Florida, US

Bern's Steak House

Opened in 1956, this destination features dry-aged steaks, a huge wine list & flocked wallpaper.

1208 S Howard Ave, Tampa, FL 33606, United States

9.2

Price Per Person : $100+

5:00 PM - 10:00 PM (Open Now)

Popular Dishes

1964 chateau latour

Superb wine

sweet

Superb "sweet"...fine old vintage port

breads and toasts

We use organically grown spelt and whole wheat flour for our freshly-baked breads and toasts.

main course

Splendid main course

ice creams, sherbets, pies, pastries

We make all our own ice creams, sherbets, pies, pastries, hot fudge, whipped cream, breads, crackers, etc. ourselves, so that we might use more exciting ingredients throughout.

Menu for Bern's Steak House

medium

nice crust. warm pink center. 4-8 minutes

t jt j elighs

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muot ru 137 haadstn isy k fhght su haby	-
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no 00 truffles the small or splitti 35. s0 batd	-

main courses

roasted marrow bones mushroom, ramp salsa verde, country bread	$27.00
blackened slab bacon maple bourbon glaze	$18.00
seared scallops ginger pea puree, pickled radish, almond, soy vinaigrette	$26.00
black truffled steak tartare quail eggs, toasted crostini	$25.00
steak aged meat, already tender, over 60 years old. can be ordered less bloody (and cooked less done than expected). can also combine two adjacent degrees of doneness (like chateaubriand). can be charbroiled between two degrees of doneness. can be ordered rare. can be prepared to your preference.	-

well done

sturdy little crust. no color. no juice. dried out. 20-30 minutes

medium well

good crust. cooked through. 10-20 minutes

medium rare

small crust. warm red center. 2-4 minutes

rarewarm center

rare

thin crust. warm red center. 50-90 seconds

rarecold center

rare

only the tiniest crust is possible. cold. 19-36 seconds

very rarewith crust

very rare

crust not possible for cold, thin steak. 14-21 seconds

very rare

no crust. cold and raw. 4-8 seconds

all steak entrées include

french onion soup au gratin garlic and spelt toasts	-
baked potato sweet butter, sour cream, crumbled bacon, chives	-
house salad housemade "dressings": blue cheese, buttermilk ranch, cabernet sauvignon vinaigrette, french, maple dijon, macadamia vanilla bean vinaigrette, thousand island, tuscan herb vinaigrette, cleopatra, sweet poppy seed	-
onion rings	-
vegetable of the evening	-

classics

banana cheese pie banana cream cheese mousse, almond praline, fresh bananas, whipped cream	$12.00
pineapple upside down bread pudding pineapple bread, rum caramel, vanilla ice cream	$14.00
cheesecake gert citrus cheesecake, brown sugar crust, strawberry sauce, mixed berries	$12.00
king midas pecan and almond spiced carrot cake, macadamia nut cremeux, cream cheese frosting, macadamia nut ice cream, hot fudge	$13.00
trilogy of classics king midas, cheesecake gert, banana cheese pie	$19.00
creme brûlée vanilla infused custard, mixed berries	$13.00
lemon butter cake lemon gastrique, pistachio ice cream, candied pistachios	$12.00
espresso mousse cake mocha mousse, vanilla mousse, almond cake, coffee ice cream	$13.00

our steaks

filet mignon	$54.00
dry-aged strip	$53.00
châteaubriand	$49.00
dry-aged porterhouse	$82.00
dry-aged t-bone	$64.00
dry-aged delmonico	$68.00

a la carte vegetables and sides

thrice baked potato bacon, garlic, herbs	$12.00
baked potato	$8.00
glazed baby carrots cherry, almond, orange	$14.00
steak house mushrooms port cream	$13.00
sour cream mashed potatoes beef rib gravy	$13.00
creamed spinach nutmeg, pancetta	$14.00
crispy duck fat hash browns rosemary, peppercorn	$12.00
pommes frites add black truffles	$10.00
white truffle macaroni & cheese fontina, asiago, parmesan, gjetost	$22.00
mushroom fricassee brandy, shallot, thyme, crème fraîche	$14.00
broccoli & cheese dark beer, bandaged cheddar	$13.00
crushed okinawa sweet potatoes macadamia, ginger butter	$13.00
roasted asparagus fried duck egg, parmesan	$14.00
roasted brussels sprouts pecan, sage, pomegranate	$14.00
caramelized cauliflower ten spice, sesame, whipped feta	$14.00
braised collard greens & cabbage lard, pepper vinegar	$10.00

