Beef Entrée Selections
Beef & Cheese Ravioli
Handmade ravioli with basil pesto, lemon, Parmigiano Reggiano, and roasted pignoli nuts.
Beef & Cheese Manicotti
Manicotti stuffed with ricotta and seasoned beef, topped with melted cheese and baked in Italian marinara.
Beef & Shrimp – Thai Style
Soy-glazed spicy beef tenderloin with jumbo Gulf shrimp, stir-fried vegetables, Thai chilis, and fish sauce.
Beef Barbecue (Sloppy Joe)
Lean grass-fed ground beef simmered with onions, green pepper, mustard, vinegar, and ketchup.
Beef Brisket Barbecue
USDA Choice or better brisket, marinated, seasoned, and house-smoked.
Corned Beef & Cabbage
Slow-cooked lean corned beef served over braised cabbage, carrots, and potatoes.
Dry-Aged Flank Steak (Grass-Fed)
Served with confit king oyster mushrooms and caramelized shallots in a classic sauce bordelaise.
Beef Enchiladas
Grass-fed ground sirloin with onion, chili pepper, garlic, enchilada sauce, and melted cheese wrapped in corn tortillas.
Filet Mignon Abruzzese
USDA Choice or better filet, grilled and served with natural au jus.
Irish Beef Stew with Guinness
USDA Choice beef stewed with onions, garlic, carrots, herbs, beef broth, and Guinness.
Beef Kung Pao
Grass-fed flank steak stir-fried with peanuts, red chiles, green onions, garlic, and water chestnuts in a spicy garlic-chili soy sauce.
New York Strip Steak
USDA Choice or better strip steak grilled with herbs and olive oil, served with peppercorn sauce.
Beef Panang (Thai Curry)
Thin-sliced USDA Choice beef simmered in coconut milk with dried chilis, Thai ginger, shallots, garlic, lemongrass, coriander root, kaffir lime, shrimp paste, roasted peanuts, Thai basil, fish sauce, and palm sugar.
Beef Porcupines with Tomato Glaze
Grass-fed ground sirloin blended with rice, onions, egg, and seasonings; simmered in marinara with fresh basil.
Tex-Mex Pot Roast
USDA Choice beef roast with Worcestershire, lime, mustard, garlic, tomatoes, chili sauce, jalapeños, cilantro, and cumin.
Pot Roast with Potatoes & Vegetables
Whole Chuck roast slowly simmered in dark gravy with potatoes, carrots, onions, and celery.
Italian Beef Roast (for Sandwiches)
Thin-sliced USDA Choice sirloin simmered in Italian gravy. Hot peppers served on the side.
Roast Beef Tenderloin
Classic medium-rare roasted tenderloin with rosemary and garlic.
Served with horseradish–watercress cream sauce on the side.
Roast Top Sirloin
USDA Choice top sirloin slow-roasted with natural au jus and button mushrooms.
Root Beer–Braised Boneless Short Ribs
Tender boneless short ribs finished with crispy onion strings.
Sirloin Oriental Stir-Fry
Grass-fed flank steak sautéed with bell peppers, onions, water chestnuts, soy sauce, white wine, garlic, and ginger.
Sirloin Steak au Poivre
USDA Choice top sirloin with black peppercorn butter.
Sliced Barbecue Beef (Sandwiches)
Slow-roasted USDA Choice sirloin, thinly sliced and simmered in homemade barbecue sauce.
Sliced Beef in Light Gravy (Sandwiches)
Thin-sliced USDA Choice sirloin simmered in natural au jus.
Spicy Minced Beef with Long Beans
Stir-fried with Thai chilis, fish sauce, and lime. Served with lettuce leaves.
Chicken-Fried Steak
USDA Choice NY strip steak, buttermilk-marinated, floured, and pan-fried. Served with country sausage gravy.
Sirloin Steak – Oriental Style
USDA Choice top sirloin grilled and served with oriental vegetables in a light soy sauce.
Char-Broiled Ribeye Steak (8 oz)
USDA Choice or better ribeye grilled with olive oil, garlic, and seasoning.
Beef Stir-Fry with Mushrooms & Sweet Peppers
Grass-fed flank steak with mushrooms, onions, green peppers, white wine, beef broth, and seasonings.
Beef Stroganoff
USDA Choice tenderloin tips sautéed with mushrooms and onions, finished in Burgundy wine sauce with sour cream.
Beef Tenderloin (Sliced)
USDA Choice seared tenderloin sliced and served in natural au jus.
Grilled Tenderloin Steaks
USDA Choice or better filet mignon brushed with olive oil and pepper, grilled to perfection. Served with natural au jus.
Tenderloin Tips
USDA Choice tenderloin chunks sautéed with mushrooms and onions in a natural brown wine sauce.
Tenderloin with Spring Vegetables
USDA Choice tenderloin with carrots, red peppers, shiitake mushrooms, asparagus, zucchini, olive oil, red wine, and butter.
Beef Tips Burgundy
Tenderloin tips sautéed with mushrooms and onions in Burgundy wine sauce.
Wine-Braised Short Ribs
Short ribs braised with carrots, celery, onions, and aromatic vegetables in savory red wine jus, with horseradish–watercress sour cream.
Braised Beef Sirloin
Sirloin braised with aromatic vegetables and served with savory red wine gravy.
German Beef Rouladen
USDA Choice sirloin rolled with pickles, celery, onions, and Dijon; sautéed in butter with natural gravy.
Ginger Beef
Grass-fed flank steak glazed in a rich soy-ginger reduction.
Espresso-Rubbed Grilled Tenderloin
With porcini essence and rosemary, served with gorgonzola cream.
Hunan Smoked Beef Ribs
Hoisin, five-spice, ginger, and toasted sesame flavors.
Hungarian Goulash
Traditional paprika-spiced Hungarian beef stew.
Moroccan Grilled Beef Tenderloin
With roasted tomato, garlic, capers, Moroccan olives, lemon, sherry wine, and oregano.
Shepherd’s Pie (Beef or Lamb)
Savory ground beef or lamb topped with fluffy mashed potatoes and baked until golden brown.
Teriyaki Beef Stir-Fry
Steak with peppers, carrots, and green beans in homemade teriyaki sauce.