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The Great Steak Debate
March 16 @ 6:00 pm - 7:00 pm
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
Carpaccio
red onion, capers & olive oil
First Course – The Cut
3oz Filet vs. 3oz Sirloin
honey-horseradish roasted vegetables
Lot 40 Canadian Rye Whisky or Meiomi Pinot Noir NV
Second Course – The Grade
3oz Iowa Premium KC Strip vs. 3oz Prime KC Strip
puff pastry & creamy mushroom-marsala sauce
Redbreast 12yr Irish Whiskey or Gundlach Bundschu Mountain Cuvee 2019
Third Course – The Process
3oz Wet Aged Ribeye vs. 3oz Dry Aged Ribeye
goat cheese polenta & rosemary-balsamic drizzle
Four Roses Single Barrel Bourbon or Shedhorn Zinfandel 2017
Fourth Course – It’s Not Just What’s For Dinner
Bourbon Maple Glazed Funnel Cake Fries
beef bacon & caramel ice cream
$149 per person, includes wine or bourbon pairing/tax and gratuity not included
Steak Debate Reservations at 314-241-beef (2333)