Steaks

Question 1

Oscar Style

Answer 1

OSCAR - protein topped with lump crab meat, bearnaise over sliced asparagus

Question 2

Filet Mignon

Answer 2

8 OZ FILET/ 12 OZ FILET - usda choice or better. leanest and most tender steak.

Question 3

Prime Ribeye

Answer 3

RIBEYE 16 oz. usda prime ribeye steak. most marbled and flavorful steak.

Question 4

Prime Strip

Answer 4

STRIP 16 oz. usda prime ny strip steak. great flavor and texture.

Question 5

Bone In Filet Mignon

Answer 5

FILET BONE - 16 oz. of beef tenderloin. the leanness and tenderness of a tenderlion but with the marbling that comes from aging on the bone. usda choice or better.

Question 6

Prime Bone-in Ribeye

Answer 6

BONE IN RIBEYE - 22 oz. of usda prime ribeye steak. most marbled and flavorful steak.

Question 7

Bone-in NY Strip

Answer 7

STRIP BONE - 22 oz. usda prime bone in strip (kansas city strip). aged and broiled on the bone for extra flavor. its our signature steak.

Question 8

Prime Porterhouse

Answer 8

PORTER - 24 oz bone in usda prime porterhouse steak. ny strip on one side, filet mignon on the other side (served filet side forward). aged and broiled on the bone for extra flavor.

Question 9

Wagyu Longbone Ribeye

Answer 9

LONGBONE - 32 oz. wagyu (domestic kobe) tomahawk cut ribeye. 7-10” bone. wet aged for 28 days.

Question 10

Trio Of Filet Mignon $69

Answer 10

TRIO - 3 4 oz. medallions of filet mignon. 3 preperations, oscar style,(crab, asparagus, and bearnaise sauce) jumbo sea scallop (u-10) and a heirloom tomato jam, and a melted gorganzola filet.

Question 11

A5 Wagyu NY Strip

Answer 11

A5 WAGYU - 6 oz. ny strip cut topped with rendered fat from the A5. Sliced medium rare

Question 12

45 Day Dry Aged Cuts

Answer 12

DOUBLE EAGLE - 32 oz double boned ribeye chop sliced table side. 3 salts. Porcini salt, black sea salt, and pink Himalayan sea salt.

DA RIBEYE/ DA STRIP - 16 oz ribeye or strip

LAMB - 16 oz double t-bone lamb chop sliced and drizzled with a5 fat.