Menu Section: Choice Cuts

The “King of the T-Bones”, a Porterhouse cut from the rear end of the tenderloin contains a larger piece of fillet steak than a T-bone as well as a larger piece of sirloin. We’ve roasted ours with rosemary, garlic and lots of butter

Bone in, thick rib steak, all the tenderness of prime rib, all the gutsiness of a T-bone, all the elegance of a Chateaubriand

The “Chateaubriand” cut, named after a French diplomat, is the prized cut from the fillet head, lean and exquisitely tender. Almost heart shaped when sliced, this cut is perfect for sharing on special occasions.