Meat and Prime Cuts

Chef’s Beef Tenderloin

Cashew and Rosemary Crusted, Red Wine Sauce, Glazed Baby Onions and Potatoes

Balsamic Beef Tenderloin

Marinated in Balsamic and Huitlacoche Blue Cheese Mushrooms and Caponata

Grilled Flank Steak

Mexican Salsa, Guacamole, Tomatoes, Real del Castillo Cheese and Beans

Prime Cuts

New Zealand Rack of Lamb

Grilled. Red Wine and Rosemary Sauce.

Rib Eye (Angus)

New York (Angus)