Chophouse fare & wine star at this swanky lakeside fixture with views, plus music on the terrace.
4.5 – 2 reviews $$$ • Steak house
Menu
| Brunch | |
| Breakfast | |
| Scrambled Eggs | |
| Cowboy Migas Eggs cooked with onions and peppers, tortilla strips and beef tenderloin. |
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| Frittata Eggs, apple wood smoked bacon, Tasso ham, onions, poblanos peppers, red bell pepper and cheddar cheese baked together. |
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| Eggs Benedict English muffin topped with Canadian bacon, 2 poached eggs and hollandaise sauce. |
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| Jolene’s Pancakes | |
| Stuffed French Toast Texas toast stuffed with Mexican vanilla cream cheese (cream cheese, Mexican vanilla and powder sugar) Battered and grilled. |
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| Applewood Smoked Bacon | |
| Sausage | |
| Homemade Biscuits | |
| Peppered Bacon Country Gravy | |
| Home style potatoes | |
| Syrups Buttermilk maple, strawberry, peach and bananas foster. |
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| Lunch | |
| Chicken Piccata Lightly Fried Chicken topped with a lemon caper butter |
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| Cajun Fish Blackened White Fish served with Shrimp Etouffee sauce. |
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| Tenderloin Meatballs | $12.00 |
| Chicken Fried Meatloaf | |
| Mashed Potatoes | |
| Steamed Veggies | |
| From Our Carving Station | |
| Made to order omelette | |
| Smoked Pork Loin | |
| Smoked Turkey | |
| Roast Beef | |
| Smoked Salmon | |
| Made to order waffles | |
| Salad Selection | |
| Caesar Salad | |
| Sensation Salad | |
| Fresh Fruit | |
| Desserts | |
| Bread Pudding | |
| Assorted Muffins | |
| Fruit Cobbler | |
| Menu | |
| Appetizers | |
| Stuffed Avocado Tortilla encrusted half avocado, stuffed with ancho honey BBQ smoked pulled pork shoulder, topped with chipotle crema, pineapple pico de gallo & cotija cheese. |
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| Ahi Tuna* Ahi tuna seared rare with a sesame seed crust, topped with ginger soy glaze, pickled onion & ginger. |
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| Shrimp Cocktail 5 marinated jumbo shrimp in a citrus cocktail sauce with avocado, cucumber & lime. |
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| Snow Crab Claws 6 Succulent crab claws steamed with drawn butter or blackened with remoulade sauce. |
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| Fried Asparagus Oscar Large asparagus spears, flash-fried with Japanese breadcrumbs, topped with Alaskan snow crab and bearnaise sauce. |
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| Crab Cakes Two 3oz crab cakes with lump blue crab served with herb citrus cream. |
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| Crab Stuffed Mushrooms 4 large stuffed button mushrooms stuffed with lump crab, celery onion & Romano cheese. |
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| Signature XS Queso Served with homemade fire roasted salsa & hand cut corn tortilla chips. |
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| Buffalo Quail Legs 10 Texas farm-raised quail legs, lightly battered, fried & tossed in a roasted garlic barbecue buffalo sauce, served with gorgonzola dressing. |
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| Calamari & Artichokes Calamari rings & artichoke hearts tossed in Japanese breadcrumbs, deep-fried & served with spicy marinara sauce. |
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| Tenderloin Tips 6 oz grilled tenderloin tips served with brandy peppercorn sauce. |
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| Fried Green Tomatoes Four green tomatoes lightly battered, flash-fried, and topped with lump crab bacon Louis’ sauce. |
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| Chicken Fried Lobster Tail 12 oz cold water Canadian lobster tail, quartered, breaded, chicken fried & served with drawn butter & bearnaise. |
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| Soups & Salads | |
| She Crab Soup Cream based lump crab soup with fresh celery, onion & potato. |
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| French Onion Soup Slow-cooked caramelized onions, topped with a crisp parmesan crostini, and melted Swiss cheese. |
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| Spinach Salad Fresh baby spinach tossed in a tangy mustard vinaigrette, topped with egg, bacon, green apple, red onion & tomato. |
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| Ranch Hand Salad Mixed greens & spring mix with roasted corn, tomatoes, avocados, cucumber, red onion, cilantro, tortilla strips & queso fresco, in a roasted jalapeno lime vinaigrette. |
