Main Courses Flashcards
DRY AGED NY STRIP STEAK (14 OZ.)
MAIN COURSES
Our NY Strip (KC Strip in Kansas City) is a well-marbled and flavorful cut,
dry-aged for 18-24 days and hand carved in house; prepared simply broiled and brushed and with our house-made steak butter enhanced with Kobe Beef Tallow.
- Strip- This cut of beef lies between the very tender short loin and the much tougher
round - Watercress- Cool running water is the growing ground for this member of the
mustard family, which can often be found in the wild in and around streams and brooks. Watercress has small, crisp, dark green leaves. Its pungent flavor is slightly bitter and has a peppery snap. It’s also a popular garnish
Garnish:
6-8 Sprigs Watercress
1 oz. Steak butter
15-22 minutes depending on temperature
DRY AGED PORTERHOUSE STEAK (32 OZ., WHEN AVAILABLE)
MAIN COURSES
The best of both worlds, the 32 oz. dry-aged porterhouse is a combination of
a NY Strip and a Filet Mignon, separated by a flavor-enhancing bone, dry-aged for 18-24 days and hand carved in house; prepared simply broiled and brushed and with our house-made steak butter enhanced with Kobe Beef Tallow.
* The Porterhouse is cut from the large end of the short loin containing meat from both the tenderloin and the top loin muscle. Many guests expect our Porterhouse to be a traditional T-bone; however, the Porterhouse has a larger filet, a minimum of two inches in diameter
15-18 minutes depending on temp
FILET MIGNON (10 OZ. DINNER/8 OZ. LUNCH)
MAIN COURSES
Our most tender cut of steak on the menu, the filet is simply broiled and
brushed with our house-made steak butter enhanced with Kobe Beef Tallow.
- The Filet Mignon (fih-LAY mihn-YON), a boneless cut of beef, comes from the
small end of the tenderloin. The filet mignon is usually 1 to 2 inches thick and 1 1/2 to 3 inches in diameter. It is extremely tender but lacks the flavor of beef with the bone attached or a cut with more extensive marbling - Our Kobe Beef Tallow is from Snake River Farms, they have the following to say in describing their product:
Our 100% pure beef tallow is processed from all natural American Kobe beef fat and is perfect
for frying, sautéing, roasting, baking and sous vide applications. Beef tallow has a naturally high smoke point making it ideal for higher cooking temperatures. With less saturated fat and cholesterol than butter, Snake River Farms Kobe-shi easily absorbs flavor and seasonings, provides
a rich and savory flavor and can be used as a replacement in savory baking for butter, shortening or duck fat.
15-18 mins
SEARED TENDERLOIN (WITH BUTTER POACHED LOBSTER TAILS)
CHEF’S SUGGESTIONS
Two 4 oz. petite filets “twin tournedos”, seasoned and seared. Topped with
two butter poached North Atlantic lobster tails. Finished with Buerre Monte and fine herbs.
- To understand beurre monte, you must first understand the composition of butter. Butter is an emulsification of 80% milk fat, 18% water and 2% milk
solids. Heating butter above 160 degrees will cause it to “break”. A beurre monte is a way of keeping melted butter in an emulsified state between 180 and 190 degrees, which is sufficient to poach meats or vegetables. - Tournedos (our petite filets in this dish) is one of the many French food names and cooking terms that have been carried over into English directly, such as foie gras, génoise, etc. You can consider the tournedos to be a small, round slice taken from near the end of the tenderloin.
2 / 4 oz. Filet Tournedos 2 oz. Beurre Monte (to cook)
2/ 3 oz. Lobster Tails Seasoning Salt – as needed
2 oz. Clarified Butter 1 Tbsp. Herb Blend: chives, parsley, tarragon
1 oz. Buerre Monte drizzled around plate
15-18 min
SLICED FILET MIGNON WITH CIPOLLINI ONIONS, WILD MUSHROOMS AND FIG
ESSENCE – 10 OZ. DINNER/ 8 OZ. LUNCH)
CHEF’S SUGGESTIONS
Our 10 oz. / 8 oz. Filet mignon, broiled and sliced, over a sauté of Cipollini
onions, wild mushrooms and finished with fig essence.
