Keith Young's Steakhouse Menu

Restaurant Details

The petit filet is an 8-ounce center-cut tenderloin served with green beans and a baked potato, mashed potatoes or sweet potatoes. Broiled redfish is topped with lump crabmeat, beurre blanc and basil. Reservations accepted. Lunch Wed.-Fri., dinner Tue.-Sat. Credit cards and checks. $$$

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