Entrees Flashcards
Prime Ribeye Steak
12 oz. and 16 oz. (37,47$)
The Ribeye is the most marbled and flavorful of our cuts, Bob’s recommends it be cooked to a temperature of medium rare or above to break down the marbling. This cut is from the rib loin potion of the steer.
Prime “Cote de Boeuf” Bone-In Ribeye Steak
22 oz. (57$)
This steak offers a great amount of marbling and with the bone on adds a lot of flavor. We suggest this cut be cooked medium or above. This cut is from the rib loin portion of the steer, with a Frenched bone.
Prime Filet Mignon
9oz. 12oz. and 16oz. (39,49,59$)
Our most popular and tender cut, it comes from the loin portion of the steer with a side of muscle removed. Can be cooked to any temperature.
Prime “Bone-In” Kansas City Strip
18oz. or 22oz. (55,59$)
This cut is both tender and flavorful, it comes from the strip loin with the bone attached and can be cooked to any temperature.
Prime T-bone Steak
16 oz. (47$)
This cut has a filet side and a strip side with the bone in. It comes from the short loin portion of the steer with a 1/4 strip of fat along the strip side of the steak. It can be cooked to any temperature.
Prime Porterhouse Steak
28oz. (59$)
This cut has a larger filet eye measuring a minimum of 1 1/4 inches and a larger strip side than the T-bone. It comes from the short loin portion of the steer with a 1/4 inch strip of fat along the strip side of the steak, it can be cooked to any temperature.
New York Strip
12oz. and 16oz. (39,49$)
This cut has the best features of all – it is both tender and flavorful. It comes from the strip loin portion of the steer with a 1/4 inch fat cut around the steak. It can be cooked to any temperature.
Veal Rib Chop “Bone-In”
16oz. (57$)
This cut is very tender and Bob’s recommends it cooked to a medium to break down the marbling of the meat. It comes from the veal rack loin, 6 ribs Frenched Chop.
Rack of Lamb
14oz. (39$)
Australian rack of lamb. Lacks the gaminess of other lamb and is very tender. It is cur from the rib rack loin portion of the lamb. We use a Fancy Frenched cut. Cooked to any temperature, similar to the filet. Ask guests if they would like mint jelly with it.
Roasted Duck
Half of a roasted duck, semi-boneless, over a green peppercorn demi-glaze. We use a Mature Peaking Style Duck and roast all the way through and do not offer to take a temperature.
Pork Chops
16oz Double cut pork chop that comes from Duroc in Minnesota. The chops are wet aged. 96% lean, known as the black angus of pork. Comes from the pork loin portion of the pig.
Glazed Carrot
We use an overszed California carrot the is balncheed (steamed) and drenched in Bob’s signature glaze (brown sugar, cinnamon and orange juice)