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| Tomato & Gorgonzola Salad Beefsteak tomato slices topped with red onion, gorgonzola crumbles and bleu cheese dressing. |
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| Steiner Greens Salad Mixed greens tossed with avocado, hearts of palm, tomatoes, green onions & fennel. Served with house vinaigrette. |
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| Steakhouse Caesar Salad Crisp Romaine lettuce, parmesan cheese & croutons served with a true Caesar anchovy dressing. |
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| Sensation Salad Field greens topped with sliced hard-boiled eggs, red peppers & olives served with French bleu cheese vinaigrette. |
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| Wedge Salad A wedge of iceberg lettuce with applewood smoked bacon, chopped tomato, green onion, gorgonzola crumbles & bleu cheese dressing. |
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| Steiner Steaks* | |
| Filet Mignon 7 oz | 10 oz |
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| Texan Ribeye 14 oz | 18 oz |
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| Prime Rib 14 oz | 20 oz |
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| New York Strip 14 oz |
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| Cowboy Ribeye 22 Oz bone in ribeye |
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| Porterhouse 28 oz Porterhouse. |
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| Pepper Steak Pepper encrusted strip steak with green peppercorn brandy sauce & topped with a feta crown. 14 oz |
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| Medallion Trio Three 4oz tenderloin medallions ~ one served with bearnaise & lump crab, one with a gorgonzola the crown atop and ancho demi-glace and one with a feta crown & brandy peppercorn sauce. |
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| XS Add Ons | |
| Lobster Butter 4 oz. of lobster claw meat and crab meat Sauteed in a lemon garlic butter sauce |
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| Oscar 3oz of lump crab meat and 2oz of bearnaise |
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| Lump Crab Au Gratin 4oz lump blue crab meat in a white wine Mornay sauce topped with Swiss and asiago cheese. |
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| Scallops Au Gratin 3 Blackened sea scallops, baked in a white wine Mornay sauce, topped with Swiss and asiago cheese. |
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| Shrimp Brochette 3 jumbo shrimp wrapped in apple wood smoked bacon grilled and topped with chimichurri butter. |
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| Sauce Flight *Bearnaise SauceHollandaise with shallots, tarragon and white wine reduction. *Green Peppercorn BrandyGreen peppercorn and brandy reduction in a veal demi glaze. *Mushroom Herb Demi GlazeWhite button mushrooms, garlic, shallots, fresh tarragon and port wine with veal glaze. *Blue cheese butterA blend of blue cheese and butter |
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| Trail Boss Selections* | |
| Bobby’s House Special 10 oz filet topped with lump crab au gratin & crowned with 3 blackened jumbo shrimp. |
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| Steak & Cake 7 oz filet topped with 6oz lump blue crab cake. |
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| Smoked Selection Available on our 7oz Filet and 18oz Texan Ribeye. |
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| Seafood & Specialties | |
| Blackened Salmon Florentine 9 oz Atlantic salmon lightly blackened, topped with sun-dried tomato spinach butter & 2 grilled jumbo shrimp. |
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| Gulf Coast Shrimp 5 jumbo shrimp, served grilled, fried or scampi style. |
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| Mixed Grill Twin skewers of bacon wrapped tenderloin and jumbo gulf shrimp, mushrooms, peppers and onions. Topped with Chimichurri butter. Served with creamy sun-dried tomato orzo. |
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| Chicken Fried Elk Denver elk battered, fried Texas-style. Topped with gravy & served with mashed potatoes. |
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| Wagyu Braised Beef Short Ribs Served with scalloped potatoes. |
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| Hickory Smoked Ribs Half rack of hickory smoked baby backs topped with Texas BBQ sauce & fried onion strings, served with French fries. |
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| Tortilla Crusted Flounder 9 oz tortilla encrusted pan-fried Gulf flounder fillet. Topped with roasted corn crema, avocado, pico de gallo and 2 grilled shrimp. |
