Steak House: 612.843.1515 | Pizza Bar 612.843.1500
Isaac Becker / Executive chef/Owner
Daniel del Prado/ Executive chef


Oysters on the shell* 3 ea.
Ahi tuna, black walnuts, celery* 13
Salmon tartare, shallots, kalamata olives, agrumato* 9
Marlin crudo, dry peppers, pine nuts, burnt onions* 10
Lamb tartare, grilled sheep's milk yogurt, roasted fresno peppers* 13
   

Soup du jour 9
Bibb lettuce, ranch, grilled onions 7
Belgian endives, buttermilk, blue cheese, bacon

Chilled grilled asparagus, green goddess dressing, red watercress, bredcrumbs

9
Roasted beets, pistachio vinaigrette, sheep's milk mascarpone, honey 9
Escargot, chanterelle mushroom, sorrel butter 9
Sea beans, dungeness crab 13
Crispy soft shell crab, chili sauce, celery, roquefort 15
Provoletta, smoked winter tomatoes, grilled bread 6
Creamed spinach and roquefort bridie with pine nuts 7

Foie gras torchon, brioche and rhubarb compote

15
Fritto misto 8
Broiled prawns, fennel pollen, porcini aioli, herb salad 12

Fried semolina, brown butter, sage 6
Cheese dumpling, lamb stroganoff 7
Uszka, aspic, kelp, consomme broth 7
Schupfnudel, walnut, gorgonzola 8
Veal & pork kinkhali, butter, chili thread 8
Potato pierogi, golden raisins, poppy seeds 7
Krewetka, shrimp, salted pork, green onion 13
Lobster spaetzle, caraway, mint 15

Pommes purée, poutine sauce, horseradish 7
House sauerkraut, poached egg, croutons 6
Grilled button mushrooms, bacon, herbs 10
Roasted carrots, thyme, chevre 9
Roasted cauliflower, anchovies, burrata 10
Triple cooked chips, ketchup, mayo 9
Sautéed kale, dried peppers, ricotta salata 7
Rapini risotto, grilled lemon, mascarpone 9
   
*Consuming raw or undercooked food may increase your risk of  food-bourne illness  

Grass Run Farms
New York 7oz/14oz 24/48
12oz Bone in Manhattan 16oz 42
Hanger    12/24
Sirloin 6oz/12oz 16/32
Filet 8oz 47
Bone in Ribeye 22oz 75
Niman Ranch Natural
New York 7oz/14oz 32/64
Ribeye 16oz 55
Flat iron 6oz/12oz 14/28
Hanger   13/26
Bavette 8oz 18
Sirloin 6oz/12oz 18/36
Filet 8oz 55
Kansas City Strip 18oz 70
32oz Ribeye for Two 79
34 oz Porterhouse for Two 95
Domestic Wagyu      
Snake River Farms
Burch Cheeseburger   12
Sirloin 6oz/12oz 19/38

Hanger

  24/48
Zabuton 8oz 42
Eye of Ribeye 8oz 70
Bone-in Ribeye for Two 28oz 130
 
Japanese Wagyu
New York Block 4oz/8oz 70/140
     
Monkfish scallopini, spinach, tartar sauce
20
Foie boudin blanc with scallops, carrot purée
26
Grilled pork chop a la moutarde,fried oysters, grilled potatoes
28
Market fish
~
Polenta crusted Wild Acres chicken, roasted morel mushrooms, English pea puree
25
Roasted lamb loin, green chickpeas, mint, and pecorino 28
Broiled marinated salmon, braised artichokes, parmesan broth
25

Hours:
Monday - Thursday 5pm to 1am
(kitchen closes at 12am)

Friday - Saturday 5pm to 2am
(kitchen closes at 1am)

Sunday 5pm to 12am
(kitchen closes at 11pm)

Fax 612-238-3114