The Butchery Steaks Chops & Seafood
The Butchery- Steaks, Chops & Seafood
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
Classic Steakhouse with Surf-and-Turf Favorites
Valoraciones
Reseñas
Fotos
Carta
4 oz Jumbo Lump Crab, red cabbage, chipotle aioli
Five Jumbo Shrimp, house-made cocktail sauce
Diced Ahi Tuna, diced veggies tossed in Asian Essence, wonton chips wasabi aioli, sesame seeds
Three hand-crafted rotating cheeses, fig preserves, cured meats, cornichons, lavashe, sourdough baguette, edible beef tallow candle
PEI Mussels, garlic-butter, white wine sauce, crostinis
Creamy Jumbo Lump Crab, Haystack goat cheese, sourdough baguette
Made fresh daily
House-made french onion soup topped with a toasted crostini & melted Gruyère
Fresh cut romaine, croutons, shaved parmesan, baked parmesan crisp
Fresh iceberg wedge, blue cheese crumbles, tomatoes, cucumbers, carrots, red onions, Applewood smoked bacon
Fresh Greens, dried cherries, candied pecans, apple slices, red onion, goat cheese, maple vinaigrette
Center Cut Salmon, spiced bourbon barrel glaze, choice of one side
Pan-seared Frenched 10 oz Chicken Breast, black truffle honey glaze, crispy goat cheese polenta cake, asparagus
A Natural Chicken Scaloppine Breast, sautéed wild mushrooms, marsala demi, fettuccine noodles
Pan seared with brown butter choice of two sides
Two 5 oz Steamed Cold Water Lobster Tails, choice of one side
Ask your server about the chef's choice pasta of the night
All Natural 10 oz Prime Top Sirloin rubbed with a blend of coffee and cocoa and topped with caramelized shallot butter
Traditional Bacon-Wrapped 9 oz Filet, garlic buttered mushrooms
A Natural 12 oz Center Cut Strip, truffle butter
A Tender 9 oz Filet topped with a broiled forest mushroom mixture
A Tender 9 oz Filet topped with a broiled Black River Blue Cheese encrustment
Three Tender 4 oz Filet Medallions served with Black River Blue Cheese, Mushroom Duxelle, and a Chimichurri sauce
A 14 oz Rock River Farm Bison Ribeye served with a chimichurri sauce
Three 3 oz Lamb Chops, Bordeaux Cherry demi sauce
A 22 oz Bone-In Ribeye rubbed Ancho-Chile and pan-seared with a chili-lime butter
14 oz Bone-In Pork Chop Fuji Apple compote and a cherry balsamic reduction
4 oz Jumbo Lump Crab, red cabbage, chipotle aioli
Five Jumbo Shrimp, house-made cocktail sauce
Diced Ahi Tuna, diced veggies tossed in Asian Essence, wonton chips wasabi aioli, sesame seeds
Three hand-crafted rotating cheeses, fig preserves, cured meats, cornichons, lavashe, sourdough baguette, edible beef tallow candle
PEI Mussels, garlic-butter, white wine sauce, crostinis
Creamy Jumbo Lump Crab, Haystack goat cheese, sourdough baguette
Made fresh daily
House-made french onion soup topped with a toasted crostini melted Gruyère
Fresh cut romaine, croutons, shaved parmesan, baked parmesan crisp
Fresh iceberg wedge, blue cheese crumbles, tomatoes, cucumbers, carrots, red onions, Applewood smoked bacon
Fresh Greens, dried cherries, candied pecans, apple slices, red onion, goat cheese, maple vinaigrette
Center Cut Salmon, spiced bourbon barrel glaze, choice of one side
Pan-seared Frenched 10 oz Chicken Breast, black truffle honey glaze, crispy goat cheese polenta cake, asparagus
A Natural Chicken Scaloppine Breast, sautéed wild mushrooms, marsala demi, fettuccine noodles
Pan seared with brown butter choice of two sides
Two 5 oz Steamed Cold Water Lobster Tails, choice of one side
Ask your server about the chef's choice pasta of the night
All Natural 10 oz Prime Top Sirloin rubbed with a blend of coffee and cocoa and topped with caramelized shallot butter
Traditional Bacon-Wrapped 9 oz Filet, garlic buttered mushrooms
A Natural 12 oz Center Cut Strip, truffle butter
A Tender 9 oz Filet topped with a broiled forest mushroom mixture
A Tender 9 oz Filet topped with a broiled Black River Blue Cheese encrustment
Three Tender 4 oz Filet Medallions served with Black River Blue Cheese, Mushroom Duxelle, and a Chimichurri sauce
A 14 oz Rock River Farm Bison Ribeye served with a chimichurri sauce
Three 3 oz Lamb Chops, Bordeaux Cherry demi sauce
A 22 oz Bone-In Ribeye rubbed Ancho-Chile and pan-seared with a chili-lime butter
14 oz Bone-In Pork Chop Fuji Apple compote and a cherry balsamic reduction
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