The Crossing Steakhouse - Norcross

Mixed green and romaine topped with bacon, avocado, grape tomatoes, eggs, green onions, pecans, bleu cheese crumbles and croutons. Tossed with Bleu Cheese dressing.

Our beef blend puts others to shame...We use 80% chuck, 15 % brisket, and 5 % shortrib. Served with lettuce, tomato, onion and one side.

A greater amount of fat marbling makes for a heartier flavor.

Lightly battered and deep fried. Tossed in garlic butter with sweet & spicy peppers. Ranch remoulade.

A Norcross favorite. Spicy Aoli sauce for dipping.

Lump crabmeat, hand-made and pan fried & served with a spicy remoulade.

Manchego, Reggiano cheeses, Proscuto di Parma and Serrano Ham. Best enjoyed with a glass of wine.

For Sharing.Shrimp and crab stuffed mushrooms, fried green tomatoes, mini arepas, and crab cake.

Sauteed in a white wine-chipotle sauce. Served with garlic toast for dipping.

Served with arugula.

Made in-house. Fresh spinach, cream cheeses, and diced artichoke hearts. Served warm.

Marinated steak, white cheddar fondue, fresh trimmings.

Four delicious, cheesy stuffed mushroom caps filled with fresh jumbo lump crabmeat and shrimp.

Mixed field greens & baby spinach, topped with granny-smith apples, candied nuts, dried cranberries, & crumbled goat cheese. Served with warm bacon-vinaigrette.

Seared rare. Served over mixed field greens with red onions, tomatos and topped with our house- made wasabi-cilantro vinaigrette.

Mixed greens topped with black beans, roasted corn, avocado, shredded cheese & crunchy tortilla strips. Tossed with Cilantro-Peanut Vinaigrette.

Romaine hearts, Reggiano parmesano shavings. House made croutons.

Mixed green and romaine topped with bacon, avocado, grape tomatoes, eggs, green onions, pecans, bleu cheese crumbles and croutons. Tossed with Bleu Cheese dressing.

A mix of greens and romaine lettuce combined with red onions, Granny Smith apples, walnuts, pecans, and warm sweet cornbread croutons. Tossed with Bacon Honey Mustard dressing.

Leanest, cut. Almost no marbling. The most tender cut of beef available in the market.

Chopped Ground Chuck. Cooked all the way through, piled with mushroom & onion gravy.

Cut from the primal loin, bone removed.

Sourdough, pesto mayo, bacon, turkey, ham, shaved red onion, arugula & fried geen tomato.

Served with housemade tartar sauce, slaw, house pickled cucumbers on a brioche bun.

Shaved prime rib, stout braised onions and gruyere cheese on a baguette bread. Served with Au Jus.

Baguette bread, honey mustard sauce, tomato, arugula, pickled red onion, gruyere cheese.

Lettuce, tomato, onion.

Fried green tomato, pickled red onion, arugula, remoulade.

Lettuce, tomato, white cheddar, fried onion straws, and a sunny side up egg.

Black bean patty. Burger trimmings on our brioche bun.

Fire Grilled breast, topped with fresh tomato – basil salsa.

Fall-off the bone tender. Brushed with our house made sweet and tangy Guava-BBQ Sauce.

Fall-off the bone tender. Brushed with our house made sweet and tangy Guava-BBQ Sauce.

Lightly battered and deep fried. Tossed in garlic butter with sweet & spicy peppers. Ranch remoulade.

A Norcross favorite. Spicy Aoli sauce for dipping.

Lump crabmeat, hand-made and pan fried & served with a spicy remoulade.

Manchego, Reggiano cheeses, Proscuto di Parma and Serrano Ham. Best enjoyed with a glass of wine.

For Sharing.Shrimp and crab stuffed mushrooms, fried green tomatoes, mini arepas, and crab cake.

Sauteed in a white wine-chipotle sauce. Served with garlic toast for dipping.

Fresh mozzarella, tomato, basil, EVOO with a balsamic reduction.

Served with arugula.

Made in-house. Fresh spinach, cream cheeses, and diced artichoke hearts. Served warm.

Marinated steak, white cheddar fondue, fresh trimmings.

Four delicious, cheesy stuffed mushroom caps filled with fresh jumbo lump crabmeat and shrimp.

Mixed field greens & baby spinach, topped with granny-smith apples, candied nuts, dried cranberries, & crumbled goat cheese. Served with warm bacon-vinaigrette.

Seared rare. Served over mixed field greens with red onions, tomatos and topped with our house- made wasabi-cilantro vinaigrette.

Mixed greens topped with black beans, roasted corn, avocado, shredded cheese & crunchy tortilla strips. Tossed with Cilantro-Peanut Vinaigrette.

A mix of greens and romaine lettuce combined with red onions, Granny Smith apples, walnuts, pecans, and warm sweet cornbread croutons. Tossed with Bacon Honey Mustard dressing.

Romaine hearts, Reggiano parmesano shavings. House made croutons.

Mixed green and romaine topped with bacon, avocado, grape tomatoes, eggs, green onions, pecans, bleu cheese crumbles and croutons. Tossed with Bleu Cheese dressing.

Leanest, cut. Almost no marbling. The most tender cut of beef available in the market.

Our beef blend puts others to shame...We use 80% chuck, 15 % brisket, and 5 % shortrib. Served with lettuce, tomato, onion and one side.

Hand cut from the short loin. Well marbled, full bodied and rich with beefy flavor.

Slow Roasted daily. Limited Availability. Served with Au jus and creamy horseradish.

Over 2 pounds of glorious, beefy decadence. Serves (at least) 2. Served with your choice of two side items.

Chopped Ground Chuck. Cooked all the way through, piled with mushroom & onion gravy.

Cut from the primal loin, bone removed.

A greater amount of fat marbling makes for a heartier flavor.

The bone significantly adds flavor.

Our 7oz. Crossing cut filet & one skewer of grilled shrimp.

Our 7oz filet & one cold-water lobster tail.

Our 7oz. filet & grilled salmon filet. salmon is served crispy skin side up and topped with a shrimp and lobster sauce.

Tenderized chicken breast, slightly breaded and deep fried, served atop a bed of cheesy mashed potatoes and spinach, then drizzled with our home-made remoulade.

Our fire grilled chicken breast rests overnight in our special marinade.

Brushed with our BBQ sauce. Topped with house cured bacon, cheddar cheese and diced tomatoes.

Our fire grilled chicken breast encrusted in reggiano parmesan cheese.

Hand-battered and deep fried.

Fire Grilled breast, topped with fresh tomato – basil salsa.

Sliced lollipop style, seared in brown butter, atop our house made demi glaze.

Bone-in, fire grilled and smothered with our bourbon-bacon glaze.

Fall-off the bone tender. Brushed with our house made sweet and tangy Guava-BBQ Sauce.

Fall-off the bone tender. Brushed with our house made sweet and tangy Guava-BBQ Sauce.

Seared and served crispy skin side up, topped with lobster sauce.

Three skewers of our fire-grilled shrimp brushed with house made sun-dried tomato butter.

Hand battered and deep fried.

Three servings of our home-made crab cakes. Served with a lemon-caper burr blanc.

Two servings of fresh, cold-water lobster tails.