“Chef Recomends”

Question 1

Sliced Filet Mignon with Cipollini Onions, Wild Mushrooms, and Fig Essence

Answer 1

10oz Dinner - 8oz Lunch

Filet mignon, broiled and sliced, over a sauté of Cipollini onions, Wild Mushrooms and finished with Fig essence.

Garnish: Watercress and Steak Butter

Question 2

Porcini-Rubbed Bone-In Ribeye with 15-Year Aged Balsomic

Answer 2

22oz Ribeye

Lightly crusted with Porcini Mushroom Spice Rub.
Finished with 2tbs of 15-year aged balsomico and 1tbs of extra virgin olive oil.

Château Lassègue the Opulence Grand Cru, Bordeaux Blend, Saint-Émilion, France

Question 3

Kona-Crusted Dry Aged Bone-In NY Strip with Shallot Butter

Answer 3

18oz Bone in Dry-Aged NY Strip

Dry-aged in house, pressed with a house made Kona coffee rub, and drizzled with our caramelized shallot butter

Question 4

Dry Aged NY Strip au Poivre with Courvoisier Cream

Answer 4

14oz Dry-Aged Strip

Encrusted with crushed black peppercorns, and seared; finished with a Courvoisier cognac cream sauce

Question 5

Gorgonzola-Crusted Dry Aged Bone-In NY Strip with Cabernet Reduction

Answer 5

14oz Bone-In NY Strip

Crusted with Gorgonzola and Grana Padano, on top of our Cherry Cabernet Reduction

Question 6

Seared Tenderloin With Butter Poached Lobster Tails

Answer 6

2 / 4oz Filet Tournedos
2 / 3oz Lobster Tails

Two petite filets seasoned and seared. Topped with two butter poached North Atlantic Lobster Tails.
Finished with Buerre Monte and fine herbs