Baxter Interurban Grill - Tulsa, OK

Crispy tortilla chips topped with fajita chicken, black beans, melted cheese and sliced jalapenos. Served with fresh salsa and sour cream.

Chicken tenders marinated in buttermilk hot sauce, dusted with flour tossed with Buffalo sauce. Served with out signature bleu cheese dressing.

Toasted Parmesan French bread topped with basil pesto and a mixture of artichokes, Roma tomatoes, red onions and basil. Topped with fresh Parmesan cheese.

Melted pepper jack cheese mixed with fresh spinach served with crispy tortilla chips and our homemade salsa.

Mushroom caps with a mixture of cream cheese and Italian sausage, topped and toasted with fresh Parmesan cheese.

A heaping plate of crispy french fries topped with melted cheddar and Jack cheese, bacon bits and chives. Served with ranch dressing.

Diced chicken, Jack and cheddar cheese between 2 crispy flour tortillas. Served with sour cream and salsa.

Melted cream cheese mixed cheese with fresh basil pesto, sun-dried tomatoes and served with homemade toast points.

4 large wedges of cracker breaded mozzarella. Served with ranch dressing or marinara sauce.

Homemade potato chips with ranch dressing.

Please contact the restaurant for daily selection.

Fresh romaine tossed with Tangy Caesar dressing, fresh Parmesan cheese, croutons, and topped with a sliced Parmesan crusted chicken breast.

House greens tossed in garlic vinaigrette dressing topped with lightly smoked trout, spiced walnuts and bleu cheese crumbles.

House greens topped with crispy bacon pieces, diced Roma tomatoes, chopped green onions, cheddar and Jack cheese, and crispy chicken tenders served with honey Dijon dressing.

House greens topped with crispy bacon pieces, diced Roma tomatoes, chopped green onions, cheddar and Jack cheese, and spicy Buffalo tenders. Served with bleu cheese dressing.

Fresh spinach topped with grated Jack and cheddar cheese, sliced mushrooms, diced red onions and a grilled chicken breast tossed in Dijon vinaigrette dressing.

Black bean salsa, roasted poblano peppers, hard boiled eggs, diced Roma tomatoes, fresh avocado and marinated flank steak on fresh greens with southwest ranch dressing.

House greens topped with crispy bacon pieces, chopped turkey, chopped ham, diced Roma tomatoes, hard boiled egg, cheddar and Jack cheese. Served with choice of dressing.

Greens topped with shredded carrots, red onion and tomato with choice of dressing.

Seasoned chicken mixed with sour cream, melted Jack cheese and house salsa rolled in flour tortillas and topped with green chili sauce and melted Jack cheese. Served with Mexican rice and beans.

Slow cooked beef brisket mixed with red chili sauce and diced onions, rolled in corn tortillas and topped with melted cheddar cheese. Served with Mexican rice and beans.

Diced chicken, Jack and cheddar cheese between 2 cripsy flour tortillas. Served with sour cream and salsa. Served with Mexican rice and beans.

Marinated beef or chicken char-grilled with sauteed peppers and onions. Served with pico de gallo, sour cream, mixed cheese and soft flour tortillas with homemade salsa. Served with Mexican rice and beans.

Choice of beer battered or blackened cod with chipotle aioli, pico de gallo and coleslaw in two large flour tortillas with rice and beans

Roasted portabella mushrooms, topped with red bell peppers, cucumber sprouts and olive cream cheese on toasted wheatberry bread.

Grilled salmon filet topped with roasted red peppers, grilled onions and a creamy dill aioli on a toasted cornmeal bun.

Sashimi tuna steak grilled medium with sprouts and creamy dill aioli on a wheat bun.

Shaved smoked turkey breast, smoked cheddar cheese, honey pepper bacon, leaf lettuce and slice Roma tomatoes on a fresh croissant.

6 oz. rib-eye steak cooked and served open faced on Texas toast.

Deli style corned beef topped with melted Swiss cheese, sauekraut and 1000 Island dressing on toasted marble rye.

Grilled chicken breast marinated in teriyaki sauce and topped with grilled pineapple slices on a wheat bun.

Grilled chicken breast with Jack cheese, honey pepper bacon and honey mustard dressing on a wheat bun.

8 oz. choice beef patty on a toasted bun with crisp lettuce, diced red onions, pickles and mustard.

8 oz. choice beef patty on a toasted bun. Grated cheddar cheese, ranch dressing and bacon bits.

8 oz. choice beef patty on a toasted bun with honey cured pepper bacon and smoked cheddar cheese.

8 oz. choice beef patty on a toasted bun with melted Swiss cheese and burgundy sauteed mushrooms.

8 oz. choice beef patty on a toasted bun with mayo, pickle chips, cheddar cheese and BBQ sauce.

8 oz. choice beef patty. Avocado and pepper jack cheese piled high with crispy onion straws.

Grilled chicken, bacon, onion, garlic and cracked black pepper in a Parmesan Alfredo sauce tossed with penne pasta.

Seasoned chicken, red onions, bell peppers and fresh Roma tomatoes tossed in a Cajun Alfredo sauce with penne pasta.

Linguine tossed with fresh Roma tomatoes, basil, artichoke hearts, chopped garlic, sweet onion and extra virgin olive oil.

Cheese-filled tortellini with sauteed onions and garlic in a creamy sun-dried tomato basil pesto sauce.

Crisp fried chicken tenders served with french fries, cream gravy and green beans.

Beer-battered fish fried to golden brown and served with french fries, coleslaw and tartar sauce.

Slow smoked over hickory wood and basted with honey BBQ sauce. Served with french fries, ranch beans, Texas toast and coleslaw.

A crisp 6 oz. breaded sirloin served with garlic whipped potatoes, green beans and cream gravy.

A boneless breast of chicken marinated in olive oil with fresh herbs and seared over rice and sauteed asparagus.

Tender filet of roughy dusted with Cajun seasonings and pan seared. Served over rice and sauteed asparagus topped with chipotle aioli.

An eight-ounce certified Angus beef filet served over roasted red potatoes and green beans.

10 oz. certified Angus beef sirloin served with garlic mashed potatoes and green beans.

An 8 oz. Norwegian salmon filet flame grilled and basted with lemon butter. Served over sauteed asparagus spears and a red onion potato tart.

Citrus concoction on pecan crust with whipped cream.

Per slice.