Steak and Chops

Question 1

Churrasco Grilled Steak

Answer 1

CHURRASCO STEAK

• Prime skirt steak
  seasoned with Ancho Chili,
  Garlic and Chimichurri

Portion/Prepped: 8 oz. prime skirt steak, grilled

Side/Garnish: oven-roasted vegetables, parmesan fries, Cilantro-Lime Aioli, steak jus

Question 2

Filet Mignon

Answer 2

FILET

• The most tender of steaks!
• Seasoned and broiled to order

Portion/Prepped: 8 oz. filet, grilled, Steak Butter

Side/Garnish: grilled broccoli, choice of side, steak jus, crispy onion strings

GFR

Question 3

Pretzel-Crusted Pork Chops

Answer 3

PRETZEL PORK

• Boneless pork chops grilled and
  brushed with a sweet and savory
  bourbon maple bbq glaze then
  baked with a pretzel crust till golden brown
• Served with Mary’s Potatoes, Roasted Broccolini, Candied Bacon
  which gives a little smokiness to sauce and Crispy Onion Strings

Portion/Prepped: 2 - 5 oz. boneless pork loin chops, grilled with maple bbq glaze and crusted with maple pretzel crust

Side/Garnish: Mary’s Potatoes, Roasted Broccolini, Candied Bacon,
Crispy Onion Strings

Question 4

Red Wine Braised Short Ribs

Answer 4

SHORT RIBS

• One of our signature dishes.
• Red wine braised short ribs over Mary’s Potatoes, Oven-Roasted Vegetables

Portion/Prepped: 3-2.5 oz. (cooked weight) braised short ribs simmered in their braising sauce.

Side/Garnish: Grainy Dijon Mustard sauce, Crispy Onion Strings, parsley

Question 5

Trio of Medallions

Answer 5

TRIO MEDALLIONS

• Number one selling dish on
  the menu
• Three beef tenderloin
  medallions with 3 Crusts: Bleu Cheese, Parmesan and
  Horseradish

Portion/Prepped: 3 (3 oz.) beef tenderloin medallions, butter
grilled

Side/Garnish: Mary’s potatoes, asparagus, steak jus

Note: Crust order from left to right: bleu cheese, parmesan, horseradish