- The edible fig (a fruit from the ficus tree) is one of the first plants that were cultivated by humans. The find predates the domestication of wheat, barley and legumes, and may thus be the first known instance of agriculture
Essences are concentrated, usually oily substances extracted from food such as fish, mint leaves, fruits or vegetables and used in small amounts (we use 1 Tbsp.) to flavor various dishes
10 oz. Filet Mignon - Dinner
8 oz. Filet Mignon - Lunch
Seasoning Salt
2 oz. Roasted Cipollini Onions
3 oz. Wild Mushroom Mix
1 Tbsp. Fig Essence
DRY AGED STRIP AU POIVRE (14 OZ.)
MAIN COURSES
Our Strip (KC Strip in Kansas City) dry aged for 18-24 days and hand-
carved in house, encrusted with crushed black peppercorns, and seared; finished with a Courvoisier cognac cream sauce.
6-8 Sprigs Watercress
3 oz. Courvoisier Cream Sauce
1 tsp. Chopped Parsley
BONE-IN RIBEYE (22 OZ.)
MAIN COURSES
Our Prime-Cut Bone-In Ribeye is our most flavorful steak, hand-carved,
simply broiled and brushed and with our house-made steak butter enhanced with Kobe Beef Tallow. This cut is well marbled which enhances the flavor
- Ribeye steaks are distinguished by the rich marbling that run through each steak. It is this marbling that slowly melts and bastes the meat throughout the cooking process.
BONE-IN KONA CRUSTED DRY AGED NY STRIP (18 OZ.)
CHEF’S SUGGESTIONS
Our bone-in NY Strip (KC Strip in Kansas City) is dry-aged in house for 18-24 days, hand carved, and is pressed with a house made Kona coffee rub and drizzled with our caramelized shallot butter.
- Kona coffee is the market name for a variety of coffee cultivated on the slopes of Mount Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. This coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world. Only coffee from the Kona
Districts can be legally described as “Kona” - A shallot (SHAL-uht) is a member of the onion-family that is thought to have originated from Ascalon, an ancient Palestinian city. Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a
thin, papery skin. Shallots are favored for their mild onion flavor and can be used in the same manner as onions - Our Caramelized Shallot Butter is made by first caramelizing shallots, next deglazing the sauté pan with white wine and au jus, and finally combining with butter, a touch of lemon juice, kosher salt & fresh cracked black pepper
18 oz. Bone-In Dry-Aged Strip
2 tbsp. Kona Rub (sugar, decaf coffee, cocoa powder, Grana Padano, dry mustard, garlic, salt and pepper)
2 oz. Shallot Butter
6-8 Sprigs Watercress
PORCINI RUBBED RIBEYE (WITH 15-YEAR AGED BALSAMIC) 22 OZ.
CHEF’S SUGGESTIONS
Our Prime-Cut Bone-In Ribeye is hand carved daily. The Prime Ribeye is our
most flavorful steak. Before serving we lightly crust the steak with a signature porcini mushroom spice rub. When broiled the rub forms a rich crust that blends with the natural juices of the
steak.
The porcini-crusted ribeye is finished with just 2 tsps. of 15-year aged balsamico and a tsp. extra virgin olive oil. This is just enough balsamic and oil to perfectly enhance the experience. It isimportant that this steak is not over dressed.
- Porcini (pohr-CHEE-nee) – These delicious, earthy treasures are members of the Boletus edulis species of wild mushroom. They’re pale brown in color and can weigh from an ounce
or two up to a pound. Their caps can range from 1 to 10 inches in diameter. Porcini have a smooth, meaty texture and pungent, woodsy flavor that is much regaled - See Prosciutto Wrapped Mozzarella for detailed information on the 15-year aged Balsamico
Portion
22 oz. Ribeye Steak
2 Tbsp. Dry Rub Seasoning – (sugar, salt, red pepper flakes, black pepper and porcini powder)
Garnish
2 tsp. 15-yr Balsamico
1 tsp. Extra Virgin Olive Oil
6-8 Sprigs Watercress
BONE-IN FILET (16 OZ.)
