Vintage Steakhouse

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The Vintage Steakhouse features a warm, classic setting replete with rich mahogany booths and chairs, and distinctive nostalgic art that welcomes its guests to this intimate and relaxing atmosphere. The intimate atmosphere is elegant yet relaxed. Selections include hand selected “All Natural” USDA certified Black Angus grain fed beef broiled over an open flame; perfectly cooked pork, lamb, chicken and the freshest seafood.

For starters, enjoy Lump Crab Cakes, Colossal Iced Shrimp or the chicken lollipops. Serving all the favorite steakhouse cuts including our signature Rib Eye Steak, our eighteen ounce T-Bone, prime New York steak or our twenty four ounce Porterhouse.

Have a taste for something other than beef? Vintage offers, Pacific Wild Salmon and Organic Herb Roasted Chicken. Other selections include Maine lobster and Alaskan halibut. Enjoy your favorite cocktail or choose from our extensive wine list to compliment your dinner. Finally, indulge in luscious Chocolate-Dipped Strawberries, New York Cheesecake, Vanilla Crème Brulée, or other delectable desserts to end the evening in sweet and satisfying heaven.


 

Slow Roasted Pork Belly with Shishito Peppers

 

1 Pork Belly, Skin Off

2 T Kosher Salt

2 T Fresh Cracked Black Pepper

2 T Aleppo Pepper (Can Substitute Espelette or Paprika)

3 T Brown Sugar

 

2 oz Heavy Cream

1 oz Soft Goat Cheese

1 t Chives, Chopped

1 Lemon, Juiced

 

5 each  Shishito Peppers (Can substitute any pepper of your choosing)

1 T olive oil

 

2 T Fresh Pomegranate Seeds

4 oz Pomegranate Juice

1 T Sugar

1 t Sherry Vinegar

 

Instructions:

 

Combine kosher salt, pepper, Aleppo pepper and brown sugar in a bowl.  Rub generously onto both sides of pork belly.  Cover in plastic and place in the refrigerator for at least 1 hour, or overnight.

Place the pork belly into a baking dish and roast pork at 250 degrees F for 3 hours, or until a toothpick or a paring knife can slide easily through the meat with no resistance.

Combine heavy cream, goat cheese, chives and half of the lemon juice in a bowl.  Whisk until incorporated.  Place in the refrigerator until use.

Take a medium sauté pan to high heat, and add the olive oil and shishito peppers.  Toss the peppers over high heat until the peppers are blistered, about 30 seconds.  Squeeze remaining lemon juice over the peppers.

Bring a small sauté pan to medium heat, add the pomegranate juice and sugar to the pan.  Reduce the liquid by ¾ and drizzle in the sherry vinegar.

Signature Selections

Chicken Lollipops
Frenched chicken wings fried crisp, choice of mild, hot or soy-ginger.

Seafood Platter on Ice
Lobster medallions, jumbo prawns, king crab legs, pacific oysters served with continental sauce.

Bone-in Rib Eye
Twenty ounces.

Surf and Turf
Beef tenderloin and lobster tail with drawn butter and peppercorn sauce.

Cedar Plank Salmon
Filet of Pacific salmon grilled on cedar wood and served with warm shitake and ginger vinaigrette with aromatic jasmine rice.

Vintage Crème Brulee
Tahitian vanilla bean.