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.
A Char-Grilled Rack of Lamb, built on a slow, honest base, and served with Red Wine Jus.
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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.
Rested Flat Iron Steak and Grilled Asparagus -- layered with warm, patient spice.
Our Philly Cheesesteak leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Grilled Asparagus.
Deeply satisfying Tri-Tip with Chimichurri, balanced between sweet, salt and heat.