Brisket
Traditional Braised Brisket with Tzimmes
Beef brisket braised with garlic, onions, baby carrots, sweet potatoes and prunes.
Sephardic Braised Brisket
Beef brisket seasoned with subtle spices, honey and braised with garlic, onions, carrots and celery, sweet potatoes.
St. Louis Competition Style
Dry rubbed brisket slow cooked for 7 hours with a honey BBQ Glaze 
New York Style Corned Beef
Homemade pickled beef brisket braised with our special seasonings, served with our special apricot glaze
Mustard Glazed Corned Beef Our homemade pickled beef brisket braised in our special seasonings and glazed with Pomeray mustard
Rib Eye
Herb Crusted Rib Eye
Whole roasted prime rib of beef crusted with fresh herbs; served with a splash of Sauce Demi-glace
Traditional Rib Eye Au Jus
Whole roasted prime rib of beef subtly seasoned; served with our homemade natural au jus (light thin gravy).
Classic Filet “Mignon” with béarnaise “butter”
Traditional Petit Filet taken from the eye of the rib, garlic rubbed, delicately seasoned and topped with our Béarnaise “Butter”
Makers Mark Smoked Prime Rib of Beef Prime rib of beef coated with our dry rub and slowly smoked; then coated with our Makers Mark glaze and served Kansas City style
London Broil
Authentic Churrasco style. Grilled London Broil marinated in a citrus vinaigrette. Served with our homemade chimichurri .
Grilled Balsamic London Broil
California style; Grilled London Broil marinated in Balsamic Vinaigrette. Drizzled with our balsamic syrup .
Pan-seared Montreal style London Broil
Montreal style; pan-seared London Broil seasoned with olive oil, garlic and Montreal spice rub.
Chuck Eye
Traditional Pot Roast of Beef
Whole chuck eye of beef, subtly seasoned low cooked in a Dutch oven. Served with our homemade gravy. 
St. Louis Competition Style Pulled Beef
Whole dry rubbed chuck eye of beef slow cooked for 12 hours and served with a honey BBQ Glaze
Boeuf à la Bourguignonne
Classic dish of chuck eye braised in Burgundy wine with garlic, aromatics, pearl onions and wild mushrooms.