served with a spicy remoulade
served in a skillet with toasted sourdough crostinis
beer-battered onions tossed with fresh herbs and dry jack cheese, served with a mustard horseradish dipping sauce
served with a sweet chili sauce
served over lightly dressed mixed greens and a spicy remoulade sauce
served rare, with wasabi, ginger, and shoy sauce
served with acheddar fondue and candied garlic syrup
With a cucumber-celery salsa and horseradish cocktail sauce
puree of lobster with tomato and a light brandied cream
fresh spinach, red grapes, mandarin orange, red onion, and feta cheese tossed in balsamic vinaigrette with candied walnuts
with goat cheese, tomatoes, beets, and green beans, tossed in a champagne vinaigrette
crisp iceberg lettuce topped with blue cheese dressing, chopped bacon, red onions and tomatoes
with whole romaine leaves, caesar dressing, focaccia croutons and shaved jack cheese
dry rubbed with a blend of spices and topped with a port wine and sage compound butter
dry rubbed with a blend of spices and topped with a port wine and sage compound butter
tenderloin of beef topped with a cracked black pepper veal demi-glace
Sliced Tri Tip, topped with blue cheese sauce, over house made potato gnocchi, bacon green bean tips, and brandied cream demi-glace
brushed with a texas marinade and grilled to perfection
a customer favorite, with vic’s signature barbecue sauce and caramelized bermuda onions
featuring a succulent lobster tail and our famous filet mignon, sautéed fresh asparagus and your choice of vic’s potatoes or wild rice
topped with cracked black pepper, roasted garlic crust and brandied demi-glace. this vic stewart’s original recipe is featured by better homes and garden in its best selling cookbook steaks, ribs and chops
eat all of our mouthwatering 49-ounce double-cut porterhouse steak and have your name placed on the prestigious “49er club” hall of fame plaque displayed in the lobby. also earn your own vic stewart’s “49er club certificate
with a teriyaki glaze, served with wild rice and sautéed fresh asparagus
pan seared, served with cranberry-almond rice, and green beans, topped with a beurre blanc sauce
lightly seared, with a white wine butter sauce, bacon-scallion mashed potatoes, and sauteed spinach
sautéed scallions, grape tomatoes, bell peppers, and fresh basil, tossed with wild-caught canadian lobster meat
tomatoes, chopped fresh garlic, herbs, spinach and a white wine butter sauce, tossed with linguini
bowtie pasta with grilled chicken, sundried tomatoes, fresh spinach and toasted pine nuts, topped with dry jack cheese
rubbed with cracked black pepper and slow-roasted. served with our homemade au jus
diced filet mignon, peas, carrots, and onion, topped with blue cheese mash potatoes, baked to a golden brown
with a teriyaki and sesame seed glaze, served with wild rice and broccoli
pan seared breast of chicken, topped with prosciutto and house made mozzarella cheese, finished with marsala sauce, and served with buttermilk mashed potatoes and broccoli
prepared with freshly ground filet mignon, ground pork, and ground veal, topped with bacon and a brandy cream demi-glace, and served with buttermilk garlic mashed potatoes
served in a veal demi-glace with mashed potatoes and baby carrots
sliced prime steak, hard cooked egg, bacon, avocado, red onions, tomatoes, and domestic blue cheese crumbles, served on a bed of iceberg lettuce with ranch dressing
hand tossed with crumbled blue cheese
bacon, scallion, and leeks topped with dry jack cheese
served with french fries
with french fries and ranch dressing
with cheddar cheese and french fries
fusilli pasta tossed with a cheddar cream sauce
cooked golden brown, served with broccoli and a sweet chili sauce
hand breaded calamari, served with deep-fried jalapenos and green beans
beer battered onions tossed with fresh herbs and dry jack cheese, served with a mustard horseradish dipping sauce
piled with cheddar cheese, bacon and scallions, served with ranch dressing
grapes, fruit preserve, balsamic reduction
Served rare, with wasabi, ginger, and soy sauce
puree of lobster with tomato and a light brandied cream
filet of salmon on a bed of spincach, red onions, grapes, avocado, walnuts, bleu cheese crumbles and served with a balsamic vinaigrette
grilled chicken breast with whole romaine leaves, caesar dressing, focaccia croutons and shaved jack cheese
sliced steak, tomatoes, hard cooked eggs, bacon, avocado, red onions and domestic blue cheese crumbles, served on a bed of iceberg lettuce with ranch dressing
mixed greens, goat cheese, apples, olives, tomatoes, with choice of dressing
crispy chicken over mixed greens with almonds, green onion, bell peppers in a teriyaki vinaigrette
filet of salmon with our house rice and green beans, topped with a lemon butter cream sauce