sundaes

build your own sundae choice of any three scoops of our ice cream or sorbet flavors, topped with whipped cream and choice of any dessert sauce and served in a vanilla waffle cone bowl.	$12.00
macadamia nut sundae waffle cone bowl, whipped cream, toasted macadamia nuts, valrhona hot fudge	$15.00
hot fudge sundae three scoops of vanilla ice cream, waffle cone bowl, whipped cream, sliced almonds, valrhona hot fudge	$1.00
build your own sundae three scoops of any ice cream or sorbet, whipped cream, dessert sauce, waffle cone bowl	$14.00
elvis sundae peanut butter, milk chocolate, banana ice cream, candied bacon	$1.00
banana split three scoops of any ice cream or sorbet, whipped cream, dessert sauce, cherries	$14.00
mint chocolate chip sundae cocoa nib brownie, mint chocolate bar hot fudge	-

spirits

baron de castarede 1911 half ounce	$126.00
château de laubade 1910 half ounce	$42.00
larressingle reserve 1900 half ounce	$42.00
baron de castarede 1900 half ounce	$42.00
de montal 1904 half ounce	$129.00
château de laubade 1908 half ounce	$43.00
janneau grande armagnac 1904 half ounce	$132.00
janneau grande armagnac 1903 half ounce	$132.00
baron de castarede 1904 half ounce	$44.00
château de laubade 1904 half ounce	$135.00
baron de castarede 1911 half ounce	$126.00
château de laubade 1910 half ounce	$42.00
larressingle reserve 1900 half ounce	$126.00
baron de castarede 1900 half ounce	$42.00
de montal 1904 half ounce	$129.00
château de laubade 1908 half ounce	$43.00
janneau grande armagnac 1904 half ounce	$132.00
janneau grande armagnac 1903 half ounce	$132.00
baron de castarede 1904 half ounce	$135.00
château de laubade 1904 half ounce	$45.00
labiette castille 1951 half ounce	$147.00
domaine des persanades vieille 1893 half ounce	$49.00
baron de sigognac bas 1893 half ounce	$171.00
baron de castarede 1890 half ounce	$57.00
baron de castarede 1881 half ounce	$177.00
courvois	$126.00
hine sign	$42.00
kelt vso	$126.00
martell v	$42.00
mumm"s"	$126.00
otard prin	$42.00
pierre ferr	$129.00
prince hub	$43.00
salignac v	$129.00

bottle -

2007er gunderloch riesling, mackenheim rothenberg	$500.00
1999er wehlener sonnenuhr riesling, s. a. prum	$299.00
1971er p. j. valckenberg madonna, worms am rhein	$110.00
1971er johannisberger klaus riesling	$220.00
1975er winzenheimer rescheck rulander, reichsgraf von plettenberg	$135.00
1990er wehlener sonnenuhr riesling, weingut leo schwab	$140.00
1989er graacher himmelreich riesling, weingut leo schwab	$140.00
1976er drukheimer spielberg scheurebe, winzergenossenschaft	$165.00
1976er kreuznacher hofgarten scheurebe, von plettenberg	$175.00
1976er schweicher annaberg riesling, erz.-abf. l. thul-kramer	$180.00
1976er niersteiner rehbach silvaner, georg schneider	$180.00
1975er durkheimer fronhof scheurebe, kloster limberg	$185.00
1976er schweicher annaberg riesling, weingut st. georg-hof	$185.00
1976er oppenheimer sacktrager, weingut fr. baumann	$185.00

fruit pies

apple pie

make a good puff-paste crust, and put it round the edge of your dish. pare and quarter your apples, and take out the cores. then lay a thick row of apples, and put in half the sugar you intend to use for your pie. mince a little lemon-peel fine, spread it over the sugar and apples, and squeeze in a little juice of a lemon; then scatter a few cloves over it, and lay on the rest of your apples and sugar, with another small squeeze of the juice of a lemon. boil the parings of the apples and cores in some water, with a blade of mace, till the flavour is extracted; strain it, put in a little sugar, and boil it till it is reduced to a small quantity; then pour it into your pie, put on your crust, and send it to the oven.

