Canyon Lake Steakhouse

Dining That Always Makes the Cut

Located at the Red & Blue Clubhouse, Canyon Lake Steakhouse offers refined dining with classic steakhouse dishes and sides, an exceptional wine list, handcrafted cocktails, and stunning views. Choose from seasonal starters, soups, and salads, followed by a curated selection of Dry-Aged Prime Steaks, Wet-Aged Steaks, and signature Chef’s Plates such as Faroe Island Salmon, Bucatini al Brasato, or Bershire Pork Chop.

HOURS & RESERVATIONS

DAILY
5:00 P.M. – 10:00 P.M.

For dining reservations, please call 888.294.6322.

View Menus Virtual Tour
  • Sophisticated dining room at Canyon Lake Steakhouse featuring a built-in wine wall and a modern stone fireplace.
  • Canyon Lake Steakhouse Lobby
  • Canyon Lake Steakhouse Bar
  • Canyon Lake Steakhouse DIning Room
  • Canyon Lake Steakhouse Dining Room from outside at night
  • Canyon Lake Steakhouse Dessert
  • Seared steak topped with a fresh arugula salad, cranberries, and shaved parmesan on a sleek blue plate.
  • Three perfectly seared scallops served with a side of creamy corn pasta and garnished with microgreens.

Menus

Dinner

STARTERS

  • GRILLED DENVER LAMBS RIBS
    • apricot mostarda
    • spiced pistachio
    • chimichurri
    25
  • OYSTER ROCKEFELLER
    • creamed spinach
    • pernod
    • herb butter
    • toasted breadcrumbs
    22
  • SHORT RIB CROQUETTES
    • 1855 black angus beef short rib
    • bechamel
    • horseradish aioli
    22
  • PORK BELLY
    • chipotle glazed pork belly
    • corn salsa
    • aji verde
    25
  • TUNA SASHIMI*
    • seseme crusted ahi tuna
    • yuzu shoyu
    • mandarin
    • avocado mousse
    22

SOUPS & SALADS

  • FRENCH ONION SOUP
    • caramelized onions
    • brioche crouton
    • swiss
    • gruyère cheese
    14
  • CRAB BISQUE
    • colossal blue lump crab
    • sweet corn coulis
    • corn relish
    16
  • CAESAR
    • romaine
    • parmesan
    • croutons
    • caesar dressing
    14
  • WEDGE SALAD
    • heirloom tomatoes
    • house-smoked bacon
    • english cucumber
    • pickled red onion
    • blue cheese
    • herb dressing
    14

CHEF’S PLATES

  • SPRING CHICKEN
    • semi-boneless poulet rouge chick
    • spring vegetable risotto
    42
  • FAROE ISLAND SALMON
    • gochujang glazed salmon
    • ginger soy cucumber slaw
    • chili flake oil
    • toasted sesame
    • jasmine rice
    44
  • BUCATINI AL BRASATO
    • beef wagyu short rib
    • sofrito
    • pomodoro
    • parmigiano reggiano
    • parsley
    • EVOO
    42
  • ANCHO CHILI BUTCHER"S STEAK 10oz*
    • Linz hanger steak
    • chorizo & white bean risotto
    • chimichurri
    • salsa criolla
    60
  • DIVER SCALLOPS
    • U8 scallops
    • cauliflower silk
    • clam emulsion
    • shaved fennel
    • english peas
    • kaluga caviar
    56
  • BERSHIRE PORK CHOP
    • apple cider brined
    • yukon silk
    • charred asparagus
    • apricot
    • creme de moutard
    52
  • CAULIFLOWER STEAK
    • white bean hummus, apricot escabeche
    • pistachio dukkah
    • asparagus tips
    • meyer lemon
    60

  • MEATS BY LINZ BLACK

    ANGUS BEEF PROGRAM

DRY-AGED PRIME STEAKS

  • NEW YORK STRIP* 16oz
    88
  • PORTERHOUSE* 30oz
    160
  • BONELESS RIBEYE* 18oz
    98
  • COWBOY BONE-IN RIBEYE* 20oz
    84

WET-AGED STEAKS

  • FILET MIGNON*
    • 8oz 62
    • 10oz 72
  • CHIMI HANGER STEAK* 10oz
    45
  • A5 WAGYU STRIP
    115

SAUCES

  • CANYON LAKE STEAK SAUCE
    5
  • CHIMICHURRI
    5
  • BORDELAISE
    5
  • TRUFFLE BÉARNAISE
    5
  • HORSERADISH CRÈME FRAÎCHE
    5
  • AU POIVRE
    5

ACCOMPANIMENTS

  • THREE U-10 SHRIMP
    14
  • BLUE CHEESE CRUST
    9
  • OSCAR
    25
  • TWO DIVER SCALLOP
    28
  • MAINE LOBSTER TAIL 6oz
    30

SIDE ITEMS

  • BRÛLÉED CREAMED CORN & HOUSE PORK BELLY
    14
  • YUKON MASHED POTATO
    14
  • DEMI WILD MUSHROOMS
    14
  • TRUFFLE FRENCH FRIES
    • truffle aioli
    • grana padano
    14
  • MAC-N-CHEESE
    • cavatappi
    • fontina
    • gruyère
    14
  • SEA SALT CRUSTED BAKED POTATO
    12
  • SPRING SUCCOTASH
    • corn
    • peas
    • fava beans
    • smoked bacon
    • herbs
    14
  • ROASTED CAULIFLOWER
    • harissa
    • smoked paprika
    • meyer lemon
    14
  • CHARRED ASPARAGUS
    • citrus beurre blanc
    14
  • CREAMED SPINACH
    • roasted garlic cream
    • aged parmesan
    • lemon butter breadcrumbs
    14

*CONSUMER ADVISORY Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. An automatic 20% gratuity will be added to all checks for parties of eight (8) or more.

Sophisticated dining room at Canyon Lake Steakhouse featuring a built-in wine wall and a modern stone fireplace.

Private Dining

Elevate your dining experience with a private table for a more intimate evening.
Call 888.294.6322.

Additional Dining

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Leaf Lounge

Unwind with beautiful floor-to-ceiling views of the lake and the spectacular Streamsong sunsets. Located just steps from the main entrance of the Lodge.

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leaf lounge area and bar

Fin & Feather

Fin & Feather celebrates the history and bounty of our southern land with traditional recipes made with the finest ingredients the region has to offer.

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fin and feather dining room

Dining FAQs

  • Both SottoTerra and Canyon Lake Steakhouse provide an elevated dining experience and kindly request that guests observe resort casual dress standards to ensure a comfortable atmosphere for all diners. The following items should not be worn in the restaurant: hats, gym attire, sweatpants, tank tops, graphic tees, or clothing displaying offensive language or images.

  • At every Streamsong restaurant and lounge, individual checks are available for parties of up to 8.

  • Corkage fees of $40 per bottle apply at all Streamsong dining venues for any wine that is not represented on that venue’s wine list. Private bottles that are in stock and represented on Streamsong wine lists are prohibited in all venues.

  • Summer evening hours may vary. For the most up-to-date information or to make a reservation, please call 888.294.6322.

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