30 day wet aged and 30 day dry aged Circle M Ranch Ribeye from Monnet MO. Seasoned and grilled to 145 degrees, sea salt and cracked pepper melange finished. (18 ounce 68)
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Brown butter and black pepper cast iron seared 10oz filet finished with a bourbon demi. Caramelized sweet red onion (68)
Everything but the Kitchen sink marinated New York Strip grill finished. (16 ounce 48) (8 ounce 28)
Seasoned and grilled 7oz beef tenderloin, rested in a roasted garlic, sea salt and Rosemary whiskey butter (38)
Marsala wine and apple cider braised Newman Farms Berkshire porterhouse chop from Myrtle MO, black pepper encrusted, cast iron finished. (29)
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