Entrée 13-17

Question 1

Ribeye Diana

Answer 1

● Grilled Creekstone Prime Ribeye- 12-14 oz Boneless Rib (spices: black peppercorns, fennel seeds, dried rosemary, maldon salt)
● Diana Sauce:
􏰀 Pancetta

 BASE SAUCE
􏰀 Shallot
􏰀 Apple Brandy
􏰀 Brown chicken stock
􏰀 Dijon Mustard
􏰀 Worcestershire Sauce
􏰀 Rosemary

􏰀 Oyster mushrooms cooked with butter and white wine
❖ Diana is Chef Mario’s sister.

CAPTAIN SPIEL​: Boneless Rib-Eye cooked on the charcoal grill, brandy sauce,
rosemary, pancetta oyster mushrooms. (Can also be done “Simply Grilled”)

BACKSERVER SPIEL:​ Ribeye Diana Style-Brandy sauce-Pancetta.

Allergies: Allium, Pork, Allium (can be done without sauce), Dairy

Question 2

Bone-In New York Strip

Answer 2

N/A

Question 3

Prime Porterhouse

Answer 3

40+20 days aged T-Bone cut steak( that is half strip steak, half tenderloin steak.)
Served with head of confit garlic ands served with a classic steak sauce on the side

● Porterhouse (a t-bone cut steak that is half strip steak half tenderloin) that is a 40oz piece we purchase at 40 days-dry aged and we dry age it for an addition 20 totaling 60 days.
● This is a prime cut and purchased through Pat Lafrieda. The steak is grilled and is garnished with a head of confit garlic, and served with a classic steak sauce on the side
● Pat Lafrieda is a meat purveyor based out of the Meatpacking district in NYC, and was established in 1922. The company took new a new stand in getting quality products within the last 10 years, making them the mark of good beef products.

Question 4

Whole Lobster

Answer 4

● Steamed 2.5 pound lobster served in the shell
● Scampi butter
Allergies: dairy, garlic