Menu is subject to change without notice due to the seasonality & availability of ingredients
A lean, well-flavored and moderately tender steak cut from the center of the sirloin.
Best prepared rare to medium rare, very juicy and delicious.
10 OZ CUT
THE CAVEMAN DELMONICO
Delmonico is the eye of the rib. It is known, generally, for its richness; because of the greater quantity of fine fat grains – especially in the outer part of the eye and when cut nearer to the chuck end. Some people mistake this outer section for “tail” or flank, but it is absolutely the sweetest and juiciest
of beef eating (in our opinion) in the world.
28 OZ CUT
Porterhouse is sort of “two steaks in one”
An aged-on-the-loin Filet and a Strip.
The Porterhouse is the most aged steak we have.
24 OZ CUT
NEW YORK STRIP
Strip Sirloin or New York Strip, is very popular because of its flavor. If you like rare to medium-rare steaks, we highly recommend that your party order a Strip.
You’ll get far more flavor from the slower, longer exposure to the coals.
16 OZ CUT
Filet Mignon is a boneless cut of beef that is also the most tender cut of steak. Ours is specifically selected for us from heavy U.S. tenderloins. Aging makes this Filet more flavorful and sweeter than the usual Filet.
8 OZ QUEEN CUT /12 OZ KING CUT
The Châteaubriand is a larger cut of tenderloin and is broiled laying down with the grain running horizontally against the heat. It is more difficult for the heat to penetrate and it
results in a better crust with a nice pink or red warm center.
All Steaks Are Served With:
House Salad, Vegetable Of Season & Side Dish Of The Evening
Enhance your steak with one of these delicious accompaniments.
Marsala Glaze Onions & Mushrooms
Oscar Style asparagus, crab claw meat, hollandaise sauce