Garlic-Rosemary Steak au Poivre and Crispy Onions
A Garlic-Rosemary Steak au Poivre, the kind of plate you make on a quiet evening, and served and Crispy Onions.
Butter-Basted Beef Tenderloin and Grilled Asparagus -- balanced between sweet, salt and heat.
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A Garlic-Rosemary Steak au Poivre, the kind of plate you make on a quiet evening, and served and Crispy Onions.
Our Filet Mignon leans on unsalted butter and patience: deeply savory and worth the wait, then finished over Mashed Potatoes.
Our Chicken-Fried Steak leans on unsalted butter and patience: built on a slow, honest base, then finished with Peppercorn Sauce.
Bone-In Tri-Tip with Peppercorn Sauce -- weeknight-fast but never a compromise.