Beef Selections

Plated Dinner – Beef Selections

Each entrée includes: Garden Salad with three house-made dressings (salad upgrades available), Chef’s selection of potato, pasta, or rice, fresh seasonal vegetables, sauce and garnish, and freshly baked breads with butter.

Note: Any beef entrée can be paired with a grilled or sautéed chicken breast for an additional $7 per person.

Steaks & Flank

  • Flank Steak – Grass-fed flank steak marinated, seared, and hand-carved. Served with demi-glace.

  • Mongolian Style Flank Steak – Grass-fed flank steak seared and finished with soy-ginger sauce and scallions.

  • New York Strip Steak – USDA Choice or better, hand-cut from center-cut loins, seasoned and grilled. Served with whole garlic herb mushrooms.

  • Pepper Steak – Grass-fed flank steak seared with sweet onion and bell pepper medley. Finished with mushroom Burgundy wine sauce.

Prime Cuts & Roasts

  • Prime Rib – USDA Choice or better, 12 oz. slow-roasted on the bone with natural au jus.

  • Ribeye Steak – USDA Choice or better, 12 oz. char-grilled with natural au jus.

  • Roasted New York Sirloin – Aged strip loin, hand-carved, with port-marinated wild mushrooms and demi-glace.

  • Short Ribs – Braised USDA Choice short ribs in rich demi-glace.

  • Cattleman’s Cut Top Sirloin (12 oz.) – Beef top sirloin steaks with whole garlic herb mushrooms.

Tenderloin & Filet Selections

  • Steak Diane – Sliced beef tenderloin topped with sautéed bell peppers, mushrooms, onions, and tomatoes. Served with Burgundy sauce.

  • Filet Mignon – Grilled filet of beef tenderloin finished with wild mushroom demi-glace.

  • Pepper Steak Tenderloin – Seared tenderloin tips with bell peppers, mushrooms, and onions in Burgundy sauce.

  • Roquefort Tenderloin – Grilled filet with mushroom Burgundy wine sauce and crumbled Roquefort cheese.

  • Sliced Tenderloin – Slow-roasted, hand-carved, served with rich wine sauce.

  • Tenderloin Stroganoff – Sauteed tenderloin tips with mushrooms and onions in Burgundy sour cream sauce.

  • Tenderloin Wellington – Grilled tenderloin wrapped in puff pastry with ham and mushroom duxelles. Finished with Madeira wine sauce.

Roasts & Special Cuts

  • Top Sirloin Roast – Slow-roasted with fresh herbs and spices, hand-carved, served with whole garlic herb mushrooms.

  • Smokehouse Combo – Smoked brisket with BBQ sauce paired with Texas pork ribs or chicken.

  • Texas Smoked Beef Brisket – Brisket coated with eight secret herbs and spices, slow-roasted and smoked for 12 hours. Served sliced with BBQ sauce.

Poultry
Combinations
Pork, Veal
Fish, Seafood
Vegetarian Dishes
Salads