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Flashcards in Dinner Entrees Deck (10):
1

Filet mignon

10/6 oz
Grilled w/ garlic butter

2

New York strip

16 oz bone in l shape bone glazed w/ garlic butter

3

Cowboy ribeye

18 oz bone in ribeye with bone frenched ( clean of fat) grilled with/garlic butter

4

Ribeye

12oz higher fat contefor better flavor grilled with garlic butter

5

Sirloin

10oz cut aged 40 days to make it more tender and flavorful than the average sirloin

6

Tide and tundra

6oz filet 8oz lobster tail with garlic with garlic butter and paprika. Served with butter tower

7

Australien lamb rack

3@6 oz with frenched bones cooked to order then cut in half. The four bones are then shingled over mint demi glaze

8

Australia lamb chop

3@6 imported Australia lamb chops served teepee style

9

Dry aged pork loin

10oz specially aged pork chop grilled and topped with apple chutney. Dry aging makes port tender and buttery

10

BBQ short ribs

10 oz portion of boneless short rib meat that comes from the chuck area of the cow. The meat is slowly cooked in dark beer and stock then sliced grilled and glazed with BBQ sauce. Served with a half portion of mashed potatoes and sautéed spinach. Guests may substitute both half portion for a side upon request