Certified Angus Beef® Steaks
Steaks at Venue are Gluten Freeonly 8% of beef earns the distinctive certified angus beef® brand.all steaks are served with choice of starch & seasonal vegetables.
Ribeye - 24
14 oz., well-marbled cut.
Filet - 6oz 26 / 8oz 29
6 or 8 ounce, center-cut N.Y. Strip - 25
12 oz., center-cut strip loin.
Black & Bleu - 27
12 oz., blackened new york strip, gorgonzola cream sauce, garlic white cheddar mashed potatoes. | Flat Iron - 19
10 oz., Nebraska's own.
Bone-in Ribeye - 29
16 oz., hand-cut, tender, bone-in ribeye.
Filet Benedict - 35
8 oz. grilled filet, wild mushroom and asiago cheese risotto cake, wilted greens with garlic, poached egg, sauce foyot, seasonal vegetable. |
~ Tell Us How To Make Your Steak ~
Rare - red, cool center
Medium rare - red, warm center
Medium - red hot center
Medium well - slightly pink, hot center
Well - gray throughout, no pink, hot center |
Sauces
homemade steak sauce
béarnaise
gorgonzola cream | brandy mushroom sauce
pepperjack cream sauce |
Sides
wild mushroom and asiago cheese risotto cakes
boursin cheese and chive mashed potatoes
twice baked potato | roasted garlic mashed potatoes
stuffed baked potatoes
garlic butter mushrooms
cashew cilantro rice
|
Items that are, or can be prepared gluten-free. ask your server about our gluten-free feature of the day.
20% gratuity will be added to parties of 8 or more.
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of foodborne illness.
Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.