Savor our delicious prime rib, a specialty of our steakhouse.

Prime Rib

Start your evening meal with our delicious crab stuffed mushrooms.

Crab Stuffed Mushrooms

Delicious baked sweet potatoes topped with pecan butter.

Baked Sweet Potatoes with Pecan Butter

Seafood

Start your evening meal with our delicious jumbo shrimp cocktails.

Jumbo Shrimp Cocktails

Chicken

Start your evening meal with our delicious crab cakes.

Crab Cakes

Enjoy the best cuts of Certified Angus Beef steaks.

Certified Angus Beef Steaks

Creamy red skin mashed potatoes, a perfect complement to any dish.

Red Skin Mashed Potatoes

A classic side dish, perfect with any meal.

Baked Potatoes

Enjoy our unique cow pie chips as a side.

Cow Pie Chips

Preheat your oven to 450°F (232°C). In a small bowl, mix together the kosher salt, black pepper, garlic powder, and chopped rosemary. Rub this mixture all over the prime rib roast, ensuring it is evenly coated.

Prepare the Roast

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the prime rib roast and sear it on all sides until it is nicely browned, about 3-4 minutes per side.

Sear the Roast

After searing, place the skillet in the preheated oven. Roast for 15 minutes at 450°F (232°C), then reduce the temperature to 325°F (163°C) and continue to roast for approximately 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (135°F/57°C for medium-rare).

Roast the Prime Rib

Remove the roast from the oven and cover it loosely with aluminum foil. Allow it to rest for at least 20 minutes before slicing. Meanwhile, in the same skillet, add beef broth and butter over medium heat to create a delicious gravy. Serve with the sliced prime rib.

Rest and Serve

Prime rib roast

Kosher salt

Black pepper

Garlic powder

Fresh rosemary

Olive oil

Beef broth

Butter

Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems and set aside.

Prepare the Mushrooms

In a mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, minced garlic, chopped green onions, breadcrumbs, lemon juice, chopped mushroom stems, olive oil, salt, and black pepper. Mix until well combined.

Make the Filling

Using a spoon, generously fill each mushroom cap with the crab mixture, pressing gently to pack it in.

Stuff the Mushrooms

Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes or until the tops are golden brown.

Bake the Mushrooms

Remove from the oven and let cool slightly before serving. Enjoy your delicious crab stuffed mushrooms!

Serve

Large mushrooms

Crab meat

Cream cheese

Parmesan cheese

Garlic, minced

Green onions, chopped

Breadcrumbs

Lemon juice

Salt

Preheat the oven to 400°F (200°C). Wash the sweet potatoes and pierce them several times with a fork. Rub each potato with olive oil and sprinkle with salt and black pepper.

Prepare Sweet Potatoes

Place the sweet potatoes on a baking sheet and bake in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.

Bake Sweet Potatoes

In a food processor, combine the pecans, unsalted butter, maple syrup, cinnamon, and a pinch of salt. Blend until smooth and creamy.

Make Pecan Butter

Once the sweet potatoes are done baking, remove them from the oven, slice them open, and top each with a generous spoonful of pecan butter. Serve warm.

Sweet potatoes

Clean and devein the shrimp, scrub the mussels to remove any grit, and pat the salmon fillet dry with a paper towel.

Prepare the Seafood

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Add the shrimp and mussels to the skillet. Season with salt and black pepper. Cook for about 5-7 minutes until the shrimp turn pink and mussels open.

Cook Shrimp and Mussels

In a separate pan, heat a little olive oil. Season the salmon fillet with salt and black pepper. Cook for about 4-5 minutes on each side until cooked through.

Cook Salmon

Remove the skillet from heat, squeeze fresh lemon juice over the seafood, and garnish with chopped parsley. Serve the seafood hot.

Finish and Serve

Shrimp

Salmon fillet

Mussels

Garlic

Lemon

Parsley

In a large pot, bring salted water to a boil. Add the jumbo shrimp and cook for 2-3 minutes until they turn pink and opaque. Do not overcook.