fruit pies

with half a pint of cream, and a little nutmeg and sugar. put it over a slow fire, and keep stirring it till it is near boiling; then take off the lid of the pie, and pour it in. cut the crust into small three corner pieces, and stick them about the pie.-a pear pie must be done in the same manner, only the quince or marmalade must be omitted.

bottle

domaine de coyeux 1992 muscat de beaumes de venise	$65.00
domaine de durban muscat de beaumes de venise	$50.00
laurus 2008 muscat de beaumes de venise	$54.00
m chapoutier 2003 vin de paille	$300.00
hermitage	$50.00
rasteau-rancio domaine de la grange neuve bressy masson	$50.00
1990er reiler mullay hofberg riesling muller burggraef	$125.00
2007er wehlener sonnenuhr riesling j.j. prum	$126.00

dessert

harry waugh dessert room "selections": armagnacs, brandies, champagnes, cheese and fruit selections, chocolate creations, classic desserts, coffees, cognacs, flaming desserts, ice creams, liqueurs, pies, ports, scotches, and sweet innovations.

wine selection

wines

select your wines as early as possible. allow us to properly air, decant, or chill them for you.

germany

spatlese (shpayte-lay-zeh) is sweet to barely sweet.	-
auslese (ouse-lay-zeh) is sweeter	-
beerenauslese (beern-ouse-lay-zeh) is much sweeter and is usually sipped, rather than drunk, by the glass.	-
trocken-beerenauslese (traw-ken-beern-ouse-lay-zeh) is definitely "sipping wine" as is eiswein (ice-wine) - very sweet.	-

cognacs

bisquit _ organic 4423 dubouche	$8.00
hardy	$9.00
maison rouge vsop	$8.00
camus vs	$9.00
hardy vsop, organic	$9.00

old fashioneds

bern"s old fashioned"

garrison brother

$22.00

haven"s strawberry old fashioned"

haven select 1792 single barrel bourbon, grand marnier liqueurmassenex wild strawberry liqueur

$20.00

dry-aged old fashioned

beef fat-washed blanton

features

louis xiii rare cask 43,8

has a bouquet of wild mushrooms, a hint of lifted underwood tones arise, followed by spice notes, honey, gingerbread, nuts, fresh mint and candied fruit.

$1.00

louis xiii rare cask 42,6

affirms its distinction with notes of plum and date, mingling with flavours of gingerbread and prune stone, punctuated with a touch of tobacco leaf.

$1.00

royal tokaji essencia

essencia is not just the rarest of all hungarian tokaji wines

$82.00

@lesse

smith apple fie granny caramelized apple flling wrapped m sweet buttery dough and served with caramel sauce and cmn cream.	$10.00
strawberry key lime tart grabam cracket crust, key lime creme. fresh strawberries, graham cracker ice cream.	$11.00
vanilla exotic bean cheesecake; mini vanilla creme bruclee tart, vamlla vamilla bean mousse with exotic frwit creme, passion fruit sauce and exotic fruit sorbet made with mango, pmeapple. passion [ruit, and banana.	$11.00
creme brulee classic cold vanilla bean custard topped with caramelized sugar:	$12.00
banana bread bread pudding, toasted banana pecan bread baked in banana custard, dulce de leche, banana caramel ice cream.	$11.00
the roasted pineapple warm pineapple upside down cake, roasted pineapple ice cream; tm saice	$11.00

