DINNER MENU

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A 20 percent service charge is included on each check. John Howie Steak retains 100 percent of the service charge. Our professional service team receives industry-leading compensation. Additional gratuities are appreciated, but not expected, and go entirely to the service team.

* Some of John Howie Steak’s menu items are served raw or undercooked to preserve flavor and moisture. Raw or undercooked seafood and meats, having never been frozen, may be hazardous to your health. Please notify your server if you would like them prepared differently.

STARTERS

*House Baked Bread (5)
Whipped European butter, sea salt
Serves 2-4 people

Deviled Eggs (15)
Truffled bacon, roasted onion and chive

* Jumbo Shrimp and Dungeness Crab Cocktail (29)
Cucumber daikon salad, spicy cocktail sauce, lemon

Tempura Fried Kurobuta Bacon (19)
Maple sambal dipping sauce

* La Belle Farm Foie Gras (28)
Warm caramelized honeycrisp apples, purple onion and green cabbage salad, guanciale, aged sherry vinegar, toasted pine nuts, Madeira honey

* Diver Scallops(35)
Golden beet carpaccio, baby arugula, black truffle vinaigrette, chive

Spicy Habanero Butter Shrimp (18)
Garlic, butter, white wine

Dungeness Crab Cake (30)
Green curry caramel vinaigrette, shaved green cabbage and cucumber slaw, micro basil, garlic chips

Roasted Bone Marrow (22)
Carrot puree, duck fat roasted Cipollini onions, chimichurri, crispy capers, herbed breadcrumbs, grilled baguette

* Seven Flavor Prime Tenderloin Bites (18)
Lemongrass, ginger, garlic, 5 spice, sesame and orange, bean sprouts, scallions, Thai basil, Marcona almonds, lime

* Ahi Tartare (23)
Sashimi grade Hawaiian ahi tuna, Anjou pear, habanero sauce, sesame oil, quail egg, pine nuts, Ancho chili powder, mint, toast points

Charcuterie Plate (28)
A selection of house-cured meats, huckleberry reduction, pickled shallots, Guinness mustard, cornichons, mesquite-grilled baguette

SOUPS & SALADS

Lobster Bisque (18)
Atlantic lobster, caviar cream, chives

French Onion Soup (15)
Ciabatta crouton, Gruyere and Parmigiano Reggiano cheeses

Artisan Baby Iceberg Lettuce Salad (15)
Whole head baby iceberg lettuce, crispy Kurobuta bacon, black olives, heirloom grape tomatoes, cracked hazelnuts, blue cheese dressing, crispy onions, Rogue River blue cheese

Tableside Caesar (18 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 Heirloom Tomato and Burrata (16)
Persian cucumber, avocado, mesquite grilled Vidalia onion, pickled sweet corn, 12 year aged balsamic vinegar, micro basil, Murray River sea salt

SPECIALTIES

* Steakhouse Salad (36)
Prime sirloin steak, Rogue River blue cheese, white balsamic vinaigrette, wild greens, marinated mushrooms, grape tomatoes, crispy onions

* Wild Alaskan Halibut (52)
Yakima Valley asparagus, morel mushrooms, Meyer lemon vinaigrette

Roasted Jidori Chicken (38)
Herb ricotta stuffing, wild mushroom Courviusier cream, lemon thyme, ricotta, lemon zest, Yukon Gold potato puree, chives

* Applewood Grilled King Salmon (52)
Applewood grilled, seasoned with lemon, vermouth and garlic butter

Sesame Cauliflower Steak (29)
Cauliflower rice stir fry, garlic, ginger snow peas, celery, scallions, bell peppers, broccoli, sesame oil, tamari

* Atlantic Lobster Tails (110)
Two 9oz tails, cream cherry butter, lemon, butter sauce

* USDA Prime Fliet Mignon Medallions “Oscar Style” (86)
Yukon Gold Potato cake, asparagus spears, Dungeness crab legs, bearnaise sauce

* Applewood Grilled Seafood Salad (48)
King salmon, grilled shrimp, fresh Dungeness crab, asparagus and tomato relish, avocado, organic egg, Gin infused Louis dressing, lemon

VEGETABLES

Creamed Spinach (14)
House-cured Kurobuta bacon, sunny side up free-range egg

Butter Braised Mushrooms (16)
Wild and cultivated selections

Mesquite Grilled Corn (13)
Chipotle-honey butter, cotija, cilantro

Fried Brussels Sprouts (15)
Lemon caper vinaigratte, Reggiano, garlic chips

Asparagus Spears (13 / 16)
Brown butter, Meyer lemon hollandaise

Char Roasted Broccoli (14)
Preserved lemon, caper and red chilies

POTATOES & MORE

Five Cheese Twice Baked Stuffed Potato (13)
Bacon, scallions, sour cream

Lobster Mashed Potatoes (30)
Atlantic lobster, lobster cream, chives

Yukon Gold Potato Cakes (12)
Creme fraiche, chives

Wagyu Beef Fat Truffle Fries (15)
Parmigiano Reggiano, chives, black truffle aioli

Beecher’s Flagship Reserve Cheddar Mac & Cheese (16)

Yukon Gold Potato Puree (10 / 14)
Buttercream, sea salt, chives

SAUCES

Cognac and Green Peppercorn (7)
Roquefort Fromage (4)
Bearnaise (5)
Red Wine and Shallot Bordelaise (7)
JHS Steak Sauce (4)
Argentinean Chimichurri (4)

USDA PRIME STEAKS

Omaha, Nebraska, Grilled over Mesquite Coals
Steak Grilling Temperatures
Rare – Bright Red, Cool Center
Medium Rare – Red Throughout, Warm Center
Medium – Red Center
Medium-Well – Pink Throughout
Well – Light Pink Center
Very-Well – No Pink

42 Day Custom-Aged USDA Prime Beef
* Rib Eye Steak (93)
16 oz

28 Day Custom-Aged USDA Prime Beef
* Filet Mignon
6 oz (61)
8 oz (71)
10 oz (81)

* Top Sirloin (49)
14 oz

* Delmonico, Bone-In New York Strip (89)
21 oz

* Porterhouse (115)
34 oz

TABLESIDE FOR TWO

* Mishima Reserve American Wagyu Beef “Long Bone” Rib Eye
Mesquite-grilled, roasted vegetables, roasted bone marrow, bordelaise
32 oz (180)
48 oz (230)

* USDA Prime Chateaubriand (175)
24 oz mesquite-grilled, roasted vegetables, classic Courvoisier maitre d’sauce