“Hand Carved Steaks and Chops”

Question 1

Bone-In Ribeye 22oz

Answer 1

Simply broiled and brushed with our house- made steak butter enhanced with Kobe beef tallow.

Question 2

Dry Aged NY Strip

Answer 2

18oz Bone-In
14oz Bone-Out

Our NY Strip Steaks are all hand carved and dry aged for 18-24 days in-house.

Simply broiled and brushed with out house-made steak butter enhanced with Kobe beef tallow.

Question 3

Filet Mignon

Answer 3

10oz Dinner
8oz Lunch

our most tender cut of steak on the menu, the fillet is simply broiled and brushed with our house-made steak butter enhance with Kobe beef tallow

Question 4

Tomahawk Veal Chop with Sage Butter, Marsala Jus, and Crispy Prosciutto

Answer 4

1 Veal Chop, 16-18oz

Lightly broiled and roasted to medium. Finished with sage butter, marsala jus, and crispy prosciutto.

Question 5

Roasted Chicken Breast with Mushroom and Parmesan Risotto

Answer 5

chicken breast with sautéed wild mushrooms, asparagus, and Parmesan risotto, finished with Sherry chicken jus.

Question 6

Double Cut Lamb Rib Chops with Mint Gremolata

Answer 6

1 Rack of Lamb, Frenched

Mint gremolata and honey crusted lamb chops.
Served with sherry chicken jus