chocolate creations

brown sugar chocolate chip cookie dough cheesecake, cookies & cream ice cream sandwich, warm brown sugar blondie.	$11.00
vintage chocolate lush sundae our incredibly dense, flourless chocolate lush cake with vanilla bean ice cream, fresh whipped cream, chocolate shavings and hot fudge.	$12.00
nostalgic chocolate cake valrhona milk chocolate icing & chocolate devil"s food cake."	$12.00
s"mores cheesecake" chocolate cheesecake, graham cracker crust, toasted vanilla marshmallow crème.	$12.00
chocolate peanut butter truffle peanut butter cream, caramel infused milk chocolate mousse, with a layer of peanut butter crunch on a rich chocolate brownie.	$13.00
espresso brownie espresso infused brownie, rich chocolate espresso creme, and our famous brown brazilian snow ice cream.	$13.00
salted caramel fleur de sel, valrh dulcey creme, caramel infused brownie.	$13.00
framboise macadamia decadence a vintage bern"s recipe. bern created 100"s of versions of this classic, to bring you this dense, creamy, smooth chocolate creation baked in a macadamia nut crust, chocolate raspberry cream, fresh raspberries.	$14.00
taste of bern"s" sample size portions of the following signature "desserts": macadamia decadence cake, king midas, banana cheese pie, chocolate cheese pie, and vanilla cheesecake.	$18.00

bern"s classics"

banana cheese pie the classic. a banana cream cheese mousse in an almond praline crust with fresh bananas and whipped cream.	$10.00
cheesecake gert gert	-
chocolate cheese pie bern"s favorite recipe of a chocolate cream cheese mousse with chocolate chips in a chocolate cookie crumb crust. served with fresh whipped cream and chocolate shavings."	$10.00
chocolate-chocolate-chocolate layers of our chocolate cheese pie, chocolate cheesecake, and milk chocolate mousse on a dense chocolate crust. served with fresh whipped cream and milk chocolate shavings.	$12.00
midas rn"s original recipe of carrot cake with spiced pecans and almonds served with our signature macadamia nut ice cream and rich hot fudge."	$12.00
nut sundae sundae in the world. a vanilla waffle cone topped with our extraordinary macadamia nut ice cream and served in hot fudge, whipped cream and roasted nuts.	$13.00
alaska it to a decadent combination of our vanilla macadamia nut ice cream, italian blended flaming liqueurs.	$14.00

soup

french onion soup au gratin garlic and spelt toasts	$9.00
hungarian mushroom soup dill, paprika, goat cheese, croutons	$13.00
maine lobster bisque lobster meat, crème fraîche, chervil	$20.00
soup tasting individual servings of all three offerings	$15.00

salad

house salad housemade "dressings": blue cheese, buttermilk ranch, cabernet sauvignon vinaigrette, french, maple dijon, macadamia vanilla bean vinaigrette, thousand island, tuscan herb vinaigrette, cleopatra, sweet poppy seed	$10.00
caesar salad add white anchovies	$3.00
marinated beets gem lettuce, citrus, feta, pistachio, meyer lemon & honey vinaigrette	$17.00
iceberg wedge slab bacon, tomato, scallion, gorgonzola dolce, buttermilk dressing	$17.00
tableside caesar service for two, please allow for additional time	$28.00

gluten-free dessert selections

crème brûlée	$12.00
vintage chocolate lash sundae	$12.00
bananas foster	$28.00
seasonal fruits	$13.00
mixed berries	$9.00
sorbets blueberry pomegranate, cherry, coconut, exotic fruit, and raspberry-strawberry	-

plateau de fruits de mer

le grand shrimp, oysters, mussels, crab cocktail, lobster, smoked fish	$95.00
le bern"s" shrimp, oysters, mussels, crab cocktail, lobster, king crab, smoked fish	$195.00
le grand shrimp, oysters, lobster, mussels, snapper seviche, smoked salmon rillette	$89.00
le bern"s" king crab, lobster, shrimp, scallop crudo, oysters, crab cocktail, snapper ceviche, mussels, smoked salmon rillette	$178.00

