Steaks & Chops

Question 1

Prime Ribeye Steak

Answer 1

12oz. and 16oz. (37,47$)

Comes from the rib loin. Cooked to medium or above to break down marbling.

Question 2

Prime “Cote de Boeuf” Bone-In Ribeye

Answer 2

22oz. (57$)

Come from the rib loin portion of the steak. Cooked to medium or above to break down marbling.

Question 3

Prime Filet Mignon

Answer 3

9oz. 12oz. and 16oz. (39,49.59$)

Comes from the loin portion of the steer with side muscle removed. Cooked to any temp.

Question 4

Prime “Bone-In” Kansas City Strip

Answer 4

18oz. or 22oz. (55,59$)
Comes from the strip loin with the bone attached. Cooked to any temp.
We also offer a dry aged 20oz. portion for 79$

Question 5

Prime T-Bone Steak

Answer 5

16 oz. (47$)

Comes from the short loin, with a 1/4 inch strip of fat along the strip side of the steak. Cooke to any temp.

Question 6

Prime Porterhouse Steak

Answer 6

28oz. (59$)
Comes from the short loin, has a larger filet eye and a larger strip side than the T-bone. 1/4 inch strip of fat along the strip side. Cooked to any temp.

Question 7

New York Strip

Answer 7

12oz. or 16oz. (39$49$)

Choice meat. Comes from the strip loin. 1/4 inch portion of fat around the steak. Cooked to any temp.

Question 8

Veal Rib Chop “Bone-In”

Answer 8

16oz. (57$)

Comes from the veal rack loin. 6th rib Frenched Chop. Cooked to medium

Question 9

Rack of Lamb

Answer 9

14oz. Australian rack of lamb. Comes from the rib rack loin portion of the lamb, we use a ‘Fancy Frenched’ cut. Cooked to any temp.

Question 10

Roasted Duck

Answer 10

Half of a 5 1/2 pound roasted duck, semi-boneless, green peppercorn white wine demi glaze. Mature Peaking Style Duck, roasted all day.

Question 11

Pork Chops

Answer 11

16oz. double cut pork chop, known as a ‘Jersey Red’ comes from Minnesota (Duroc), 96% lean, redder is better.