LOCATION
13205 NE 175th St, Woodinville, WA
In the Woodinville Schoolhouse District
425.285.3659
Please note: parking is available in the garage, which is accessible from both NE 175th Street and 133rd Place NE. You will need to register your license plate at the host stand when you arrive. Registration is good for 3 hours. You will be ticketed if you do not register your car while dining with us.
HOURS
Wed-Fri 4-9pm
Sat-Sun 9am-1pm; 4pm-9m
Closed Monday & Tuesday
Now Offering Weekend Brunch
Saturdays and Sundays 9am – 1pm
A classic steakhouse brunch with seasonal menu items.
MENUS:
Dinner Menu | Dessert & Drinks | Weekend Brunch
Our Woodinville location creates a warm and welcoming presence by highlighting the history of the building – including its exposed brick and rustic wood interiors and salvaged elements from the Schoolhouse.
The steakhouse and taproom are centered around an open kitchen that features a live-fire grill. The second floor provides the perfect place for groups to gather for wine tasting dinners, team celebrations and other events.
MENUS:
Dinner Menu | Dessert & Drinks
Weekend Brunch
Now Offering Weekend Brunch
Saturdays and Sundays 9am – 1pm
A classic steakhouse brunch with seasonal menu items.
Our Woodinville location creates a warm and welcoming presence by highlighting the history of the building – including its exposed brick and rustic wood interiors and salvaged elements from the Schoolhouse.
The steakhouse and taproom are centered around an open kitchen that features a live-fire grill. The second floor provides the perfect place for groups to gather for wine tasting dinners, team celebrations and other events.
DINNER MENU
Pick-up times available for take-out: Wed, Thurs & Sun 4-8:30pm, and Fri-Sat 4-9:30pm
Or you may call 425.285.3659 to place your order for pickup.
Our professional service team receives industry leading compensation including commissions on sales, health insurance, 401K, and extensive education and training for a successful career path. To make that possible, a 20% service charge is included on each check. Walla Walla Steak Co retains 100% of the service charge. For more information on our service charge, please read here.
Appetizers
Dungeness Crab Cakes* | 26
Apple Slaw, Curry Aioli
Crispy Brussels | 14
Fresno Chili, Mustard Seed Vinaigrette
Scallops On The Half Shell | 24
Soy-Miso Vinaigrette, Wasabi Aioli, Pickled Ginger
Tenderloin Diablo | 20
Cajun Cream Sauce, Grilled Baguette
Wicked Shrimp Cocktail | 17
Alaskan Prawns, Lemon, Spicy Cocktail Sauce
Soup & Salads
W2 Onion Soup | 12
Walla Walla Sweet Onions, White Cheddar, Crostini
Classic Wedge Salad | 17
Iceberg Lettuce, Bacon, Egg, Cherry Tomato, Pickled Shallots, Roquefort
Caesar Salad | 16
Romaine Hearts, Parmesan, Radish, Herb Croutons
add Shrimp +13
Beets & Watercress | 15
Crisp Pear, Feta, Citrus, Walnut Crumble, Coriander Yogurt
Signature Steaks off the Charcoal Grill
served with Baked Potato
14 oz. Prime Top Sirloin* | 44
16 oz. Prime New York* | 79
“The Hatchet”
34+oz. Prime Bone-In Ribeye* | 185
Carved Tableside For Two
8 oz. Filet* | 69
12 oz. Filet* | 79
Roquefort Blue Cheese | 8
Maitre D’ Butter | 6
“Chef’s Feature” | Market
Demi-glace | 8
Sauce au Poivre | 8
Lobster | 69
Steak Temps
Rare
Red Cool Center
Medium Rare
Red Slightly Warm Center
Medium
Pink Warm Center
Medium Well
Slightly Pink Hot Center
Well Done
Brown Throughout
Entrées
Alder Wood Smoked Prime Rib*
64 10 oz | 75 16 oz
Baked Potato, Broccoli, Creamy Horseradish, Au Jus
24 oz Cowboy Ribeye* | 85
Choice Bone-In Ribeye, Coffee/Spice Rub, Crispy Onions, Broccoli, Baked Potato
Dry-aged 14oz Pork Chop | 52
Akorn Squash, Walla Walla Onion Soubise, Black Garlic Honey
Surf and Turf* | 140
8oz Filet, 7oz Canadian Lobster Tail, Broccoli, Mashed Potatoes
Cedar Roasted King Salmon* | 49
Spiced Apple Beurre Blanc, Celery Root & Brussel Hash
Wood Stone Roasted 1/2 Chicken | 39
