A tantalizing sample of our menu
Appetizers
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 Specialties
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.
Medley of Fresh Locally Grown Vegetables
Sauteed Fresh Asparagus Spears
Roasted Wild Mushrooms
with Oregon bleu cheese.
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