Vue Prime Mexican Steakhouse Menu

Baby spring mix, edible flowers, mango, pineapple, jicama, cucumber, red radish, and avocado, topped with pepitas. Accompanied by a tropical infused maracuya, hibiscus, red wine vinegar, olive oil, Mexican spices vinaigrette.

Crispy romaine lettuce, cherry tomatoes, red onions, coriander, and cotija cheese, topped with crushed crunchy tortilla, served with creamy poblano pepper avocado dressing.

Proudly serving Nayarit, Mexican tropical coffee beans. Roasted by Poverty Bay coffee, Federal Way, WA.

CocaCola, Sprite, Diet Coke, Dr. Pepper, Orange Fanta.

Melted asadero cheese topped with chorizo, and roasted poblano pepper. Served with a choice of chips or blue corn tortillas.

Crispy tortilla topped with fresh ahi tuna, chipotle aioli, avocado, toasted sesame seeds, and crispy fried leek. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Seasonal. Firegrilled corn ear, paste with fresh mayo, and topped with Parmesan cheese and spice seasoning.

Housemade guacamole. Served with blue tortilla chips.

Firegrilled bone marrow halved and seasoned with sea salt and herbs. Accompanied by firetoasted crostini.

Cured fish mixed in lime juice, tomatoes, onion, coriander, and jalapeno pepper. Next to a tostada. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Raw shrimp mixed in lime juice, cured red onion, and habanero pepper. Topped with avocado and cucumber. Accompanied by tostadas. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Vegetarian. Lava rock bowl filled with cactus palm, zucchini, poblano pepper, portobello mushroom, onion, frijoles de la olla, and queso fresco.

Roasted poblano peppers with corn and cream sauce.

Grilled portobello mushroom centered on a bed of roasted corn, with epazote cream sauce. Served with fire toasted bolillo.

Lava rock bowl filled with grilled skirt steak, grilled shrimp, vue sausage, Mexican cheese, and grilled nopal. Serves two.

14 oz. New York strip steak, whole lobster. Served with grilled vegetables, and a choice of side. Serves two.

14 oz New York strip, vue chuleton, and vue sausage. Accompanied by grilled vegetables and a choice of a side. Serves two.

Slowroasted pork marinated in citrus juice and achiote sauce. Topped with radish and finely shredded lettuce. Accompanied by pickled red onions, habanero peppers, and green salsa. Served with blue corn tortillas.

Crispy tortilla topped with fresh ahi tuna, chipotle aioli, avocado, toasted sesame seeds, and crispy fried leek.

8 oz USDA prime sirloin ground beef, gouda cheese, tomatoes, red onion, alfalfa sprouts, arugula, avocado, chipotle mayo sauce. Accompanied by potato wedges.

Roasted poblano peppers with corn and cream sauce.

Cured fish mixed in lime juice, tomatoes, onion, coriander, and jalapeno pepper. Served with tostada.

Seared steak, chimichurri sauce, red onions and arugula. Served in a warm bolillo. Accompanied by potato wedges.

Raw shrimp mixed in lime juice, cured red onion, and habanero pepper. Topped with avocado and cucumber. Accompanied by tostada.

Choose any meat from arrachera, cochinita pibil, strip steak, Vue Sausage, or Vue Chuleton. No mixed meats. Accompanied with corn tortillas, frijoles de la olla, salsa and pico de gallo.