Steaks

Add to any entrée:
Cognac Green Peppercorn Sauce 3 • Bordelaise Sauce 3

Filet Mignon

Petite (6 oz.) 26
Regular (8oz.) 29
Jumbo (12oz.) 38

Hand cut filet finished with bordelaise
Served with garlic mashed potatoes and asparagus

14 oz. Hand Cut Angus Ribeye 28

Prime cut boneless ribeye topped with fresh sautéed mushrooms
Served with garlic mashed potatoes and asparagus

8 oz. Chateau Loin 21

Prime cut Top Sirloin served with garlic mashed potatoes
and fresh vegetables

18 oz. Cowboy Ribeye 33

Prime cut bone-in ribeye served with garlic mashed potatoes
and asparagus

12 oz. Hand Cut Angus New York Strip 26

Served with garlic mashed potatoes and asparagus

14 oz. Bone-In New York Strip 31

Aged for 21 days. Served with garlic mashed potatoes and asparagus

8 oz. Strip Cut Sirloin 21

Certified Angus Top Sirloin with garlic mashed potatoes
and fresh vegetables

GRILLED TO ORDER

Rare: Cool red center • Medium Rare: Warm red center
• Medium: Hot pink center
Medium Well: Thin pink line • Well Done: No pink

18% gratuity added to parties of 8 or more