HOURS

Wed-Fri 4-9pm
Sat-Sun 9am-1pm; 4pm-9m
Closed Monday & Tuesday
We will be closed Sunday, February 12

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.

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* | 25
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 | 16
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* | 42

16 oz. Prime New York* | 79

“The Hatchet”
34+oz. Prime Bone-In Ribeye*
| 185
Carved Tableside For Two

8 oz. Filet* | 62

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* | 130
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

Linguine Primavera | 25
Zucchinis, Fresh Herbs, Blistered Tomato, Parmigiano Reggiano

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

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

Let’s Get Cooking!

Call us at 425.285.3657 or email events@wwsteakco.com