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
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.