In addition to our regular menu, we proudly offer you the finest hand selected Pat LaFrieda meats. These cuts are sourced exclusivity from 100% Black Angus steer, raised on family-owned Eastern & Midwestern farms and the Australian grasslands, with an all-natural, anti-biotic free diet. Each cut is hand selected by master butcher Pat LaFrieda, the fourth-generation owner of his eponymous company. To truly bring out the flavor of the beef, they are dry-aged in the world's largest dry aging room.
Steak & Chops Selections
Cowboy Ribeye Steak68
20 oz. Dry Aged 45-days. The classic steak lovers' bone in, cut center portion is served with sautéed broccoli rabe, caramelized onions & rosemary potatoes
Cowgirl Ribeye Steak58
16 oz. Dry Aged 45-days. Our smallest bone in, center cut portion, with just the right flavor. Served with herbed butter & seasonal vegetables
T-Bone Steak60
22 oz. Dry Aged 45-days. The iconic T-Bone steak features the NY Strip & Tenderloin for depth of flavor & tenderness. Served with garlic scented spinach, hand cut fries & caramelized onions
Veal Parmesan64
18 oz. Milk fed on the local farmlands of Pennsylvania. Pounded & breaded with Panko, fried golden served with vodka sauce, buffalo mozzarella & spaghetti
Double Cut Hatfield Pork Chop42
20 oz. Hatfield hogs are a prized heritage breed renowned for their dark & tender meat with fine marbling and flavor. Served with peach & cranberry chutney sauce, asparagus & whipped potato.
Double Cut Australian Lamb Rib Chops48
14 oz. Pasture raised on grass & plants to be flavorful, tender & lean. Served with aged balsamic & mint glaze, sautéed broccolini & whipped potatoes