ALC Steaks

Name: ALC Steaks
Address: 78703, Austin, TX

restaurant, 78703, Austin, TX

VeganScore 30

Ribeye — Hand carved from the prime rib roast, prized combination of marbling and juicy tenderness.
Filet Mignon — Most tender and aged for ultimate flavor.
New York Strip — Rich marbling delivers wonderful flavor and succulent texture. Aged to perfection and center cut by hand.
T-Bone — Well-marbled cut consisting of strip and tenderloin.
Tomahawk Ribeye — Dry-aged by Gourmet Ranch. Includes two sides. Enough for two.
Porterhouse — T-shaped bone with strip steak on one side and large cut of filet.
Baseball Cut Top Sirloin — Thick-cut and naturally lean, flame-grilled for deep caramelized crust.
Chicken Fried Ahi Tuna — Jalapeño gravy and a crunchy egg roll.
Atlantic Salmon — Grilled with a fresh tomato-basil vinaigrette.
Creole Style Gulf Snapper — Served with 2 grilled shrimp and dirty rice.
Jumbo Gulf Shrimp — Charbroiled, Shiner bock battered or scampi style.
Canadian Lobster Tail — Charbroiled to perfection.
Breast of Chicken — Grilled with poblano cream or creole style with jalapeño horseradish.
Portobello Mushroom Steak — Drizzled with chimichurri, with grilled veggies and asparagus.
Surf and Turf — 6oz filet mignon with a 14oz lobster tail.
Grilled Pork Chops — Red chile glaze, garlic, and spicewood honey sauce.
Chopped Steak — Topped with mushrooms and grilled onions.
Chicken Fried Sirloin — Deep fried to a golden brown, topped with cream gravy.

Spicy Sirloin Soup — Tender pieces of sirloin in a hearty beef broth.
Almost Famous Crab Cakes
Sweet Potato Clam Chowder — Our creamy southern favorite.
Shrimp Cocktail — Classic style with Espolón tequila cocktail sauce.
Classic Escargot — Garlic, butter and madeira wine.
The Tijuana Caesar — Inspired by the original Tijuana Caesars recipe with lime, anchovies, and homemade croutons.
Crispy Fried Gulf Oysters — Pico de gallo and a Green Goddess dipping sauce.
Beer Battered Crimini Mushrooms — Served with our creamy chipotle dipping sauce.
Texas Onion Pie — Made with crème fraiche, caramelized onions, bacon and fresh herbs.
Seared Ahi Tuna — Encrusted with sesame seeds and served with wasabi.
Buffalo Style Grilled Lamb Chops — Tossed in Frank’s Red Hot Sauce with jalapeño blue cheese.
New Mexico Green Chiles — Stuffed with goat cheese and a sprinkle of cilantro.
Tuna Crudo — With lemon, fresh basil, olive oil, pistachios and Kalamata olives.
Burrata with Cherry Tomatoes — With fresh torn basil and a while balsamic drizzle.
The Wedge — Quarter heart, blue cheese crumbles, herb tossed tomatoes and double smoked bacon with blue cheese dressing.
Classic Green Salad — Seasonal greens, tomatoes, Parmesan and choice of dressing.

Menu