Jan 8

Jan 8 BLT Steak

Mitchell Pereira Chef de Cuisine — **Mitchell Pereira**
*Chef de Cuisine*

The iconic décor of BLT Steak features an elegant dining area and a sleek, vibrant bar and lounge, where guests can enjoy exquisite dining and curated cocktails, craft beer, and a robust wine list with selections from around the world.

BLT Steak is also the perfect place to indulge in signature warm popovers, world-class selections of dry-aged U.S.D.A. prime and American Wagyu beef, raw seafood, and weekly blackboard specials highlighting seasonal flavors and local ingredients.

View sample menu

[ APPETIZERS AND SALADS ]
Range: 17.00 – 32.00

Crabmeat Ceviche
avocado, jalapeño, Peruvian limes
—
Roasted Beets
endive, Gorgonzola, candied walnuts
—
Lobster Cobb Salad
avocado, Cheddar, pancetta
—
Wedge
Maytag blue cheese, bacon lardons, gremolata crumb
—
Alaskan King Crab Leg
ginger aïoli
—
Crab Cake
Meyer lemon, radish salad
—
Tuna Tartare
avocado, soy-lime dressing
—
Grilled Double-cut Smoked Bacon
parsley, garlic, sherry

[ ENTRÉES ]
Range: 37.00 – 56.00

Braised Short Ribs
port wine-braised
—
Grilled Tuna
sunflower romesco, celery
—
Salt Brick Chicken
kale, pine nuts, lemon
—
Hanger Steak ‘Hunter Style’
bacon, mushrooms, onions
—
Sautéed Dover Sole
soy-caper brown butter
—
Local Snapper
piperade basquaise, chorizo
—
Rack of Lamb
double-cut, pine nuts, chives
—
Grilled Branzino
fennel, oregano-lemon vinaigrette

[ STEAK CUTS* ]
Range: 57.00 – 74.00

New York Strip 16 oz.
certified black Angus
—
Kansas City 20 oz.
28-day dry-aged bone-in strip
—
Cowboy 22. oz.
bone-in rib eye
—
Porterhouse for Two 36 oz.
28-day dry-aged
—
Filet Mignon 10 oz.

* Our beef is U.S.D.A. prime or 100% naturally raised certified black Angus.

[ DESSERTS ]
Range: 8.00 – 14.00

Mini Doughnuts
sugar- and cinnamon-coated doughnuts, chocolate sauce, coffee ice cream
—
Crêpe Soufflée
warm and fluffy crêpe, crème anglaise, fresh passion fruit sauce
—
Warm Chocolate Tart
pistachio ice cream
—
New York Cheesecake
sour cherries, cereal milk anglaise