~ Pan Braised Italian Rib Eye with Marsala
~ New York Steak Chasseur - Mushroom Hunter's Sauce
~ USDA Choice Angus Prime Rib of Beef with Jus, Horseradish and Yorkshire Pudding
~ Ginger-Java Slow Roasted Beef Chuck served with Red Eye Barbecue Sauce
~ Forest Fire Windsor Roast with Hunter's Mushroom Sauce
~ Slow Braised Beef Steak Bourgeois - Rich Brown Sauce with Glazed Onions, White Wine and Bacon
~ Pan Seared Filet Mignon - Crusted with Cypress Grove Truffled Goat Cheese and Laced with Roasted Garlic and Port Demi Glace
~ Pan Seared Santa Fe Tournedos of Beef with Prawns and Avocado Herb Butter
~ Pan Seared Filet Mignon with Roasted Garlic and Port Demi Glace
~ USDA Choice Rib Eye Steak Florentine Pan Seared with Italian Herbs, Imported Extra Virgin Olive Oil
~ Pan Seared Forest Fire Ribeye Steak with Garlic Sauteed Mushrooms
~ USDA Choice Rib Eye Steak Pan Seared Hunter's Style with Sauce Chasseur
~ Blue Bordelaise Tri Tip Steak - Topped with Gold Mine Aged Blue Cheese and Mushroom Bordelaise Sauce
~ Pan Braised Chief Joseph Pot Roast
~ USDA Choice Beef Filet Mignon, Bacon Wrapped and Pan Seared with Sauce Bearnaise
~ Beef Pot Roast, Braised in Red Wine and Herb Gravy
~ Pan Seared Petit Tender Filet Steak with Jumbo Prawns and Sauce Marchand
~ Traditional Pot Roast with Classic Bourgeois Sauce -
~ Pan Seared Petit Tender Medallions Marchand de Vin - Rich French Red Wine Steak Sauce
~ Blue Bordelaise Petit Tender Filet Steaks - Topped with Gold Mine Aged Blue Cheese and Mushroom Bordelaise Sauce
~ Forest Fire Beef Pot Roast, Braised in Mushroom Hunter's Sauce
~ Steak au Poivre - USDA Choice New York Strip Steak as the classic French style pepper steak with Green Peppercorns, Brandy and Cream
~ Pan Braised Chief Joseph Pot Roast
~ USDA Prime Beef New York Strip Steak with Toasted Garlic and Sautéed Mushroom Sauce
~ Local Bingham Premium Dry Aged Beef Pan Seared New York Steak Seasoned with Merlyn's Mystic Bordelaise Steak Salt
~ Bacon Wrapped Beef Filet Mignon, Pan Seared with Jumbo Prawns and Sauce Béarnaise
~ Local Bingham Premium Dry Aged Beef Asian Braised Short Ribs with Wild Mushrooms, Vegetable Melange and Pan Seared 5 Spice Potatoes $28
~ Local Bingham Premium Dry Aged Beef Basque Spice and Toasted Garlic Honey Glazed Beef Flanken Ribs Dinner
~ Choice USDA Prime Rib of Angus Beef with Jus and Horseradish
~ Roast Choice Tri Tip of Beef with Sauce Chasseur
~ Chief Joseph Braised Windsor Steaks
~ Choice Grilled Filet Mignon- Sauce Marchand de Vin
~ USDA Choice Roast Tri-Tip of Beef - Sauce Forestiere
~ USDA Choice Sirloin Coulotte Steaks Grilled - Sauce Marchande de Vin
~ Roast Prime Rib of Beef with Jus and Horseradish (Chef Carved)
~ Fire Roasted Tri- Tip Steak with Garlic Prawns and Toasted Garlic – Fresh Basil Jus
~ Petit Tender in Croute Marchand de Vin (Pastry Wrapped Petit Tender Steak with Mushroom Duxelle cut to expose the center of the roast and topped with Red Wine Herb Beurre Rouge
~ Roast Top Round of Beef with Jus and Horseradish (Chef Carved)
~ Roast Tri Tip of Beef with Mushroom Bordelaise Sauce (Chef Carved)
~ Braised Chuck Eye Roast Bourgeois
~ Tri-Tip Medallions of Beef, Pan Seared with Chief Joseph Sauce
~ Whiskey Seared Steak with Wild Sockeye Salmon and Irish Whiskey Sauce
~ Emerald Tower - Petit Tender Steak and Lobster with Emerald Herb Bearnaise
~ Southwest Braised Beef Roast with Chili-Cilantro Gravy(Chef Carved)
