Steinhilber's Restaurant

With our signature sauce

House cocktail sauce.

Fried, house-maid smoked tartar sauce

With preserved Meyer lemon salad and bacon jam

Served with lemon aioli.

Crispy and tart house pickled vegetable medley.

Our original recipe - try it with a splash of sherry.

Prepared with crisp romaine, caesar dressing and croutons.

Iceberg lettuce, tomatoes, bacon, blue chesse and blue cheese dressing.

Roasted red and gold beets with fried goat cheese medallion , greens, candied, walnuts with a walnut vinaigrette and green apple coulis.

Baby kale, arugula from our garden and Fall greens, Fiji apples, roasted grapes, cornbread croutons and sherry vinaigrette.

With our signature sauce.

Marinated in herbs and olive oil.

Shrimp, sea scallops, crab cake and fish.

With roasted potatoes and lemon aioli.

Sauteed shrimp and scallops tossed with baby kale, sun dried tomatoes, beechwood mushrooms in garlic - drill cream sauce.

Wild salmon, charred grape tomato, fresh mozzarella, sherry reduction, basil oil.

20 - ounce aged Certified Hereford beef tenderloin served with fingerling potatoes, turned mushrooms and house bordelaise.

Aged certified Hereford beef strip with Steak Diane sauce and gratin dauphinois.

Certified Hereford beef tenderloin, for grass butter, potatoes aligot and bordelaise.

Slow - roasted, aged certified Hereford beef Delmonico, sliced to order au jus and Yorkshire pudding.

Crispy one - half chicken with duck confit cassoulet.

With our signature sauce.

House cocktail sauce.

Fried, housemade smoked tartar sauce.

With preserved meyer lemon salad and bacon jam.

Served with lemon aioli.

Crispy and tart house pickled vegetable medley.

Our original recipe; try it with a splash of sherry.

With vanilla bean creme fraiche and mini potato croutons.

Prepared with crisp romaine, caesar dressing and croutons.

Iceberg lettuce, tomatoes, bacon, blue cheese, and blue cheese dressing.

Roasted grapes, toasted walnuts, and celery tossed in an unfiltered extra virgin olive oil mayonnaise, topped with matchstick apples.

With our signature sauce.

Marinated in herbs and olive oil.

Shrimp, sea scallops, crab cakes, and fish.

With roasted potatoes and lemon aioli.

Sautéed shrimp and scallops tossed with baby kale, sun-dried tomatoes, beechwood mushrooms in garlic-dill cream sauce.

With smoked lentils, cara cara orange salad and green apple-fennel slaw.

20-ounce aged certified hereford beef tenderloin served with fingerling potatoes, turned mushrooms and house bordelaise.

Aged certified hereford beef strip with steak diane sauce and gratin dauphinois.

Slow-roasted, aged certified hereford beef delmonico, sliced to order with au jus and yorkshire pudding.

Hereford filet and Maine lobster tail with potatoes aligot and peeled asparagus, topped with hollandaise sauce.

Brick-roasted with andouille sausage grits, collard greens and pot liquor jus.

Jeanne's chocolate delight.

Jeanne's chocolate delight.

Vanilla ice cream, salted caramel, toffee crunch.

Housemade bulleit bourbon-sea salt ice cream.