Filet mignon
$588 ozWet-aged 21 daysThe most tender cut
Dry-aged in house. Finished over apple wood.
A downtown Yakima steakhouse built around one fire. We age our beef on site for up to 45 days and grill it over wood from valley orchards.
Tonight from 5 PM. Bar seats held for walk-ins.
A room for long dinners.
Leather booths, low light and a wine list that leans on Yakima Valley and Red Mountain growers. Nobody rushes you out. Order the tomahawk, open something good, and stay for dessert.
Every steak is cut by hand in our kitchen, salted a day ahead, and cooked over a live fire. Tell us how you like it and we'll get it there.
The Basalt kitchen
The cut list
Our beef comes from Pacific Northwest ranches and ages in our own cooler. What's on the board changes with what's ready.
New York strip
$6414 ozDry-aged 28 daysFirm, beefy, a classic
Bone-in ribeye
$7922 ozDry-aged 35 daysRich marbling, deep flavor
Tomahawk for two
$16540 ozDry-aged 45 daysCarved at the table
Sides
- Potato purée$14
- Creamed spinach$14
- Charred broccolini$14
- Wild mushrooms$16
Sauces
- Béarnaise$4
- Au poivre$4
- Bone marrow butter$6
To finish
- Apple tarte tatin$13
- Dark chocolate pot$12
- Cheese from the valley$18
Steaks come with sea salt and roasted garlic. Ask your server about tonight's off-menu cuts.
The Basalt Room
A private room for up to 18 guests, with its own server and a menu planned with you ahead of time. Rehearsal dinners, client dinners and milestone birthdays.
Reserve a table
Book up to 60 days out. For parties larger than 8, give us a call and we'll set things up.
- Tuesday to Thursday
- 5 – 10 PM
- Friday and Saturday
- 5 – 11 PM
- Sunday
- 4 – 9 PM
- Monday
- Closed
509-555-0164