Menu


PICATTA
Pan-cooked chicken basted in a
lemon caper sauce • 16.49
MARSALA
Lightly seasoned chicken breast
tossed in a mushroom marsala
sauce • 16.49
BLACKENED
Breast topped with roasted red
pepper, monterey jack cheese,
and scallions • 15.49
SALTIMBOCCA
Seasoned breast topped with
prosciutto, provolone and sage.
Sauced with a caper demi glace,
served with wilted spinach
• 19.49
SMOTHERED
Breaded breast smothered
with sweet onions, sauteed
mushrooms, pepper jack
cheese and demi glace • 15.89
SHRIMP COCKTAIL
6 Shrimp, cajun remoulade, cocktail
sauce, lemon, tossed greens • 9.49
FRIED GREEN TOMATOES
Topped with fresh mozzarella, basil with a
side of marinara • 7.29
VOLCANO
Tater tots topped with our chili, green
onions, cheddar jack cheese, jalapenos,
sour cream, topped with a tower of onion
rings • 10.49
SCALLOPS
3 Jumbo scallops on a slice of pork belly
drizzled with a truffle balsamic • 10.89
DUCK WONTONS
4 Duck and sweet corn wantons, with
cream cheese and drizzled with raspberry
sauce • 8.89
FRIED LOBSTER
Lightly breaded & fried with cajun
remoulade and lemon • 13.89
FISH TACOS
3 Soft shell tortillas with blackened
mahi, shredded slaw in a cusabi sauce,
pineapple salsa, monterey jack cheese
and sprinkles of sesame seed • 11.29
NACHOS
Chips smothered with monterey jack
cheese, tropical salsa, jalapenos, green
onions, sour cream and guacamole
• Chicken 10.49 • Steak 12.49
• Chicken & Steak 12.49
WINGS
10 Jumbo golden wings served with your
choice of two dipping sauces and celery
sticks • 12.49
Sauces: BBQ. BBQ Honey, BBQ Spicy, Boom
Boom Sauce, Buffalo, Sweet Chili
COCONUT SHRIMP
6 Succulent shrimp fried golden brown
and served with a sweet chili sauce •
10.49
CHICKEN STRIPS
4 All white meat chicken strips, served
with choice of dipping sauce • 6.89
MUSSELS
Mussels in shell with fresh garlic, tomato
and herb broth served with ciabatta toast
points • 10.59
AHI TUNA
White and black sesame seed crusted
yellow-fin tuna with peanut sauce. Served
with won tons, cucumbers, wasabi sauce
and pickled ginger • 12.49
ONION RINGS
Jumbo cut rings with a side of jalapeno
ranch • 6.49
BRUSCHETTA
CAPRESE BRUSCHETTA
Crostini topped with tomato, mozzarella,
fresh basil, olivie oil, balsmaic, and
cracked pepper • 7.29
MEDITERRANEAN BRUSCHETTA
Olive salsa on a crostini dolloped with goat
cheese • 7.29
BUTCHER BLOCK STEAKHOUSE
PLEASE FEEL FREE TO TAKE A MENU AS A SOUVENIR OR A ‘TO GO’ MENU
MENU SELECTIONS AND PRICES ARE SUBJECT TO CHANGE DAILY
SOUPS
ROASTED RED PEPPER
SOUP DU JOUR
• CUP 4.29 • BOWL 5.69
CHILI • CUP 4.59 • BOWL 5.99
top your chili for .59¢ per topping • cheese
• bacon • broccoli •scallions • sour cream
FRENCH ONION• BOWL 5.99
APPETIZERS
ENTREES ALL OF OUR ENTREES ARE SERVED WITH YOUR CHOICE OF TWO SIDES
SALADS
STEAKS USDA CHOICE BEEF
AGED A MINIMUM OF 21 DAYS
PORK
CHICKEN
SEAFOOD
Rosemary Roasted Potato
Medley
French Green Beans
Tater Tots
Lyonnaise Potatoes
Kick’n Mac’n Cheese
Sweet Potato Fries
Broccoli
Asparagus
Chili or Soup
Spinach Salad
Creamed Spinach
All Natural Fries
Cole Slaw
Onion Rings
Cottage Cheese
Side Salad
Greek Salad
Caesar Salad
Brussel Sprouts with
Almonds and Parmesan Cheese
Baked Potato (After 4 pm)
Garlic Mashed Red Potato
Load your baked or mashed potato
for .59¢ per topping:
Cheese • Bacon• Broccoli • Chili
Scallions
*Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food bourne illness. Cooked to order may contain raw or undercooked ingredients.
