Equipment for sale
bcd'S |
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sale_items.xlsx
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
DESSERT |
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