Mac's Steak House
HUNTINGTON
12 Gerard Street
631-549-5300
macssteakhouse.com



APPETIZERS
Hawaiian White Tuna
wasabi sesame seared Hawaiian white tuna with
wakeme salad & ponzu sauce
Maryland Jumbo Lump Crab Cakes
served over Napa cabbage cole slaw with tartar sauce
Oysters on the Half Shell
East & West Coast Oysters - six raw oysters
Mac's Salad - chopped shrimp, diced tomato, cucumber, onion, avocado, grilled vegetables & goat cheese
with house vinaigrette
Warm Pear Salad - baby spinach, pear, gorgonzola cheese, pecans with white balsamic dijon vinaigrette
ENTREES
Hawaiian White Tuna
pan roasted Hawaiian white tuna, topped with
jicama salad & drizzled with sweet soy sauce
NIMAN RANCH DRY AGED STEAKS
Porterhouse - for 1, 2, 3, or 4
Filet Mignon with Bernaise Sauce
Bone-In Ribeye
60-Day Dry Aged 18 oz. Sirloin on the Bone
CHEF’S BISTRO CUTS
Char-Grilled Skirt Steak - marinated & served
with crispy onions & veal jus
Braised Beef Cheeks
with steak fries & black truffle mayo
SIDES
Classic Creamed Spinach, Sweet Potato Fries,
Rum Baked Sweet Plantain
Roasted Garlic Mashed Potatoes
Grilled Jumbo Asparagus

Cuisine: Steak House
Avg. Check: $33-$61
Attire: Smart Casual

Stately antique carved wooden doors open onto Mac’s soaring 7,000 square foot space. 150 year old planked flooring leads to the rich wood treatments, coffered ceilings and high-backed booths of two handsome dining areas. A glass enclosed wine cellar holds over 1,200 bottles comprising an exhaustive worldwide wine list devoted to small growers. Enjoy a sublime vintage in the private wine salon or at the white onyx bar surrounded by an elegant leather paneled lounge. A two-tone mahogany circular staircase leads to Upstairs at Mac’s, perfect for corporate events or private parties, from 12 - 100 guests.
Begin a meal with Mac’s signature salad. Hood Canal oysters served alongside Little Neck clams go down smooth with the tang of tasty dipping sauces. Steakhouse fare is delicious, from plump Maryland crab cakes to divine sides like burnt broccoli and truffle mac and cheese, but the real attraction is the meat: CIA-trained owner and chef Ron Gelish uses free range Niman Ranch beef, which is not only of superior quality but supports local economies and environmental sustainability. These are true prime cuts, aged four weeks or longer, like the perfect 60 day dry aged sirloin. Generous portions of Kobe beef are certified organic while exotic fish comes farm-raised from Hawaii. Try halibut topped with lobster and horseradish in a succulent saffron sauce or outsize Maine lobsters from the opposite corner of the country. All desserts are house made,
including the light and fluffy frozen cappuccino parfait with cinnamon custard and chocolate pecan crunch.
Ron and managing partner Scott Young welcome you to their Mac’s, a contemporary update of the classic American steakhouse, a destination for those seeking an extraordinary dining experience on Long Island.

PRIVATE PARTY ROOMS; CORPORATE EVENTS; WINE DINNERS; LIVE MUSIC; OUTDOOR DINING; DAILY SPECIALS; TAKE OUT

RESERVATIONS
Recommended

CREDIT CARDS
All Major Cards

HOURS
Lunch
Mon - Fri
11:30 - 3:00
Dinner
Mon - Thurs 4 - 10
Fri & Sat 4 - 11
Sunday 3 - 9

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ABOUT MAC'S STEAK HOUSE