Surf & Turf

Harvest & Hearth

A classic cut known for its robust flavor.

New York Strip

Richly marbled beef, juicy and flavorful.

Ribeye

A tender cut of beef, grilled to your liking.

Filet Mignon

Grilled to perfection, served with seasonal vegetables.

Steak

Seared tuna, haricots verts, olives, cherry tomatoes, egg, dressing

Tuna Niçoise

Two Birds Rouge, Two Birds Blanc, Baron de Breban Brut, Casal Garcia Vinho Rosé

Wines

Select Beer & Cider

Revelton Vodka or J. Rieger's Gin; served up or on the rocks with dry vermouth or olive juice and two skewered olives.

Classic Martini

Select Appetizers

Three Cheese Flight

Chef’s daily selection of cured meats and cheeses from around the world

Cheese & Charcuterie Plate

Six - 10.50 Dozen - 21 Two Dozen - 42 Each - 1.75

Shrimp Cocktail

Six - 18 Dozen - 36 Two Dozen - 72 Each - 3.00

Select Oysters

Inquire with your server for today’s selections

Sorbet & Gelato

Belgian dark chocolate custard topped with sea salt

Chocolate Pot De Creme

Pistachio, Amaretti cookie, dulce de leech, cherry gelato and toasted marshmallow

Cherry Sundae

Creme Brûlée

Foie gras torchon, Gruyere cheese, black truffle demi glace

Rossini Burger*

Ham, Swiss cheese and Dijon mustard on South Union Bakery country bread; topped with fried egg and béchamel sauce

Croque Madame*

Two 4 oz. Oklahoma-style patties, white American cheese, red onion, pickle and special sauce

Burger Amèricaine*

with Muenster cheese, bacon, caramelized onion, truffle aioli

Django Burger*

Remoulade, rouille, lettuce, tomato, onion, South Union Bakery bun

Blackened Ahi Tuna Sandwich

In a bowl, mix together olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper to create a marinade.

Prepare the Marinade

Place the filet mignon pieces in a resealable plastic bag or shallow dish. Pour the marinade over the steaks and ensure they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Filet Mignon

Using kitchen scissors, carefully cut the top of the lobster shells down the center to expose the meat. Gently lift the meat out and rest it on top of the shell. This will help with cooking and presentation.

Prepare the Lobster Tails

Preheat your grill or skillet over medium-high heat. Remove the filet mignon from the marinade, letting any excess drip off. Place the steaks on the grill or skillet and cook for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from heat and let rest.

Cook the Filet Mignon

In a separate skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the lobster tails, meat side down, and cook for about 5-7 minutes. Flip and cook for an additional 3-4 minutes until the lobster is opaque and cooked through.

Cook the Lobster Tails

In a small saucepan, melt the remaining 2 tablespoons of butter. Stir in minced garlic, chopped parsley, and lemon juice. Cook for 2-3 minutes until fragrant. Remove from heat.

Prepare the Butter Sauce

On a serving platter, arrange the filet mignon alongside the lobster tails. Drizzle the garlic butter sauce over the lobster and filet mignon for extra flavor.

Plate the Dish

Sprinkle additional chopped parsley on top for garnish if desired. Serve immediately with your choice of sides.

Garnish and Serve

Lobster Tails

Olive Oil

Garlic

Fresh Rosemary

Lemon Juice

Salt

Black Pepper

Unsalted Butter

Parsley

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, trim the Brussels sprouts, and slice the carrots into rounds. Chop the red onion into wedges and mince the garlic.

Prepare the Vegetables

In a large bowl, toss the butternut squash, Brussels sprouts, carrots, red onion, and garlic with olive oil, salt, black pepper, dried thyme, and cinnamon. Spread the mixture on a baking sheet lined with parchment paper and roast for 25-30 minutes or until tender and caramelized.

Roast the Vegetables

While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Cook the Quinoa

Once the vegetables are roasted and the quinoa is cooked, combine them in a large serving bowl. Toss gently to combine. Garnish with fresh parsley and sprinkle with pomegranate seeds before serving. Enjoy your Harvest & Hearth dish warm!

