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Our house steak grind is a blend of Certified Angus Beef® ribeye, strip, and tenderloin, trimmed lean and ground with 28+ day dry aged angus beef for flavor, texture, and tenderness. seasoned with “venue spice” and seared golden brown
Venue dry aged – “our restaurant’s aging program dry ages Certified Angus Beef® for a minimum of 28 days utilizing time tested techniques and himalayan pink salt bricks to ionize and purify the aging environment. this special care ensures buttery tenderness and accentuated flavor
Venue dry aged – “our restaurant’s aging program dry ages Certified Angus Beef® for a minimum of 28 days utilizing time tested techniques and himalayan pink salt bricks to ionize and purify the aging environment. this special care ensures buttery tenderness and accentuated flavor
Venue dry aged – “our restaurant’s aging program dry ages Certified Angus Beef® for a minimum of 28 days utilizing time tested techniques and himalayan pink salt bricks to ionize and purify the aging environment. this special care ensures buttery tenderness and accentuated flavor
Venue dry aged – “our restaurant’s aging program dry ages Certified Angus Beef® for a minimum of 28 days utilizing time tested techniques and himalayan pink salt bricks to ionize and purify the aging environment. this special care ensures buttery tenderness and accentuated flavor
Our house steak grind is a blend of Certified Angus Beef® ribeye, strip, and tenderloin, trimmed lean and ground with 28+ day dry aged angus beef for flavor, texture, and tenderness. seasoned with “venue spice” and seared golden brown
Our house steak grind is a blend of Certified Angus Beef® ribeye, strip, and tenderloin, trimmed lean and ground with 28+ day dry aged angus beef for flavor, texture, and tenderness. seasoned with “venue spice” and seared golden brown
Venue dry aged – “our restaurant’s aging program dry ages Certified Angus Beef® for a minimum of 28 days utilizing time tested techniques and himalayan pink salt bricks to ionize and purify the aging environment. this special care ensures buttery tenderness and accentuated flavor
Venue dry aged – “our restaurant’s aging program dry ages Certified Angus Beef® for a minimum of 28 days utilizing time tested techniques and himalayan pink salt bricks to ionize and purify the aging environment. this special care ensures buttery tenderness and accentuated flavor
Venue dry aged – “our restaurant’s aging program dry ages Certified Angus Beef® for a minimum of 28 days utilizing time tested techniques and himalayan pink salt bricks to ionize and purify the aging environment. this special care ensures buttery tenderness and accentuated flavor
Last updated July 23, 2021