Main Courses Flashcards
Dry aged NY strip steak
Our 14z NY strip is a well marbled and flavorful cut, dry aged for 18-24 days and hand carved in house; prepared simply broiled and brushed with our house made steak butter enhanced with Kobe beef tallow.
Large oval
Bone in large round
6-8 sprigs watercress
1z stk butter
Dry aged porterhouse steak
The best of both worlds, the 24z 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 with our house made steak butter enhanced with Kobe Beef Tallow.
Large round
6-8 sprigs watercress
1z stk butter
Filet mignon
10z
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.
Large oval
6-8 sprigs watercress
1z stk butter
Seared tenderloin with butter poached lobster tails
2- 4z filet
2- 4z Lobster tails
Two petite filets, seared and topped with 2 butter poached North Atlantic lobster tails and finished with Beurre Monte and fresh herbs.
Large round
1z beurre monte drizzled around the plate
Sliced filet oscar with lump crab and bearnaise
10z sliced filet mignon served with grilled asparagus and jumbo lump crab, drizzled with our house made Bearnaise sauce.
Large round
Sliced chives
What is in the Bearnaise?
Hollandaise sauce with freshly chopped tarragon. This classic French sauce is made from egg yolks, clarified butter, Tobasco, lemon juice and kosher salt.
Dry aged strip au poivre
Our 14z strip 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.
Large oval
6-8 sprigs watercress
3z courvoisier cream sauce
1 tsp chopped parsley
Bone in ribeye
Our prime cut 22z 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. This cut is well marbled which enhances the flavor.
Large oval
6-8 sprigs watercress
1z stk butter
Bone in Kona crusted dry aged NY strip
Our bone in 18z NY strip 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.
Large round
6-8 sprigs watercress
2z shallot butter
Porcini rubbed ribeye with 15 year aged balsamic.
Our prime cut 22z bone in ribeye is our most flavorful steak, hand carved pressed into our lightly spiced porcini rub, broiled and finished with a 15 year aged balsamico and extra virgin olive oil.
Large round
2 tsp 15yr balsamic
1 tsp olive oil
6-8 sprigs watercress
Bone in filet
Hand sculpted 16z 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.
Large round
6-8 sprigs watercress
1z stk butter
1 cipollini onion
Double cut lamb chops
4 double cut Austral American Lamb rib chops, seasoned and broiled to perfection, served atop our house made Shallot Cherry Mostarda.
Large round
6-8 sprigs watercress in the middle
1z shallot cherry mostarda
Gorgonzola Truffle Bone in strip
Dry aged 18z bone in NY strip simply broiled, topped with a creamy blue cheese and black truffle butter, accompanied by a red wine cherry reduction.
Large round
6-8 sprigs watercress
1 1/2z. Gorgonzola butter
1/2z red wine cherry reduction
Roasted chicken with fingerling potato salad and pistachio pesto
Roasted airline breast of chicken with a warm fingerling, artichoke and arugula and tomato salad. Finished with roasted chicken jus and pistachio pesto.
Large round
1z chicken jus
Veal Tomahawk Chop with foie gras butter
16-18z Veal rib chop lightly broiled and roasted to medium. Finished with foie gras butter and 15 year aged balsamic.
Large round
Foie gras butter
