The Great Steak Debate

Join Executive Chef, Trevor Ploeger to taste and explore
different cuts, grades and processes of beef side by side.
A truly unique beef battle of our beloved bovines.

Amuse Bouche
Prime Rib Crostini
chive boursin, horseradish aioli & arugula
w/ welcome cocktail

First Course – The Cut
3oz Filet vs 3oz Sirloin
creamy garlic parmesan mushrooms, bacon & roasted red peppers

Gundlach Bundschu Mountain Cuvee 2019 Blend
or
New Riff Single Barrel Rye

Second Course – The Grade
3oz Iowa Premium KC Strip vs. 3oz Prime KC Strip
crispy smashed potatoes, tomatoes & chimichurri

Catena “Vista Flores” 2018 Malbec
or
Bourbon Pairing: Old Forester 1910

Third Course – The Process
3oz Wet Aged Ribeye vs. 3oz Dry Aged Ribeye
w/mozzarella & goat cheese roasted vegetable terrine

Black Stallion 2019 Cabernet Sauvignon
or
Bourbon Pairing: Wyoming Small Batch

Fourth Course – It’s Not Just What’s For Dinner
Bone Marrow & Bourbon Smoked Cherry Ice Cream
w/ chocolate shavings

$159 per person, includes wine or bourbon pairing/tax & gratuity not included

Reservations at 314-241-beef (2333)