Filet Béarnaise - 29
8 oz filet mignon topped with a classic bearnaise sauce

Veal Liver -17
Sautéed veal liver medallions topped with
caramelized onions and crispy bacon

Smoked Pork Chop - 20
14 oz house smoked pork chop with a
roasted shallot and bacon lardon demi-glace

Ribeye Bordelaise - 36
18 oz bone-in ribeye topped with a
portobello mushrooms and garlic butter

Lamb Chops - 30
Two double cut lamb chops grilled and
finished with a béarnaise sauce

Beef Tips Bourguignon - 22
Seared filet tips over herb spaetzle, mushrooms,
and pearl vegetables in a red wine veal sauce