Pan-seared ribeye, seasoned with freshly cracked salt and pepper, cooked in duck fat with minced garlic and dried herbs (Rosemary, Marjoram, Thyme, Sage). Topped with garlic and herb butter. A1 sauce for dipping.
Steak is accompanied by an assortment of mushrooms (Golden Oyster, Lion’s Mane, and Maitake) tossed in shallots, sautéed in duck fat, and seasoned with salt, pepper, and dried herbs. Finished in the pan with a bit of butter.
French fries, fried in duck fat, seasoned with salt, and garlic aioli and ketchup for dipping.
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Pan-seared ribeye, seasoned with freshly cracked salt and pepper, cooked in duck fat with minced garlic and dried herbs (Rosemary, Marjoram, Thyme, Sage). Topped with garlic and herb butter. A1 sauce for dipping.
Steak is accompanied by an assortment of mushrooms (Golden Oyster, Lion’s Mane, and Maitake) tossed in shallots, sautéed in duck fat, and seasoned with salt, pepper, and dried herbs. Finished in the pan with a bit of butter.
French fries, fried in duck fat, seasoned with salt, and garlic aioli and ketchup for dipping.
Argentine Red wine