A5 Steakhouse

From weddings and corporate gatherings to intimate dinners and local sports team celebrations, A5 Steakhouse has crafted memorable events with custom food and drink menus tailored to every occasion. Whether in our restaurant or at your preferred venue, our team is ready to bring your vision to life.

At A5 Steakhouse, every cut tells a story of care, craft, and conscious sourcing. We partner with trusted ranchers and farmers who raise cattle responsibly, prioritizing animal welfare, environmental stewardship, and regenerative practices. Our commitment to sustainability extends beyond the plate—supporting local producers, minimizing waste, and seeking ingredients that honor both seasonality and the land.

The A5 difference starts with reimagining what a steakhouse can be. We combine high-level hospitality with a vibrant, lively atmosphere where everyone feels welcome. From tropical cocktails that evoke a sense of escape to rare cuts of beef sourced from local ranches and expertly prepared through our in-house seam butchery—a centuries-old practice—we showcase steaks that few steakhouses can offer. Our sides recall the familiar flavors of traditional steakhouses, elevated with inventive spins and chef-driven technique.

chopped beef tenderloin, cornichon, aioli, shallot, soft-boiled quail egg, toasted japanese milk bread

slow-cooked pork belly, bok choy, lemon aioli, and peanut crunch

4oz BMS 12 miyazaki prefecture | veal ponzu and grilled urfa onions

wagyu pot roast, curry gravy, cheese curds, pickled fresno, scallion

citrus ponzu, pickled kumquat, serrano, shiso, pink peppercorn

maitake, beech, house pickles, tentsuyu

1 lb black tiger prawns, espelette lemon oil, chives

hoisin demi, cashew-chili crunch, pickled fresnos, herbs

buckner farms, tamarind chutney glaze, sesame, herb salad, pickled fresno

galbi-marinated wagyu, cucumbers, kimchi, chiles, herbs, saamjang

sauce vin jerez, smoked trout roe, lemon oil, fines herbes

calabrian chili aioli, celery, wasabi tobiko, wonton

eastern and pacific daily selections

poached bay shrimp, acapulco style, semolina crackers

nuoc cham, avocado, rice cracker

little gems, spicy anchovy dressing, torn croutons, cured egg yolk, poached egg, grana padano

esoterra farm greens, fennel, apple-shallot vinaigrette, cheddar, 5 spice pecans

roquefort dressing, super crunch, confit tomato, bacon lardon, avocado

A5's take on a traditional bearnaise with sake and szechuan

house blend of 18 ingredients balancing acid and umami

veal and brandy demi glace studded with peppercorns and finished with cream

traditional japanese condiment with vinegar, black garlic, citrus

veal demi-based sauce infused with shallot and red wine garnished with bone marrow, parsley, thyme

piquant argentinian sauce of herbs, garlic, peppers, vinegar

jasmine rice, egg, kimchi, bacon, green onion, cotija cheese

tsuyu broth, XO Sauce, pickled shallot, sesame garlic crunch, mint

hot buttery fresh baked fluffy buns en cocotte

beer batter, fry spice, umami aioli

30oz short loin of prime black angus from centennial cuts, CO

8oz anterior chuck of black hawk farms wagyu from black hawk, KY

10oz sirloin of westholme australian wagyu from queensland, AUS

12oz sirloin of tajima black wagyu from strube ranch, TX

8oz short loin australian F4 wagyu queensland, AUS

7oz short loin of prime black angus from creekstone farms, KS

market weight - ribeye of prime black angus from creekstone farms, KS

grilled and roasted alliums & roasted bone marrow

3 each

6 oz

2 each U8