MAIN COURSE (LAND)

Question 1

DRY AGED NY STRIP
**oval (hot) **BI=round (hot)
watercress, steak butter garnish

steak knife
cracked pepper

15-22 min
broil

Answer 1

14 OZ
well marbled and flavorful cut, DA for 18-24 days, hand carved in house; prepared simply broiled and brushed w/ house made steak butter enhanced w/ kobe beef tallow

Question 2

DRY AGED PORTERHOUSE STEAK
**BI=round (hot)
watercress, steak butter garnish

steak knife
cracked pepper

15-18 min
broil

Answer 2

32 OZ=splitable :)

best of both worlds, 32 oz DA porterhouse is a combo of NY strip and filet mignon. seperated by flavor enhancing bone. DA for 18-24 days, hand carved in house, prepared simply broiled and brushed w/ house made steak butter enhanced w/ kobe beef tallow

Question 3

DRY AGED NY STRIP AU POIVRE W/ COURVOISIER CREAM
**oval (hot)

watercress, couvoisier cream sauce, chopped parsley

steak knife
cracked pepper

15-18 min
broil

Answer 3

“Au PWAV”
14 OZ

DA for 18-24 days, carved in house, encrusted w/ crushed black peppercorns, seared, finished w/ courvoisier cognac cream sauce

Question 4

FILET MIGNON
**oval (hot)

watercress, steak butter garnish

steak knife
cracked pepper

15-18 min
broil

Answer 4

10 OZ Dinner/8oz lunch

boneless cut of beef, extremely tender

Question 5

BONE-IN RIBEYE
**oval (hot)

watercress, steak butter garnish

steak knife
cracked pepper

15-18 min
broil

Answer 5

22 OZ

Prime cut bone in ribeye MOST flavorful steak, hand carved, simply broiled and brushed w/ house made steak butter enhanced w/ Kobe beef tallow. cut is well marbled which enhances flavor as well.

Question 6

BONE-IN KONA CRUSTED
**round (hot)
watercress, shallot butter

steak knife
cracked pepper

15-18 min
broil &saute’

Answer 6

18 OZ
BI NY strip is DA in house for 18-24 days, hand carved, pressed w/ house made Kona coffee rub and drizzled w/ caramelized shallot butter.

Question 7

PORCHINI BONE-IN RIBEYE
**round (hot)
watercress, EVOO, 15yr balsamico

steak knife
cracked pepper

15-18 min
broil &saute’

Answer 7

22 oz.
our prime cut-BI, ribeye is hand carved daily. most flavorful steak. lightly crusted w/ signature porcini mushroom spice rub, broiled forming a rich crust that blends w/ natural juices of the steak. finished w/ 15yr aged balsimico and evoo to enhance experience. important not to overdress

Question 8

SLICED FILET
**round (hot)
watercress, steak butter garnish

steak knife
cracked pepper

15-18 min
broil &saute’

Answer 8

8oz lunch/10oz dinner

filet broiled and sliced, over saute’ of cipollini oninos, wild mushrooms and finished w/ fig essence

Question 9

BONE-IN FILET
**BI=round (hot)
watercress, steak butter, cipollini onion garnish

steak knife
cracked pepper

15-20 min
broil

Answer 9

16 OZ
hand sculpted center cut, BI filet mignon, broiled to perfection and brushed w/ house made steak butter enhanced w/ kobe beef tallow. garnished w/ roasted cipollini onion

*we are one of the few restaraunts to have the ability to cut this steak in house

Question 10

WAGUE STRIP

Answer 10

20 OZ

Question 11

VEAL CHOP

Answer 11

16 oz

Question 12

ROASTED CHICKEN W/ OLIVES
**lg shallow bowl (hot)

3 oz chkn jus, grilled half lemon, parsley sprig

steak knife
fresh cracked pepper

15 min
broil and saute

Answer 12

half roasted chicken served with rstd baby potatoes, mediterranean olives. finished w/ rstd chicken jus and grilled lemon

picholine olives=french olive

Question 13

VEGGIE PASTA

Answer 13

.

Question 14

VEGGIE PLATE

Answer 14

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Question 15

SEARED TENDERLOIN W/ BUTTER POACHED LOBSTER TAILS
**ROUND (HOT)

STEAK KNIFE
FRESH CRACKED PEPPER

15-18 MIN
SAUTE’

Answer 15

two 4 oz filt tournedos, seasoned and seared . topped with two butter poached 3oz lobster tails. finished w/ buerre monte and fine herbs (chives, chervil, tarragon) DRIZZLED ONTO PLATE