~ New York Steak Chasseur - Mushroom Hunter's Sauce
~ USDA Choice Angus Prime Rib of Beef with Jus, Horseradish and Yorkshire Pudding
~ Ginger-Java Slow Roasted Beef Chuck served with Red Eye Barbecue Sauce
~ Forest Fire Windsor Roast with Hunter's Mushroom Sauce
~ Slow Braised Beef Steak Bourgeois - Rich Brown Sauce with Glazed Onions, White Wine and Bacon
~ Pan Seared Filet Mignon - Crusted with Cypress Grove Truffled Goat Cheese and Laced with Roasted Garlic and Port Demi Glace
~ Pan Seared Santa Fe Tournedos of Beef with Prawns and Avocado Herb Butter
~ Pan Seared Filet Mignon with Roasted Garlic and Port Demi Glace
~ USDA Choice Rib Eye Steak Florentine Pan Seared with Italian Herbs, Imported Extra Virgin Olive Oil
~ Pan Seared Forest Fire Ribeye Steak with Garlic Sauteed Mushrooms
~ USDA Choice Rib Eye Steak Pan Seared Hunter's Style with Sauce Chasseur
~ Blue Bordelaise Tri Tip Steak - Topped with Gold Mine Aged Blue Cheese and Mushroom Bordelaise Sauce
~ Pan Braised Chief Joseph Pot Roast
~ USDA Choice Beef Filet Mignon, Bacon Wrapped and Pan Seared with Sauce Bearnaise
~ Beef Pot Roast, Braised in Red Wine and Herb Gravy
~ Pan Seared Petit Tender Filet Steak with Jumbo Prawns and Sauce Marchand
~ Traditional Pot Roast with Classic Bourgeois Sauce -
~ Pan Seared Petit Tender Medallions Marchand de Vin - Rich French Red Wine Steak Sauce
~ Blue Bordelaise Petit Tender Filet Steaks - Topped with Gold Mine Aged Blue Cheese and Mushroom Bordelaise Sauce
~ Forest Fire Beef Pot Roast, Braised in Mushroom Hunter's Sauce
~ Steak au Poivre - USDA Choice New York Strip Steak as the classic French style pepper steak with Green Peppercorns, Brandy and Cream
~ Pan Braised Chief Joseph Pot Roast
~ USDA Prime Beef New York Strip Steak with Toasted Garlic and Sautéed Mushroom Sauce
~ Local Bingham Premium Dry Aged Beef Pan Seared New York Steak Seasoned with Merlyn's Mystic Bordelaise Steak Salt
~ Bacon Wrapped Beef Filet Mignon, Pan Seared with Jumbo Prawns and Sauce Béarnaise
~ Local Bingham Premium Dry Aged Beef Asian Braised Short Ribs with Wild Mushrooms, Vegetable Melange and Pan Seared 5 Spice Potatoes $28
~ Local Bingham Premium Dry Aged Beef Basque Spice and Toasted Garlic Honey Glazed Beef Flanken Ribs Dinner
~ Choice USDA Prime Rib of Angus Beef with Jus and Horseradish
~ Roast Choice Tri Tip of Beef with Sauce Chasseur
~ Chief Joseph Braised Windsor Steaks
~ Choice Grilled Filet Mignon- Sauce Marchand de Vin
~ USDA Choice Roast Tri-Tip of Beef - Sauce Forestiere
~ USDA Choice Sirloin Coulotte Steaks Grilled - Sauce Marchande de Vin
~ Roast Prime Rib of Beef with Jus and Horseradish (Chef Carved)
~ Fire Roasted Tri- Tip Steak with Garlic Prawns and Toasted Garlic – Fresh Basil Jus
~ Petit Tender in Croute Marchand de Vin (Pastry Wrapped Petit Tender Steak with Mushroom Duxelle cut to expose the center of the roast and topped with Red Wine Herb Beurre Rouge
~ Roast Top Round of Beef with Jus and Horseradish (Chef Carved)
~ Roast Tri Tip of Beef with Mushroom Bordelaise Sauce (Chef Carved)
~ Braised Chuck Eye Roast Bourgeois
~ Tri-Tip Medallions of Beef, Pan Seared with Chief Joseph Sauce
~ Whiskey Seared Steak with Wild Sockeye Salmon and Irish Whiskey Sauce
~ Emerald Tower - Petit Tender Steak and Lobster with Emerald Herb Bearnaise
~ Southwest Braised Beef Roast with Chili-Cilantro Gravy(Chef Carved)