Herb-Crusted Steak au Poivre with Red Wine Jus
Our Steak au Poivre leans on unsalted butter and patience: kissed with char and smoke, then finished with Red Wine Jus.
Garlic-Rosemary Meatloaf with Red Wine Jus -- simple ingredients treated with real care.
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Our Steak au Poivre leans on unsalted butter and patience: kissed with char and smoke, then finished with Red Wine Jus.
A Reverse-Sear Chicken-Fried Steak, deeply savory and worth the wait, and served with Peppercorn Sauce.
A Herb-Crusted Ribeye, the kind of plate you make on a quiet evening, and served with Peppercorn Sauce.
Our Beef Stroganoff leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Peppercorn Sauce.