Chef Ryan’s preparation of the day. Ask your server
With classic French Butter sauce- lemon, capers & butter. With wilted spinach
Live the dream, have it Stuffed
6 oz
10 oz
14oz Citrus butter & grilled lemon
Bathed in tangy citrus garlic butter, Beer battered or Blackened
Bay scallops, crab, shrimp, wine, Monterey Jack & Mornay sauce over dish of pasta
Lightly dusted, butter drizzled, toasted sliced almonds, and clarified butter
Charred crispy skin yet tender and juicy. Honey sauce side for dipping
A timeless favorite; guiltless and loaded with flavor
Sauteed sweet pepper & onion over buttered crumb spaetzle
Now available every day – Weds thru Sunday while it lasts
10 oz
16 oz
24 oz
Ryan’s special prep, fall-off-the-bone recipe. With tangy or sweeter sauce
Full slab of ribs
Half slab of ribs
Stuff your Filet Choose 3 – Cheese, mushrooms, onions, bacon, wilted spinach, roasted garlic or a sauce
For Prime Rib & Steaks – Au Poivre, Asiago, Gorgonzola or Horseradish crusted, Béarnaise sauce, Sautéed onions, mushrooms & demi sauce, Garlic butter crumb crusted
12 oz
16 oz
24 oz
Excellent!On garbanzo puree & tortillas. Finished with roasted salsa Verde cream.
Cider demi-glaze, Caramelized onion compote on side
We cook beef in accordance to the following descriptions:
RARE - Seared with cool red center
MED RARE - Pink with warm red center
MEDIUM - pink throughout steak
MEDIUM WELL - Grey & lightly pink center
WELL DONE - Grey throughout
Not responsible for Medium Well or Well
Soup & salad bar, bread loaf & buttery baker (alone) extra charge
Includes one side, salad bar and bread, plus tatar sauce & fresh lemon
Chocolate & Caramel Sauces, Whipped Cream