Thursday, October 1, 2015

Dinner For Two - Limited Time Special

$99 Special 3-Course Dinner
Sunday through Thursday, 5PM - 10PM
September 27 - November 25, 2015
Ask your server about weekly bottled wine specials under $30

Choice of one:
Caesar Salad
Farmers Market Salad
French Onion Soup

Choice of one:
8oz Prime Filet Mignon
Scottish Salmon
Herb Roasted Chicken

Includes 2 sides of Vegetable or Starch

Dessert for Two
Celebrating the Sacramento area's "Farm to Fork" Harvest!

No substitutions, please - menu subject to change.

Wednesday, September 16, 2015

Farm-to-Fork Specials

We're celebrating Farm-to-Fork Restaurant Weeks by preparing these special dishes. They will be available for your enjoyment until September 27.

Farm-to-Fork Restaurant Weeks is produced by the California Restaurant Association Sacramento Chapter. We're blessed by the bounty of seasonal ingredients available in this region, and it's restaurant's dream to find tasty and creative ways to prepare these dishes to the delight of our High Steaks foodie fans. 

A portion of all proceeds made during the two week event will be donated to the Food Literacy Center.

Market Salad

Local Baby Spinach and Arugula Salad
Brandied Soaked California Cherries, Goat Cheese Crumbles, Radish Chiffonade
and Pear Garnish, Warm Bacon Dressing

Market Soup

Oven-Roasted Maple Flavoured Squash Soup
with Honey Crème Fraiche


Bacon Wrapped Pork Filet Tournedos
Filled with Farmers Market Walnut and Cheese stuffing
Peach Demi Glaze - Pear & Parsnip Puree

Fresh McIntoch Apple Crepe

Infused with Mascarpone Cream 
and Spiced Wine Reduction

Thursday, May 28, 2015

The Wine Master Experience Dinner

Tonight we hosted another spectacular wine dinner where impeccable wines (90+ points) were paired with mouth-watering foods for a Four-Diamond taste sensation. 

Master Sommelier Reggie Narito, a mentor in the documentary film SOMM, joined High Steaks Chefs Daniel Catanio, Nathan Barlow and Greg Schneider and created a truly memorable five-course dinner.

Amuse Bouche
Crostini of Duck Confit with Bacon Fig Jam
California Chilled Strawberry Soup, Mint Chiffonade

Lobster and Hearts of Palm Salad
Chilled Australian Lobster, Hearts of Palm and Walnuts
Russian River Chardonnay Vinaigrette

Boneless Quail Breast
Stuffed with Seedless Grapes and Peppercorns
Topped with Lemon Butter wrapped in Filo
Santa Maria Pinot Noir Red Demi

Classic Tournedos Rossini
6oz Wagyu Filet Mignon on Toast Points with Foie Gras
Périgord Cabernet Sauce

Chef Juan’s Special Seasonal Layered Cake infused with Seasonal Fruit-Whip