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Vic Stewart's
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
Menu for Vic Stewart's provided by Allmenus.com
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