LUNCH MENU

soups

french onion | 7
gruyere, swiss

 

salads

mixed greens | 8
carrots, cucumbers, tomatoes,  red wine vinaigrette

romaine | 8
crouton, parmesan, fried anchovy, garlic herb dressing

flatiron | 16
sautéed baby kale, fingerlings, beef belly, turnips,
balsamic vinaigrette
*

salmon | 14
spinach, strawberry, walnut, feta, honey lemon vinaigrette

 

burgers
*all burgers served with chips and pickle spear

classic | 8
lettuce, tomato, onion, pickle, brioche*

blue smoke | 10
blue cheese, caramelized onions,
bacon, LTOP, brioche*

lohi | 11
bacon, cheddar, spicy mayo,
steak seasoning, LTOP, brioche*

 

sandwiches
*all sandwiches served with chips & pickle spear

“cordon bleu” | 10
chicken, ham, gruyere fondue, spinach
red onion, brioche*

steak | 11
tenderloin, tomato, red onion, grilled red pepper, 
feta, chimichurri, baguette

andouille po’boy | 9
remoulade slaw, cippolini onion,
parmesan, baguette

crispy chicken | 9
ranch, bacon, LTO, brioche*

3 cheese grilled cheese | 7
cheddar, swiss, gruyere, vienna, 
add bacon +2

 

Sides

loaded fries | 8
cheese sauce, bacon bits, scallions

fries | 5

mac & cheese | 8
add bacon +2
add andouille +3

add green chilies +2
add black truffle +3

 

LoHi Steakbar is committed to providing livable wages to our entire team as everyone contributes equally to the experiences enjoyed by our guests.

We have instituted a ‘Hospitality Included’ service model which allows us to provide equitable compensation to all.

A 22% service fee will be added to your check, and as always, we are grateful for your patronage.

*These items may be served raw or undercooked based on your specifications, or contain raw or undercooked ingredients.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.