Diner Ross

A prime New York strip, dry-aged for 28 days, seared to perfection and served with a bourbon-pecan reduction.

A succulent bone-in ribeye, grilled over an open flame, accompanied by roasted garlic and herb butter.

Tender filet mignon, wrapped in applewood smoked bacon, finished with a red wine demi-glace.

Pan-seared Atlantic salmon with a lemon-dill sauce, served alongside asparagus spears.

A broiled South African lobster tail, drizzled with drawn butter and a sprinkle of paprika.

A colossal porterhouse steak, combining the best of the New York strip and filet, ideal for sharing.

Classic beef tenderloin coated with duxelles, wrapped in puff pastry, baked until golden brown.