Vinyl Steakhouse Menu

Lacinato kale, heirloom radish, roasted pistachio, bleu cheese croquettes, creamy lemon vinaigrette.

head of lettuce, pickled onion, cherry tomatoes, thick cut bacon, Balthazar baguette croutons, candied walnuts, blue cheese dressing

Filet mignon, smoked bacon, sharp cheddar, Worcestershire aioli, shredded lettuce, house slider rolls.

Jumbo lump, roasted sweet corn, corn velouté, parsley and fennel salad.

Charred lemon, horseradish tomato mignonette.

Parmesan, chives, Maytag bleu dipping sauce.

Roasted grapes, thyme, Andrews local honey, rustic bread.

cauliflower purée, crispy prosciutto, roasted cauliflower, balsamic lemon vinaigrette

prime beef, shallot jam, tomato, lettuce, shoestring fries

Rainbow swiss chard, arugula and tomato confit, béarnaise.

Tender, juicy slices of bone-in ribeye, seasoned and grilled to perfection, garnished with a sprig of fresh rosemary.

Expertly grilled ribeye steak, seasoned with a Cajun dry rub, offering a robust and savory flavor in every 16 oz cut.

Tender, juicy 10 oz filet mignon, expertly seasoned and grilled, garnished with delicate sprigs of lavender.

Rich and creamy sauce infused with cognac and peppercorns, ideal for enhancing steak dishes.

Smooth and creamy béarnaise sauce, infused with tarragon and shallots, perfect for complementing your steak.

A vibrant blend of chopped parsley, garlic, oregano, and vinegar, mixed with olive oil for a tangy and herbaceous sauce.

Rich and tangy blend of tomatoes, spices, and herbs, garnished with a sprig of fresh rosemary.

Bacon, chive, gouda, and jalapeño.

4 cheese sauce, seasoned breadcrumbs brulée.

Pancetta, shaved parmesan, egg yolk.

Grilled with bone marrow butter, served in the husk.