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| Coldwater Lobster Tail Broiled or fried. |
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| Grilled Chicken Boneless, skinless chicken breast grilled to perfection & served with julienne vegetables & mashed potatoes. |
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| Vegetable Carbonara Penne pasta tossed with broccoli, mushrooms, squash, zucchini & peas in a roasted garlic herb mornay sauce, topped with shaved parmesan cheese. |
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| XS Steiner Burger Topped with avocado, bacon and pepper jack. Served with French fries. |
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| XS Side Dishes | |
| Cream Corn | |
| Cream Spinach | |
| Burgundy Mushrooms | |
| Lobster Mac & Cheese | $14.00 |
| Steiner Children’s Menu | |
| Kids Cheeseburger Served with French fries. |
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| Kids Hamburger Served with French Fries |
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| Kids Beef Tips Kids Beef Tips served with French fries. |
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| Kids Chicken Fingers The kids favorite, served with French fries. |
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| Kids Mac & Cheese Cheesy penne pasta noodles. |
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| Kids Penne Pasta Penne pasta tossed in a light buttery sauce with parmesan sprinkled on top. |
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| Kids Penne Pasta with Chicken Penne pasta tossed in a light buttery sauce with parmesan sprinkled on top served with sliced 6oz chicken breast. |
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| To-Go | |
| Featured Bar Cocktails | |
| Vaquero’s Cup of Frozen Margaritas Slushy style Frozen Margarita. $10 |
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| Georgia Peach on my mind. Frozen cocktail made with vodka, peach schnapps, fresh juices and a strawberry swirl.$12 |
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| Watermelon Crawl Frozen cocktail made with rum, watermelon juices.$12 |
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| 1L Bloody Buddy Spicy Bloody Mary. Just shake & pour over ice. |
$20.00 |
| Southern Kitchen Classics | |
| Chicken Fried Chicken Marinated chicken breast hand-breaded and fried to perfection with our southwest cowboy seasoned breading with a rich gravy on the side. |
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| Chicken Fried Steak Hand-breaded and fried to perfection with our southwest cowboy seasoned breading, with a rich gravy & served with 2 Steiner Sides. |
$14.99 |
| Chicken Breast 9 oz marinated grilled boneless skinless chicken breast, served with two sides. |
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| Chopped Steak 8oz Chopped Steak topped with mushroom demi glaze served with two sides |
$14.99 |
| Pan Seared Cod 8oz of Cod lightly seared and cooked to perfection served with two sides |
$14.99 |
| Chuckwagon Favorites | |
| Chicken Sandwich Grilled chicken, applewood smoked bacon, cheddar cheese on a sweet bun, served with steak fries. |
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| Cheeseburger Topped with cheddar cheese, served with steak fries. |
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| Crab Cake Po’boy Traditional Po’boy with lettuce, tomato & remoulade, served with fries. |
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| 1/2 Pan Family Style Sides | |
| Lobster Mac & Cheese | $14.00 |
| Mashed Potatoes 1/2 Pan $40Full Pan $80 |
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| Cream Corn 1/2 Pan $40Full Pan $80 |
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| Brussel Sprouts 1/2 Pan $40Full Pan $80 |
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| Green Beans 1/2 Pan $40Full Pan $80 |
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| Appetizers | |
| Stuffed Avocado Tortilla encrusted half avocado, stuffed with ancho honey BBQ smoked pulled pork shoulder, topped with chipotle crema, pineapple pico de gallo & cotija cheese. |
|
| Ahi Tuna* Ahi tuna seared rare with a sesame seed crust, topped with ginger soy glaze, pickled onion & ginger. |
|
| Shrimp Cocktail 5 marinated jumbo shrimp in a citrus cocktail sauce with avocado, cucumber & lime. |
|
| Snow Crab Claws 6 Succulent crab claws steamed with drawn butter or blackened with remoulade sauce. |
|
| Fried Asparagus Oscar Large asparagus spears, flash-fried with Japanese breadcrumbs, topped with Alaskan snow crab and bearnaise sauce. |
|
| Crab Cakes Two 3oz crab cakes with lump blue crab served with herb citrus cream. |
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| Crab Stuffed Mushrooms 2 Baby portobello mushrooms stuffed with lump crab, celery onion & Romano cheese. |
