High Steaks Steakhouse

Info

Restaurant Hours
Sunday - Thursday: 5PM to 10PM
Friday - Saturday: 5PM to 11PM

Bar Hours
4:30PM - Close

Patio Hours: Opening May 1, 2018

High Steaks is an accredited AAA Four Diamond rated steakhouse.

Questions? Call us direct at (916)408-8327.

Complimentary Curbside Valet Parking
We've rolled out the red carpet to better serve you. Just drive up to High Steaks' outside entrance, right next to the hotel entrance, and our valet team will take care of your vehicle while you enjoy dinner.

High Steaks outdoor patio seating is available for up to 40 people. Water features, exotic plants, and fire walls accent the space. Open 5PM to 10PM, seasonally.

Cold Bar

Shellfish Platter (For Two)*
Australian Lobster, Seasonal Oysters
Lump and King Crab, Wild Shrimp

Prawn Cocktail
Red Cocktail Sauce, White Cocktail Sauce, Micro Greens

Chilled Oysters*
Red Cocktail Sauce, Dandelion Mignonette

Ahí Tuna Poke*
Poke Sauce, Soy Reduction, Crispy Wonton, Wasabi Cream

Filet Mignon Tartare*
Prime Filet Mignon, Lemongrass, Thai Basil, Fresh Coriander, Housemade Chips

APPETIZERS

Oysters Rockefeller *
Creamed Spinach, Panko Parmesan Crust

Meatballs and Polenta Cakes
Housemade Meatballs, Goat Cheese Polenta Cakes, Herb Tomato Sauce, Parmesan

Bacon-Wrapped Shrimp
Tobacco Onions, Brandy-Dijon Sauce

Prime Beef Sliders *
Tillamook Cheddar Cheese, Bacon, Tomato, Lettuce, Brioche, Mustard Aioli

Lump- and King-Crab Cakes
Fried Capers, Lemon Beurre Blanc, Tomato

Spinach Dip
Local Spinach, Parmesan, Crostini

Fried Buffalo Mozzarella
Garden Pesto, Red Pepper Aioli

Pan-Seared Scallops Saltimbocca*
Serrano Ham, Toasted Almond Brown Butter, Chili Oil

Featured: Cheese and Salami Board
Artisan Made, Extraordinary Flavors
Choose 3 for $25 / choose 5 for $35: served with crackers and fruit spreads

* Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

SALADS

Baby Iceberg Wedge
Maytag Blue Cheese, Tomatoes, Bacon, Bleu Cheese Dressing

High Steaks Chopped Salad
Tomatoes, Bacon, Gorgonzola Cheese, Avocado, White French Dressing

Tomato Salad
Extra Virgin Olive Oil, Aged Balsamic, Basil, Shaved Parmesan Cheese

Mixed Baby Greens Salad
Spring Peas, Shaved Radish and Carrot, Champagne Dijon Vinaigrette

Roasted Baby Beet Salad
Asian Pears, Toasted Hazelnut, Ginger Vinaigrette

Caesar Salad
Baby Sweet Gem and Red Romaine Lettuces, Capers, White Anchovy, Roasted Garlic Caesar Dressing, Torn Croutons

Farmers Market Salad
Seasonal Selection From Local Farmers' Markets

SOUPS

Smoked Sweet Corn and Lobster Chowder
With Hominy, Bacon

French Onion
Gruyère, Swiss, Parmesan Cheeses

USDA PRIME AGED STEAKS

Featuring Allen Brothers Steaks, Chicago Illinois

20 oz. "Bone-In" Rib Eye
Wet Aged 14 Days, Dry Aged 21 Days

2-Inch Thick "Bone-In" New York Steak
Wet Aged 14 Days, Dry Aged 21 Days

24 oz. Porterhouse

8 oz. Prime Filet Mignon

11 oz. Prime Filet Mignon

8 oz. Wagyu Filet Mignon - limited availability

10 oz. Wagyu New York Steak - limited availability

12 oz. Prime Rib*
*Only available Friday, Saturday, Sunday

32 oz. Signature "Bone-In" Prime Rib*
*Only available Friday, Saturday, Sunday

Upon request, we serve our steaks on 500-degree F cast-iron skillets.

