Herb-Crusted Steak au Poivre and Grilled Asparagus
Herb-Crusted Steak au Poivre and Grilled Asparagus -- layered with warm, patient spice.
A Bone-In Filet Mignon, kissed with char and smoke, and served with Compound Butter.
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Herb-Crusted Steak au Poivre and Grilled Asparagus -- layered with warm, patient spice.
Our Rack of Lamb leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Compound Butter.
A Garlic-Rosemary Pork Loin, the kind of plate you make on a quiet evening, and served and Crispy Onions.
A Bone-In Prime Rib, deeply savory and worth the wait, and served with Red Wine Jus.