THE STEAK HOUSE
Enjoy elegant dining in an intimate atmosphere. Our multiple award-winning Steak House and Wine Room offers specially selected & naturally aged Prime Steaks for maximum tenderness & flavor. Broiled at 1800 degrees and basted with steak butter before serving, our steaks are sensational. We offer an extensive wine list and delectable desserts.
Sunday – Monday & Thursday: 5PM – 9PM
Friday & Saturday: 5PM – 11PM
Closed Tuesdays & Wednesdays
Book a Table
Carpaccio of Beef
Served With Truffle Oil, Baby Greens, Artichoke Hearts and Grain Mustard.
Jumbo Prawn Cocktail
Four Large Prawns served with our House-Made Cocktail Sauce.
Sautéed in Garlic Butter, Topped with Parmesan Puff Pastry.
Fresh Oysters Sautéed in White Wine with a hint of Pernod with Seasoned Spinach Melange.
Oysters on the Half Shell
Fresh Northwest Selection.
Scottish Style Lox
Cured with Seven Spices and Dewar’s Scotch Whiskey with traditional accompaniments.
Coquille St. Jacques Mornay
Sautéed Scallops and Mushrooms in Velvety Mornay Sauce. Served in a Crisp Bread Bowl.
Served in Lobster Cream Sauce, Créme Fraiche, and Caviar.
Seafood Tower for Two
Lobster Claws, Jumbo Prawns, Oysters and Mussels.
Fresh House-Made Mozzarella, Roma Tomato, Basil, Blue Cheese Dressing and Reduced Balsamic.
Baby Greens Tossed with Toasted Hazelnuts, Cherry Tomatoes, and Grilled Asparagus in Champagne Vinaigrette, with a Goat Cheese Cracker.
Caeser Salad for Two
Our Creamy Version of the Classic, Prepared Tableside.
French Onion Soup
Topped with Garlic Crouton and Melted Gruyere.
A House Specialty finished with Sherry and a Lobster Medallion.
VEGETABLES & SIDES
Sherry and Garlic Braised Mushrooms
A Rich Garlic and Veal Demi-Glace, with a Hint of Sherry.
Fresh Steamed Asparagus
Served with Garlic Hollandaise Sauce.
Smooth and Buttery with White Cheddar Cheese.
Fresh Steamed Broccoli
Served with Garlic Hollandaise sauce.
Freshly Prepared with Bacon and Cream.
5 Cheese Lobster Macaroni
A Rich Casserole of Gruyere, White Cheddar, Fontina, Parmesan, Blue Cheese, and Lobster.
Crab Stuffed Prawns
Five Jumbo Prawns Stuffed with Savory Dungeness Crab. Baked in Scampi Butter.
Twelve-Ounce Cold Water Lobster Tail, Coquille St. Jacques, and Two Crab-Stuffed Prawns
Two Twelve-Ounce Cold Water Lobster Tail. Served with Melted Butter.
Steak and Lobster
Seven-Ounce Filet Mignon and Twelve-Ounce Cold Water Lobster Tail.
Steak and Stuffed Prawns
Seven-Ounce Filet Mignon with Two Crab-Stuffed Prawns.
Grilled Alaskan Salmon
Sautéed Smoked Tomato and Spinach Topped with Lemon Dill Butter.
Chef’s Fresh Market
A Seasonal Selection. Your Server will Explain Today’s Fresh Preparation.
STEAK & SPECIALTY ENTREES
All Entrées Served with Your Choice of Baked Potato, Parmesan Shoestring Potatoes, Swedish Potatoes or Garlic Mashed Potatoes.
A few words about our steaks… All of Our Steaks are the Finest Available USDA Prime Grade Domestic Beef. Our Steaks are Hand Cut Exclusively from Midwest Corn-Fed Cattle and Aged a Minimum Twenty-Eight Days to Ensure Maximum Tenderness and Flavor. We Broil All Steaks at 1800 Degrees to Lock in the Natural Juices and Finish them with Chef’s Steak Butter.
Steak Cooking Guidelines
BLUE RARE: Cool Blue Center
RARE: Cool Red Center
MEDIUM RARE: Red Center, Warm
MEDIUM: Pink Center, Warm
MEDIUM WELL: Slightly Pink Center, Hot
WELL DONE: Hot Throughout, No Pink
Rib Eye Steak, Fourteen Ounce
Filet Mignon, Nine Ounce
Filet Mignon, Seven Ounce
Baseball Cut Top Sirloin, Fourteen Ounce
New York Strip, Fourteen Ounce
Porterhouse, Twenty-Four Ounce
Rack of Lamb
Grilled Colorado Chops served with Mint Pesto.
Steak House Half Chicken
Pan Seared with a Mustard Fennel Sauce
ADDITIONAL STEAK TOPPINGS & SAUCES
Fresh Steamed Asparagus with Dungeness Crab and Hollandaise.
A Rich and Tangy Blue Cheese Sauce.
Spicy Green Peppercorns Sautéed with Veal Stock and a Port Reduction.
Hollandaise or Béarnaise
SLOW ROASTED PRIME RIB
Classic Dishes Prepared Tableside. Please Note Medium-Well and Well-Done Orders Will Be Prepared in the Kitchen.
Chateaubriand for Two
Served with Mashed Potatoes and Bouquetière of Vegetables and Béarnaise Sauce.
Filet Mignon Sautéed with Shallots, Thyme, Grain Mustard and Mushrooms.
Steak au Poivre
Filet Mignon Sautéed and Finished in a Peppercorn Brandy Sauce.
Espresso Syrup soaked Cake with a Cognac Zabaglione and Mascarpone filling. Topped with Whipped Cream, and served in a Dark Chocolate Cup.
Chocolate Cake layered with Dark Chocolate filling, and Covered with Chocolate Ganache.
Black Forest Chocolate Cake
Chocolate Cake Layered with White Chocolate Mousse and Kirsch Soaked Cherries. Topped with Chocolate Shavings.
A Frozen Dessert Tower of Oreo Cookie Crust and Housemade Coffee and Vanilla Bean Ice Creams, topped with Whipped Cream. Served with Warm Chocolate and Caramel Sauces.
A Rich Vanilla Bean Custard finished with a Crisp Caramelized Sugar Shell.
A Dark Chocolate Cake with a Molten Milk Chocolate Center, baked to order, topped with an Almond Brittle Skirt and Chocolate Cookie Legs. Served with Vanilla Bean Ice Cream.
Cherries Jubilee For Two
Bing Cherries Sautéed in Butter and Sugar. Flambéed in Cherry Brandy. Served over Vanilla Bean Ice Cream.
Bananas Foster For Two
Bananas Sautéed in Butter, Sugar, and Banana Liqueur. Flambéed in Rum. Served over Vanilla Bean Ice Cream.
Split Orders – Seven Dollars
Please – No Separate Checks for Parties Eight or more.