John Howie Steak Menu

Fresh shucked oysters, jumbo prawn cocktail, poached lobster tails, Dungeness crab legs, scallop crudo, ahi tartare, sesame furikake cracker, mignonette, lemon dill aioli, lemon

Truffled bacon, roasted onion and chive

Cucumber daikon salad, spicy cocktail sauce, lemon

Maple sambal dipping sauce

Castelvetrano olives, red jalapeno, kumquat, radish, ginger – citrus marinade, olive oil, red vein sorrel, black Hawaiian salt, togarashi

Garlic, butter, white wine

Green curry caramel vinaigrette, shaved green cabbage and cucumber slaw, micro basil, garlic chips

Carrot puree, duck fat roasted Cipollini onions, chimichurri, crispy capers, herbed breadcrumbs, grilled baguette

Lemongrass, ginger, garlic, 5 spice, sesame and orange, bean sprouts, scallions, Thai basil, Marcona almonds, lime

1/2 dozen oysters on the half shell, classic cocktail sauce, Champagne mignonette, lemon

Sashimi grade Hawaiian ahi tuna, Anjou pear, habanero sauce, sesame oil, quail egg, pine nuts, Ancho chili powder, mint, toast points

Atlantic lobster, caviar cream, chives

Ciabatta crouton, Gruyere and Parmigiano Reggiano cheeses

Whole head baby iceberg lettuce, crispy Kurobuta bacon, black olives, heirloom grape tomatoes, cracked hazelnuts, blue cheese dressing, crispy onions, Rogue River blue cheese

( Each) Little gem romaine, garlic croutons, Parmigiano Reggiano, egg yolk, lemon, anchovy, olive oil, Dijon mustard, red wine vinegar, Worcestershire (Minimum Tableside for Two)

Organic baby greens, shaved red onion, preserved apricot vinaigrette, dried cranberries, Beecher’s Flagship Reserve, candied black pepper pecans

Prime sirloin steak, Rogue River blue cheese, white balsamic vinaigrette, wild greens, marinated mushrooms, grape tomatoes, crispy onions

Pan roasted sea bass, cannellini bean ragout with, house cured bacon, radicchio, & Brussels sprouts, butter sauce, lemon, herbs

Herb ricotta stuffing, wild mushroom Courviusier cream, lemon thyme, ricotta, lemon zest, Yukon Gold potato puree, chives

Sundried tomato butter, preserved lemon cauliflower mash, cherry tomato confit, micro arugula, basil oil

Cauliflower rice stir fry, garlic, ginger snow peas, celery, scallions, bell peppers, broccoli, sesame oil, tamari

Two 9oz tails, cream cherry butter, lemon, butter sauce

Omaha, Nebraska, Grilled over Mesquite Coals

16oz

14oz

21oz

34oz

mesquite grilled, roasted vegetables roasted bone marrow, bordelaise

mesquite grilled,roasted vegetables, classic Courvoisier maître d’ sauce 24 oz

Wild and cultivated selections

Chipotle-honey butter, cotija, cilantro

Lemon caper vinaigratte, Reggiano, garlic chips

Brown butter, Meyer lemon hollandaise

Preserved lemon, caper and red chilies

Bacon, scallions, sour cream

Atlantic lobster, lobster cream, chives

Parmigiano Reggiano, chives, black truffle aioli

Buttercream, sea salt, chives

16 oz

14 oz

21 oz

34 oz

Mesquite-grilled, roasted vegetables, roasted bone marrow, bordelaise 32 oz

24 oz mesquite-grilled, roasted vegetables, classic Courvoisier maitre d’sauce

Black pepper crusted, cognac & green peppercorn sauce

9oz, cream sherry butter

Crackling sugar crust, raspberries

Graham cracker crust, whipped creme fraiche, huckleberry reduction

Shortbread crust, semi-sweet chocolate, caramel, fleur de sel, salted caramel ice cream

The classic recipe from Brennan’s in New Orleans, banana, brown sugar, butter, banana liqueur, Cruzan “151” rum, and cinnamon served on vanilla ice cream

Lemongrass, ginger, garlic, 5 spice, sesame and orange, bean sprouts, scallions, Thai basil, almonds, lime

Sashimi grade Hawaiian ahi tuna, Anjou pear, habanero sauce, sesame oil, quail egg, pine nuts, Ancho chili powder, mint, toast points

Sweet baby shrimp, garlic butter white wine, habanero sauce, sliced ciabatta bread

Lemon caper vinaigrette, Parmigiano Reggiano, garlic chips

Maple sambal dipping sauce

Black truffle aioli

Truffled bacon and roasted onion

Castelvetrano olives, kumquat, red jalapeno, radish, ginger – citrus marinade, olive oil, red vein sorrel, black Hawaiian salt togarashi

1/2 dozen oysters on the half shell, classic cocktail sauce, champagne mignonette, lemon

Mesquite-grilled USDA prime dry-aged NY steak, toasted garlic baguette, Gruyere and Parmigiano cheeses, French onion jam, frizzled onions, served open faced with crispy beef fat fries

Red wine marinated American Wagyu hanger steak, crispy beef fat fries, roasted garlic aioli

10oz wt. ground prime chuck & short rib burger, Beecher’s reserve cheddar, Kurobuta bacon, house-baked bun, drive-in sauce, lettuce, tomato, pickle, sliced red onion There is a $2 charge to split the burgers, we can only split once.