Add-Ons
Bleu Cheese Crust
Wrapped with Benton's Bacon
Sautéed Shrimp
Oscar
Seared Hudson Valley Foie Gras

Temperatures
Blue - very red, cold center
Rare - red, cool center
Medium Rare - red, warm center
Medium - pink, hot center
Medium Well - slightly pink, hot center
Well Done - brown, hot center

Sauces (available upon request)
High Steaks Signature Cilantro Garlic, Creamy Horseradish, Peppercorn, Red Wine, Bleu Cheese, Beurre Blanc, Hollandaise, Béarnaise

Sides
Vegetables: Sweet Corn Brûlée, Sauteed Mushrooms, Steamed Broccoli Florets, Green Bean Almondine, Local Spinach (creamed or sautéed), Seasonal Farmers Market Side, Jumbo Asparagus

Starches
Mashed Potatoes, Sea-Salt Baked Potato, Five Cheese Macaroni, Sweet Potato Casserole, Au Gratin Potatoes, High Steaks Potatoes

Signature Selections

Surf and Turf *
8 oz. Prime Filet Mignon, 12 oz. Australian Lobster Tail

Deconstructed Beef Wellington *
8 oz. Filet, Puff Pastry, Foie Gras Pate, Sliced Mushrooms, Demi Glace, Bleu Cheese Mashed Potatoes

Lamb Chops
Rosen Farms, Colorado; Lamb Bacon, Red Wine Reduction

Beef Brochette *
Beef Tenderloin Tips, Mushrooms, Peppers, Tomatoes, Bacon, Goat Cheese, Balsamic Reduction

Kurobuta Pork Chop
Snake River Farms, Idaho; Port-Wine Butter Sauce

Elite Burger *
10 oz. Prime Ground Beef, Mustard Aioli, Tomato, Lettuce, Benton's Bacon, Gruyere Cheese

Herb Roasted Chicken
Mary's Organic Farm, Petaluma; Garlic-Herb Tomato Pan Jus

Golden-Fried Chicken Breasts
Mary's Organic Farm, Petaluma; Buttermilk Marinade, Sage Gravy

Elite Burger *
10 oz. Prime Ground Beef, Mustard Aioli, Tomato, Lettuce, Benton's Bacon, Gruèyre Cheese

* Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Seafood Selections

Seared-Rare Ahi Tuna
Wild-Caught, Hawaii; Cilantro-Wasabi Butter, Pickled Onion

Day Boat Scallops
Farm-Raised, East Coast; Roasted Tomato, Garlic Oil

Fresh Salmon
Pan-Roasted, Lemon

King Crab
Alaska; Steamed, Lemon

12 oz. Roasted Lobster Tail
Northern Australian Coast; Lemon, Butter, Beurre Blanc

Live Maine Lobster
2 ½ lb. Broiled or Butter-Poached

Fresh Catch
Seasonal and Sustainable

SIDES

Mashed Potatoes
Sea Salt Baked Potato
High Steaks Potatoes
Au Gratin Potatoes
Five Cheese Macaroni
Sweet Potato Casserole
Sweet Corn Brulèe
Sautéed Mushrooms
Steamed Broccoli Florets
Green Bean Almondine
Jumbo Asparagus - Steamed or Roasted
Local Spinach - Creamed or Sautèed

High Steaks Steakhouse Desserts
Prepared by Executive Pastry Chef Stephen Smith

DESSERT
(gf) Pineapple Crème Brûlée
Pineapppple and Fennel Compote, Shortbread Cookies
Dark Chocolate Sphere
Vanilla Gelato, Caramel Sauce, Candied Hazelnuts
Meyer Lemon Cheesecake
Strawberry and Rhubarb Compote
(gf) Chocolate Crescscent Cake
Candied Orange, Tangerine and Mascscarpone Mousse,
Raspspberry Sorbet
Kiwi Pavlova
Baked Meringue, Kiwi and Strawberry Soup,
Kiwi Sorbet
Baked Brie
Fig Preserve, Caramelized Pecans, Honeycomb
Served with Lavish Crackers

PORT, SHERRY & DESSERT WINE
Far Niente “Dolce” 2006
Late Harvest Viognier

Michele Chiarlo “Nivole”
Moscato D’asti

Quinta do Vesuvio Vintage 2001
Quinta do Noval “Black” Porto
Dow’s LBV 2009
Fonseca LBV 2008 & 2009
Fonseca 10yr Tawny
Taylor Fladgate 20yr Tawny
Alvear “Oloroso Dolce” Sherry
Royal Tokaji, Aszú 5 Puttonyos 2009
Harveys Bristol Cream Sherry
Inniskillin Ice Wine Vidal
Niagara Estate 2015

LOUIS XIII

A blend of 1,200 Eaux de Vie aged from
40 to 100 years and created exclusively with grapes
from Grande Champagne, the most prestigious region
of Cognac.

Rich in aromas of myrrh, plum, honey and jasmine with a complex, warm, harmonious and spicy palate culminating in an extremely long finish of an hour or more.

