A listing on Allmenus.com does not necessarily reflect any affiliation or endorsement of the listed restaurant. Prices may not reflect recent changes. Check with this restaurant for current prices.
we serve only certified angus beef. we believe you'll notice the difference. served with your choice of salad or soup and house-made bread
$31.95
16 Oz. Ribeye
(foods served on undercooked combination (rare or medium rare))
$32.95
14 Oz. New York Strip
(foods served on undercooked combination (rare or medium rare))
$41.95
10 Oz. Tenderloin
(foods served on undercooked combination (rare or medium rare))
$35.95
8 Oz. Tenderloin
(foods served on undercooked combination (rare or medium rare))
$28.95
6 Oz. Petite Tenderloin
(foods served on undercooked combination (rare or medium rare))
Surf & Turf
any of our steaks or chops served with cold water lobster tail or alaskan king crab (foods served on undercooked combination (rare or medium rare))
$36.95
Trio Of Filet Mignon
pan-seared mignonettes with our signature preparations-bordelaise sauce with mixed herb salad, sauce diana, hook's dairy bleu hollandaise (foods served on undercooked combination (rare or medium rare))
$30.95
Tenderloin Diana
6 oz. tenderloin pan seared with a traditional sauce diana of pan jus and mustard (foods served on undercooked combination (rare or medium rare))
$54.95
35 Oz. Delmonico Porterhouse
(foods served on undercooked combination (rare or medium rare))
$39.95
20 Oz. Johnny Delmonico Bone-In Ribeye
(foods served on undercooked combination (rare or medium rare))
$49.95
16 Oz. Our Signature Bone-In Tenderloin
(foods served on undercooked combination (rare or medium rare))
$24.95
14 Oz. Top Sirloin
(foods served on undercooked combination (rare or medium rare))
$27.95
10 Oz. New York Strip
(foods served on undercooked combination (rare or medium rare))
$45.95
24 Oz. Porterhouse
(foods served on undercooked combination (rare or medium rare))
(foods served on undercooked combination (rare or medium rare)) certified angus beef slow roasted to perfection for 12-14 hours, served with sides of au jus and horseradish cream
