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.