Wednesday, December 2, 2015

Michael David Winery Dinner

We uncorked a fabulous food and wine dinner with Michael David Winery in Lodi tonight.

Amuse Bouche
Cabernet Onion Tart with Crème Fraiche and Caviar
Michael and David Incognito White Blend

Salad Niçoise
Heirloom Marble Potatoes, Fresh Ahi Tuna, Kalamata Olives, Mixed Herbs, Greens
Lemon Argon Oil Dressing with Flower Blossoms
Michael and David Sauvignon Blanc

Duck Confit and Escargot Bourguignonne with Bleu Cheese Crust
Michael and David Inkblot Cabernet Franc

Lemon Sorbet with Fresh Mint

Prime Ribeye Steak with Spiedini of Garlic Prawns
Lobster Scallop Potatoes, Asparagus-Parsnip Mash
Michael and David Rapture Cabernet Sauvignon

Raspberry Charlotte
Infused with Late Harvest Chardonnay
Michael and David Symphony

Thursday, November 12, 2015

Rombauer Vineyards Wine Dinner

We created a series of 3 exclusive Wine Dinners this fall, featuring 5 courses paired with 5 exquisite wines from some of California's finest vineyards. 

Tonight we hosted a wine dinner with Rombauer Vineyards
beautifully paired with delicious foods.

Amuse Bouche
Baby Abalone and Lobster Quiche with Mascarpone Cream
Shaved Italian White Truffle
Domaine St. Michelle Sparkling Wine

First Course
Stuffed Endive Points with Maytag Bleu Cheese Mousse
Toasted California Candied Walnuts
Field of Greens, Sliced Stone Fruits 
Blood Orange Mint Vinaigrette 
Chardonnay, Carneros

Second Course
High Steaks Jambalaya with Apple Mango Sausage
Meyer Lemon and Capers Brown Butter
Merlot, Carneros

Campari Sorbetto

Third Course
Allen Brothers Prime Petite Filet Chasseur 
Black Truffle Polenta Round 
Mary’s Organic Airline Chicken Breast La Perouse
Dijon and Honey Glaze, with Gruyere and Swiss Cheese Streusel
California Fig and Peach Demi-Glace Gastrique 
Maple Glaze, Roasted Root Vegetables, Shaved Chives and Mint
Asparagus and Porcini Mushroom Risotto with Lemon Verbena  
Cabernet Sauvignon, Napa

Dessert Course
Espresso Panna Cake with Chocolate Ganache
Zinfandel, Napa

Friday, October 23, 2015

Dinner For Two!

Make it a couples night out with our $99 special 3-course dinner!

French Onion Soup

Farmers Market Salad

8oz Prime Filet Mignon

Scottish Salmon

Banana Misu

Thursday, October 15, 2015

Frank Family Vineyards Dinner

High Steaks has created a series of 3 exclusive Wine Dinners this fall, featuring 5 courses paired with 5 exquisite wines from some of California's finest vineyards.

Tonight we hosted a wine dinner with Frank Family Vineyards beautifully paired with delicious foods.

Menu for Frank Family Vineyards Dinner

Thursday, October 15, 2015


Amuse Bouche
Scallop Bonne Femme
Sea Scallops baked in the shell with Mushrooms, Shallots, Sherry Wine and Cream
Mousseline Sauce Glace’   
Paired with Sparkling Frank Family Rouge

First Course
Spiedini of Lamb Tenderloin with Pomegranate Glaze
Curry Mango and Toasted Cashew Risotto
Paired with Frank Family Pinot Noir 2013

Salad Course
Farm to Fork Market Salad 
Organic Red & Gold Roasted Baby Beets, Stone Sliced Fruits, 
Burrata Goat Cheese Mousse and Market Greens 
Signature Honey Lemon Herb Vinaigrette
Paired with Frank Family Chardonnay 2013

Lemon Mint Sorbet

Entrée Course
High Steaks Duet:
Prime Medallions of Petite Filet, French Brandy Peppered Cream Sauce Mushroom Tourne’
Petite Salmon Wellington, Sauce Choron
Paired with Frank Family Cabernet Sauvignon 2012

Dessert Course
Chardonnay Custard
Tropical Fruit Salsa, Creme de Menthe Gelee
Paired with Frank Family Late Harvest Chardonnay

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