PRIME ANGUS BEEF
-Rack of Lamb
-Double-cut Chorizo/apple Stuffed Porkchop
-Argentinian Asado BBQ Meat Skewers
Why is our steak so crusty?
Why is jumbo dry scallop and Louisiana brown shrimp so flavoful?
Why The fillet has such a great crust, and yet so juicy?
How come I love the fat on NYStrip Steak?
>>> Cookin @ 1600º
SAMUEL SMITH OATMEAL STOUT 5.00%
At one time promoted as a drink for lactating mothers, oatmeal stout was described as nutritional on early labels. Oats are in the same family as barley, and a small addition yields great flavor and adds smooth body. Popular in the late 1800's, the last oatmeal stout was brewed before the Second World War until Samuel Smith reintroduced this style in 1980.
BOHEMIAN LAGER 4.9%: This unpasteurized light lager is a beer with a balanced bitter taste in harmony with its tasty fullness, hop aroma and rich foam.
DARK LAGER 5.0 %: This dark lager is an unpasteurized beer brewed from four types of malt, with a distinctive full taste and a fine bitterness. Its special flavour makes it unique on the beer market.
The Stiegl-Radler Grapefruit 2.0 %: Mix of Stiegl-Goldbräu and fruit juice that is invariably natural and has no artificial sweeteners added to it. The grapefruit juice lends this a naturally cloudy appearance and a tangy fruit flavor, creating a succulent and fruity taste sensation with a refreshing finish.
HB Hefe Weizen 5.1 %:Back in 1602 Munich’s first Hefe Weizen, Weissbier (aka Weizenbier), could only be brewed by ducal privilege. Hofbräuhaus relished this right for more than 200 years, thus creating a monopoly on Weissbier in Bavaria. But even without a monopoly, Münchner Weisse is pretty darn special. We can’t think of anything more pleasurable than a thirst-quenching brew that tingles all the way down.