Prepare the Shrimp

Once cooked, drain the shrimp and place them in an ice bath to stop the cooking process. Allow them to chill for about 10 minutes.

Chill the Shrimp

Remove the shrimp from the ice bath and pat them dry. Arrange them on a platter or individual serving glasses.

Prepare the Serving

Serve the chilled shrimp with cocktail sauce and a squeeze of fresh lemon juice on the side. Garnish with chopped parsley.

Jumbo shrimp, peeled and deveined

Cocktail sauce

Fresh parsley, chopped

In a bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, and black pepper.

Prepare the Marinade

Place chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours.

Marinate the Chicken

Preheat the grill or oven to 375°F (190°C). Remove chicken from marinade and discard the marinade. Grill or bake chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Cook the Chicken

Once cooked, remove chicken from heat and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Garnish and Serve

Chicken breasts

Garlic cloves, minced

Paprika

In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper until well mixed.

Prepare the Mixture

Shape the mixture into small patties, about 2-3 inches in diameter.

Form the Cakes

Place the crab cakes on a plate and cover with plastic wrap. Refrigerate for at least 30 minutes to help them set.

Chill the Cakes

Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.

Cook the Cakes

Remove from the skillet and place on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.

fresh crab meat

breadcrumbs

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

green onions, chopped

salt

black pepper

olive oil

Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes before cooking. This ensures even cooking.

Prepare the Steaks

Rub the steaks with olive oil and season both sides with kosher salt, black pepper, garlic powder, and fresh rosemary.

Season the Steaks

Preheat your grill or a cast-iron skillet over high heat for about 10 minutes until it's very hot.

Preheat the Grill or Skillet

Place the steaks on the grill or skillet and cook for 4-5 minutes on one side for medium-rare. Flip the steaks and cook for another 3-4 minutes.

Cook the Steaks

In the final minute of cooking, add butter on top of the steaks and allow it to melt, basting the steaks with the melted butter.

Add Butter

Remove the steaks from the grill or skillet and let them rest for 5-10 minutes before slicing. This helps retain the juices.

Rest the Steaks

Slice the steaks against the grain and serve immediately. Enjoy your Certified Angus Beef steaks!

Certified Angus Beef Ribeye Steaks

Olive Oil

Kosher Salt

Freshly Ground Black Pepper

Garlic Powder

Fresh Rosemary

Wash and scrub the red skin potatoes thoroughly. Cut them into quarters for even cooking.

Prepare the Potatoes

Place the quartered potatoes in a large pot and cover them with water. Bring to a boil over high heat and then reduce to a simmer. Cook for 15-20 minutes or until the potatoes are fork-tender.

Boil the Potatoes

Once cooked, drain the potatoes and return them to the pot. Allow them to steam for a couple of minutes to remove excess moisture.

Drain and Steam

Add butter, heavy cream, garlic powder, salt, and black pepper to the potatoes. Use a potato masher or a hand mixer to mash to your desired consistency.

Mash the Potatoes

Transfer the mashed potatoes to a serving bowl. Garnish with chopped chives if using, and serve warm.

Red skin potatoes

Heavy cream

Chives (optional)

Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes under cold water to remove any dirt. Pat them dry with a towel.

Poke each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil, then sprinkle with salt and black pepper.

Season the Potatoes

Place the seasoned potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.

Bake the Potatoes

Remove the potatoes from the oven. Cut a slit down the center of each potato and fluff the insides with a fork. Add butter, sour cream, and chopped chives to taste. Serve warm.

Russet potatoes

Sour cream

Chives

Wash and peel the potatoes. Slice them thinly (about 1/8 inch thick) using a mandoline or sharp knife.

In a large bowl, combine the sliced potatoes, olive oil, salt, paprika, garlic powder, and black pepper. Toss until the potatoes are evenly coated.

Season the Slices

Preheat your oven to 400°F (200°C). Spread the seasoned potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through.

Bake the Chips

Remove the chips from the oven and immediately sprinkle with Parmesan cheese while they are still hot. Let them cool slightly before serving.