Main Courses

Question 1

New York strip steak

Answer 1

14 ounces boneless
18 ounces bone in

Our New York strip is a well marbled and flavorful cut dry aged for 18 to 24 days and handcarved in-house; prepared simply broiled and brushed, and with our house made steak butter enhanced with Kobe beef tallow

Question 2

Dry aged porterhouse steak

Answer 2

32 ounces when available

The best of both worlds the 32 ounce dry aged porterhouse is a combination of a New York strip and filet mignon separated by a flavor enhancing bone
dry aged for 18 to 24 days and handcarved in house; prepared simply broiled and brushed with our house, made steak butter, enhance with Kobe beef tallow

Question 3

filet mignon

Answer 3

10 ounce dinner
8 ounce lunch

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

Question 4

Seared tenderloin with lobster

Answer 4

Two 4 ounce petite fillets ‘Twin tornadoes’
top with two butter poached north Atlantic lobster tails
finished with ‘buerre monte’ (Butter) and fine herbs

Question 5

sliced fillet mignon with Cippolini onions

Answer 5

10 ounce dinner
8 ounce lunch

Our filet mignon sliced over a sauté of Cippolini onions wild mushrooms, and finish with Fig essence

Question 6

Dry age strip au poivre

Answer 6

our strip dry aged for 18 to 24 days and hand carved in house.
encrusted with crushed black peppercorns and seared.
finished with a Courvoisier cognac cream sauce

Question 7

Bone In Ribeye

Answer 7

22 ounces
our prime cut bone-in ribeye is our most flavorful steak
hand carved; simply broiled and brushed with our house made steak butter enhanced with Kobe beef tallow

Question 8

Bone in Kona crusted dry age, New York strip

Answer 8

Our bone in New York strip is dry aged in house for 18th to 24 days hand carved in house

then is pressed with our Kona coffee rub and drizzled with our caramelized shallot butter

Question 9

porcini rubbed ribeye

Answer 9

before serving we lightly crust our 22 ounce prime ribeye with a signature porcini mushroom spice rub.
finished with just 2 tablespoons of 15 year aged balsamic and a tablespoon of extra-virgin olive oil to perfectly enhance the experience,
it is important that this steak is not overdressed

Question 10

Bone in filet

Answer 10

16 ounces

Hand sculpted 16 ounce center cut bone in filet mignon broiled to perfection, with our house made steak butter enhance with Kobe beef tallow garnished with a roasted cipollini onion

Question 11

roasted rack of lamb

Answer 11

Mint gremolata and honey crusted
served with a sherry chicken jus

Question 12

roasted rack of lamb

Answer 12

Mint gremolata and honey crusted lamb chops, seasoned and broiled to perfection served with a sherry chicken jus

Question 13

roasted chicken breast with mushrooms and Parmesan risotto

Answer 13

Chicken breast
Sautéed Wild Mushrooms
Asparagus
Parmesan Risotto
Cherry Chicken Jus

Question 14

tomahawk veal chop

Answer 14

16 to 18 ounces
Veal rib chop lightly broiled and roasted to medium
finished with sage butter, marsala jus, and crispy prosciutto

Question 15

Gargonzola crusted dry aged bone in New York strip

Answer 15

Hand cut bone in New York strip crusted with Gorgonzola and Grana Padano, on top of our cherry Cabernet reduction.

Question 16

Gargonzola crusted dry aged bone in New York strip

Answer 16

Hand cut bone in New York strip crusted with Gorgonzola and Grana Padano, on top of our cherry Cabernet reduction.