The menu at Steak 48 continues to distinguish itself from what is considered “steakhouse faire”. We serve innovative yet classic American steakhouse cuisine available from both our a la carte menu as well as prefixed menus for larger groups.
Appetizers are the perfect way to start an amazing dinner! While our crispy shrimp are sure to steal the show, the prime steakhouse meatballs and fried deviled eggs with sriracha aioli always impress even the sharpest of palette. Fresh salads are always available featuring beautiful combinations of golden beets and goat cheese, heirloom tomatoes and a house-made champagne vinaigrette, and the ever-popular wedge salad with hardwood smoked bacon and bleu cheese crumbles.
The raw bar featured over ice in the heart of our kitchen is impossible to ignore. Always fully stocked with the freshest of seafood selections including chilled Maine lobster, colossal shrimp cocktail, Alaskan king crab (hands-free!) and several dynamic selections of East Coast oysters freshly shucked to order. Each item is of the finest quality and flavor as our chefs work tirelessly to bring you the best products available.
Shetland Island salmon and Chilean sea bass are always in style, but our prime beef selections truly set us apart. All varieties of steaks are wet aged for 28 days, cut in-house by our master butcher and served on 500 degree sizzling hot plates. Whether you prefer a leaner cut filet mignon, or the marbling of a decadent ribeye, the perfect steak is waiting to be hand-chosen for you.
As always, we are prepared to accommodate any dietary requests including gluten free and vegetarian options.