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| Signature XS Queso Served with homemade fire roasted salsa & hand cut corn tortilla chips. |
|
| Buffalo Quail Legs 10 Texas farm-raised quail legs, lightly battered, fried & tossed in a roasted garlic barbecue buffalo sauce, served with gorgonzola dressing. |
|
| Calamari & Artichokes Calamari rings & artichoke hearts tossed in Japanese breadcrumbs, deep-fried & served with spicy marinara sauce. |
|
| Tenderloin Tips 6 oz grilled tenderloin tips served with brandy peppercorn sauce. |
|
| Fried Green Tomatoes Four green tomatoes lightly battered, flash-fried, and topped with lump crab bacon Louis’ sauce. |
|
| Chicken Fried Lobster Tail 12 oz cold water Canadian lobster tail, quartered, breaded, chicken fried & served with drawn butter & bearnaise. |
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| Steiner Soup & Salad | |
| She Crab Soup Cream based lump crab soup with fresh celery, onion & potato. |
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| French Onion Soup Slow-cooked caramelized onions, topped with a crisp parmesan crostini, and melted Swiss cheese. |
|
| Spinach Salad Fresh baby spinach tossed in a tangy mustard vinaigrette, topped with egg, bacon, green apple, red onion & tomato. |
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| Tomato & Gorgonzola Salad Beefsteak tomato slices topped with red onion, gorgonzola crumbles and bleu cheese dressing. |
|
| Steiner Greens Salad Mixed greens tossed with avocado, hearts of palm, tomatoes, green onions & fennel. Served with house vinaigrette. |
|
| Steakhouse Caesar Salad Crisp Romaine lettuce, parmesan cheese & croutons served with a true Caesar anchovy dressing. |
|
| Sensation Salad Field greens topped with sliced hard-boiled eggs, red peppers & olives, served with French bleu cheese vinaigrette. |
|
| Wedge Salad A wedge of iceberg lettuce with applewood smoked bacon, chopped tomato, green onion, gorgonzola crumbles & bleu cheese dressing. |
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| Steiner Steaks & Specialties | |
| Filet Mignon 7 oz/10 oz |
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| Texan Ribeye 14 oz/18 oz |
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| Prime Rib 14 oz/ 20 oz |
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| New York Strip 14 oz |
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| Cowboy Ribeye 22 Oz bone in ribeye |
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| Porterhouse 28 oz |
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| Pepper Steak 14 oz |
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| Medallion Trio Three 4oz tenderloin medallions ~ one served with bearnaise & lump crab, one with a gorgonzola the crown atop and ancho demi-glace and one with a feta crown & brandy peppercorn sauce. |
|
| Blackened Salmon Florentine 9 oz Atlantic salmon lightly blackened, topped with sun-dried tomato spinach butter & 2 grilled jumbo shrimp. |
|
| Gulf Coast Shrimp 5 jumbo shrimp, served grilled, fried or scampi style. |
|
| Mixed Grill Twin skewers of bacon wrapped tenderloin and jumbo gulf shrimp, mushrooms, peppers and onions. Topped with Chimichurri butter. Served with creamy sun-dried tomato orzo. |
|
| Wagyu Braised Beef Short Ribs Served with scalloped potatoes. |
|
| Hickory Smoked Ribs Half rack of hickory smoked baby backs topped with Texas BBQ sauce & fried onion strings, served with french fries. |
|
| Shrimp Brochette 5 jumbo bacon wrapped shrimp, grilled and topped with chimichurri butter. |
|
| Tortilla Crusted Flounder 9oz tortilla encrusted pan-fried Gulf flounder fillet. Topped with roasted corn crema, avocado, pico de gallo and 2 grilled shrimp. |
|
| Cold Water Lobster Tail Broiled or fried 12 oz Australian coldwater. |
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| Vegetable Carbonara Penne pasta tossed with broccoli, mushrooms, squash, zucchini & peas in a roasted garlic herb mornay sauce, topped with shaved parmesan cheese. Add grilled chicken or shrimp. |
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| Steiner Sides | |
| Mac & Cheese | |
| Creamed Corn | |
| Cream Spinach | |
| Steamed Veggies | |
| Broccoli & Cheese Casserole | |
| Scalloped Potatoes | |
| For the Kids | |
| Kids Beef Tips Kids Beef Tips served with French Fries. |
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| Kids Hamburger Served with French Fries |
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| Kids Cheeseburger Kids Cheeseburger served with French Fries |
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| Kids Chicken Tenders The kids favorite, served with french Fries |
