The most tender cut of corn-fed Midwestern beef.
A smaller, but equally tender filet.
An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.
A huge bone-in version of this USDA Prime cut.
This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye.
This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
A full-flavored, classic cut of Prime beef.
Two 4-ounce medallions of our filet topped with jumbo Gulf shrimp.
Veal chop marinated overnight in a savory blend of pepper vinegar, garlic and onions. Broiled and served sizzling with hot and sweet peppers.
Three chops cut extra thick, served with fresh mint. They are naturally tender and flavorful.
Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter.
Fresh whole Maine lobster, ranging from 2.5 to 5 pounds.
Your server will describe the seafood our Chef has selected for today.
Marinated Portobello mushrooms on our garlic mashed potatoes, with grilled asparagus, broccoli, tomatoes and sizzling lemon butter.
Seared rare tuna topped with Colossal lump crabmeat and served sizzling with red pepper pesto.
With blackening spice and topped with lemon and drizzled butter.
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