Traditional BrisketTraditional 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 Corned Beef

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”BBQ Prime Rib

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 

Churrasco London BroilBrazilian 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. Boeuf Bourguignonne

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.