High Steaks Steakhouse

Info

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

Bar Hours
4:30PM - Close

High Steaks is an accredited AAA Four Diamond rated steakhouse. For a behind-the-grill look into the world of food and wine, visit the HIGH STEAKS BLOG.

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
Tomato, Fresh Herbs, Balsamic 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

(gf-modified) Lavender Crème Brûlée
Lavender-infused crème brûlée, blueberry compote, lemon verbena, and vanilla shortbread

(gf) Flourless Chocolate Cake
Flourless chocolate cake with chocolate mousse, raspberry mousse and fresh raspberries

Melting White Chocolate Sphere
Triple chocolate brownie hidden away in a white chocolate sphere, served tableside with hot chocolate sauce

Meyer Lemon Cheesecake
Lemon curd, preserved lemon, raspberry coulis

Baked Alaska
Peach and cherry bombe, brûléed Italian merengue, flambéed cherry liquor

Strawberries and Cream
Macerated strawberries, chantilly cream, mint gelato

(gf) = gluten free

The Cheese Plate
Artisan Made, Extraordinary Flavors - choose 3 for $25, 5 for $35; served with Crackers and Fruit Spreads
Port Salut, Humboldt Fog, Midnight Moon, Echo Mountain Blue, Champignon Triple Cream Cambozola
Chef's Select Cheese, Alle Pia Handcrafted Italian Salami

Port, Sherry and Dessert Wines
Far Niente "Dolce" 2006
Late Harvest Voignier
Michele Chiarlo "Nivole" Moscato D'asti
Quinta do Noval "Black" Porto
Quinta do Vesuvio Vintage 2001
Dow's LBV 2009
Fonesca 10yr Tawny
Fonseca LBV 2008 & 200
Taylor Fladgate 20 Yr. Tawny
Alvear "Oloroso Dulce" Sherry
Domecq Amontillado Sherry
Harveys Bristol Cream Sherry

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.

Out-of-this-world appetizers will make you happy

More Information
Save the Date - October 26, 2017

More Information
Succulent prime rib at the savory price of $27.95

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See what all the rave is about.

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High Steaks Happy Hour at the Bar

Monday through Friday, 5PM to 7PM
Bar Area Dine-In Only
Holidays and Concert Nights excluded

BITES

Blistered Shishito Peppers
Lemon zest and sea salt

Heirloom Tomato Gazpacho
Cucumbers, avocado, fresh chives, and pimentón de la vera

Half Dozen Chilled Oysters*
Dandelion mignonette

Chilled Prawn Cocktail
Red and white cocktail sauce

Ricotta and Blood Orange
Preserved blood orange, pickled walnuts

Filet Mignon Tartare*
Lemongrass, Thai basil, fresh coriander, housemade chips

Ale-Steamed Mussels Bowl
Spanish chorizo, grilled bread

High Steaks Sliders*
Prime beef, Tillamook cheddar cheese, bacon

Prime Rib Sliders*
Crispy onions, horseradish aioli, au jus

Bacon-Wrapped Shrimp
Tobacco onions, Brandy-Dijon Sauce

Skirt Steak Salad*
Arugula, roasted pepper, tomato, feta cheese, balsamic vinaigrette

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

SPARKLING WHITE WINE

Bocelli, Prosecco, Italy
Veuve Clicquot, Yellow Label, Brut, Champagne, France, NV
Schramsberg, Blanc de Blancs, Napa, 2011

WHITE WINE

Pinot Gris, King Estate, Oregon, 2012
Sauvignon Blanc, Villa Maria, Marlborough, NZ, 2014
Sauvignon Blanc, Round Pond, Rutherford, 2013
Chenin Blanc, Viognier, Terra D'oro, Amador, 2014
Riesling, Chateau Ste. Michelle, Harvest Select, Col. Valley, 2012
Riesling, S.A. Prum Essence, Mosel, Germany, 2012
Chardonnay, Kenwood Yalupa, Sonoma, 2012
Chardonnay, Cambria Clone 4, Santa Maria
Chardonnay, Rombauer, Carneros, 2012
Chardonnay, Frank Family, Napa, 2012
Moscato, La Fiera Puglia, Italy, 2013

RED WINE

Syrah, Gregory Graham, Crimson Hill, Lake County, 2010
Barbera, Runquist "R", Amador, 2012
Barbera, Rancho Robles, Lincoln
Sangiovese, Naggiar Vineyards, Sierra Foothills, 2011
Pinot Noir, Noble Vines, Clone 667, Monterey, 2012
Pinot Noir, Bella Glos, Meomi, Three Counties, 2011
Zinfandel, Rombauer, Napa Valley, 2011
Zinfandel, Duckhorn Decoy, Sonoma County, 2012
Merlot, North Star, Columbia Valley, 2008
Merlot, Alexander Valley Vineyards, Sonoma, 2011
Cabernet Sauvignon, Hess, North Coast, 2011
Cabernet Sauvignon, Seven Falls, Wahluke Slope, WA, 2011
Cabernet Sauvignon, Raymond Vineyards, Sommelier Select, North Coast, 2012

Select performance nights excluded. Wines and vintages subject to change.