Dinner Entrees

Question 1

Filet mignon

Answer 1

10/6 oz

Grilled w/ garlic butter

Question 2

New York strip

Answer 2

16 oz bone in l shape bone glazed w/ garlic butter

Question 3

Cowboy ribeye

Answer 3

18 oz bone in ribeye with bone frenched ( clean of fat) grilled with/garlic butter

Question 4

Ribeye

Answer 4

12oz higher fat contefor better flavor grilled with garlic butter

Question 5

Sirloin

Answer 5

10oz cut aged 40 days to make it more tender and flavorful than the average sirloin

Question 6

Tide and tundra

Answer 6

6oz filet 8oz lobster tail with garlic with garlic butter and paprika. Served with butter tower

Question 7

Australien lamb rack

Answer 7

3@6 oz with frenched bones cooked to order then cut in half. The four bones are then shingled over mint demi glaze

Question 8

Australia lamb chop

Answer 8

3@6 imported Australia lamb chops served teepee style

Question 9

Dry aged pork loin

Answer 9

10oz specially aged pork chop grilled and topped with apple chutney. Dry aging makes port tender and buttery

Question 10

BBQ short ribs

Answer 10

10 oz portion of boneless short rib meat that comes from the chuck area of the cow. The meat is slowly cooked in dark beer and stock then sliced grilled and glazed with BBQ sauce. Served with a half portion of mashed potatoes and sautéed spinach. Guests may substitute both half portion for a side upon request