Combine and Serve

Butternut Squash

Brussels Sprouts

Carrots

Red Onion

Quinoa

Vegetable Broth

Dried Thyme

Cinnamon

Fresh Parsley

Pomegranate Seeds

Remove the New York strip steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking. This ensures even cooking.

Prepare the Steak

Pat the steaks dry with paper towels. Rub both sides of the steaks with olive oil, then season generously with salt, black pepper, and garlic powder.

Season the Steak

Heat a cast iron skillet or grill over high heat until it is very hot.

Preheat the Pan or Grill

Place the steaks on the hot skillet or grill. Cook for about 4-5 minutes on one side without moving them to achieve a good sear.

Cook the Steak

Using tongs, flip the steaks over and cook for another 4-5 minutes for medium-rare, adjusting the time based on your preferred doneness.

Flip the Steak

If desired, add butter and fresh rosemary to the pan during the last minute of cooking. Spoon the melted butter over the steaks for added flavor.

Add Optional Toppings

Remove the steaks from the heat and let them rest on a cutting board for about 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Slice the steaks against the grain and serve immediately. Enjoy your flavorful New York strip steaks!

Slice and Serve

New York Strip Steak

Garlic Powder

Butter

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30-60 minutes. This ensures even cooking.

Prepare the Ribeye

Generously season both sides of the ribeye steaks with salt and black pepper. If desired, crush the garlic cloves and set aside.

Season the Steaks

In a large skillet or cast-iron pan, heat the olive oil over medium-high heat until shimmering but not smoking.

Heat the Pan

Place the ribeye steaks in the hot pan. Sear for about 4-5 minutes on one side until a golden-brown crust forms.

Sear the Steaks

Flip the steaks and add the crushed garlic cloves and rosemary sprigs to the pan. Sear for an additional 4-5 minutes for medium-rare, or adjust the time based on your desired doneness.

Flip and Add Aromatics

If using butter, add it to the pan during the last minute of cooking, and spoon the melted butter over the steaks for added flavor.

Baste with Butter (Optional)

Remove the steaks from the pan and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.

Rest the Steaks

Slice the ribeye against the grain and serve immediately. Enjoy your richly marbled, juicy, and flavorful steak!

Ribeye steak

Black pepper

Olive oil

Garlic cloves

Fresh rosemary

Pat the filet mignon steaks dry with paper towels. Rub both sides of each steak with olive oil, then season generously with kosher salt, black pepper, and garlic powder.

If using the optional marinade, combine soy sauce, Worcestershire sauce, rosemary, and thyme in a bowl. Place the seasoned steaks in a resealable plastic bag, pour in the marinade, and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.

Optional Marinade

Preheat your grill to high heat (about 450°F to 500°F). If using a charcoal grill, ensure the coals are well-lit and ashy.

Preheat the Grill

Remove the steaks from the marinade (if used) and let any excess drip off. Place the steaks on the grill. Cook for 4-5 minutes on one side without moving them to develop a nice sear.

Grill the Steaks

Flip the steaks and continue cooking for another 3-5 minutes for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Flip and Cook

Remove the steaks from the grill and let them rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute.

Filet Mignon steaks

Kosher salt

Garlic powder

Soy sauce

Worcestershire sauce

Fresh rosemary, chopped

Fresh thyme, chopped

In a bowl, combine olive oil, salt, black pepper, garlic powder, and chopped fresh rosemary. Rub this mixture all over the ribeye steaks. Let them marinate for at least 30 minutes at room temperature.

Marinate the Steak

Preheat your grill to high heat, about 450°F (232°C). This will ensure a nice sear on the steaks.

Place the marinated steaks on the grill. Grill for about 4-5 minutes on one side. Flip and grill for another 4-5 minutes for medium-rare doneness. Adjust time according to your preference.

Grill the Steak

Once cooked to your liking, remove steaks from the grill and let them rest for 5 minutes before slicing. This helps retain the juices.

