Filet Au Poivre
Center cut tenderloin topped with sautéed black peppercorns in crème
Portly Ribeye
Generous Ribeye marinated in port wine and gratineed with gorgonzola cheese
Tournedos Sauce Opus
Twin tenderloin medallions topped with beef cabernet mushroom sauce, garnished with grilled shrimp
Ribeye with Shrimp and Crabmeat
New York Strip Maitre ‘D Butter
New York strip topped with garlic chardonnay herb butter
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