The dinner starts off with their cheese bread with a choice of sundried tomato butter or a chardonnay infused gorgonzola butter with apple and cranberries. They are both fantastic so bounce back and forth between flavors.
The New Wedge Salad is topped with grape tomatoes, crispy onions, caramelized bacon, bleu cheese, pepitas, and bleu cheese dressing. It was nicely presented but would be easier to eat with the bacon and bleu cheese crumbled. The flavors work well together for a perfectly sized dinner salad. Rating: 4/5
Dry-aged Prime Ribeye is aged a minimum of 21 days and seasoned with kosher salt, black pepper, and finished with butter and parsley. The steak was tender, succulent, and sliced like butter. It was perfectly broiled to black and blue doneness with nice char on the outside and cool dark red interior. It could be seasoned a bit more with salt and more melted butter on top. Rating: 4.5/5
Prime Bone-In Ribeye is aged a minimum of 21 days and seasoned with kosher salt, black pepper, and finished with butter and parsley. The steak was perfectly broiled to medium-rare doneness. It was also tender and succulent with tastier meat near the bone. This was also under seasoned and could use more salt and butter. Rating: 4/5
Truffle-Parsley Mashed Potatoes tasted like homemade mashed with small lumps inside. The truffle could be more flavor forward. The texture was a little granular and could be a little creamier. Rating: 3/5
Creamed Spinach was creamy and silky and works well with steak or prime rib. The parmesan on top added an aged, tangy flavor to the mix. Rating: 4.5/5