Vadouvan Curry, Greens, Buttery Yukon Potato, Huckleberry Jus
Ahi Tuna Au Poivre* | 46
Peppercorn Crust, Fingerling Potatoes, Watercress, Sauce Au Poivre
Roasted Cauliflower, Lemon, Truffle Streusel
Sides
Twice Baked Potatoes | 13
Cheddar, Bacon, Green Onions, Sour Cream
Buttery Mashed Potatoes | 10
Butter, Cream, Chives
Cauliflower Gratin | 12
Parmesan Cream, Herb Breadcrumb
Oven Charred Broccoli | 10
Chimichurri, Toasted Cumin
Roasted Mushrooms | 14
Sherry, Confit Garlic, Brown Butter
Charcoaled Carrots | 12
Brandy, Honey, Fine Herb
Creamed Spinach | 12
Bechamel, Crispy Onions
Desserts
Hearth Oven Cookie | 10
Chocolate Chip, Vanilla Ice Cream, Chocolate Ganache
White Chocolate Crème Brûlée | 12
Seasonal Berries
Tableside Flambé | 15
Bananas Foster
Washington Apple Crisp | 15
Smoked Maple Bourbon Ice Cream, Caramel, Pecans
Stout Brownie Chocolate Sundae | 10
Vanilla Ice Cream, Bordeaux Cherries, Caramel Sauce
Basque-Style Cheesecake | 13
Huckleberry, Lemon Curd
After Dinner Drinks
After 8 Martini | 15
Peppermint Liqueur, Steakco Vodka, Italian Chocolate Liqueur, Whipped Cream, Cocoa Rim
Port/Dessert Wine
Quinta DO Portal Colheita – 2012 | 8
Brian Carter Opulento | 10
Basel Cellars Late Harvest Semilion | 13
Poet’s Leap Botrytis | 18
Donnafugatta Ben Rye | 25
Digestif
Fernet Branca | 9
Sambuca | 9
BroVo Amaro #1 | $$
BroVo Amaro #4 | $$
BroVo Amaro #14 | $$
Montenegro Amaro | 16
Germain Roban Alambic XO | 36
WEEKEND BRUNCH
Saturdays and Sundays – Beginning January 14
Reservations available from 9am–1pm
Appetizers
Spinach Artichoke Dip | 18
Toasted Sourdough, Crudité
Crispy Brussels | 14
Fresno Chili, Mustard Seed Vinaigrette
Scallops On The Half Shell* | 24
Soy-Miso Vinaigrette, Wasabi Aioli, Pickled Ginger
Wicked Shrimp Cocktail | 16
Wild Prawns, Lemon, Spicy Cocktail Sauce
Soup & Salad
W2 Sweet Onion Soup | 12
Walla Walla Sweet Onions, White Cheddar, Crostini
Classic Wedge Salad | 17
Iceberg Lettuce, Bacon, Egg, Cherry Tomato, Pickled Shallots, Roquefort
Caesar Salad | 16
Romaine Hearts, Parmesan, Radish, Herb Croutons
Sides
Brunch Potatoes | 8
Crispy Yukons, Caramelized Onion, Paprika
Honey Cured Pepper Bacon | 8
Pork Apple Sausage | 8
Two Eggs any style | 8
White Cheddar Biscuits & Gravy | 14
Madeira Pepper Gravy, Chives
Housemade Granola Parfait | 12
Greek Vanilla Yogurt, Berries, Banana, Chia
Steak & Eggs
7 oz. Prime Top Sirloin* | 32
24 oz. Cowboy Ribeye* | 75
9 oz. Hanger Steak* | 49
WWSteakCo Steak Temperatures
Rare: Red Cool Center | Medium Rare: Red Slightly Warm Center | Medium: Pink Warm Center | Medium Well: Slightly Pink Hot Center | Well Done: Brown Throughout
Entrées
SteakCo Breakfast* | 17
Two Eggs Any Style, Brunch Potatoes, Choice of Meat
Angus Prime Rib Hash* | 22
Walla Walla Sweet Onion, Russet Potato, Sweet Peppers, Delicata Squash, Herbs, Poached Eggs
Chicken Fried Steak* | 23
Thiessen Ranch Beef, Madeira Pepper Gravy, Two Eggs Any Style, Brunch Potatoes
Griddled Brioche French Toast | 17
Brioche, Orange Custard, Huckleberry, Maple Syrup
Smoked Salmon Benedict* | 21
Smoke Salmon, Poached Eggs, Grain Mustard Hollandaise, Brunch Potatoes
Cast Iron Dutch Baby | 19
Cheesy Custard, Apple Compote, Grilled Lemon, Brunch Potatoes
Wicked Shrimp & Grits* | 24
Wild Shrimp, Wicked Spice, Parmesan Grits, Squash, Poached Egg
Brunch Burger | 22
½ LB Ground Brisket, Griddled Egg, Curry Aioli, Smoked Gouda
Sweets
Beignets | 13
Huckleberry, Lemon Curd
Stout Brownie Chocolate Sundae | 10
Vanilla Ice Cream, Bordeaux Cherries, Caramel
PRIVATE DINING
Celebrate with us in Woodinville
PRIVATE DINING
Private dining and celebrations are available in the dining room, taproom, multiple private event spaces and offsite. The second floor provides the perfect place for groups to gather for wine tasting dinners, team celebrations and other events.
ONSITE EVENT SPACES
Steakhouse buyout: 180
Steakhouse patio: 40
Taproom buyout: 220 / Taproom Patio: 40
Second Floor event spaces: 50