SIDES
STRAWBERRY SHORTCAKE • Pound cake, vanilla bean ice cream, fresh strawberries & mint
PEACH MELBA • Warm peaches, vanilla bean ice cream, melba sauce, cream & fresh mint
Ask your server about our current selection of pies and cakes
ENJOY OUR DESSERT WINE • Ferreira Dona Antonia Reserve Port 8/30
DESSERTS
HOUSE
Fresh greens, tomato, red onion, grilled
asparagus and croutons • Half 4.69
• Full 7.49
BOOM BOOM
Breaded chicken with boom boom
sauce, tomato, red onion, broccoli &
bacon • 9.89
RUSTIC APPLE
Fresh spinach leaves, feta, red onion,
walnuts, granny smith apples,tossed in
apple cider vinaigrette • Half 5.59
• Full 8.49
GREEK
Kalamata olives, feta cheese, roasted
red peppers, tomato, cucumbers, and
red onion tossed in sun dried tomato
vinaigrette • Half 5.59 • Full 8.49
COBB SALAD
Bacon, grilled chicken, boiled eggs,
tomato, avocado & maytag bleu cheese
crumbles• Half 7.29 • Full 10.89
CAESAR
Caesar salad • Half 5.59
• Full 8.49
STEAK
6 oz. sirloin* on a bed of mixed greens
with red onions, mushrooms, roasted
red peppers, grilled asparagus and a
drizzle of balsamic reduction • 14.29
CHOPPED
Shrimp, artichokes, pepperoni, roasted
red peppers, fresh tomato, avocado,
and mozzarella tossed in mixed greens
with balsamic vinaigrette • 10.89
PRIME RIB (SUNDAY ONLY after 4pm)*
16 oz limited availability • 27.89
FILET MIGNON*
8 oz Beef Tenderloin • 29.89
STEAK DIANE*
Two 4 oz pan-seared filet mignons* with brandy
dijon mushroom caper sauce • 32.29
GRASS FED FILET*
6 oz Grass fed, all natural • 27.29
DELMONICO*
12 oz Tail-Off Rib Eye • 28.49
PORTERHOUSE*
20 oz Bone In Strip & Tenderloin • 30.49
COWBOY*
16 oz Bone In Rib Eye • 29.89
NEW YORK STRIP*
10 oz • 23.29
SIRLOIN*
10 oz • 21.49
ACCOMPANIMENTS
8 OZ COLD WATER LOBSTER TAIL • 13.89
WITH DRAWN BUTTER
OSCAR STYLE** • 10.49 available after 4 pm
TOP YOUR STEAK WITH SAUTEED JUMBO LUMP
CRAB, BRAISED ASPARAGUS AND BERNAISE SAUCE
DEMI GLACE • .89
SHRIMP GRILLED • 5.49
TOPPINGS
MAYTAG BLEU CHEESE • 1.49
RED WINE BUTTON MUSHROOMS • 1.49
CARAMELIZED YELLOW ONIONS • 1.49
BERNAISE SAUCE** • .89 available after 4 pm
HORSERADISH CREAM • N/C
TEMPERATURES
RARE - COOL RED CENTER
MEDIUM RARE - WARM RED CENTER
MEDIUM - HOT PINK CENTER
MEDIUM WELL - SLIGHTLY PINK CENTER
WELL DONE - NO PINK
PORK RIB EYE
10 oz Prime Cut • 16.89
RIBS
St. Louis BBQ ribs with cole
slaw • 1/2 Rack 18.49
• Full 24.89
MEDALLIONS*
3 Pork tender cutlets,
pan-seared with a granny-smith
apple, toasted caramel whiskey
demi glace • 18.49
COCONUT SHRIMP
6 Succulent fried golden brown
and served with sweet chili
sauce • 17.89
SEA BASS
Seared filet with lemon-chive
beurre blanc • 32.89
MAHI FLORENTINE
Pan seared 8 oz filet topped
with wilted spinach in a tomato,
bacon, parmesan sauce • 20.89
SALMON*
8 oz Filet grilled moist, fork
tender with a lemon caper butter
sauce • 19.49
LOBSTER MAC’N
CHEESE À LA CARTE
Homemade Kick’n Mac’n
cheese topped with a full cajun
style lobster tail • 16.89
Dressings: Maytag Bleu Cheese • Thousand Island • Ranch • Balsamic Vinaigrette • Honey Mustard • Oil & Vinegar
Bacon Vinaigrette • Apple Cider Vinaigrette • Sundried Tomato Vinaigrette • French • Raspberry Vinaigrette
Feta Cheese Vinaigrette • Jalapeno Ranch
V32
RILEY’S
SUB OR ADD TO ANY SALAD • GRILLED CHICKEN 4 OZ 2.89 • 6 OZ 3.49 • SIRLOIN*, SALMON, MAHI, TUNA OR SHRIMP SKEWER • 5.49
GENERAL MANAGER
Jill Shields
FLOOR MANAGERS
Ron Ruggles
Stormie Bonazza
Jordan Ulmer
CALIFORNIA CLUB
