served rare, with wasabi, ginger, and soy sauce

served over lightly dressed mixed greens and a spicy remoulade sauce

beer-battered onions tossed with fresh herbs and dry Jack cheese, served with a mustard horseradish dipping sauce

served with sweet chili sauce

piled with cheddar cheese, scallions and bacon, served with ranch dressing

tossed with green beans and jalapeños, served with cocktail sauce

served over a cucumber salsa tossed in cocktail sauce

served with ranch dipping sauce

served with soy sauce

puree of lobster with tomato and a light brandied cream

crisp iceberg lettuce topped with blue cheese dressing, chopped bacon, red onions and tomatoes

chopped romaine leaves, Caesar dressing, focaccia croutons and shaved Jack cheese

dressed with champagne vinaigrette, along with cherry tomatoes, mushrooms and cucumbers

tossed with blueberry vinaigrette, almonds, red onions, feta cheese and berries

sautéed in butter and garlic

bacon bits, green onions and cheddar cheese

tossed with crumbled blue cheese

Tenderloin of beef topped with a cracked black pepper veal Demi-glace

22oz. Brushed with a Texas marinade and topped with roasted garlic butter

16 oz. A guest favorite, with Vic's signature barbecue sauce and caramelized Bermuda onions

15oz. Dry rubbed with a blend of spices and topped with port wine and sage compound butter

10oz. Over brandy-cream Demi-glace, served with a garlic puree and black peppercorns

Featuring a succulent lobster tail and our famous filet mignon, sautéed fresh asparagus and your choice of starch

Eat all of our mouthwatering 49-ounce double-cut Porterhouse steak and have your name placed on the prestigious "49er Club" Hall of Fame plaque displayed in the lobby. Also earn your own Vic Stewart's "49er Club certificate

10oz. sliced New York striploin, with bleu cheese mousse, roasted potatoes, sweet peppers, bacon, red pearl onions and asparagus tips, on a brandied-cream demi-glace

served with rice pilaf, season vegetables, and butter sauce

ask your server about the selection of fresh seafood that is in for the day

12oz. Rubbed with horse-radish, dijon mustard and cracked pepper and slow-roasted daily. Served with creamed spinach and Yorkshire pudding and housemade Au Jus and your choice of potato.

Served in a veal Demi-glace with mashed potatoes and asparagus

pan-seared chicken breast, topped with a caper-lemon sauce and served with mashed potatoes and vegetables

sliced prime steak, hard cooked eggs, bacon, avocado, red onions, tomatoes, and domestic blue cheese crumbles, served on a bed of iceberg lettuce with ranch dressing

with french fries and ranch dressing

with cheddar cheese and french fries

served with broccoli, Demi-glace and mashed potatoes