8 Ounce Hand Cut - 29.
21 Day Wet-Aged Angus Filet of Beef Tenderloin.

12 Ounce Hand Cut - 24.
21 Day Wet-Aged Angus Rib Eye topped with blue cheese butter.

16 Ounce Hand Cut - 29.
21 Day Wet-Aged Angus Rib Eye topped with blue cheese butter.

14 Ounce Hand Cut - 29.
21 Day Wet-Aged Angus New York Strip.

French Quater Filet - 32.
An 8 ounce Angus blackened beef tenderloin, grilled and topped with shrimp, scallops, Chorizo sausage, mushrooms and green onions, placed gently over Sofrito red rice and finished with Tabasco Buerre Blanc.

French-Cut Pork Chops - 32.
16 ounce bone-in French cut pork chop brined in apple cider, grilled and served with fried redskin potatoes and fresh squash and zucchini.

Chicken Moutarde - 18.
Grilled marinated chicken breast topped with whole-grain mustard and caper cream sauce and served with roasted garlic mashed potato and vegetable.

Rack of Lamb - 25.
Grilled and served with roasted garlic mashed potatoes and a rosemary demi-glace.