Two French cut chops, loin only, with mint jelly.
Thick and juicy, smothered with sauteed onion.
With mushrooms.
Topped with mushroom caps and bearnaise sauce.
6 ounce tenderloin with onions, mushrooms, peppersand de jonghe butter.
12 ounce New York strip, brandy peppercorn sauce and mushrooms.
16 ounce bone-in cut with mushrooms.
6 ounce cut topped with crispy onion rings.
With mushrooms.
Brushed with a grainy mustard glaze, broiled on a plank.
Deep fried sea scallops, served with basil aioli dipping sauce.
Broiled on a plank, served with our house tartar sauce.
Wasabi-encrusted and seared rare, served with sushi rice and ginger vinaigrette.
Roasted brown and crisp, served with sage dressing and orange sauce.
Breaded veal sauteed with lemon juice and butter or served a la holstein.
Pan-fried with sauteed onions, bacon and apple slices.
Barbecued from the start with our mild hickory sauce.
Our dense, flourless and bittersweet confection with the rich texture of a truffle.
Ladyfingers soaked with espresso, layered with rich mascarpone cheese, sprinkled with cocoa.