Eat.

= dairy free      = contains egg       = gluten free      = vegetarian

Baked chips & guacamole

Avocado, cilantro, onion, lime juice, red chili, Fresno peppers, vinegar

  

Fresh Baked pretzel (limited qty)

Caraway beer mustard, pub cheese, tomato jam

   

Yucatan Pulled Pork Sliders

Barbacoa pulled pork on brioche with lime slaw and roasted salsa

HONEY GLAZED CRISPY WINGS

Honey glazed with garlic, soy sauce, rice vinegar and Szechuan Chili sauce and cilantro. Baked and Fried.

CHICKEN STRIPS

Buttermilk marinated Petaluma cage-free chicken thigh coated in crisp breading.
Includes 3 house-made hot sauces.

GRILLED SAUSAGE PLATE

House-made cheddar beer brat and spicy pork sausage served with potato salad, while grain mustard and country white bread

PORK BELLY CHICHARRONES

Deep fried pork belly and skin served with fresh salsas: tomato salsa, tomatillo, and roasted red pepper

 

MAC & CHEESE

Aged white cheddar, fontina, parmesan, buttery bread crumbs

TRUFFLE FRIES

Truffle with parmesan and parsley, served with lemon garlic aioli

 

LARGE PORTIONS FOR SHARING: SERVES 2 – 4 PPL
EACH DISH INCLUDES 2 SIDES

Whole Rack BBQ Pork Ribs

Slow cooked pork ribs rubbed with spices, then coated with house-made bbq sauce. Served with coleslaw.

 

Cowboy Ribeye xl

28oz Meyer all-natural angus cowboy ribeye seasoned with salt & pepper, pan seared than baked to temp. Served with marsala cream sauce.

  

Wild Caught fish

Whole-fried wild caught New Zealand snapper, served with coleslaw, tartar sauce, tomatillo and roasted red pepper salsa.

 

GARBANZO & CAULIFLOWER STEAK

Roasted cauliflower served over Moroccan-style chickpea stew with arugula. Finished with salsa vert and roasted red pepper rouille, topped with crispy fried shallots. Can be made vegan.

WHOLE ROASTED CHICKEN

Whole Petaluma cage-free chicken, brined for several days then baked to perfection. Served whole.

 

Mac & Cheese

Polenta Cakes

GRILLED VEGGIES

Cream of Spinach

TRUFFLE FRIES

papas fritas

MASHED POTATOES

Market Fish of the moment

Ask your server for today’s selection

Seafood Jambalaya

Creole-style stew made with spicy pork sausage, pork belly, mussels, clams, smoked chicken and Tasso Ham.

  

Grilled Flank Steak

Roasted garlic blue cheese compound butter, port wine reduction, brown butter green beans, garlic mashed potatoes.

ROASTED BROCCOLINI & LENTIL STEW

Fire-roasted broccolini served on a lentil stew with arugula, roasted red pepper rouille, and a drizzle of chili oil. Finished with crispy fried shallots.

SEAFOOD BOIL

Seafood stew of shrimp, mussels, and clams in a mild fish broth with chili and chorizo.

SHEPHERD’S PIE

Sonoma lamb, assorted vegetables, cheddar, mashed potato crust, chives, crispy shallots

Buffalo Chicken Sandwich

Breaded, fried chicken thigh coated in house-made buffalo sauce, served on a briche bun with coleslaw.

Steins Burger

7.6oz patty blend of short rib, brisket and sirloin served with tomato, lettuce, onion, pickles and aioli on a brioche bun.

 

Grilled veggie sandwich

Seasonal veggies with red pepper pecan pesto and salsa vert served on a ciabatta bun.

 

Kale & Strawberry salad

Kale, candied walnuts, strawberries, pickled red onions, feta cheese.

  

Beet & Cured Salmon Salad

Cured and smoked salmon, red onion, goat cheese, candied pecans, orange vinaigrette, oven roasted beets.

  

Quinoa Salad

Butternut squash, jicama, red bell pepper, cabbage, quinoa, cilantro, pumpkin seeds, guacamole.

  

HOUSE SALAD

Yogurt herb dressing, pickled onions, cherry tomatoes, pickled carrots, mixed greens.

 

Location

10088 N Wolfe Rd Suite 130
Cupertino, CA 95014
408.564.6122

Open Hours

Mon-Thurs: 3pm ~ 10pm
Friday: 3pm ~ 12am
Saturday: 4pm ~ 12am
Sunday: 4pm ~ 10pm

Email

cupertino@steinsbeergarden.com