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The menu
Steaks aged in house, sides to share, and a chocolate cake big enough for the table.
Know your cut
Every steak starts as a whole primal from two family ranches. We age it on the bone, then cut it to order.
From the rib
- Bone-in ribeye$78Rich and well marbled, the house favourite.
- Tomahawk for two$165The long-bone ribeye, carved at the table.
From the short loin
- New York strip$62Firm and beefy, with a clean edge of fat.
- Filet mignon$58The most tender cut, mild and lean.
- Porterhouse for two$148Strip and filet on one bone.
From the sirloin
- Picanha$46The sirloin cap, grilled in its own fat.
Every steak comes with a sauce of your choice. We cook to medium-rare unless you ask otherwise.
From the kitchen
Fresh off the fire
