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8 Cards in this Set
- Front
- Back
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8oz Shoulder Filet |
8 oz Shoulder Filet a cut from the blade of the chuck which is one of the primal cuts of beef. Carved then finished with sea salt, and steak butter. |
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6oz Petit Filet |
6 oz Petit Filet served with steak butter |
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Ny strip |
NY Strip- 12oz dry aged for 2weeks and more nutty and minerally than ribeye served with steak butter |
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Rib eye |
Ribeye- dry aged for 21 days and broiled with salt and pepper only and served with steak butter |
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Steak butter |
Steak butter aka hotel butter aka maitre 'd butter -salt, pepper, lemon, parsley,garlic, anchovy and butter. Paddled to incorporate air and make it a whipped butter |
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Chimichurri |
Chimichurri- one of our 3 steak sauces a puree of parsley, cilantro, garlic, lemon juice, sea salt, olive oil |
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Bearnaise |
Béarnaise sauce- one of our 3 steak sauces- variation of hollandaise, consisting of egg yolks, butter, tarragon and red wine. |
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Worcestershire |
Worcestershire- one of our 3 steak sauces- onion, garlic, anchovy, black peppercorn, clove, horseradish, steens cane syrup, dark karo syrup, white vinegar |
