Steak of the Week




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



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