Toasted thick sourdough, chipotle mayo,
roasted turkey, crisp bacon, sliced
avocado, lettuce, tomato, swiss, and a
fried egg • 10.49
PULLED PORK
On a grilled pretzel roll topped with slaw,
BBQ sauce on the side • 9.89
TURKEY CLUB
Turkey, crisp bacon, lettuce, tomato,
mayo & swiss cheese on choice of
marble rye, wheat or texas toast • 9.99
CUBAN
Pork roast with turkey and swiss cheese
on a grilled cuban bread with mayo,
mustard and pickles • 10.29
BOOM BOOM CHICKEN
Breaded chicken breast smothered in our
zesty sauce topped with pecan bacon,
swiss cheese, on a pretzel roll. Lettuce &
tomato on the side • 10.49
CARIBBEAN CHICKEN
Grilled breast basted with orange
marmalade topped with tropical salsa, on
a bun with lettuce • 9.49
CAJUN CHICKEN
Blackened chicken breast, pecan bacon,
swiss cheese, honey mustard on pretzel
bun, lettuce, tomato on the side • 10.49
ITALIAN GRILLED CHEESE
Parmesan crusted vienna white bread
with fresh basil, pepperoni, tomato and
provolone cheese • 8.89
CAPRESE CHICKEN
Grilled chicken, fresh tomato, artichoke
hearts, mozzarella and basil on warm
naan flatbread with balsamic aioli • 9.49
FISH TACO
Tortilla with mahi, cusabi slaw, tropical
salsa and monterey jack cheese
• One Taco 8.29 • Two Tacos 11.49
BLT
Pecan bacon, leaf lettuce, tomato, mayo,
on toasted marble rye, wheat or texas
toast • 8.29
BIG STEER
Shaved rib eye steak topped with aged
cheddar sauteed mushrooms and onions
• 11.49
NEW YORKER
Thin slices of pastrami, stacked high,
sauerkraut, swiss cheese, on grilled
marble rye with stone ground mustard
• 9.89
ALL AMERICAN BURGER*
Traditional cooked to perfection • 10.29
Add Cheese 0.59 • Add Bacon 1.29
BLACK BEAN BURGER
Black bean patty, goat cheese, sliced
avocado, roasted red pepper, green leaf
lettuce, sriracha mayo, on grilled vienna
white bread • $9.89
MONSTER BURGER*
1/2 lb prime burger, pastrami, pecan
bacon, 1/4 lb pork, swiss cheese, slaw,
pickles, on marbled rye topped with onion
rings • 14.99
GOUDA BURGER*
Smoked gouda cheese, caramelized
onions and pecan bacon on a grilled
pretzel roll • 11.69
FARM HOUSE BURGER*
Bacon, grilled asparagus, roasted red
peppers & swiss cheese • 11.49
BAJA BURGER*
With pepper jack cheese, pineapple salsa
and guacamole • 10.89
PASTRAMI BURGER*
Prime fresh ground chuck grilled to
perfection, topped with pastrami and
swiss cheese • 11.89
CREAM CHEESE POPPER
BURGER*
Pepper jack cheese, grilled jalapenos,
chive cream cheese and a jumbo onion
ring • 11.69
PATTY MELT
Grilled sweet onions, swiss cheese on
marble rye • 11.49
SANDWICHES SERVED WITH CHOICE OF ONE SIDE
BURGERS 1/2 LB. 100% PRIME CHUCK
SERVED ON A GRILLED BUN WITH CHOICE OF ONE SIDE
*Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food bourne illness. Cooked to order may contain raw or undercooked ingredients.
SIDES
Our restaurant group is owned by Richard and Heidi Pankey. Richard and
Heidi graduated from Washington High School in 1967, married in 1969
and have two children, Phil and Melissa. Phil is in charge of business
development and oversees all aspects of the restaurant operation, including
the maintenance of all equipment, staffing, and assisting in the kitchen.
Customers may notice the small details but may not realize this is a family
with deep roots to Cedar Rapids. It is an operation where we care about
our staff members and can truly say many of our patrons have become
valued friends.
In 1999, Phil Pankey started working at the Clarion Hotel as a cook.
