Beef and Lamb Menu Highlights

Beef Menu Highlights

• 8oz Filet priced at $38, temperature must be asked for during ordering.
• 10oz Filet available for $44, inquire about cooking temperature.
• 12oz Filet offered at $50; temperature preferences should be communicated.
• 14oz Filet is priced at $56, and customers are advised to ask for their desired doneness.
• The largest 16oz Filet costs $62, with temperature specification recommended.
• A substantial 20oz cut can be obtained for $68, with the usual temperature inquiry.
• Bone-In-Filet is marked at market price, typically around 14oz.

Additional Beef Cuts

• NY Strip priced at $42 for a 12oz portion and $52 for an 18oz option.
• Ribeye cut ranging from 16-18oz is available for $47.
• T-Bone steaks are charged at $2.50 per ounce, with sizes from 24-32oz.
• Porterhouse steak also at $2.50 per ounce, starting from 28oz.
• Tenderloin Tips offered at a flat rate of $30.

Lamb Menu Overview

• Full Lamb Rack available at market price; specifics vary with market demand.
• Bone-In-Strip lamb cut is priced at market value between 16-18oz.
• Bone-In-Ribeye for lamb is also at market price and typically weighs between 22-24oz.
• Dry-Aged Porterhouse for lamb starts at market price, with sizes from 28-30oz.