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| Kids Penne Pasta Penne pasta tossed in a light buttery sauce with parmesan sprinkled on top. |
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| Kids Penne Pasta with Chicken Penne pasta tossed in a light buttery sauce with parmesan sprinkled on top with Chicken. |
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| Kids Mac & Cheese Cheesy penne pasta noodles. |
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| Desserts | |
| Classic Desserts | |
| Bread Pudding | |
| Creme Brulee | |
| Chuck Wagon Cheesecake | |
| Flourless Chocolate Cake | |
| Dessert Trio Bread Pudding | Chuck Wagon Cheesecake | Flourless Chocolate Cake |
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| Table Side | |
| Banana’s Foster | |
| Hot Molten Lava Chocolate Cake A La Mode *Please allow 20 minutes to prepare* |
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| Angel’s Corner Bakery | |
| Earthquake Brownie Served with cinnamon ice cream. |
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| Traditional Cheesecake Selection Strawberry | Chocolate Pecan Turtle |
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| Dessert Cocktails | |
| Key Lime Martini Creamy Key Lime Martini with Vanilla Vodka and Licor 43. |
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| Reese’s Peanut Butter Chocolate Martini SQRRL Peanut Butter Whiskey. Bailey’s and Godiva Chocolate. |
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| Triple Chocolate Martini A creamy martini served with Godiva Chocolate Liqueur and Vodka. |
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| XS Coffee A Steiner Ranch campfire favorite served with Bailey’s, Disaranno, Frangelico, and Kahlua. Topped with whipped cream. |
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| Happy Hour | |
| Happy Hour | |
| Beef Kabob Tenderloin Medallions, skewered with mushrooms, bell peppers & onions.$12 |
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| Beef Toronados Beef Tenderloin pan seared, served over a toasted French baguette with asiago cheese, topped with horseradish cream sauce.$12 |
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| Calamari & Artichokes Lightly fried Calamari rings and artichoke hearts served with marinara sauce.$12 |
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| Chips & Dips Queso, guacamole & salsa served with tortilla chips. $12 |
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| Prime Rib Quesadilla Prime Rib with mushrooms, onions. Garnished with pico de gallo. Served with salsa and sour cream. $12 |
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| Primetime Sandwich Tender Prime Rib with melted cheese, sauteed onions & mushrooms on a Toasted Baguette, served with fries.$12 |
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| Quail Legs 6 Texas Quail legs tossed in our hickory-buffalo-BBQ sauce served with bleu cheese dressing. $12 |
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| Sweet Roll Sliders 2 Prime rib sliders with pepper jack cheese & horseradish cream sauce.$12 |
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| Tenderloin Meatballs 3 House made meatballs topped with a mushroom demi glaze & fried onion strings. $12 |
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| Shrimp Cocktail 5 marinated jumbo shrimp in a citrus cocktail sauce with avocado, cucumber & lime. $18 |
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| XS Crab Cake Two 3oz Jumbo Lump, pan seared with citrus cream sauce. $19 |
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| Drink Specials | |
| $1 Off All Beer | |
| Well Drinks | $5.00 |
| House Cabernet & Chardonnay | $6.00 |
| Wines | |
| Bubbles | |
| Stellina Di Notte Prosecco, Italy DOC, NV Light body and a lovely balance between acid and sweetness. Aromas of pear, citrus, melon, lemon and almonds. |
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| Cote Mas Brut Rose, France, NV The palate is rich and smooth with ripe red fruits and a well-balanced acidity. |
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| Scharffenberger Brut Excellence, Anderson Valley, NV Lovely richness and a toasted brioche character hugs bright apple, citrus and yellow stone-fruit flavors. |
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| G.H. Mumm Grand Cordon Brut, Champagne NV Lush aromas of ripe peach, apricot and pineapple cascade from the glass, chased by hints of vanilla and caramel, yeast, dried fruit and honey. |
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| Rose | |
| Jean-Luc Colombo Cape Bleu, France ’18 | |
| Moscato | |
| Villa Pozzi, Sicily IGT, NV Light and elegant structure. Delicate sweet aromas, bouquet of peach, honey and white flowers. |
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| Riesling | |
