We use only locally grown Certified Black Angus Beef. All cooked over a real hardwood fire.

How it’s Done!

R – very red, cool center | MR – red, warm center | M – pink center | MW – slightly pink center | W – cooked throughout

Our steaks + chops menu is ala carte, allowing you to choose your favorite sides.


    • Wood Fire Steaks + Chops

    • Filet Mignon

      6oz $27 | 12oz $46
    • Top Sirloin "baseball cut"

      8oz $24
    • New York Strip

      12oz $25
    • Cowboy Ribeye

      18oz $46
    • T-bone, Dry aged Rsv

      18oz $46
    • Bone-in Kansas City, Dry aged Rsv

      16oz $46
    • Porterhouse, Dry aged Rsv

      22oz $50
    • Double Cut Pork Chop, bone-in

      14oz $19
    • Herb Crusted Prime Rib

      12oz | 16oz – Market price

      dry rubbed cooked slowly in our wood fired rotisserie. (Saturday only)

    • Brazilian Picanha Steak


      chimmichurri marinated steak cut from the sirloin, wood fired, sliced served on herb risotto.

    • Complimentary sauces

      horseradish sauce | blue cheese & roasted garlic

    • How it’s Done!

      Our steaks + chops are seasoned with our signature dry rub. All steaks, chops are served with fresh seasonal vegetable and choice of potato.

      R-very red, cool center | MR– red, warm center | M– pink center | MW– slightly pink center | W – cooked throughout

    • Certified Angus Beef-Locally sourced

      There are many brands of beef, but only one Angus brand that exceeds expectations. Since 1978, only one brand has promised and delivered the most flavorful, tender and juicy cuts. The Certified Angus Beef ® brand, as the original, has set the bar for high-quality beef and premium programs. What’s even better is that our cattle are raised by local Illinois family ranchers.

    • Dry Aged Reserve

      Dry aging is a process used to intensify the flavor and texture of meat. We dry age for 50-60 days, the meat develops a crust, which is removed to reveal a more intense beef flavor with notes of nuttiness and improved texture.

    • Dry Aged Reserve

    • 18oz T-bone


      rich and meaty strip loin cut, on the opposite side of the bone is a rich, buttery, small tenderloin.

    • 16oz Bone-in Kansas City


      great marbling, bone-in adds, lean, tender and full-flavored.

    • 22oz Porterhouse


      cut from the end of the short loin having more tenderloin steak, along with a large strip steak.

    • Steak Enhancements

    • Wild Mushroom Duxelle

    • Chesapeake


      Lump Blue Crab

    • Cognac caramelized onions

    • Complimentary Sauces

    • Blue Cheese & Roasted Garlic

    • Horseradish Sauce

    • Make Your Own Surf + Turf

    • Grilled Maine Lobster Tail

      6oz | $22
    • Bacon Wrapped Prawns

      3 | $16
    • Alaskan Red King Crab Legs

      12oz | $32