For the Aficionado - 1/2 ounce
For the Connoisseur - 1 ounce
For the Genius - 2 ounces

COGNAC & BRANDY
Courvoisier VS
Courvoisier VSOP
Courvoisier XO
Germain-Robin XO
Germain-Robin Shareholders’ Reserve
Hennessey VS
Martell VS
Martell XO
Remy Martin VSOP
Remy Martin XO

BLENDED SCOTCH WHISKEY
Chivas Regal 12yr
Dewar’s 12yr
Johnnie Walker Red
Johnnie Walker Black
Johnnie Walker Gold Reserve
Johnnie Walker Platinum
Johnnie Walker Blue

SINGLE MALT SCOTCH WHISKEY
The Balvenie 12yr Doublewood
The Balvenie 14yr Caribbean Cask
The Balvenie 15yr Single Barrel
The Balvenie 17yr Doublewood
The Balvenie 21yr Portwood
The Glenlivet 12yr
The Glenlivet 18yr
The Glenlivet 21yr Archive
The Macallan 12yr
The Macallan 18yr
The Macallan 25yr
Oban 14yr

Specialty Cocktails

Specialty Drinks - $12

Classics:
Aviation Cocktail
Nolet's Finest Silver Gin, Luxardo Maraschino Liqueur, Crème de Violette, Lemon Juice

Nouveau Old Fashioned
Colonel E.H. Taylor Small Batch Bourbon, Simple Syrup, Angostura Bitters, Orange Bitters, Flamed Orange Peel

The Last Word
No. 209 Gin, Luxardo Maraschino Liqueur, Green Chartreuse, Lime Juice

Smokin' Aces
Templeton Rye Whiskey, House-Infused Smoked Bacon Vermouth, Luxardo Maraschino Liqueur, Blood Orange Bitters, Delicious Candied Bacon

Modern:
Quarter Cask
Woodford Reserve Bourbon, Aperol, Root Beer Syrup, Angostura Bitters, Orange Peel

Citrus Spice Martini
House-infused Jalapeno Citron Grey Goose, Cointreau, Fresh Citrus Juice, Simple Syrup

Purple Monk
Knob Creek 9 yr Bourbon, Crème de Violette, Lemon Juice, Lindeman’s Raspberry Lambic

Napa Casual
Hendrick’s Small Batch Gin, St. Germain Elderflower Liqueur, Sauvignon Blanc, Orange Bitters, Grapefruit Juice

Lady Luck
Sometimes She’s Sweet, Sometimes She’s Tart…
House-Infused Citron Vodka, Pomegranate Liqueur, Caravella Limoncello and Fresh Lemon Juice with a Sugared Rim and Pomegranate Pearls

Seasonal:
Diamond and Pears
A High Steaks Exclusive:
Grey Goose La Poire Vodka , Liqueur de Poire, Fresh Lemon Juice, Housemade Cinnamon Simple Syrup

The Big Apple
W.L. Weller Reserve Bourbon, Applejack, Cranberry Juice, Apple Liqueur, Mulling Spices

California Chrome
Russian Standard Vodka, Spiced Cider Syrup, Lime Juice, Ginger Beer, Fresh Mint

Preservation Society
Knob Creek 9 yr Bourbon, Lemon Juice, Preserved Summer Strawberries, Orange Bitters, Soda Water

Chef Biographies

Duane Luukkonen
Executive Chef Duane Luukkonen oversees every aspect of our culinary development, from procurement of fine locally sourced ingredients to the development of our menus.

Stephen Smith
Before coming to Thunder Valley, Stephen dazzled palates at Alexis Park in Las Vegas and the Embassy Suites Maui. Today, he makes sure that every dinner roll, Danish and wedding cake is as enjoyable to look at as it is to eat.

Peter Sieracki
Chef Peter Sieracki brings more than 17 years of culinary experience and a passion for exquisite cooking to every plate. This accomplished chef spent years at some of the most highly acclaimed restaurants in New York City, and now he puts his exceptional culinary skills to work as Room Chef at High Steaks.

Rodrigo Baldini
Born and raised in Rome, Sous Chef Rodrigo Baldini honed his culinary skills throughout Italy, South Korea, and New York, cooking for dignitaries and celebrities alike. With refreshing creativity enhanced by more than 15 years of experience, Chef Baldini contributes an international flair to your High Steaks dining experience.

Freddy Garcia
Whole-heartedly dedicated to the culinary arts, Sous Chef Freddy Garcia is a master at creating delicious meals for our Cafe guests. He successfully blends his professional skills with his love of food, and that's a recipe for tasty dishes that please every palate.