Bold flavors and premium cuts from one of the country’s best steakhouses.
MEET THE CHEF
Chef Bobby Flay
Bobby Flay’s TV career has been so stratospheric that it’s easy to forget his formative genius in restaurants. Over three decades, he’s created some of the nation’s most trendsetting spots—all while rising to global Food Network stardom.
10 oz premium filet mignon, rubbed in signature spice blend and seared to your chosen temperature. Served with Bobby’s famous steak sauce.
Sweet lobster, iceberg and butter lettuce, radicchio, avocado, tomatoes, garlic croutons, boiled egg, cheddar, and applewood-smoked bacon in mustard vinaigrette.
Double Cut Pork Chop
Brined and slow-roasted, this extra-large 20 oz double-cut pork chop is served with a tart pomegranate molasses glaze and apple-bourbon sauce.
Spicy Southwest Ribeye
16 oz ribeye rubbed with a Southwestern spice blend and cooked to your chosen temperature. Served with chipotle glaze, roasted pepper relish, and green chile sauce.
The starter everyone wants to finish. Five pieces of thick-cut roasted bacon in a honey, Dijon mustard, and black pepper glaze.