Vic Stewart's - Walnut Creek, CA

with mushrooms, Vic's barbecue sauce and provolone cheese on a toasted french roll, served with french fries

served on a brioche bun with mozzarella cheese and ranch dressing

onions and peppers on a large spinach tortilla, with a blend of monterey jack and cheddar cheeses, served with pico de gallo, sour cream, and avocado

delicious pieces of Halibut battered and deep-fried to the perfect crispiness, served with fries

piled high with our delicious sliced Prime Rib on a French roll. Served with fries and Au Jus

served with country gravy, mashed potatoes and broccoli

served with house apple butter, mashed potatoes and broccoli

on toasted sour-dough with fries

irish crème liqueur enhance this classic crème brulee

made with rich dark bittersweet belgian chocolate and served with crème anglaise, strawberry and caramel sauces

with strawberry coulis

a split banana, bittersweet chocolate, strawberry and vanilla bean gelato, finished with chocolate sauce, whipped cream, walnuts and a cherry

a perfect pecan pie served warm with butter pecan ice cream

served with cinnamon gelato and caramel sauce

a luscious sampler of vic stewart’s signature desserts

jameson irish whiskey, coffee and crème

frangelico, bailey’s irish cream, coffee and crème

sauza gold tequila, kahlua, coffee and crème

tia maria coffee and crème

refreshing blend of green crème de menthe, white crème de cacao and a splash of cream. shaken and served on the stem with drizzled chocolate sauce

a sweet twist off the classic lemon drop. stoli vanilla vodka, a dash of lemon juice and cream. shaken and served on the stem with a sugared rim

a decadent blend of starbucks coffee liqueur, stoli vanilla vodka, amaretto, bailey’s and a splash of cream. shaken and served on the stem

starbucks coffee liqueur, kahlua, stoli vanilla vodka, and a splash of cream. shaken until frothy and served on the stem

coconut crusted tiger prawns served a spicy chili sauce

lightly breaded and served with tartar sauce

jumbo prawns with a spicy cocktail relish

herb and beer battered onions, served with mustard horseradish dipping sauce

served in a skillet with toasted sourdough crostinis

panko crusted with a cajun remoulade

with bacon, sweet cherry tomatoes, and pt. reyes blue cheese dressing

chopped romaine, Caesar dressing, Parmesan cheese, and garlic croutons

baby lettuces tossed gently with our house champagne vinaigrette

frissee, honey, apricot jam and pecans

kiwi-strawberry dressing, goat cheese and candied walnuts

with sauteed sweet onion, bechamel sauce, and applewood smoked bacon

with sweet butter and chopped garlic

with shallot garlic butter

"the king of steaks," brushed with a texas marinade and roasted garlic chive butter, grilled to perfection

bone-in, cut from the tenderest short loin, seasoned with hearty western spices and a red wine and sage compound butter

tenderloin of beef grilled to order and topped with a cracked black pepper demi-glace

with cracked black pepper, roasted garlic crust and brandied demi-glace

accompanied by vic's signature barbecue sauce and caramelized bermuda onions

rubbed with kosher salt and cracked black pepper, slow roasted, and served with au jus

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, you will earn your own vic stewart's "49er club" certificate

this steakhouse classic is 16 oz. and grilled to perfection

served with onion rings

sliced filet mignon, sierra demi-glace, crispy leeks, bacon and mushrooms, served with Yukon Gold potatoes

8 oz. filet mignon alongside an 8 oz. lobster tailed served with your choice of starch and asparagus spears

served with rosemary jus over roasted garlic buttermilk mashed potatoes

marinated in lemon and fresh herbs and served with California ricce

ground filet mignon, veal and pork, roasted in bacon, served with mashed potatoes and roasted garlic mushroom gravy

pan-seared with capers in lemon and butter, served with penne pasta

filet mignon and tiger prawns skewered with seasonal vegetables, topped with a teriyaki sesame seed glaze and served with rice pilaf and asparagus

grilled pesto crusted salmon with toy box carrots in a tomato consomme

Pan seared, with cranberry almond jasmine rice, asparagus tips, and pomegranate Beurre Rouge

served with a house rice blend and asparagus in a lemon butter sauce