tioga, TX

Clark's Outpost Barbecue Restaurant Menu

APPETIZERS


LAMB FRIES — THE COWBOY'S FAVORITE

This delicacy is floured and deep fried until crisp and golden. They're served with gravy or red sauce.

JUMBO QUAIL LEGS — DEEP FRIED AND ABSOLUTELY DELICIOUS

6 Legs
12 Legs

RIB ENDS — one pound

That's what they are, the end ribs and pieces that don't go to our dinner plates. They sell out fast!

RUBY RED TROUT

Up around Twin Falls, Idaho and Tunnel Creek they grow a rainbow trout whose meat is salmon pink. These beauties are filleted, marinated, cold smoked and served cold or warm with our special dipping sauce.

The trout is available in TO GO pouches. Fully cooked, just warm and serve or cool and flaked in your summertime salad, approximately 4 fillets to the pound. ($15.00 lb. to go). Ask for a Taste before ordering.

SMOKED SAUSAGE

This is a Polish sausage nice and spicy, served with Clark's own Barbecue Sauce.

TAMALES

We make them here — pork tamales. Escojan uno (choose one).

• You're served three tamales with the
  shuck, chili or red beans on the side
• You're served three tamales covered
  with chili and topped with melted cheddar cheese

BATTER FRIED ZUCCHINI

You get a skillet full of tender deep fried Zucchini and a side of our horseradish sauce.

FRIED CHEDDAR CHEESE BALLS

Don't sell them short. Kids love 'em and so do some rough & tumble cowboys.

small
large

FRENCH FRIED ONION RINGS

Cut Texas Style (Extra Thick)
small
medium

Stuffed Jalapeños

Deep fried and stuffed with cheddar cheese, served with ranch dressing.

POTATO SKINS
How do you like them?

   1. Potato skins deep fried with sour cream on the side
   2. Potato skins deep fried then stuffed with cheddar cheese, real bacon bits,
      topped with chives and sour cream on the side

CHEESE FRIES

A heaping order of our homestyle fries with melted cheddar cheese.

CHIPS AND PICANTE SAUCE

BEEF & CHEESE NACHOS

Covered with our homemade chilli and topped with melted cheese and sliced jalapeños.



DINNERS

EACH DINNER INCLUDES TWO SELECTIONS FROM THE VEGETABLE LISTING, TEXAS TOAST, PEACH HALF, ONION AND KOSHER PICKLE SPEAR.

SMOKED BRISKET

USDA Choice steer beef from the feed lots of the high country tender and trimmed out for the dinner of your choice.

small
large
beefeater

SMOKED PORK RIBS (St. Louis Style)

No tenderizers or marinades, just Clark's Barbecue Sauce and Clark's Ole' #8 rub — both of which are available at the counter.

small
large
Rack of Ribs

SMOKE CURED HAM

This bone out flat pit ham is cured and smoked for that ole' Arkansas-Tennessee flavor.

SMOKED POLISH SAUSAGE

This sausage has been made by the same family since the late 1800's. It's Dallas' own Rudolf's. We add the smoke and T.L.C.

SMOKED BREAST OF TURKEY

We cure the turkey for 24 hours — then smoke.
 
BARBECUED CHICKEN HALF

Three pound chickens are split, marinated and barbecued. No smoke here, just baste, and baste some more.

RUBY RED TROUT

Wonderful fillets of smoked Idaho rainbow trout. The meat is so delicate in texture and a beautiful salmon pink. The smoking adds a red hue to the meat, hence Ruby Red. At serving the trout is lightly BROILED.

small
large

MARINATED BAKED PORK LOIN ROAST

With traditional brown gravy on the side.

VEGETABLE PLATE

Choice of three veggies from the vegetable listing.

FOR PARTIES OF 10 OR MORE A 15% GRATUITY WILL AUTOMATICALLY BE ADDED TO EACH CHECK. THANK YOU.



COMBINATION PLATES

EACH PLATE INCLUDES TWO SELECTIONS FROM THE VEGETABLE LISTING ON THE FOLLOWING PAGE.

BEEF & TURKEY
BEEF & SAUSAGE
BEEF & HAM
RIBS & SAUSAGE
RIBS & HAM
RIBS & TURKEY
RIBS & LAMB FRIES
HAM & SAUSAGE
LAMB FRIES & BEEF
TURKEY & SAUSAGE


FROM THE GRILL


8 OZ. STRIP SIRLOIN

Choice of two Veggies or Baked Potato all the way (stuffed with bacon bits, cheese, and Topped with Fresh Chives).