He moved from there to Collins Plaza where he became a Saucier Chef
specializing in making soups, sauces and gravy. From Collins Plaza he
moved to a Marriott Hotel in Minneapolis working his way up to the Sous
Chef. His employer recognized his passion for the restaurant business
and promoted Phil to Executive Chef at a new Marriott Hotel in Richmond,
Virginia. Phil was promoted to Director of Food and Beverage at the Richmond
Marriott West with responsibility for all kitchen and banquet facilities.
In 2004, Phil decided he wanted to move back to Cedar Rapids so his
son, Riley, could grow up around his family, thus the name for the diners.
This was a dream come true for the Pankey family in Cedar Rapids. Plans
were made to purchase a small diner restaurant at 836 1st Ave NE, then
called Willy’s. Phil worked 70 hour weeks to build the business and eventually
renamed the restaurant Riley’s Cafe. Riley’s Cafe continues to be a
very popular breakfast house, even hosting the President of the United
States for breakfast in 2013 and other presidential candidates in 2015.
Growth in the restaurant business has come to us by providing exceptional
service and food dishes for all appetites. It can be a difficult business to
manage, but one that is filled with satisfaction. Our goal has always been
to provide the customer what they want and employment for hundreds of
dedicated staff. We are now involved in four Riley’s Cafes,
Butcher Block Steakhouse, The Broken Spoke, Daisy’s Garage,
Axel’s Sports Grill and the Fairfax Dairy Queen (our seven grandchildren’s
favorite place).
Through this growth period, our family has continued to be involved with
our community, staff and their families. We support civic projects, attend
the Paramount Theater, Theater Cedar Rapids, Kernels Baseball games,
Roughriders Hockey, Titan Football, school events, and Metro League
sports. Our family has hosted students from Europe, filled our share of
sandbags during the 2008 and 2016 flood, kayaked on the Cedar and
provided food to the homeless. We participate and enjoy the variety of
events that Cedar Rapids provides the community, including the Freedom
Festival, the fireworks show and Downtown Farmers Markets.
The fine staff that work for us have become friends as we have gotten to
know their families and have shared their sorrows and joys. We
understand that the customer is the most important ingredient in having a
successful restaurant operation. We have taught our family, that when you
meet a person, greet them with a firm handshake, look them in the eye,
smile and pay it forward. Even small things can make a difference.
Above all else, we know that “Everything Matters”
“All Days are Good Days, Some Just Better Than Others”
& “ The Most Important Things in Life Are Not Things”
The Pankey Family
A LITTLE BIT
OF OUR HISTORY
A FEW FUN FACTS ABOUT BUTCHER BLOCK STEAKHOUSE ON BOYSON ROAD
• 68 Varieties of Bottled Beer 34 Varieties of Tap Beer
• Many Different Wines with Bottles of Wine Ranging
from $22 to $195
• High End Scotch available
• 8 Types of Steaks Offered Variety of Desserts
• Banquet Room Available with Seating up to 120
• TV’s for everyone’s enjoyment
• 2 Gas Fireplaces on Patios
• Unique Wine Display with Ladder Access
• 12 Surround Sound Speakers located throughout
restaurant
• 1200 Gallon Fish Tank with 1000 Pounds of Live Rock
• Convenient Purse Hooks under bar and most tables
• Bookcases Hinged on Top of Fish Tank for Access
• Live Filter System Located Under Viewable Tanks
• Antique piece in dining room was built in Belgium in
1914, owned by Richard and Heidi Pankey
• 6 Different Species of Exotic Woods make up the
Main Bar Top
• Baby Changing Station in Family Rest Room
• Gluten Friendly Products Offered
• 49 Different Types of Ceramic Tile
• Custom Designed Tile Work in All Bathrooms
• Vegetarian Meals Available
• 276 Light Fixtures plus LED Lights
• 2 Family Rest Rooms
• Specialized Catering Available for Any Event
• Employs over 180 employees
Like our “Butcher Block Steakhouse Boyson Rd” Facebook page
RILEY’S
Rosemary Roasted Potato Medley
French Green Beans
Tater Tots
Lyonnaise Potatoes
Kick’n Mac’n Cheese
Sweet Potato Fries
Broccoli
Asparagus
Chili or Soup
Spinach Salad
Creamed Spinach
All Natural Fries
Cole Slaw
Onion Rings
Cottage Cheese
Side Salad
Greek Salad
Caesar Salad
Brussel Sprouts with
Almonds and Parmesan Cheese
Baked Potato (After 4 pm)
Garlic Mashed Red Potato
Load your baked or mashed potato for
.59¢ per topping:
Cheese • Bacon • Broccoli • Chili
Scallions