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

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.

"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

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

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.

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.

Fresh Spinach Supreme

with roasted garlic and aged Sonoma Jack cheese in a cream sauce.

Sauteed Fresh Spinach

with sweet butter and chopped garlic.

Medley of Fresh Locally Grown Vegetables

Sauteed Fresh Asparagus Spears

Roasted Wild Mushrooms

with Oregon bleu cheese.