flambe dessert

minimum order of two_ for lllo 28.00 each additional person	$14.00
bananas foster caramelized sauce bananas prepared tableside brandy served with made with banana liqueut, rum and vanilla bean ice cream_	-
for two 28.00 each additional person anas foster bananas prepared tableside m & caramelized sarce wih banana liqueut, tum and brandy served wtth made vanilla bean ice cream-	$14.00
peach melba refreshing sundae made with combination of bomemade peaches cream ice cream and raspberry swirl ice cream placed on a vanilla lush cake; drizzled with rasp berry sauce and fresh raspberries.	$10.00
strawberry shortcake vanilla lush cake, fresh strawberry ice cream, roasted strawberries and fresh whipped cream banana split your choice of three scoops of ice cream sorbet, whipped cream; cherries and valrhona hot fudge-	$10.00

sugar-free desserts

strawberry mousse parfait

strawberry cream cheese mousse topped off with strawberry jam and a shortbread cookie, accompanied by fresh strawberries and a strawberry sorbet.

dinner

appetizer a most delicious appetizer	-
main course splendid main course	-
1964 chateau latour superb wine	-
sweet superb "sweet"...fine old vintage port	-
stilton cheese old bonded vintage cheese	-
cognac old bonded vintage cognac	-
coffee coffee	-

caviar tasting

of each fresh chattanooga prestige caviar fresh osetra supreine malossol caviar sasanian roral osctra	$190.00
well defined pearl; flavor ' smooth white sturgcon caviat smooth, creamy; buttery, with robust finish, delicate nutry taste	$120.00
fresh chattanooga prestige caviar {	$50.00
america '$ finest fresh water caviar; jet black cggs, sasanian royal osetra ' sweet, rich, nutlike flavor firm pearls _ medium t0 large slzc, amber [0 dark brown in colog; smooth, slightly nutty flavor	$109.00
wild american spoonbill sturgeon	$552.00
paddlefish looks similar t0 sevruga light to dark gray sasanian platinum osetra ' in color with distinct silky flavor premium sustainable sturgcon_ large ' delicate pearls; creamy and smooth; grey to black in color premium sturgeon caviar	$138.00
genuine sturgeon caviat medium-sized pearls, river beluga kaluga ' pitch black in color; delicate buttery flavor large - pearls, dark amber in color; with robust nutty flavor	$185.00
smoked american wild black caviar 549 sasanian lmperial osetra ' fine jet black pearls with hints of creamy and golden osetra _ uniquc light colog firm and complex; smoky flavors nutty flavor; buttery smooth finish	$200.00

dessert

fresh fruit fresh fruit	-
great cheeses great cheeses	-
aged cognacs aged cognacs	-
armagnacs armagnacs	-
liqueurs liqueurs	-
sipping whiskies sipping whiskies	-
dessert wines dessert wines	-

ouf and

cabernet sauvignon vinaigrette, french, maple dijon, '

macadamia vanilla bean vinaigrette; thousand island, marinated beets tuscan herb vinaigrette, cleopatra, sweer poppy seed gem letruce; citrus, fera, pistachio, meyer lemon & honey vinaigrette

$17.00

iceberg wedge '

slab bacon; tomato, scallion, gorgonzola dolce, tableside caesar butrermilk dressing service for fwo, please allow for additional time

$28.00

uetizens

dry-aged chateaubriand carpaccio ' shrimp cocktail roasted grapes, arugula, parmesan, verjus vinaigrette, old bay court bouillon; classic cockrail,; truffle aioli, garlic = crostini ginger cocktail, smoky remoulade	$29.00
foie gras torchon ' six oysters on the half shell '24 cardamom spiced pears, chestnut marmalade; brioche mufle mignonette; classic cockrail sauce; horseradish	$26.00
market price charcoal-grilled slab bacon ' stone crab claws cognac & quince glaze, pickled butternut squash key limc mustard	$18.00
baked oysters ' smoked fish tasting spinach, lecks, bacon, pernod, house blend cheese crcamy snapper dip; whisky sturgcon, kippered salmon, shrimp remoulade	$24.00
lump crab cake ' '18 crab claws, apple, marinated cucumbet; escargot erlic f herb buttct toastcd focaccia, house blend chcese avocado dijonnaise	$26.00
chips & dip '14 half maine lobster ' black truffle creme fraiche; salt & vincgar chips steamcd & chilled, passion fruit mayonnaisc, avocado_ mnt	$25.00
classic steak tartare ' classic garnishment & our own seasoning _ ryc [ojse5 tuna & tomato tartare basil, lemon_ caviar; soy-balsamic, sea salt crackers	$19.00
black truffled steak tartare ' tenderloin; quail = cggs, to1sted crostini	$23.00