MAIN COURSES
Hand-sculpted 16oz center cut Bone-In Filet Mignon, broiled to perfection and
brushed with our house-made steak butter enhanced with Kobe Beef Tallow. Garnished with a roasted Cipollini onion.
NOTE: We are one of the few restaurants that have the ability to cut this steak in
house.
- This Filet Mignon (fih-LAY mihn-YON), a bone-in cut of beef, comes from the small end of the tenderloin. The filet mignon is usually 2 to 3 inches thick and 1 1/2 to 3 inches in diameter. It is extremely tender and adds the flavor of beef with the bone attached.
- Steak butter adds richness and depth of flavor to the filet
ROASTED RACK OF LAMB WITH MINT AND HONEY GREMOLATA
MAIN COURSES
Mint gremolata and honey crusted lamb chops, seasoned and broiled to
perfection, served with a sherry chicken jus.
Portion
1 Rack of Lamb, frenched, 4 double chops
1 Tbsp. Honey
3 oz. Minted Crumbs
Garnish
1 fl. oz. Sherry Chicken Jus
SNAKE RIVER FARMS WAGYU NY STRIP (10 OZ.)
MAIN COURSES
Hand cut 10 oz. Wagyu Strip, finished with our house made steak butter
- What is Wagyu Beef? Wagyu beef, also known as American-style Kobe beef, is the result of cross breeding Japanese Wagyu cattle with American Black Angus cattle. American Wagyu beef is prized because of its intense marbling and high percentage of
fat. These factors make this meat a delicacy renowned for its flavor and tenderness.
ROASTED CHICKEN BREAST WITH MUSHROOM AND PARMESAN RISOTTO
MAIN COURSES
Chicken breast with sautéed wild mushrooms, asparagus and parmesan
risotto, finished with a sherry chicken jus.
- Mushroom Duxelle: Butter, Shiitake mushrooms, Cremini mushrooms, Oyster mushrooms, Sherry wine, Fresh thyme, Kosher salt, Black pepper
- Please Note – The picture only shows the lunch set up with a single chicken breast
Portion
2 Chicken Breast
1 oz. Clarified Butter
3 oz. Mushroom Duxelle
5 Bias Cut Asparagus
1 oz. Leeks
¾ oz. Mascarpone Cheese
Garnish
1 oz. Sherry Chicken Jus
¼ tsp. Sliced Chives
Parsley Sprig
TOMAHAWK VEAL CHOP WITH SAGE BUTTER, MARSALA JUS AND CRISPY
PROSCIUTTO
CHEF’S SUGGESTIONS
16 -18 oz. Veal rib chop lightly broiled and roasted to medium. Finished with
sage butter, marsala jus and crispy prosciutto
- Note: Our chef recommends the Veal Chop is prepared medium
Portion 1 Veal Chop, 16-18 oz.
¼ tsp. Seasoning Salt
½ oz. Sage Butter
½ oz. Clarified Butter
3 oz. Wild Mushroom Mix
½ oz. Ground Black Pepper
2 oz. Marsala Reduction
1 Slice Crispy Prosciutto
1 tsp. Chopped Parsley
Garnish
Crispy Prosciutto and Parsley
GORGONZOLA CRUSTED DRY AGED NY STRIP – BONELESS 14 OZ.
CHEF’S SUGGESTIONS
Hand cut 14oz NY Strip crusted with gorgonzola and Grana Padano, on top
of our cherry cabernet reduction.
