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.
Our Philly Cheesesteak leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Grilled Asparagus.
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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 Rack of Lamb leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Compound Butter.
Deeply satisfying Tri-Tip with Chimichurri, balanced between sweet, salt and heat.
Our Pork Loin leans on unsalted butter and patience: built on a slow, honest base, then finished with Compound Butter.