Along with a good wine list, the menu caters to a range of appetites. The entrees (predominantly steaks, ranging from the 7 oz. petit filet to the 24 oz. porterhouse, but also lamb, game hen, and pork), lead on to frankly dangerous desserts. Other choices include gourmet seafood appetizers (e.g. crab stuffed prawns), soups, and salads. The Steak House offers natural Black Angus beef from Washington State’s own Misty Isles Farms -- free from antibiotics, hormones, and growth products. Entrees include a choice of potato dishes, and fresh vegetable dishes can be chosen as a side. The flambéed dishes served tableside, Steak au Poivre, and Steak Diane, (both filet mignon) are the restaurant’s show-stoppers.

We opted for a medium top sirloin with a hashbrown casserole, and a well done petit filet with garlic mashed potatoes. The meat was broiled to perfection (yes, even the "well done"!) on the 1800 degree grill, basted with the chef’s own steak butter. Tiramisu served in a chocolate cappuccino cup was a splendid finale. Other desserts include Crepes Suzette, Cherries Jubilee and Bananas Foster -- all of these flambéed.

Reservations suggested. Private parties or special occasions by arrangement with the Maitre D.

Written By: Georgie Muska

Features
Wheelchair Accessible  |  Banquet Facilities  |  Beer and Wine  |  Dinner  |  Smoke-free  |  Takes Reservations

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