The Menu
Dry-aged steaks fired over hardwood, classic starters and sides, and a cellar worth exploring. Prices are per plate; cuts are sold by weight as listed.
Richly marbled prime ribeye, aged 35 days, finished with bone-marrow butter.
Fork-tender filet mignon, char-seared, with a red-wine reduction.
Bold, beefy, and firm-textured — aged 28 days with a peppered crust.
Strip and filet on the bone, carved tableside and built to share.
A long-bone ribeye showpiece, aged 45 days and salt-crusted.
Buttery American wagyu, lightly seared to let the fat melt.
Three plump scallops over brown-butter cauliflower purée.
Prime tenderloin, capers, shallot, and a cured egg yolk.
Fire-roasted marrow with parsley salad and grilled sourdough.
Grilled romaine hearts, white anchovy, and aged parmesan.
Five chilled gulf shrimp with horseradish cocktail sauce.
Slow-caramelized onions, beef broth, gruyère crust.
Whipped Yukon golds with black truffle and brown butter.
Charred over the fire, finished with lemon and sea salt.
A steakhouse classic — silky, nutmeg-kissed, and rich.
Cavatappi baked under a sharp cheddar and gruyère crust.
Wild mushrooms with thyme, garlic, and a splash of sherry.
Crisp-skinned russet with sour cream, chive, and bacon.
Bold, dark-fruited, and built for a marbled ribeye.
Brooding Nebbiolo with rose, tar, and a long, savory finish.
Bright cherry and earth — our pick for the filet.
Structured Cabernet-Merlot blend with graphite and cassis.
Lightly oaked, for the scallops and shrimp cocktail.
Crisp, toasty, and the right way to start any evening.
Hungry yet?
The fire's already lit. Reserve a table and let our team pair the perfect cut with the perfect glass.