Log In
The Steakhouse
Opens October 8, 2025
While you patiently wait with excitement for the William B’s remodel to be completed, we are happy to serve a delectable selection of beef, chops, seafood and pasta.
You must be 21 years of age or older to dine at The Steakhouse. Take-out is not available.
Venue Details
Reservations Suggested. Please Call: (219) 877-2118
-
(219) 877-2118
-
Fine Dining
-
Main Floor Pavilion
-
Interactive Menu
Dinner Hours
Days
Hours
Monday & Tuesday
Closed
Wednesday - Thursday
5:00pm - 9:00pm
Friday - Saturday
4:00pm - 10:00pm
Sunday
4:00pm - 9:00pm
Reservations are required. Please make your reservation with The Steakhouse's Host Staff. It is our pleasure to serve you.
Main Menu
APPETIZERS - CHILLED
JUMBO SHRIMP COCKTAIL*
zesty cocktail sauce, atomic horseradish, lemon 28
TUNA TATAKI*
sesame-crusted ahi tuna, shiro dashi, cucumber, yuzu, smoked shoyu, furikake crisps, spicy mayo 21
ARTISAN FRESH SHUCKED OYSTERS*
half dozen east coast oysters, zesty cocktail sauce, atomic horseradish, granita, mignonette, lemon 21
APPETIZERS - HOT
ESCARGOT
butter, garlic, herbs, cognac, white wine, puff pastry 17
SHRIMP DE JONGHE
domestic gulf shrimp, butter, garlic, herbs, dry sack sherry, lemon, panko, crostini 17
ROASTED BONE MARROW*
onion jam, pickled mustard seeds, herbs, sourdough 28
JUMBO LUMP CRAB CAKES
rémoulade, mâché, shallot vinaigrette 25
CALAMARI FRITTI
guindilla peppers, smoked romesco sauce, lemon 18
OYSTERS ROCKEFELLER*
half dozen east coast oysters, spinach, onion, celery, fennel, garlic, cream, pernod, parmigiano reggiano 26
SOUPS
FRENCH ONION SOUP GRATINÉE
beef broth, caramelized onions, crouton, gruyère 12
LOBSTER BISQUE
knuckle and claw meat, heavy cream, brandy, crème fraîche 15
SALADS
HOUSE
field greens, tomatoes, cucumber, carrot, red onion, aged cheddar, choice of dressing Full 12 l Petite 8
WILLIAM B'S "WEDGE"
iceberg, point reyes bleu cheese, nueske's applewood bacon, tomato, pickled red onion, chive, choice of dressing Full 13 l Petite 10
CAESAR
romaine, brioche crouton, parmigiano reggiano, creamy caesar dressing Full 13 l Petite 9
SPECIALTY ENTRÉES
HERB-ROASTED CHICKEN BREAST*
chicken jus, cipollini, herbs 38
BIG GLORY BAY KING SALMON*
crispy skin, chickpeas, escarole, sauce vierge, blood orange oil 45
SEAFOOD BUCATINI*
lobster, crab, andouille sausage, shrimp, chilean seabass, cream MP
CHILEAN SEA BASS*
porcini dusted, crispy beluga lentils, arugula pistou, lemon beurre blanc 52
FOREST MUSHROOM RISOTTO
acquerello carnaroli rice, artisan forest mushrooms, parmigiano reggiano, scallion, herbs 38 . . . add chicken* 12 | shrimp* 18 | salmon* 21 | cold water lobster tail* MP
WILLIAM B'S CLASSICS
COLD-WATER LOBSTER TAILS
oven roasted, drawn butter, lemon MP
SURF AND TURF*
filet mignon, béarnaise, cold-water lobster tail, drawn butter, lemon . . . 10oz 92 | 7oz 80
FILET AND SHRIMP*
filet mignon, domestic gulf shrimp scampi, lemon . . . 10oz 87 | 7oz 67
FROM THE BUTCHER BLOCK
We simply season with sea salt and fresh cracked pepper, then grill to perfection.
FILET MIGNON*
10oz 68 | 7oz 52
PRIME PORTERHOUSE*
24oz 94
SLOW-ROASTED PRIME RIB*
available Friday - Sunday l king cut 24oz 72 | queen cut 16oz 53
WAGYU A5 FLAT IRON
kirishima farm - kagoshima prefecture, japan 8oz 89
BONE IN DRY-AGED PRIME NEW YORK STRIP*
16oz 78
BONE IN RIBEYE*
18oz 68
IBERICO PORK CHOP
fire-roasted tomato, smoked chimichurri 16oz 48
ACCOMPANIMENT TO SHARE
mascarpone mashed potatoes 10 | loaded +3
house-cut truffle fries, parmigiano reggiano, herbs, béarnaise 15
heirloom carrots, honey butter, pistachio praline 12
forest mushrooms, rosemary, shallots, garlic 14
baked japanese sweet potato, yuzu butter, furikake 12
sea salt roasted baked potato 10 | loaded +3
jumbo asparagus, garlic butter, parmigiano reggiano 12
fried brussels sprouts, peppercorn dressing 11
creamed spinach, parmigiano gratin 11
truffle mac n’ cheese, 3-year aged cheddar, point reyes toma truffle cheese, black truffle bechamel 18
STEAKHOUSE ENHANCEMENTS
blackened 3
peppercorn sauce 6
bleu cheese crust 7
gulf shrimp scampi 19
oscar style — jumbo lump crab, asparagus, béarnaise 24
béarnaise* 5
truffle butter 16
cold water lobster tail MP
roasted bone marrow* 9
Complements of Chef De Cuisine Jay Richardson & Manager Sommelier Patrick Cullars
* Thoroughly cooking foods of animal origin, such as beef, eggs, lamb, milk, poultry or shellfish reduces the risk of foodborne illness.
Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.