Wash and trim the asparagus. Cut the bell peppers into strips and slice the zucchini into rounds.

In a bowl, toss the prepared vegetables with olive oil, salt, and black pepper until evenly coated.

Season the Vegetables

Place the seasoned vegetables on the grill alongside the steaks during the last 5-7 minutes of cooking. Grill until tender and slightly charred.

Grill the Vegetables

Asparagus

Bell peppers (mixed colors)

Zucchini

In a saucepan, bring water to a boil. Gently add the eggs and boil for 8-10 minutes for hard-boiled eggs. Once done, transfer them to an ice bath to cool. Peel and set aside.

Prepare the Eggs

Trim the ends of the haricots verts and blanch them in boiling water for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process.

Prepare the Haricots Verts

Wash the cherry tomatoes and cut them in half. Set aside.

Prepare the Cherry Tomatoes

If necessary, pit the black olives and set them aside.

Prepare the Olives

Heat a skillet over high heat and add a drizzle of olive oil. Season the tuna steaks with salt and pepper. Sear the tuna for about 1-2 minutes on each side for rare, or longer if you prefer more doneness. Remove from heat and let rest for a few minutes.

Sear the Tuna

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.

Combine Dressing Ingredients

On a serving plate, arrange the haricots verts, halved cherry tomatoes, black olives, and sliced hard-boiled eggs. Slice the seared tuna and place it on top of the salad. Drizzle with the dressing and serve immediately.

Assemble the Niçoise Salad

Fresh Tuna Steaks

Haricots Verts (French Green Beans)

Cherry Tomatoes

Black Olives

Eggs

Red Wine Vinegar

Dijon Mustard

Before serving, ensure each wine is properly chilled. The Two Birds Rouge and Two Birds Blanc should be served at a cool room temperature, while the Baron de Breban Brut and Casal Garcia Vinho Rosé are best served chilled.

Preparation of Wine Selection

Choose appropriate glassware for each type of wine. Use red wine glasses for the Two Birds Rouge, white wine glasses for the Two Birds Blanc, flutes for the Baron de Breban Brut, and rosé glasses for the Casal Garcia Vinho Rosé.

Glassware

Pour the wines into their respective glasses. For the Two Birds Rouge and Blanc, fill the glass about one-third full. For the Baron de Breban Brut, pour gently to preserve the bubbles, and for the Casal Garcia Vinho Rosé, fill the glass halfway.

Pouring the Wines

Encourage guests to take a moment to appreciate the color and aroma of each wine. For the Two Birds Rouge, highlight its rich berry flavors. For the Two Birds Blanc, mention its crisp acidity. The Baron de Breban Brut should be noted for its bubbles and freshness, while the Casal Garcia Vinho Rosé should be appreciated for its light, fruity character.

Tasting Notes

Suggest food pairings for each wine. The Two Birds Rouge pairs well with red meats, the Two Birds Blanc with seafood or chicken, the Baron de Breban Brut with light appetizers, and the Casal Garcia Vinho Rosé with summer salads or grilled vegetables.

Pairing Suggestions

Two Birds Rouge

Two Birds Blanc

Baron de Breban Brut

Casal Garcia Vinho Rosé

Place the Stella Artois and Jefferson County Cider in the refrigerator for at least 2 hours before serving to ensure they are properly chilled.

Chill the Beverages

Select your preferred glassware. A classic beer mug or pint glass for Stella Artois, and an appropriate cider glass for Jefferson County Cider are recommended.

Prepare Glassware

Open the bottle of Stella Artois and pour it into the beer glass at a 45-degree angle, allowing it to flow down the side of the glass to maintain carbonation.

Pour the Stella Artois

Open the bottle of Jefferson County Cider and pour it into the cider glass. Pour straight down the center to create a slight foam head.

Pour the Jefferson County Cider

If desired, garnish each drink with a slice of lime or apple to enhance the flavor profile.

Garnish (Optional)

Serve both beverages immediately while they are chilled, allowing guests to enjoy the refreshing taste of each.