10 OZ. RIBEYE

Choice of two Veggies or Baked Potato all the way.

3 CENTER CUT PORK CHOPS (GRILLED OR HAND BREADED AND DEEP FRIED)

Choice of two Veggies or Baked Potato all the way.

THE FOLLOWING PLATES INCLUDE TWO SELECTIONS FROM THE VEGETABLE LISTING AND CREAM GRAVY.

LAMB FRIES WITH GRAVY OR RED SAUCE

small
large
 
LAMB FRIES AND HAND BREADED QUAIL

BRACE OF QUAIL

Hand breaded when ordered.

CHICKEN-FRIED STEAK

1/2 pound boneless sirloin, hand breaded when ordered, with gravy on the side.

PLEASE ALLOW US EXTRA TIME WHEN PREPARING ORDERS FROM THE GRILL… THANKS



VEGETABLES

SELECT TWO FOR DINNERS

FRENCH-FRIED CORN-ON-THE-COB Try it!
POTATO SALAD
CREAMY COLE SLAW
FRENCH-FRIED POTATOES (with skins on 'em)
FRIED OKRA breaded
FRIED ZUCCHINI batter fried and served with horseradish sauce
SMOKED BARBECUED BEANS
OLD-FASHIONED RED BEANS
JALAPEÑO BLACK-EYED PEAS
COUNTRY FRESH COLLARD GREENS
SEASONED NEW POTATOES


A LA CARTE VEGETABLES

FRIED POTATO SKINS

with sour cream
with cheese, real bacon bits, and topped with fresh chives

BAKED POTATO

with sour cream
stuffed with bacon bits, cheese and topped with fresh chives

CRISP TOSSED DINNER SALAD


SPECIAL FAVORITES

CHICKEN STRIPS

5 deep fried strips served with french fries, gravy, and a side of toast

TAMALES

small order — three tamales smothered with chili and cheese, served
with tortilla chips, jalapeños, onions and picante sauce

large order — five tamales smothered with chili and cheese, served
with tortilla chips, jalapeños, onions and picante sauce
Tamale dinners do not include choice of vegetable.


SANDWICHES


EACH SANDWICH IS ACCOMPANIED BY ONIONS AND BARBECUE SAUCE AND SERVED ON A TOASTED BUN. SPECIAL REQUEST 25¢ EXTRA.

BARBECUED BEEF BRISKET sliced
BARBECUED BEEF BRISKET chopped
CURED BARBECUED HAM
SMOKED POLISH SAUSAGE
SMOKED CURED TURKEY BREAST
Marinated in a special flavor enhancer for 24 hours, then smoked over hardwood coals.
BARBECUED BONELESS CHICKEN BREAST
Served with peach half and slaw.
OPEN FACE PORK LOIN
Served with onion slice and slaw.



SOUP BAR

SEASONAL

CUP BOWL
SOUPS OF THE DAY
TWO-ALARM CHILI


SALADS


CRISP TOSSED DINNER SALAD
CHEF SALAD

(Chef Salad offers a choice of meats & topping: Ham, Turkey or Fresh Bacon Bits.) Choose one.

MEXICAN SALAD

A ladle of our chili or chicken over a bed of crisp lettuce topped with shredded cheddar cheese and set in a cradle of fried taco chips.

HOUSE DRESSINGS: RANCH, FRENCH, THOUSAND ISLAND, BLUE CHEESE, HONEY MUSTARD, OIL AND VINEGAR


BEVERAGES


TEA
COFFEE
COLOMBIAN DECAF
PEPSI
DIET PEPSI
DR. PEPPER
MILK
OH YEAH! PINK LEMONADE
SIERRA MIST

LOOKING FOR SOMETHING STRONGER? FOR CLUB MEMBERS ONLY — BEER, WINE, MIXED DRINKS. MEMBERSHIPS AVAILABLE.


HOMEMADE DESSERTS



CHOCOLATE MERINGUE PIE COCONUT CREAM PIE DUTCH APPLE PIE With cheese or vanilla ice cream. OLD-FASHIONED BREAD PUDDING Sserved with Hard Sauce.
Please order whole pies a day in advance.


