The New York Strip Steak is located in the beef’s short loin section and is one of the most popular steaks
Ribeye Steak 12oz
The rib eye or ribeye is a beefsteak from the rib section. The rib section of beef spans from ribs six through twelve. Very well marbled and flavorful, the rib section is about the tastiest of all the steaks.
Filet Mignon 6oz - 8oz
Filet mignon is an expensive and tender cut of beef. It is considered the “King of Steaks” because of its melt-in-your-mouth texture. A prime filet mignon can literally be cut with a fork.
Sirloin Steak 12oz
Directly behind the loin is the sirloin. Less tender than the loin, sirloin steaks are still very tasty.
Hanger Steak 6oz
A hanger steak, also known as butcher’s steak, is a cut of beef steak prized for its flavor.
Sauces & Sides
1 Sauce and 1 Side included. Each additional Sauce or Side $4
Roasted Shallot Demi-Glace Sauce
Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means “icing” or “glaze”. The sauce is reduced by half, strained of any left over impurities and finished with a sherry wine.
Danish Blue & Mushroom Sauce
Mushroom based Sauce with milk and cream and added Blue Cheese for Flavor
Three Pepper Corn Brandy Sauce
Our Three Peppercorn sauce is a reduction of cream sauce prepared with peppercorn and flavored with Brandy.
Our Gravy is a sauce made from the juices of meats that run naturally during cooking and thickened. We add Cabernet wine in the process of cooking.
Garlic & Herb Roasted Potatoes
Pan roasted potatoes with added garlic and a mix of herbs
Garlic Mashed Potatoes
house made mashed potatoes with added garlic
Hand cut Fries – fried until brown and crispy
A selection of Market Vegetables sautéed to order.