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Enjoy elegant dining in an intimate atmosphere. Our multiple award-winning Steak House and Wine Room offers specially selected & naturally aged Prime Steaks for maximum tenderness & flavor. Broiled at 1800 degrees and basted with steak butter before serving, our steaks are sensational. We offer an extensive wine list and delectable desserts. Please tour our wine list.
Open 5PM daily.
Book a Table
Make your reservation today! Please call (360) 384-7070 or click the link below.
Carpaccio of Beef
Served With Truffle Oil, Baby Greens, Artichoke Hearts and Grain Mustard.
Jumbo Prawn Cocktail
Four Large Prawns served with our Housemade Cocktail Sauce.
Sautéed in Garlic Butter, Topped with Parmesan Puff Pastry.
Fresh Oysters Sautéed in White Wine with a hint of Pernod with Seasoned Spinach Melange.
Oysters on the Half Shell
Fresh Northwest Kumamotos.
Scottish Style Lox
Cured with Seven Spices and Dewars Scotch Whiskey with traditional accompaniments.
Coquille St. Jacques Mornay
Sautéed Scallops and Mushrooms in Velvety Mornay Sauce. Served in a Crisp Bread Bowl.
Served in Lobster Cream Sauce, Créme Fraiche, and Caviar.
Seafood Tower for Two
Lobster Claws, Jumbo Prawns, Oysters and Mussels.
Fresh Housemade Mozzarella, Roma Tomato,Basil,Blue Cheese Dressingand Reduced Balsamic.
Baby Greens Tossed with Toasted Hazelnuts, Cherry Tomatoes, and Grilled Asparagus in Champagne Vinaigrette, with a Goat Cheese Cracker.
Caeser Salad for Two
Our Creamy Version of the Classic. Prepared Tableside.
French Onion Soup
Topped with Garlic Crouton and Melted Gruyere.
A House Specialty finished with Sherry and a Lobster Medallion.
VEGETABLES & SIDES
Sherry and Garlic Braised Mushrooms
A Rich Garlic and Veal Demi-Glace, with a hint of Sherry.
Fresh Steamed Asparagus
Served with Garlic Hollandaise Sauce.
Smooth and Buttery with White Cheddar Cheese.
Bacon Sautéed Mushrooms
Applewood Smoked Bacon and Mushrooms Sautéed in Port Wine.
Fresh Steamed Broccoli
Served with Garlic Hollandaise sauce.
Freshly Prepared with Bacon and Cream.
5 Cheese Lobster Macaroni
A Rich Casserole of Gruyere, White Cheddar, Fontina, Parmesan, Blue Cheese, and Lobster.
Crab Stuffed Prawns
Five Jumbo Prawns Stuffed with Savory Dungeness Crab. Baked in Scampi Butter.
Nine Ounce Australian Lobster Tail, Coquille St. Jacques, and Two Crab Stuffed Prawns.
Two Nine Ounce Australian Lobster Tail. Served with Melted Butter.
Steak and Lobster
Seven Ounce Filet Mignon and Lobster Tail.
Steak and Stuffed Prawns
Seven Ounce Filet Mignon with Two Crab Stuffed Prawns.
Grilled Alaskan Salmon
Carmalized and Peppered with a Grand Marnier Soy Reduction.
STEAK & SPECIALTY ENTREES
All Entrées Served with Your Choice of Baked Potato, Parmesan Shoestring Potatoes, Swedish Potatoes or Garlic Mashed Potatoes.
A few words about our steaks… All of Our Steaks are USDA “PRIME” Grade Domestic Beef, The Finest Available. Our Steaks are Hand Cut Exclusively from Midwest Corn-Fed Cattle, Aged a Minimum Twenty-Eight Days to Ensure Maximum Tenderness and Flavor. We Broil All Steaks at 1800 Degrees to Lock in the Natural Juices and Finish them with Chef’s Steak Butter.
Steak Cooking Guidelines
RARE: Red Throughout, Cool Blue Center
MEDIUM RARE: Red Center, Warm
MEDIUM: Pink Center
MEDIUM WELL: Slightly Pink Center
WELL DONE: Broiled Throughout, No Pink
Rib Eye Steak, Fourteen Ounce
Filet Mignon, Nine Ounce
Filet Mignon, Seven Ounce
Baseball Cut Top Sirloin, Fourteen Ounce
New York Strip, Fourteen Ounce
Veal Chop, Fourteen Ounce
Served with Cauliflower and Leeks Au Gratin and Port Mushroom Sauce
Porterhouse, Twenty-Four Ounce
Rack of Lamb
GrilledColoradoChops served with Mint Pesto.
Steak House Half Chicken
Vermouth Marinated with a Tarragon Breading and Cider Reduction.
ADDITIONAL STEAK TOPPINGS & SAUCES
Fresh Steamed Asparagus with Dungeness Crab and Hollandaise.
A Rich and Tangy Blue Cheese Sauce
Spicy Green Peppercorns Sautéed with Veal Stock and a Port Reduction.
SLOW ROASTED PRIME RIB
Classic dishes are prepared tableside.
Chateaubriand for Two
Served with Mashed Potatoes and Bouquetiere of Vegetables, Béarnaise Sauce.
Filet Mignon Sautéed with Shallots, Thyme, Grain Mustard and Mushrooms.
Steak au Poivre
Filet MignonSautéed and finishedin a Peppercorn Brandy Sauce.
Espresso Syrup soaked Cake with a Cognac Zabaglione and Mascarpone filling. Topped with Whipped Cream, and served in a Dark Chocolate Cup.
Chocolate Cake layered with Dark Chocolate filling, and Covered with Chocolate Ganache.
Black Forest Chocolate Cake
Chocolate Cake Layered with White Chocolate Mousse and Kirsch Soaked Cherries. Topped with Chocolate Shavings.
A Frozen Dessert Tower of Oreo Cookie Crust and Housemade Coffee and Vanilla Bean Ice Creams, topped with Whipped Cream. Served with Warm Chocolate and Caramel Sauces.
A Rich Vanilla Bean Custard finished with a Crisp Caramelized Sugar Shell.
A Dark Chocolate Cake with a Molten Milk Chocolate Center, baked to order, topped with an Almond Brittle Skirt and Chocolate Cookie Legs. Served with Vanilla Bean Ice Cream.
Cherries Jubilee For Two
Bing Cherries Sautéed in Butter and Sugar. Flambéed in Cherry Brandy. Served over Vanilla Bean Ice Cream.
Bananas Foster For Two
Bananas Sautéed in Butter, Sugar, and Banana Liqueur. Flambéed in Rum. Served over Vanilla Bean Ice Cream.
Split Orders – Seven Dollars
Please – No Separate Checks for Parties Eight or more.