| Gryphon Crest, Mosel, Germany ’16 Delicate sweetness lends balance to zesty acidity and a cool mineral finish. |
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| Pinot Grigio | |
| Danzante, Italy ’17 Fragrant with flowers & fresh fruit that carry through to the crisp, dry finish. |
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| Sauvignon Blanc | |
| Spy Valley, Marlborough ’18 Grapefruit and lime zest, with sweet underlying passionfruit pulp, tropical fruits, citrus and zesty currant and guava flavours. |
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| Peter Michael L’ Apres – Midi, Knight’s Valley ’12 (Available by Coravin Pour) Impressive and succulent, bursting with fleshy apricot and peach cobbler notes, presenting a crisp, clear line of acidity and a touch of minerality. |
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| Interesting Whites | |
| Caymus Conundrum White Blend, California ’16 Honeysuckle, wildflowers and lemon blossoms, layered with star-fruit, honeydew and a trace of flinty gunpowder. |
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| Chardonnay | |
| Wente Morning Fog, Livermore Valley ’18 Aromas of apple, pear, vanilla and butter. The fresh citrus and tropical fruit flavors blend smoothly with creamy butter and vanilla. |
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| Neyers 304, Sonoma County ’18 Fresh, crisp and delicately layered with liveley apple, citrus and minerality. |
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| Cakebread, Napa Valley ’18 Floral nose with fresh citrus, orange blossom and white peach. Weighty yet balanced. Lingering minerality intertwined with pear and apple lemon. |
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| Far Niente, Napa Valley ’17 (Available by Coravin Pour) Aromas of melon, sweet citrus and white blossom floral layered with notes of flint, yeast and sweet toasted oak. |
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| White Wine Half Bottles | |
| Kosta Browne One Sixteen, Russian River ’14 | |
| Krug Grande Cuvee Brut, Champagne NV | |
| Roederer Estate Brut, Anderson Valley, NV (375ml) | |
| Dolce by Far Niente, Napa Valley ’09 | |
| Pinot Noir | |
| J Vineyards, California ’15 The soft, silky palate features bright, fruity notes of cranberry, fig and fresh orange peel, with hints of dark, brambly fruit, black tea and clove. |
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| Willamette Valley Vineyards Founder’s Reserve, Willamette Valley, ’16 Deep ruby in color, a nose of black currant, blueberry, vanilla with a hint of toasted oak. Palate offers notes of cranberry, raspberry earth and baking spices. |
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| Sea Smoke Southing, Santa Rita Hills ’14 (Available by Coravin Pour) Bright black cherry nose, silky and ripe with juicy cherry fruit and tasty oak, great depth, elogance and finesse. |
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| Merlot | |
| Chelsea Goldschmidt Guidestone Rise, Alexander Valley ’16 Intense plum & blackberry aromas, juicy red and black fruit flavors. Full-bodied & dense, the palate is lush and finishes with velvety tannins and spice. |
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| Malbec | |
| Terrazas Reserva, Mendoza ’17 Bright and fruity style with blueberry and blackberry, light and silky tannins and a bright finish. |
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| Cabernet Sauvignon | |
| William Hill Estate, Central Coast ’16 Flavors of blackberry, black cherry and plum mingle with lingering notes of sage, licorice and molasses. |
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| Daou Vineyards, Paso Robles ’17 Ripe black cherry and blackcurrant fruit, backing spice, savory dried autumn leaves, subtle violet floral notes with a hint of caramelized barrel sweetness. |
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| Charles Krug, Napa Valley ’16 Ripe and juicy in feel, but with a sense of purity and restraint. Casis, cherry puree and raspberry notes stream through in unison for a focused finish. |
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| Frank Family, Napa Valley ’16 Pure and elegant, offering generous, supple plum, cherry and raspberry notes that are supported by fine, ripe tannins that gives traction and length. |
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| Duckhorn, Napa Valley ’16 (Available by Coravin Pour) Combines beautiful complexity with rich intensity. Layers of blackberry, huckleberry and black curant leading to a juicy and bright well structured finish. |
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| Sinegal Estate, Howell Mountain ’17 (Available by Coravin Pour) Explosive aromas of ripe plum, violets, blackberries, chocolate and cedar box. Lush on the palate with a powerful structure and a subtle minerality. |
