DINNER MENU

Download Dinner Menu

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

Seafood Tower (135)
Fresh shucked oysters, jumbo prawn cocktail, poached lobster tails, Dungeness crab legs, scallop crudo, ahi tartare,
sesame furikake cracker, mignonette, lemon dill aioli, lemon

Deviled Eggs (16)
Truffled bacon, roasted onion and chive

* Jumbo Prawn Cocktail (25)
Cucumber daikon salad, spicy cocktail sauce, lemon

Tempura Fried Kurobuta Bacon (20)
Maple sambal dipping sauce

* La Belle Farm Foie Gras (29)
Warm caramelized honeycrisp apples, purple onion and green cabbage salad, guanciale, aged sherry vinegar, toasted pine nuts, Madeira honey

Spicy Habanero Butter Shrimp (20)
Garlic, butter, white wine

Dungeness Crab Cake (31}
Green curry caramel vinaigrette, shaved green cabbage and cucumber slaw, micro basil, garlic chips

Roasted Bone Marrow (23)
Carrot puree, duck fat roasted Cipollini onions, chimichurri, crispy capers, herbed breadcrumbs, grilled baguette

* Seven Flavor Prime Tenderloin Bites (19)
Lemongrass, ginger, garlic, 5 spice, sesame and orange, bean sprouts, scallions, Thai basil, Marcona almonds, lime

* Ahi Tartare (24)
Sashimi grade Hawaiian ahi tuna, Anjou pear, habanero sauce, sesame oil, quail egg, pine nuts, Ancho chili powder, mint, toast points

*Fresh Shucked Oysters (27)
1/2 dozen oysters on the half shell, classic cocktail sauce, Champagne mignonette, lemon

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 (16)
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)

Honeycrisp Apple Salad (14)
Organic baby greens, shaved red onion, preserved apricot vinaigrette, dried cranberries, Beecher’s Flagship Reserve, candied black pepper pecans

SPECIALTIES

* Steakhouse Salad (38)
Prime sirloin steak, Rogue River blue cheese, white balsamic vinaigrette, wild greens, marinated mushrooms, grape tomatoes, crispy onions

* Sea Bass (65)
Pan roasted sea bass, cannellini bean ragout with, house cured bacon, radicchio, & Brussels sprouts, butter sauce, lemon, herbs

Roasted Jidori Chicken (42)
Herb ricotta stuffing, wild mushroom Courviusier cream, lemon thyme, ricotta, lemon zest, Yukon Gold potato puree, chives

* King Salmon (58)
Sundried tomato butter, preserved lemon cauliflower mash, cherry tomato confit, micro arugula, basil oil

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 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………………………………………………………….. …………16 oz – 103

28 Day Custom-Aged USDA Prime Beef

* Filet Mignon…………………………………..6 oz – 65 8 oz – 75 10 oz – 85

* Top Sirloin………………………………………………………………. …………14 oz – 53

* Delmonico, Bone-In New York Strip…………………. ….. …………21 oz – 97

* Porterhouse ……………..…………………………………………. ………..……34 oz – 132

Tableside FOR TWO

* Mishima Reserve American Wagyu Beef “Long Bone” Rib Eye, mesquite grilled, roasted vegetables
roasted bone marrow, bordelaise……………………………………………………………………………………………MP

* USDA Prime Chateaubriand, mesquite grilled,roasted vegetables, classic Courvoisier maître d’ sauce….24 oz – 185

VEGETABLES

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

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 (8)
Roquefort Fromage (6)
Bearnaise (8)
Red Wine and Shallot Bordelaise (8)
JHS Steak Sauce (7)
Argentinean Chimichurri (6)

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 (103)
16 oz

28 Day Custom-Aged USDA Prime Beef
* Filet Mignon
6 oz (65)
8 oz (75)
10 oz (85)

* Top Sirloin (53)
14 oz

* Delmonico, Bone-In New York Strip (97)
21 oz

* Porterhouse (132)
34 oz