Steaks & Chop

  • Ribeye

    • 27

    14 oz. USDA Choice Angus ribeye topped with crispy onions and garlic truffle butte over smashed potatoes with seasonal vegetables.

  • NY Strip

    • 26

    14 oz. USDA Choice grilled and topped with smoked paprika rosemary butter and battered onion rings with sauteed-garlic mushrooms.

  • French Pork Chop

    • 20

    14 oz. grilled bone-in chop with an apple cider reduction served over oven roasted potatoes and fresh vegetable.

  • Open Faced N.Y. Strip

    • 16

    8oz. USDA Choice NY strip, grilled and topped with smoked paprika rosemary butter and sauteed garlic mushrooms. Served on a topped garlic baquette roll with a side of battered onion rings.