FROM CLARK'S TO YOU


SMOKED BEEF BRISKET
sliced & trimmed
CHOPPED BEEF
BARBECUED CHICKEN HALF
BARBECUED BONELESS CHICKEN BREAST
SMOKED CURED WHOLE BONELESS HAM whole or half
sliced center cuts - thin, med., thick
MARINATED BAKED PORK LOIN ROAST sliced
RIBS (St. Louis Style) hand sliced center cuts
whole slab
SMOKED SAUSAGE whole link or sliced
TAMALES TO GO (per dozen)
RUBY RED TROUT
These Idaho Rainbow Trout come individually packed. They average about 5 oz. per fillet.
Warm gently under broiler, microwave or serve cold.
SMOKED CURED WHOLE TURKEY BREAST (Approx. 8 to 10 lbs.)
DE-BONED WHOLE TURKEY BREAST (Approx. 6 to 8 lbs.)
TURKEY PER LB. sliced
CLARK'S OLE #8 RIB RUB — 6 oz
CLARK'S BARBECUE SAUCE   8 oz
                        16 oz
                         1 gal
                                     
ORDER OF VEGETABLES TO GO

Ask waitress or inquire at counter. 1 pint (approx. 4 servings)
Clark's is Now Catering! - Visit us at http://clarksoutpost.com/catering.html.


GENERAL INFORMATION ABOUT CLARK'S


WE ARE OPEN …

Wed.-Thurs. - 11:00 a.m.-9:00 p.m.

Fri.-Sat. - 11:00 a.m.-9:30 p.m.

Sun. - 11:00 a.m.-8:30 p.m.

NOW SHIPPING SMOKED MEATS!!!

If you know someone that needs a "Taste of Texas", we can ship it to them for you. Visit our website at CLARKSOUTPOST.COM or place a mail order toll-free (1-800-932-5051) in case you want to order the "old-fashioned way".

Please call (940) 437-2414, 1-800-932-5051, FAX (940) 437-5529 for reservations, or to order by phone.


Visa MasterCard Discover American Express Diner's Club

In keeping in with the tradition set by Warren and Nancy Clark, if we can be of any service please let us know.


Jeff Wells    •    Steve Gressett    •    James Hilliard


— ALL OF US AT CLARK'S THANK YOU —



BEER LIST


Bud ............................................... bottle
Bud Light ......................................... bottle
Coors ............................................. bottle
Coors Light ....................................... bottle
Lone Star ......................................... bottle ........ Texas
Miller Genuine Draft .............................. bottle
Miller Genuine Draft Lite ......................... bottle
Miller Lite ....................................... bottle
Michelob .......................................... bottle
Michelob Light .................................... bottle
Zima .............................................. bottle ........ Malt Beverage
Beck's Dark ....................................... bottle ........ Germany
Beck's Light ...................................... bottle ........ Germany
Corona ............................................ bottle ........ Mexico
Dos Equis ......................................... bottle ........ Mexico
Heineken .......................................... bottle ........ Germany
Fosters ........................................... bottle ........ Australian
Samuel Adam's ..................................... bottle ........ Boston
Shiner Bock ....................................... bottle ........ Texas
Negra Mondelo ..................................... bottle ........ Dark Ale - San Antonio
Grolsch-16oz ...................................... bottle ........ Holland
O'Douls ........................................... bottle ........ Non-Alcoholic


LIST OF WINES

WHITE WINES

Woodbridge ........................................ Chardonnay
Inglenook ......................................... Chablis
Woodbridge ........................................ Zinfandel

RED WINES

Woodbridge ........................................ Burgundy
Woodbridge ........................................ Cabernet Sauvignon
Woodbridge ........................................ Gamay Beaujolais
Woodbridge ........................................ Country Merlot

State Law Requires that clubs in Dry Counties serve only their club members and their guests alcohol.
State Law reads as follows, "No more than three guests are legally allowed to drink alcohol under each membership."
The State charges three dollars for each member. State Law forbids us from serving anybody more than three drinks in one hour and no more than one drink every following hour; a double shot is considered two drinks.
State Law Requires that club members pay the bar tab.
State Law reads as follows, "If you feel someone has already consumed alcohol before entering your establishment, you are not allowed to serve them alcohol."
State Law forbids us from allowing alcohol to be brought in or taken out of this establishment.
This Establishment Requires that you be at least twenty-one years of age to consume alcohol on these premises, and that you are charged the three dollar membership that the state requires.