Gorgonzola Butter
6-8 Sprigs Watercress
BROILED FRESH LOBSTER (MARKET PRICE PER POUND; 2LB - 3 LB - 4 LB)
LOBSTER AND FRESH SEAFOOD
Our fresh North Atlantic Lobster is available in 2, 3 or 4 lbs. (confirm
availability daily). We offer lobsters broiled, steamed, or baked stuffed.
- Out: meat removed from the shell, yet served in the shell of lobster
- Out-Out: meat removed from the shell and served placed on top of Bibb lettuce in a Staub dish with linen underliner.
- Broiled vs. Steamed: broiling caramelizes the natural sugars in the lobster meat enhancing the sweet flavor. Steamed lobster will have the natural flavors.
Portion
1 ea. Lobster
2 ea. Leaves Green Bibb Lettuce
Garnish
Grilled Half Lemon
4 oz. Drawn Butter in Soup Cup
Questions to Ask Broiled or steamed?
Ask if the guest would like a napkin to protect their clothing (using lobster clip)
BAKED STUFFED LOBSTER
LOBSTER AND FRESH SEAFOOD
Lobster, live 1 ea. (2 lb., 3 lb., or 4 lb.)
Crab & Lobster Cake Mix 6 oz.
Toasted Crumbs 3 oz.
Drawn Butter 4 oz.
Bibb Leaf Lettuce 2 pieces
Grilled Lemon Half 1 ea.
SEARED CITRUS GLAZED SALMON WITH MARCONA ALMONDS AND BROWN
BUTTER
LOBSTER AND FRESH SEAFOOD
Seared Salmon haricot verts and cippolini onions and brown butter.
Portion
Salmon Fillet 6 oz. / 8 oz.
Kosher Salt 1 tsp.
Ground Black Pepper ¼ tsp.
Clarified Butter 1 oz.
Water Wine Mix 2 oz.
Citrus Glaze 1 oz. + ½ oz.
Brown butter ½ oz.
Haricots Verts 3 oz.
Roasted Cipollini Onions 1 oz.
Almonds, Marcona chopped ½ oz.
PAN-SEARED SEA BASS WITH SHIITAKE MUSHROOMS, ASPARAGUS, AND MISO
BUTTER
LOBSTER AND FRESH SEAFOOD
Pan-seared Chilean Sea Bass served with Shiitake Mushrooms, Asparagus, and Miso Butter Sauce.
Portion
8 oz. Sea Bass
3 oz. Miso butter Sauce
4 Shiitake Mushroom Caps
5 Bias Cut Asparagus
Garnish
Sliced Chives
SUSHI-GRADE SEARED SESAME TUNA
LOBSTER AND FRESH SEAFOOD
(8 oz. tuna steak dinner and 6 oz. lunch) lightly dusted with sesame seeds, seared, over a bed of gingered rice.
- Yellowfin tuna has flesh coloration that varies from pink in smaller fish to deeper red in
larger fish. With its mild flavor and firm texture, it adapts well to a variety of preparations. - To make the Gingered Rice, sushi rice is steamed in our rice cooker for 20-30 minutes
with water, champagne vinegar, sugar, ginger and kosher salt
Portion
8 oz. Dinner/ 6 oz. Lunch Tuna Steak
1 Tbsp. of Toasted Sesame Seeds
½ tsp. Kosher Salt
2 oz. Clarified Butter
1 Green Scoop Gingered Rice
½ oz. Sambal Vinaigrette
½ oz. Chive Oil
2 tsp. White Soy
½ oz. Micro Cilantro
Garnish
Chive Oil, Sambal Vinaigrette, White Soy Sauce
Questions to Ask
What temperature would you like your Tuna prepared?
SCALLOPS AND LOBSTER RISOTTO
5 sea scallops pan seared and served atop a bed of creamy asparagus and Maine lobster risotto. The dish is finished with arugula tossed in lemon oil.
Portion
5 each, Scallops U/10
1 ½ oz of cooked lobster meat and 1 fl. oz of lobster bisque
5 oz. blanched risotto
Garnish
6-8 leaves of Arugula and 2 tsp. of Lemon Oil
