Food-Steaks

Question 1

Filet Mignon

Answer 1

11oz for dinner, 8oz for lunch
Part of the tenderloin
$35 lunch, $49 dinner

Question 2

Petite Filet

Answer 2

8oz cut.
Petite filet come from the shoulder muscle
$35

Question 3

Bone in Ribeye

Answer 3

18oz cut
Comes from the tender eye section of the rib
$65

Question 4

21 Day Dry Aged NY Steak

Answer 4

18oz cut
Comes from the short loin, Bone-in
$60

Question 5

Hanger Steak

Answer 5

5 Dot Ranch 12oz cut.
Hangs between the skirt and flank steaks. Most firm but flavorful.
$33

Question 6

American Wagyu Flat Iron Steak

Answer 6

Mishima Farm 8oz cut
Cut from the shoulder, flavorful and tender when sliced correctly
$50

Question 7

Wagyu Strip Steak

Answer 7

From Snake River Farms 12oz cut
Strip is the same as NY steak. Comes from the short loin
$75

Question 8

A5 Wagyu Sirloin

Answer 8

Japanese sourced beef. 2oz/$45, 4oz minimum
Located above the tenderloin
$45/2oz

Question 9

Porterhouse for 2

Answer 9

42oz cut. Dry aged?
A cut straight from the short loin
The cut is pan roasted then taken off the bone and sliced. It is served on an extremely hot casserole dish.
$125

Question 10

What is the house seasoning for all steaks?

Answer 10

We use a signature seasoning blend that contains grey sea salt, black pepper, granulated garlic, granulated onion, and cayenne pepper.
Each steak is dipped in clarified butter before it is placed under our broiler.

Question 11

How are the steaks served?

Answer 11

Each steak is seasoned and broiled to desired doneness. Every steak comes with ONE choice of our house made sauces (2oz)
Additional sauces are $4/4oz