Akaushi top sirloin.
8 oz. of flavor.
10 oz. Marinated skirt steak.
12 oz. Tri-Tip.
The steak that was born here! 16 oz., bone-in, dry-aged.
17 oz. ribeye, dry-aged.
Delicate tenderloin.
24 oz., Dry-aged, best of both worlds!
34 oz. Ribeye, bone-in, dry-aged (serves 1-2).
Sweet potato hash, cider gastrique, walnut sage apple butter.
Saffron, chorizo, olive sofrito, and Spanish salsa verde.
Housemade pasta, Grand River mushroom, sherry cream, caper, toasted breadcrumb, lemon agrumato.
Hickory smoked, Ox BBQ sauce, slaw.
Apple and pecan wild rice pilaf, fried kale, pomegranate, coconut-citrus "crema".
House bacon, smoked gouda, brioche bun.
Gin spiked cocktail sauce.
Remoulade, salade and herbes.
Hard cider, Dijon, rosemary, pecan.
1/2 lb., drawn butter.
Served with caramelized onion and mushroom.