Steaks & Chops

Question 1

Filet:

Answer 1

• 8 & 12 oz.
  
  • Leanest & most tender steak
  • All filets are choice center cuts from the short loin
  • Petite 8 oz is the smaller version of our filet

Question 2

Bone-In Filet:

Answer 2

• 12 & 18 oz.

* Aged and broiled on the bone gives the steak extra flavor

Question 3

New York Strip:

Answer 3

• 16 oz. strip loin
  
  • 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 Ribeye:

Answer 4

• 22 oz.

* Most marbled and flavorful steak

Question 5

Porterhouse:

Answer 5

• 24 oz. & 48 oz.

* A tenderloin and a strip loin on one bone

Question 6

Rack of Lamb:

Answer 6

• 22 oz.

* Bone in grass fed Australian rack of lamb

Question 7

Herb Roasted Chicken:

Answer 7

• Half of a 2 lb. Jidori chicken
  
  • Brined for 6 hours
  • Oven roasted with extra virgin olive oil, thyme, rosemary, garlic, butter, salt and pepper
  • Finished with rosemary and chopped parsley
  • Presented on a 200 degree plate