Cooked over open flame

16 oz hand-cut ribeye, flame-grilled, topped with garlic herb butter.

32 oz bone-in tomahawk, sliced tableside with roasted garlic.

8 oz center-cut tenderloin with red wine reduction.

12 oz strip with a peppercorn crust and charred shallots.

Herb-marinated chicken with fire-roasted vegetables and chimichurri.

Steak tips, chicken, lamb kofta, and grilled veggies for sharing.

Brisket-blend patty, aged cheddar, bacon, brioche, hand-cut fries.

Atlantic salmon, lemon butter, charred asparagus.

Hand-cut fries, truffle oil, parmesan, parsley.

Three-cheese blend baked with crispy bacon crumbs.