Dinner Menu
CHILLED SEAFOOD
-
East Coast Oyster 6 for 29 / 12 for 58
-
West Coast Oyster 6 for 29 / 12 for 58
-
Lobster Cocktail (Poached and Chilled) MP
-
Jumbo Shrimp Cocktail 29
-
King Crab Cocktail MP
-
Hawaiian Ahi Tuna Poke 30
Ginger, Seaweed, Avocado, Taro Chips
-
Hamachi Crudo 29
Leche de tigre, Aji Amarillo, Pickled Jalapeno, Citrus Cucumber, Cilantro
-
Supreme Caviar, Regiis Ova 172 (30 grams)
Served with Whipped Crème fraîche, Chive, Yukon Gold Potato Chips
-
Caviar Donuts 31
Brioche Donuts, Sturgeon Caviar, Truffle Crème Friache, Chive
-
Chilled Seafood Platter 50 (1) / 99 (2-3) / 198 (4-5)
APPETIZER
-
Brooklyn Bacon Steak 21
-
Woodfired Oysters Rockefeller 25
-
Woodfired Skull Island Prawns 38
Vadouvan Butter, Tomato Caper Relish
-
Saltspring Island Mussels 26
Cream, Dijon, Fines Herbes, Country Bread
-
Crispy Spanish Octopus 31
Pickles, Frisee, Smoked Chili Emulsion
-
Alaskan King Crab Cake 36
Shaved Celery Salad, Rémoulade
-
Roasted Beef Bone Marrow 31
Bordelaise, Salsa Verde, Frisée Salad
-
Stake Beef Tartare 33
Pure Black Angus Beef, Pickled Bulls Blood Beet, Truffle Aioli, Grilled Country Bread
SOUP & SALAD
-
French Onion Soup 23
Country Bread, Aged Comté Cheese
-
Wedge 21
Iceberg Lettuce, Point Reyes Blue, Tomato, Bacon Lardon
-
Shaved Kale 19
Brussels Sprouts, Feta, Smoked Almonds, Lemon Vinaigrette
-
Farmers Market Seasonal Salad 19
Heirloom Lettuce, Spring Citrus, Fennel, Honey Vinaigrette
-
Strawberry Salad 19
Heirloom Lettuce, Local Strawberry, Cucumber, Candied Pistachio, Humboldt Fog Goat Cheese, Honey Vinaigrette
-
Caesar 19
Romaine, Brioche Crouton, Parmesan, Radish, White Anchovy
POTATO
-
Fries 16
Handcut, Beef Tallow, Bordelaise
-
Baked 17
Bacon, Gruyère, Sour Cream, Chives
-
Duchesse 16
Chive & Crème Fraîche
-
Gratin 18
Comté & Roasted Garlic
-
Lobster Mashed Yukon Gold Potatoes Half 47/ Full 94
Butter Poached, Cognac, Tarragon
Burgundy Winter Truffle Shaved Tableside +25
MUSHROOM
-
Mixed Mushrooms 20
Shiitake, Cremini, King Trumpet, Maitake, Beech
-
Butter Braised Button Mushrooms 18
Garlic, Winter Herbs
VEGETABLE from our woodfired oven
-
Baby Artichokes 21
Roasted Pepper And Castelvetrano Olive Relish, Pine Nuts, Preserved Lemon, Parmesan Aioli
-
English Peas 18
Stracciatella, Little Gem, Spring Onion Butter, Mint
-
Rainbow Carrots 18
Pistachio Tahini, Dukkah Spice
-
Jumbo Asparagus 20
Hollandaise, Fines Herbes, Breakfast Radish
-
Suncoast Farms Broccoli 18
Aged Cheddar Mornay, Garlic Chips, Chili Oil
-
Sautéed Spinach 18
Crispy Onions, Truffle Butter
-
The Stake Experience 240 per person
A complete 5 course chef's choice menu experience.
(Minimum of 2 people, must be whole table.)
-
Wine Pairing 115 per person
SEA, CHOPS & MORE
-
Wild Mexican Seabass 55
Morel Mushroom, Asparagus, Green Garlic Miso Sauce
-
Seared Hawaiian Ahi Tuna 60
Shrimp and Mushroom Dumpling, Sugar Snap Pea, Sweet Soy Mustard Glaze
-
Steamed Alaskan King Crab Legs MP
Béarnaise, Drawn Butter
-
Maine Diver Scallops 55
English Pea Puree, Pickled Spring Onion, Pork Belly, Cabernet Gastrique
-
Colorado Lamb Rack 75
Crispy Lamb Terrine, Swiss Chard, Turnip, Lamb Jus
RIB STEAK
-
8 oz. American Wagyu Eye of Rib 83
Snake River Farms, ID | Black Grade
-
8 oz. American Wagyu Rib Cap 94
Snake River Farms, ID | Black Grade
-
16 oz Boneless Angus Ribeye 88
Niman Ranch, CA
-
22 oz. 14 Day Dry-Aged Prime Bone-In Ribeye 120
Creekstone, KS
-
Pat LaFrieda Dry-Aged Porterhouse 135 135
28 oz, 30 day, Prime, Creekstone, KS
-
Taste of Wagyu 150
Skirt, New York, Japanese A5
TENDERLOIN STEAK
-
8 oz. Filet Mignon 71
Creekstone, KS
-
12 oz. Filet Mignon 81
Creekstone, KS
-
Tournedos Rossini 125
Beef Filet Mignon, Duck Liver Mousse, Brioche, Shaved Black Winter Truffle, Madeira Sauce
SKIRT STEAK
-
10 oz. American Wagyu Skirt Steak 81
Snake River Farms, ID | Gold Grade
Add Ons
-
Whole Maine Lobster MP
-
King Crab 73
-
King Crab Oscar Style 78
-
Wild Mexican Prawns 27
-
Maine Diver Scallops 30
-
Point Reyes Blue Cheese & Caramelized Onions 16
Sauces
-
Chimichurri 7
-
Bordelaise 9
-
Béarnaise 9
-
Sauce Trio 17
-
Truffle Madeira Sauce 10