Steaks Chops

Question 1

Filet

Answer 1

• 6,8 and portions
• The most lean and tender cut
• All filets are choice center cuts from the short loin

Question 2

Bone in filet

Answer 2

• 12 & 18 oz portions
• prime
• signature cut
• all cuts are center cut
• age and broiled on the bone gives the steak extra flavor
• bone accounts for 3-4 ounces

Question 3

New York strip

Answer 3

• 16 oz strip loin
• prime
• firm texture and full flavor
• pepper steak - seasoned with a mixture of our house steak rub and fresh ground black pepper

Question 4

Bone in Kansas City strip

Answer 4

• 18 oz bone in strip loin
• prime
• aged and broiled on the bone Gives steak extra flavor
• firm texture and full flavor
• bone accounts for 3-4 oz.

Question 5

Bone in rib-eye

Answer 5

• 22 oz cut
• prime
• most marbled and most flavorful steak
• bone accounts for 4-5 oz

Question 6

Porterhouse

Answer 6

• 24 oz bone in cut
• prime
• a tenderloin and a strip loin on the bone

Question 7

Rack of lamb

Answer 7

• 22 oz bone in cut
• Australian
• full 8 bone rack that is split in half

Question 8

Herb roasted chicken

Answer 8

• Half of a 2 lb jidori chicken
• free range and organic
• brined for 6 hours
• oven roasted with extra virgin olive oil, thyme, rosemary, garlic, butter, salt and black pepper
• presented in a 200 degree plate
• finished with Rosemary
• garnished with chopped parsley

Question 9

Wagyu - tomahawk

Answer 9

• 30 oz bone in rib-eye cut 40 oz also available
• Australian wagyu
• grass and grain fed
• wet aged
• hormone free
• BMS is 5 out 12 on the American scale

Question 10

Wagyu A5

Answer 10

• NY strip 8 oz, 10 oz from Kagoshima or Miyazaki región in Japan
• tenderloin filet only in 6 oz and 8. Oz from Miyazaki region
• Japanese pure bred wagyu cattle
• grass and grain fed
• fed beer to increase fat content in muscle
• wet aged
• BMS is 12 out of 12 on the American scale
• 5 out of 5 on the Japanese scale
• can be available in different portions sizes