Our first steak of the week is a 20 ounce Rib-eye seared to a medium rare.

The Meat –  Rubbed with olive oil and a house version of Montreal steak spice.

The Garnish – Sauteed Onions and Mushrooms with Minced Garlic & Cracked Pepper

The Side – Steamed Asparagus with Melted Brie & Feta

Simple.