Half Beef 

Item	Thickness	Quantity	​Instead
​T-Bone Steaks (Hind)	3/4"	Value
Ribeye Steaks (Front)	"	Value
​Sirloin Steaks (Hind)	Full cut
Round Steaks (Hind)	1/2-3/4"
Tip Roast (Hind)	3-3-1/2# each	Value
Rump Roast (Hind)	Value	​	Value
Bone-In Arm Roast (Front)	Value	​
Boneless Arm Roast (Front)
Chuck Roast (Front)	Value	Value
Brisket (Front)
Short Ribs (Front)	Value
Stew Meat (Either)
Soup Bones (Either)
​Organ Meat
Hamburger

STARTERS

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T-Bone Steaks (Hind)     ​3/4" 
Chopped Salad     iceberg, cherry tomatoes, smoked bacon, toasted pecans, bleu cheese  14
Mussels     shallots, lemon, white wine, butter, parsley  16
Lobster Bisque     maine lobster, celery, white wine, cream  13
Duck Liver Mousse     duck liver, milk, garlic, shallots, butter, crostini  14
​Little Gems     walnuts, salt, shallots, champagne vinegar, pecorino romano cheese  12

​MAIN COURSE

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Filet Mignon 8oz     bordelaise, chives, butter  18
T Bone 18oz     fresh herb sherry butter, chives  60
Rib Eye 20oz     argentinian raised prime black angus, salt, pepper, garlic, butter  65
Porterhouse 26oz     fire roasted, chive, butter, garlic  90
Bone-in New York 16oz     shallot butter, cipollini onions, salt, pepper  75
Prime Rib 15oz or 20oz     slow roasted, au jus, horseradish  55
Hokkaido A5 Wagyu     chateau uenae, farmed in below freezing temperatures  125
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DESSERT

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