Herb-Crusted Ribeye with Peppercorn Sauce
A Herb-Crusted Ribeye, the kind of plate you make on a quiet evening, and served with Peppercorn Sauce.
A Garlic-Rosemary New York Strip, the kind of plate you make on a quiet evening, and served over Mashed Potatoes.
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A Herb-Crusted Ribeye, the kind of plate you make on a quiet evening, and served with Peppercorn Sauce.
A Reverse-Sear Rack of Lamb, built on a slow, honest base, and served over Mashed Potatoes.
Our Tri-Tip leans on unsalted butter and patience: deeply savory and worth the wait, then finished with Compound Butter.
Our Hanger Steak leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Crispy Onions.