Reflections of a chef and restaurant owner. (AKA Therapy)
Saturday, March 13, 2010
We've changed the menu concept where steaks are concerned. We are now offering the steaks with choice of side dish and sauce. We've added poblano mac and cheese, pomme frittes with or without cheese sauce, au gratin potatoes, baked potato, baked sweet potato and broccoli with Hollandaise. The sauces; demi-glace, bearnaise, garlic-kabayaki butter and bourbon peppercorn.
Returning to the menu is a gorgeous 20oz bone-in ribeye and a 14oz bone-in filet. On average, each 10 bucks less than in the big city. Both are pictured above and served with mushroom jus.