Pettite Filet Mignon

pan seared and served with shrimp and scallop skewers,
port wine reduction and Maitre d' butter
19.95

Tuscan Style Sliced Sirloin
sliced sirloin smothered in garlic butter
19.95

Filet Mignon
the most tender of all the cuts served with Maitre d' butter
25.95

Grilled Lamb Chops
garlic and rosemary marinated with gorgonzola and truffle butter
23.95

New York Sirloin
full bodied slightly firm texture
24.95

Chateaubriand
slow roasted whole beef tenderloin served sliced with red wine demiglace
Queen 19.95   King 22.95
Available Friday, Saturday and Sunday Only

The Dry Aging Process
The beef we buy is 100% USDA Choice or better, corn-fed cattle from the Mid-Western States. We store the beef in a very cold environment with ample air movement, for 24 to 28 days. As the moisture evaporates from the meat, the flavor of the beef intensifies as it tenderizes.

Dry Aged 18 oz. T-Bone Steak
the classic "man's steak"
25.95

Dry Aged 32 oz. Porterhouse for Two
the best of both worlds... N.Y. sirloin and filet mignon
42.95

Make Your Steak Surf-N-Turf 8.95
Add... Crab Cakes Stuffed Shrimp Garlic Scampi Seared Scallops