Vic's Colossal Shrimp grilled colossal
shrimp, drizzled with garlic butter and served with cocktail sauce and spicy creme
fraiche.
Crab Cakes
pan-seared and served over a
baby arugula salad with a pasilla chili cream sauce.
Baked Brie
Cheese
in puff pastry served over fresh baby greens with
a sweet
strawberry mint chutney.
Skillet Roasted Garlic
served sizzling, with herbed crostini.
House Smoked Salmon
with fennel slaw, lemon-chive mascarpone
and crisp waffle potatoes.
Coconut Prawns
jumbo tiger prawns dipped in a coconut batter
and cooked to a golden brown, served with a sweet
and sour sauce.
Oysters on the Half Shell (1/2 dozen) served on the half
shell with tomato
horseradish sauce and spicy creme fraiche.
Steamed
Clams Pacific littleneck clams steamed in a white wine and
butter
sauce, served with toasted crostini.
Hot Appetizer Platter baked brie, beer battered onion rings and sizzling
roasted garlic.
Vic's Onion Rings herb and beer battered onions, served
with a mustard
horseradish dipping sauce.
"just too irresistible"
Contra Costa Times
Soups and Salads
Vic's Lobster Bisque fresh baby lobster
meat pureed in a light cream sauce
Chef's Special Soup
Old Fashioned Hearts of Iceberg Lettuce
with bleu cheese
crumbles, peppered bacon, candied
walnuts and tomato confit.
Vic's
Hearts of Romaine Caesar Salad
with herbed croutons, Vella dry Jack
cheese,
and garlic anchovy dressing.
Vine-Ripened Tomato Salad with fresh housemade
mozzarella, Bermuda onions and herb balsamic vinaigrette.
Fresh
Spinach and Spiced Pecan Salad with a citrus poppy seed dressing.
The Grill Our CERTIFIED
ANGUS BEEF is specially selected,
corn-fed Midwestern beef.CERTIFIED ANGUS BEEF is more highly selected than USDA Prime.
"49er Club" Porterhouse Steak (includes soup
or salad and choice of potato)
Eat all of our mouthwatering
double-cut porterhouse steak and have your name placed on the prestigious
"49er Club" Hall of Fame plaque displayed in the lobby. Also, you
will earn your own Vic Stewart's "49er Club" certificate.
Stewart’s Steak Center cut top sirloin stuffed with applewood
smoked bacon, topped with a bleu cheese sauce, and served over brandied cream
demi-glace.
Porterhouse “The king of steaks”,
brushed with a Texas marinade and grilled to perfection. New York Strip
bone in, cut from the tenderest short loin and seasoned with hearty western
spices. Grilled Filet Mignon Tenderloin of beef grilled to order
and topped with a cracked black pepper demi-glace. Regular Cut or Petite
Cut
Dry-Aged
Rib Eye "Cowboy Cut" grilled, bone-in, served
with a green peppercorn, port wine demi-glace, and sauteed vegetables.
Vic's Rib-Eye served
with Vic’s signature barbecue sauce and caramelized Bermuda onions. * Sierra Nevada Peppercorn Steak
with cracked black pepper, roasted garlic crust and brandied demi-glace. *
This Vic Stewart’s
original recipe is featured by Better Homes
and Gardens
in its bestselling cookbook, Steaks, Ribs, Chops House Specialites
Crab Topped New York
Strip
Tender bone-in New York strip topped with sweet
crab and
bearnaise sauce, served with scallion
scalloped potatoes.
Skewers of Filet Mignon and Tiger Prawns
with teriyaki and toasted
sesame seed glaze,
served with house specialty rice and grilled fresh
vegetables. Rack
of Lamb with a pesto and panko crumb crust, served with rosemary
jus, herb mashed potatoes and fresh vegetables.
Tender Breast of Chicken Stuffed
with asparagus, prosciutto, roasted peppers and mozzarella cheese, served
over saffron basmati rice with a Mediterranean pinot noir butter sauce.
Prime
Rib of Beef Served with your choice of buttermilk mashed potatoes,
scallion scalloped potatoes, baked potato or house specialty rice. Double
Cut and Ms. Stewart's Cut
Fresh Seafood
Vic
Stewart’s Fresh Fish Spectacular
Select from the freshest fish,
prepared
as you like it, and served with your choice
of sauce and side
dish.
Broiled Giant Lobster Tail
served with drawn
butter, sauteed fresh
vegetables and choice of potato.
Classic
Surf and Turf
featuring giant lobster tail and Vic Stewart’s
famous filet mignon, with sauteed fresh asparagus
spears an choice of
potato.
Fresh Pasta
Tagliatelle and Shrimp grilled jumbo shrimp
in a garlic, vermouth tomato sauce,
topped with shaved aged Sonoma Jack cheese.
Smoked Chicken Pasta
linguine tossed with fresh pesto
cream sauce and
topped with toasted pinenuts and bread crumbs.
Vegetable Side Dishes
Fresh Spinach Supreme with roasted garlic
and aged Sonoma Jack cheese
in a cream sauce.
Sauteed Fresh
Spinach with sweet butter and chopped garlic.