Steak + Vine menu — United States

A savory onion soup topped with melted provolone and smoked gouda cheeses.

A grilled, marinated portobello mushroom cap filled with sautéed spinach, garlic, and a savory parmesan herb butter.

Fresh oysters baked with artichoke, bacon, and a creamy hollandaise sauce, served gluten-free.

A warm, melted fontina cheese dish topped with savory bacon jam, served with toasted bread slices.

These sea scallops are wrapped in applewood smoked bacon and served with a side of apricot chutney.

Large Gulf shrimp baked in a rich garlic butter sauce.

Thinly sliced, rare-seared yellowfin tuna coated in sesame seeds, served with a tangy citrus-soy sauce, fresh ginger, and crunchy wasabi peas.

Slow-roasted bone marrow served with toasted bread slices.

A creamy, vegetarian blend of artichokes, Parmesan cheese, lemon, and garlic, served with toasted bread slices.

Toasted bread slices topped with a mixture of diced tomatoes, garlic, basil, and olive oil.

Crispy fried onion rings served with a smoky chipotle mayonnaise dipping sauce.

Crispy potato chips seasoned with truffle oil, served with a side of balsamic onion dip.

Two pan-seared crab cakes served with a side of zesty red pepper dipping sauce.

This gluten-free salad features a mix of lettuce, provolone cheese, red onion, red bell peppers, bacon, and hard-boiled egg, served with a pecorino dressing.

This vegetarian and gluten-free salad features creamy burrata cheese served with vine-ripened tomatoes, drizzled with olive oil and balsamic vinegar.

This vegetarian salad features a mix of red and golden beets, roasted butternut squash, arugula, and frisee, topped with peppered whipped ricotta, toasted almonds, and an almond butter drizzle.

A crisp wedge of iceberg lettuce topped with tomato, bacon, blue cheese, red onion, and crumbled egg; this dish is gluten-free.

This spinach salad features mushrooms, red onions, croutons, toasted walnuts, and a hard-boiled egg, served with a warm bacon dressing.

Crisp romaine lettuce tossed with crunchy croutons and savory white anchovies in a traditional dressing.

This salad features arugula, pear, pomegranate, and blue cheese croutons, tossed in a lemon oregano vinaigrette with red onion.

This salad features smoked chicken and fresh pear served over spring greens with candied walnuts, dried cranberries, cherry tomatoes, and goat cheese, finished with a balsamic vinaigrette.

This burger features a house-blend beef patty topped with Vermont white cheddar, caramelized onions, bacon jam, and a cabernet-infused aioli.

A tender filet steak served on an onion roll with melted brie, roasted shallots, mushrooms, fresh arugula, and a creamy horseradish sauce.

A beef patty topped with shrimp, chorizo, avocado, grilled onions, cheddar cheese, and red bell pepper aioli.

A quinoa and black bean patty topped with grilled zucchini, squash, red peppers, spinach, sliced tomato, and basil aioli.

This sandwich features grilled chicken breast, fontina and cheddar cheeses, bacon, Canadian bacon, and BBQ sauce served on a pretzel roll.

A 12-ounce Certified Angus beef ribeye steak, prepared without gluten-containing ingredients.

A 16-ounce USDA Prime ribeye steak, prepared without gluten.

A 14-ounce bone-in New York strip steak, served gluten-free.

This 8-ounce Wagyu hanger steak is a gluten-free cut that is recommended served medium-rare.

An 8-ounce tenderloin steak, served gluten-free.

A 14-ounce veal chop served as a gluten-free option.

This 16-ounce Berkshire pork chop is gluten-free, served with your choice of side, and recommended cooked to medium.

A breaded and pan-seared veal chop topped with fresh mozzarella, prosciutto, and a savory mushroom marsala sauce.

Tender, slow-cooked beef short ribs served with a side of house-made mashed potatoes; this dish is gluten-free.

This dish features large Gulf shrimp and Spanish chorizo served over creamy, stone-ground grits and topped with scallions.

Half a roasted chicken served in a lemon and caper white wine sauce with a side of crispy potatoes.

This dish features Parmesan-crusted mahi-mahi served with Yukon gold potatoes and spinach in a soy ginger butter sauce.

This gluten-free dish features cedar-planked Ora King salmon served with an arugula and apple salad, finished with a stone-ground mustard vinaigrette.

A savory loaf made from a blend of premium wagyu beef, topped with crispy fried onions and a tangy ketchup glaze, served with your choice of side.

Penne pasta tossed with zucchini, yellow squash, sun-dried tomatoes, and mushrooms in a basil pesto sauce.

Roasted chicken served with candied Brussels sprouts and roasted potatoes.

Pan-seared mahi-mahi with a macadamia nut crust, served with broccoli, jasmine rice, and a lemon lobster sauce.

This dish features a crust topped with shrimp, bacon, and a rich lobster-infused butter.

A savory topping of crumbled blue cheese baked onto the surface of the dish.

A savory topping made with grated horseradish, baked onto your choice of protein to provide a sharp, pungent flavor and a crisp texture.

A savory topping made of grated Parmesan cheese baked until golden and crispy.

A savory sauce made with sautéed mushrooms, suitable for topping crusts or other dishes.

A rich, creamy, and gluten-free sauce made with butter, egg yolks, and herbs.

A rich, gluten-free sauce made with cognac and cracked peppercorns.

A rich, gluten-free sauce made from reduced red wine.

Sliced potatoes pan-fried with sautéed onions and butter.

Creamy, boiled potatoes that have been mashed until smooth and are naturally gluten-free.

Creamy, cooked cornmeal porridge blended with melted cheese.

Roasted Brussels sprouts tossed with crispy pieces of bacon glazed in a sweet, caramelized coating.

A baked dessert featuring tender, spiced apples topped with a crisp, buttery streusel crust.

A rich, dense chocolate dessert made without flour.

A moist, spiced cake made with grated carrots and often topped with a sweet cream cheese frosting.