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| Tempranillo | |
| Numanthia Termes, Toro, Spain ’15 Really dense with beautiful layers of luscious fruit and walnut, vanilla character. |
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| Blends | |
| Decoy by Duckhorn, Sonoma County ’16 Concentrated with layers of blueberry, casis and dark chocolate. Hints of salted caramel and exotic spices add depth and complexity. |
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| Leviathan by Andy Erickson, California ’17 Seductive black cherry, blackberry and currant fruits laced with cocoa, sweet baking spices and cigar box with a silky texture and long finish. |
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| Red Wine Half Bottles | |
| Bergstrom Pinot Noir Cumberland Reserve, Willamatte ’14 | |
| Bond Melbury Red Blend, Napa Valley ’10 | |
| Honig Cab. Sauv, Napa Valley ’15 | |
| Kosta Browne Pinot Noir, Sonoma Coast ’13, ’14 | |
| Kosta Browne Pinot Noir, Russian River, ’14 | |
| Kenzo Estate Rindo Red Blend, Napa Valley ’11 | |
| Opus One, Napa Valley ’10, ’14 | |
| Ridge Geyserville, Sonoma Valley ’15 | |
| Champagne and Sparkling | |
| Billecart Salmon Brut Rose, Champagne NV | |
| Chandon Etoile Brut, Napa NV | |
| Dom Perignon Brut Rose, Champagne ’04 | |
| Dom Perignon Brut, Champagne ’04 | |
| Dom Ruinart Blanc de Blancs, Champagne ’04 | |
| Ferrari Perle, Alto Adige NV | |
| G.H. Mumm Brut, Champagne | |
| Henriot Brut Rose, Champagne NV | |
| Laurent Perrier Rose, Champagne NV | |
| Louis Roederer Brut Premier, Champagne NV | |
| Louis Roederer Brut Premier (3L), Champagne NV | |
| Louis Roederer Cristal Brut, Champagne ’09 | |
| Moet & Chandon Brut Rose, Champagne NV | |
| Moet & Chandon Grand Brut, Champagne ’06 | |
| Mumm, DVX Napa Valley ’07 | |
| Perrier-Jouet Belle Epoque Brut, Champagne ’04 | |
| Pol Roger Sir Winston Churchill, Champagne ’06 | |
| Pol Roger Brut Reserve, Champagne, NV | |
| Roederer Estate Brut, Anderson Valley, NV | |
| Ruinart Blanc de Blanc Brut, Champagne, NV | |
| Salon Le Mesnil, Champagne ’04 | |
| Schramsberg Blanc de Blancs, North Coast ’13 | |
| Sea Smoke Sea Spray, Blanc de Noirs, Sta. Rita Hills ’12 | |
| Soter Mineral Springs Brut Rose, Mineral Springs, NV | |
| Taittinger Comte De Champagne Brut, Champagne ’06 | |
| Veuve Clicquot Brut Yellow Label, Champagne NV | |
| Veuve Clicquot La Grande Dame Brut, Champagne ’06 | |
| ZD 50th Anniversary Blanc de Blancs, Carneros | |
| Roses | |
| Domaine Ott, Chateau Romassan, Bandol ’17 | |
| Flowers, Sonoma Coast ’17 | |
| Jean Luc Colombo Cape Bleue, France ’18 | |
| Long Meadow Ranch, Anderson Valley, ’17 | |
| Miravel, Cotes De Provence, ’14 Magnum (1.5L) | |
| Willamette Vineyards Whole Cluster, Willamette ’17 | |
| Pinot Grigio & Pinot Gris | |
| Barone Fini, Valdadige ’17 | |
| Livio Felluga, Colli Orientali, Friuli ’16 | |
| Love Block by Kim Crawford, Marlborough ’13 | |
| Santa Margherita Pinot Grigio, Alto-Adige ’18 | |
| Trimbach Reserve Personnelle, Alsace ’07 | |
| Sauvignon Blanc & Fume Blanc | |
| Cape Mentelle, Sauv Blanc & Semllon, Magaret River ’13 | |
| Cloudy Bay, Marlborough ’18 | |
| Groth, Napa Valley ’17 | |
| Kim Crawford, Marlobrough ’17 | |
| Loveblock by Kim Crawford, Marlborough ’17 | |
| Mud House, Marlborough ’18 | |
| Orin Swift Blank Stare, Napa Valley ’16 | |
| Peter Michael L’Apre s-Midi, Knights Valley ’12 | |
| Provenance, Rutherford ’16 | |
| Quintessa Illumination, Napa Valley ’16 | |
| Spottswoode, Napa Valley ’14 | |
| Twomey by Silveroak, Napa Valley ’18 | |
| Wine Makers Blends | |
| Alpha Omega, Napa Valley ’13 | |
| Alpha Omega II, Napa Valley ’16 | |
| Araujo Altagracia, Napa Valley ’12 | |
| Beaulieu Vineyards Tapestry, Napa Valley ’14 | |
| Black Bird Arise, Napa Valley ’14 | |
| Black Bird Paramour, Napa Valley ’14 | |
| Blue Rock Baby Blue, Alexander Valley ’15 | |
| Brandlin Henry’s Keep Mount Veeder ’11 | |
| Cain Concept, Napa Valley ’09 | |
| Cain Cuvee, Napa Valley NV ’14 | |
| Cain Five, Spring Mountain ’06, ’10, ’14 | |
| Capture Alliance, Spring Mountain ’12 | |
| Caymus Conundrum Red, California ’16 (1L) | |
| Chappallet Mountain Cuvee, Napa Valley ’16 | |
| Charles Krug Generations, Napa Valley ’14 | |
| Chateau Musar, Lebanon ’97, ’00 | |
| Continuum, Napa Valley ’13 | |
| Dalla Valle Colina, Napa Valley ’14 | |
| Daou Pessimist, Paso Robles ’17 | |
| Double Eagle, Napa Valley ’12 | |
| Ferrari-Carrano Sienna, Alexander Valley ’13 | |
| Flora Springs Trilogy, Napa Valley ’11, ’12, ’13 | |
| Hess Collection Lion Tamer, Napa Valley ’17 | |
| Hourglass HG III Red Blend, Napa Valley ’15 | |
| John Nathanial Bodacious Red, Napa Valley ’14 | |
| Krupp Brothers The Doctor, Napa Valley ’14 | |
