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The Lonely Pine Steakhouse
Pimiento and ritz crackers.
Split and fire-roasted served with pepper tomato jam, grilled bread and pickled peppers.
Tallow butter curd, 16 bricks bread.
Our classic take on a crowd favorite.
16 oz. Bone-in ribeye, marbled & marvelous. It is dry-aged 30 days.
16 oz. Cut from the short loin, classic and timeless. It is dry-aged 30 days.
Dual cut petite shoulder filets, rich and buttery.
8 oz. Braised with demi-glace, served over mashed potatoes.
Large. All-Inclusive dinner: bread, your choice of salad and a side & our most popular 8 oz wagyu petite tender.
Baby romaine, sourdough croutons, shaved Parmesan.
Homemade blue cheese dressing, candied bacon.
Mixed greens, celery, radish, apples, roasted pecans, shredded gouda, balsamic honey vinaigrette.
Our take on the classic "meatloaf' with a southwestern flare, roasted mushrooms, black beans, eggplant and flaxseed, topped with verde salsa.
Garlic and herb roasted with Parmesan cheese.
Whipped and creamy.
Local corn off the cob, jalapenos, queso fresco and ancho chile in a creamy sauce.
Fire toasted with thyme and garlic.
Fire-roasted.
Chef's selection of rotating vegetables thoughtfully prepared to order.
Locally made seasonal flavors.
Winter seasonal favorite.
Bourbon salted caramel.
Menu for The Lonely Pine Steakhouse provided by Allmenus.com
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