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Toasted Pine Nut and Sage-Crusted Ribeye with Whipped Brown Butter
Smoked Salt and Marjoram-Crusted Porterhouse with Herb-Scented Compound Butter
Toasted Pearl Onion and Savory-Crusted Sirloin with Mustard-Garlic Confit Butter
Toasted Shallot and Rosemary-Crusted Ribeye with Roasted Garlic Compound Butter
Smoked Paprika and Onion-Crusted T-Bone with Charred Scallion Oil
Toasted Sesame and Lemongrass-Crusted Filet Mignon with Wasabi-Chive Butter
Black Garlic and Rosemary-Crusted Ribeye with Smoked Sea Salt Butter
Charred Green Garlic and Yuzu-Crusted Filet Mignon with a Black Garlic & Porcini Compound Butter
Crushed Sichuan Pepper and Yuzu-Crusted New York Strip with Shiitake-Shallot Butter
Hickory-Smoked Sirloin Steak with Seasoned Curly Fries and Creamy Buttermilk Sauce
Harissa Rubbed Shrimp with Roasted Chickpeas and Parsley Gremolata
Toasted Pearl Onion and Tarragon-Crusted Filet Mignon with a Garlic Confit & Parsley-Butter
Blackened Peppercorn Strip Steak with Rosemary-Salted Wedge Fries and Rich Onion Jus Sauce
Burnt Shallot and Grapefruit-Crusted New York Strip with Smoked Peppercorn Butter
Fried Garlic-Chip and Tarragon-Crusted Filet Mignon with a Roasted Garlic & Parsley-Walnut Butter
Crispy Shallot and Thyme-Crusted Filet Mignon with Brown Butter & Roasted Garlic Compound Butter
Sage-Infused Roasted Cremini Parmesan Smothered Chicken with Crispy Shallots
Charred Spring Onion and Sage-Crusted T-Bone with Balsamic-Honey Butter
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