Steaks & seafood
Steaks cut in this building, grilled to your number
Every steak on this menu is hand-cut in house — broken down in this building, grilled to order, and finished with roasted garlic thyme butter about a minute before it reaches the table.
The cuts
Eight ways to order a piece of beef
A USDA Prime New York strip and a Certified Angus ribeye sit at the middle of the list. Above them is a 32 oz tomahawk that comes to the table with two sides and plates for sharing, because it is not a steak one person should attempt alone. Below them is an 8 oz Angus sirloin with bordelaise and crisp fried onion that outsells everything else in the building.
Every one is hand-cut, grilled over open flame to the temperature you name, and finished with roasted garlic thyme butter. Prices start where the list shows and move with the cut — a "+" means the kitchen prices it by weight on the day.
- Filet Mignon$49+
- Prime New York Strip$58+
- Certified Angus 16 oz Ribeye$56+
- Tomahawk Ribeye$115+
- 8 oz Angus Sirloin$35+
- Steak & Frites$30+
- Berkshire Pork Chop$31+
- Prime Rib$40+
Each served with your choice of side. A "+" price moves with the cut — ask your server what the kitchen has on the day.
Temperature
Order it the way you actually want it
No steakhouse should make a guest guess at this, and nobody should feel talked out of the temperature they came in wanting. Here is what each one means when it leaves our grill.
- Rare120–125°
- Cool red centre. The cut arrives soft all the way through.
- Medium rare130–135°
- Warm red centre, the first hint of a crust. How the kitchen would order it.
- Medium135–145°
- Warm pink centre, firmer bite, the fat fully rendered.
- Medium well145–155°
- A trace of pink. As far up as we will take a filet and still send it out.
- Well155°+
- No pink. Ask for the sirloin or the strip rather than the filet — they hold up better.
Weekends only
The prime rib is a Friday and Saturday thing
Friday & Saturday, after 4 PM
Slow-roasted with a horseradish crust and carved to order. It is available until it runs out, which on a good Saturday is well before close.
If it is what you are coming for, book early in the evening. It is the one thing on this page we cannot promise will still be there at nine o'clock.
The other half of the name
Cold-water seafood, two hundred miles from a coast
Faroe Island salmon, grilled with garlic thyme butter and lemon beurre blanc or blackened with red pepper cream. North American lobster tail baked thermidor — the meat pulled, finished with portabella in a cognac cream, and returned to the shell. Gulf shrimp and cold-water lobster folded through chardonnay cream over mammoth cheese ravioli. And a surf and turf that pairs the 7 oz filet with that same lobster tail — the plate to order when the evening is the occasion.
- Surf & Turf$88+
- Lobster Thermidor$42+
- Faroe Island Salmon$38+
- Seafood Ravioli$37
- Cioppino$33
To start
- Jumbo Shrimp Cocktail$15
- Fried Calamari$13
Come hungry
Steakhouse dinners in Boone County, a half-hour from Indianapolis
We are on Main Street in Lebanon, directly across from the Boone County courthouse — an easy run up I-65 from Indianapolis, Zionsville, Whitestown or Carmel, and easier parking than any of them. Book a table, or read what a room here looks like for a birthday, an anniversary or a table of twenty.
Let it be memorable. Let it be 1830.