| L’Aventure Cote a Cote, Paso Robles ’17 | |
| L’Aventure Optimus, Paso Robles ’14 | |
| Leviathan, California ’17 | |
| Newton The Puzzle, Napa Valley ’13 | |
| Opus One Overature, Napa Valley NV | |
| Opus One, Rutherford ’14 | |
| Orin Swift Abstract, Napa Valley ’17 | |
| Orin Swift Papillon, Napa Valley ’16 | |
| Pahlmeyer Jayson, Napa Valley ’16 | |
| Paraduxx by Duckhorn, Napa Valley ’15 | |
| Peter Michael L’Esprit des Pavots, Knights Valley ’06 | |
| Prisoner, Napa Valley ’17 | |
| Quintessa, Napa Valley ’14, ’15 | |
| Ridge Geyserville, Sonoma Valley ’07, ’17 | |
| Ridge Lytton Springs, Sonoma Valley ’08, ’12 | |
| Robert Mondavi DBX, Oakville ’13 | |
| Rodney Strong Symmetry, Alexander Valley ’14 | |
| Roy Estate Prop. Red, Napa Valley ’10 & ’12 | |
| Shafer Relentless Napa Valley ’12 | |
| St. August Triennes, Provence IGP ’14 | |
| Three Vineyards CMZ, Contra Costa County ’12 | |
| Troublemaker, Central Coast ’12 | |
| Venge Scout’s Honor, Napa Valley ’17 | |
| White Rock Claret, Napa Valley ’11 | |
| Cabernet Franc | |
| Ehler’s Estate, Napa Valley ’16 | |
| La Jota, Howell Mountain ’13 | |
| Michael David Inkblot, Lodi ’16 | |
| Reserve Cellar Selections | |
| Araujo Eisele, Napa Valley ’09 | |
| Beringer Private Reserve, Napa Valley ’13 | |
| Black Stallion Transcendent, Napa Valley ’10 | |
| Bond Melbury, Napa Valley ’10 (375ml) | |
| Bond Pluribus Napa Valley ’11 | |
| Cade Reserve, Napa Valley ’14 | |
| Cardinale, Napa Valley ’05, ’07 | |
| Cardinale, Napa Valley ’09, ’10, ’11, ’12, ’13, ’14 | |
| Caymus Special Selection, Napa Valley ’09 | |
| Caymus Special Selection, Napa Valley ’10 | |
| Caymus Special Selection, Napa Valley ’14, ’15 | |
| Chappellet Prichard Hill, Prichard Hill ’13 | |
| Chateau Montelena Esteate, Napa Valley ’04, ’05, ’07 | |
| Colgin, IX Estate, St. Helena, Napa Valley ’10 | |
| Continuum, Napa Valley ’05 | |
| Continuum, Napa Valley ’12, ’14 | |
| DANA Estates Hershey Vineyard, Howell Mtn ’11 | |
| DANA Estates Lotus Vineyard, Howell Mtn ’11 | |
| Darius II, Napa Valley ’14 | |
| Dominus, Napa Valley ’07, ’10 | |
| Far Niente, Napa Valley ’05 | |
| Far Niente, Napa Valley ’08 | |
| Far Niente, Napa Valley ’10 | |
| Frank Family The Patriarch, Rutherford ’12 | |
| Gandona Estate, Napa Vally ’13 | |
| Harlan Estate, Napa Valley ’09 | |
| Harlan Estate, Napa Valley ’10 | |
| Harlan Estate, Napa Valley ’11 | |
| Harlan Estate, Napa Valley ’12 | |
| Heitz Cellars Martha’s Vineyard, Napa Valley ’05 | |
| Heitz Cellars Martha’s Vineyard, Napa Valley ’13 (1.5L) | |
| Hundred Acre Ark Vineyard, Napa Valley ’12 | |
| Hundred Acre Kayli Morgan Vineyard, Napa Valley ’12 | |
| Inglenook Rubicon, Rutherford, ’09 | |
| Joseph Phelps Insignia, Napa Valley ’08 | |
| Joseph Phelps Insignia, Napa Valley ’10 | |
| Joseph Phelps Insignia, Napa Valley ’11 | |
| Joseph Phelps Insignia, Napa Valley ’12 & ’13 | |
| Lail J. Daniels Cuvee, Napa Valley ’11 | |
| Lail J. Daniels Cuvee, Napa Valley ’12, ’14 | |
| Lindstrom, Stags Leap District ’09 | |
| Lindstrom, Stags Leap District ’12 | |
| Lokoya, Mt. Veeder ’07, ’10 | |
| Odette Reserve Stags Leap District ’14 | |
| Opus One, Rutherford, Napa Valley ’14 | |
| Opus One, Rutherford, Napa Valley ’06 | |
| Opus One, Rutherford, Napa Valley ’07 | |
| Opus One, Rutherford, Napa Valley ’08 | |
| Opus One, Rutherford, Napa Valley ’09 | |
| Opus One, Rutherford, Napa Valley ’10 (375ml) | |
| Opus One, Rutherford, Napa Valley ’11 (1.5L) | |
| Opus One, Rutherford, Napa Valley ’12 | |
| Pahlmeyer, Napa Valley ’14 | |
| Palmaz, Napa Valley ’07 | |
| Palmaz, Napa Valley ’08, ’09 | |
| Palmaz, Napa Valley ’10 | |
| Palmaz, Napa Valley ’12 | |
| Palmaz, Napa Valley ’13 | |
| Penfolds Grange, Barossa Valley ’09, ’10 | |
| Peter Michael Au Paradis, Napa Valley ’11 | |
| Peter Michael Les Pavots, Knights Valley ’11 | |
| Plumpjack Reserve, Oakville ’14 | |
| Pulido-Walker Melanson, Napa Valley ’12 & ’13 | |
| Quintessa, Napa Valley ’05 | |
| Quintessa, Napa Valley ’06 | |
| Quintessa, Napa Valley ’07 | |
| Quintessa, Napa Valley ’08 | |
| Ridge Montebello, Santa Cruz Mtns ’12 & ’13 | |
| Roy Estate Cab Sauv, Napa Valley ’05 | |
| Roy Estate Cab Sauv, Napa Valley ’06 | |
| Roy Estate Cab Sauv, Napa Valley ’08 | |
| Roy Estate Cab Sauv, Napa Valley ’09 | |
| Roy Estate Cab Sauv, Napa Valley ’10 | |
| Roy Estate Cab Sauv, Napa Valley ’12, ’13 | |
… View more
Order and Reservations
Reservations: opentable.com
Contact Steiner Ranch Steakhouse
Address: 5424 Steiner Ranch Blvd, Austin, TX 78732
Phone: (512) 381-0800
Website: https://www.steinersteakhouse.com/
Hours
| Wednesday | 4–10PM |
| Thursday | 4–10PM |
| Friday | 4–11PM |
| Saturday | 4–11PM |
| Sunday | 10AM–10PM |
| Monday | 4–10PM |
| Tuesday | 4–10PM |
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