sauteed mushrooms, roasted red peppers, and spinach, served over buttermilk mashed potatoes, and topped with a veal demi-glace
goden brown French fried Haddock, with fries and coleslaw, served with malt vinegar and jalapeno tartar sauce
pan-seared chicken breast with lemon caper butter sauce, served over mashed potatoes and broccoli
toasted white bread piled high with a half pound of deep-fried bacon, fresh sliced tomatoes, lettuce and mayonnaise
sliced smoked turkey, apple-wood bacon, avocado, Swiss cheese and a cranberry aioli on toasted white bread
grilled eggplant, roasted red peppers, mushrooms, tomatoes, onions and provolone cheese, served on a toasted bun with a pesto aioli
shredded prime beef, sautéed mushrooms, onions and bell peppers topped with provolone and chipotle aioli cheese, served on a toasted roll
topped with garlic aioli, mixed greens, sliced muchrooms, barbeque sauce and swiss cheese
Vic's prime rib piled high on a white roll with Swiss cheese an au jus for dipping
a trio of ground pork, veal and filet mignon, served open faced over mashed potatoes with a brandy Demi-glace on a toasted roll
The Build Your Own Burger. Ground filet mignon with you choice of cheese, on a toasted bun with lettuce, tomato and pickle
tasty blue crab meat, topped with swiss cheese, and served open faced with a spicy remoulade sauce
served on the half shell with a champagne mignonette
served rare, with wasabi, pickled ginger and soy sauce
with lemon and a spicy cocktail sauce
served rare, on roasted garlic crostini with horseradish crème fraiche
prosciutto, roasted red peppers, fresh mozzarella, asparagus spears, marinated artichoke hearts and roasted garlic stuffed olives
a selection of local and imported cheeses served with assorted crackers
crisp vegetable crudite served with a creamy ranch dipping sauce
served with curry cream or teriyaki sauce
served with a spicy sesame ginger teriyaki sauce
topped with fresh basil, diced tomatoes and garlic
served with herbed crostini and a honey, pecan and dried cherry compote
served with a roasted red pepper puree
served with cajun remoulade
coconut encrusted tiger prawns served with a sweet and sour sauce
with zesty tartar sauce
with vella dry jack cheese and herbed croutons
with a lemon and caper butter sauce, wild rice and vegetable medley
with cracked black pepper demi-glace and roasted garlic buttermilk mashed potatoes
with vic’s signature barbecue, caramelized bermuda onions and roasted garlic buttermilk mashed potatoes
pan-seared chicken breast with prosciutto, mozzarella and marsala sauce, served with broccoli and scallion scalloped potatoes
mini cheesecake, petite s'more, and chocolate souffle
baby field lettuces with lemon-herb vinaigrette
with vella dry jack cheese and herbed croutons
Served with prosciutto-wrapped prawns and mashed potatoes, topped with a Beurre Blanc sauce
Dry rubbed with a blend of spices and topped with a port wine and sage compound butter, served with mashed potatoes
Tenderloin of beef topped with a cracked black pepper veal demi-glace and served with mashed potatoes
cooked in a veal demi-glace, served with roasted garlic buttermik mashed potatoes and seasonal vegetables
mini cheesecake, petite s'more, and chocolate souffle
Mixed baby greens tossed with lemon-herb vinaigrette
with a meyer lemon butter sauce, served with wild rice and a seasonal vegetable medley
Dry rubbed with spices, topped with a port wine and sage compound butter, served with roasted garlic buttermilk mashed potatoes
Chicken breast, pan-seared with shallots and butter, served with wild rice and seasonal vegetable medley
Linguini in a creamy Alfredo sauce with vella dry jack cheese and seasonal vegetables
with a graham cracker crust, finished with a strawberry coulis
With Vella dry Jack cheese and herbed croutons
served with our sesame teriyaki glace and wild rice
Tri Tip steak stuffed with applewood smoked bacon, crusted with point reyes blue cheese; and served over a brandied cream demi-glace with roasted buttermilk mashed potatoes
pan-seared chicken breast topped with prosciutto, mozzarella and marsala sauce, served with roasted buttermilk mashed potatoes
Tomatoes, chopped fresh garlic, herbs, spinach and a white wine butter sauce, tossed with linguini
Featuring a petite s'more, cheesecake, & chocolate souffle
Mixed baby greens tossed with lemon-herb vinaigrette
Pan-seared, served with mashed potatoes and green beans, topped with a Beurre Blanc sauce
Served with a wild mushroom demi-glace and mashed potatoes
brushed with garlic, lemon and fresh herbs, served with a wild rice blend and seasonal vegetable medley
Served with marinara sauce, basil and Parmisiano-Reggiano cheese
with a graham cracker crust and finished with strawberry coulis
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.