Plated Beef Entrees

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.