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In true tradition of the American steakhouse, the restaurant offers classic cuts of Midwest, grain-fed, aged beef like the porterhouse and filet. Selections like the cowboy ribeye are sure to be crowd pleasers. Other signature dishes created by Executive Chef Anthony Dipascale, such as classic Chateaubriand and table side Caesar salad, reflect the area’s culture and history. The journey to the past continues with dessert, many of which have tableside service. Dishes are hand-crafted using many products sourced from local purveyors to ensure quality and freshness. Local and seasonal ingredients are used when available.

Click here for a sample dinner menu and our wine list.

Click here for a sample bar menu.

Click here for a sample dessert menu.