Hal's Steakhouse Menu Prices 2026: Steaks, Seafood & Sides

Hal's Steakhouse falls in the $$$ fine-dining tier. Appetizers and salads typically run $10–$22, steaks range from approximately $42 for a 12-oz New York strip to $95 for a Wagyu filet, and sides are $10–$18. A complete dinner for two with drinks will generally run $150–$250 or more before tax and tip. Prices listed on this page are estimates—verify the current menu at halssteakhouse.com.

The 8-oz filet mignon is the most frequently ordered steak at most fine-dining steakhouses, and Hal's is no exception. It offers the leanest, most tender bite of any cut on the menu. Among guests who prefer bolder beef flavor, the 22-oz bone-in ribeye is also a top choice and often arrives as a tableside presentation.

Yes. Hal's Steakhouse features a dedicated seafood section with choices including an 8-oz broiled lobster tail, Chilean sea bass, Atlantic salmon, and jumbo shrimp scampi. The surf-and-turf pairing—a 6-oz filet mignon with an 8-oz lobster tail—is one of the most popular combinations on the menu for celebrations and special occasions.

Vegetarian diners can find options in the salads section (house salad, Caesar salad, French onion soup) and among the sides (creamed spinach, roasted asparagus, sautéed mushrooms, truffle fries, baked potato). Many steaks and seafood items are naturally gluten-free when ordered without sauces or modifications. Always inform your server of dietary restrictions so the kitchen can accommodate you.

Hal's Steakhouse sources USDA prime and top-choice grades for its beef program. USDA prime represents roughly the top 2–3% of all beef graded in the United States and is characterized by abundant intramuscular fat (marbling) that delivers superior flavor and tenderness. The Wagyu filet is sourced from American Wagyu cattle, which can exceed prime-grade marbling scores.

Select cuts at Hal's Steakhouse are dry-aged in-house. Dry-aging is a controlled process in which beef is stored in a temperature- and humidity-regulated environment for weeks, allowing natural enzymes to break down muscle fibers and moisture to evaporate, concentrating flavor and improving tenderness. The tomahawk ribeye in particular benefits significantly from this process.

Yes. Reservations are strongly recommended, especially for weekend evenings and special occasions. Visit the official website at halssteakhouse.com to book online or find the phone number for your location. Walk-ins are often accommodated at the bar or during off-peak hours.

Hal's Steakhouse is positioned in the same tier as Morton's The Steakhouse and Ruth's Chris Steak House—all three serve USDA prime beef in upscale settings with extensive wine lists and professional service. Price points are comparable, with steaks in the $45–$75 range for most prime cuts. Hal's differentiates itself through its dry-aging program and a more intimate dining room atmosphere at most locations compared to the larger national chains.

Creamed spinach is the quintessential steakhouse side and pairs with any cut on the menu. Lobster mac and cheese is a crowd-pleaser for those looking to indulge. Truffle fries offer a shareable, aromatic alternative to a baked potato. Roasted asparagus provides a lighter, vegetable-forward counterpoint to a rich ribeye. For a traditional experience, the loaded baked potato is a steakhouse classic worth ordering.