final touches

truffled herb butter	$7.00
slab bacon	$8.00
oscar crab, asparagus, béarnaise	$14.00
shrimp scampi	$12.00
fried duck egg	$6.00
lobster tail	$24.00
smoked maître d"hôtel butter"	$6.00
shaved black truffles	-

bern"s and haven selects & blonde"

barrel bourbon e312, 109", haven select 2019	$12.00
barrel bourbon e312, 308, haven select 2019	$12.00
bann whiskey 17"c pool	$17.00
buffalo trace fine wine & spirits select 2019	$17.00
buffalo trace fine wine & spirits select 2021	$17.00
old soul bere"s select 2021"	$15.00
compass ben glasgow blend bere"s corona & tbws select 2021"	$14.00
compass, great king st artisanal blend	$13.00
compass box madeira finish 2019	$150.00

specialty cuts

10oz elk loin grains of paradise, currant & port marmalade	$72.00
rack of lamb (4 ribs)	$72.00
14oz brasstown grass-fed delmonico	$84.00
14oz 100 day dry-aged delmonico	$105.00
luxe tasting - 4oz of each	$148.00
32oz brasstown grass-fed cowboy ribeye	$141.00

as japanese wagyu

6oz strip	$145.00
6oz filet mignon	$180.00

sauces

cognac au poivre	$6.00
horseradish & dill cream	$5.00
béarnaise	$6.00
gorgonzola fondue	$6.00
pinot noir reduction	$6.00
black truffle madeira	$8.00
foie gras velouté	$7.00
salsa verde	$6.00

appetizers/main courses

dry-aged special chateaubriand carpaccio

pickled mushroom, arugula, cherry-balsamic, parmesan butter, sourdough

$32.00

tuna tartare

dried white sturgeon caviar, caviar aioli, lemon, chive, egg, everything lavash

$34.00

shrimp cocktail

old bay court bouillon, classic cocktail, ginger cocktail

$24.00

cheese selections

pierre robert france	-
robiola rosina italy	-
moon rabbit wax, mix,pour 1 portion, mushroomy	-
pecorino toscano italy	-
shafty 1 year velvet blue california, creamy, rich, sharp	-
leonora à fuego spain	-
white truffle honey	-

bern"s and haven selects & blends"

high west select sels	$16.00
high west, double rye, oloroso finish bern"s select 2022"	$17.00
high west am. prairie, finished in a pedro ximenes barrel bern"s select 2023"	$19.00
knob creek rye bern"s collaboration with tampa bay whiskey society 2015"	$19.00
knob creek rye 115 bern"s select 2015"	$16.00
knob creek bourbon 120 bern"s select 2019"	$18.00

appetizers

dry-aged special chateaubriand carpaccio pickled mushroom, arugula, cherry-balsamic, parmesan butter, sourdough	$32.00
tuna tartare dried white sturgeon caviar, caviar aioli, lemon, chive, egg, everything lavash	$34.00
shrimp cocktail old bay court bouillon, classic cocktail, ginger cocktail	$24.00
classic steak tartare classic garnishment & our own seasoning, rye toasts substitute japanese wagyu beef *when available	$19.00
baked oysters spinach, leeks, bacon, pernod, house blend cheese	$27.00
escargot creamy spinach & herb puree, garlic focaccia, house blend cheese	$19.00
six oysters on the half shell truffle mignonette, classic cocktail sauce add osetra caviar	$27.00
lump crab cake spiced cancha, pickled red onion, peruvian herb sauce	$26.00
seared foie gras ramp cornbread stuffing, pickled blueberry, sauternes gastrique	$26.00
chips & dip black truffle crème fraîche, salt & vinegar chips	$15.00
stone crab claws key lime mustard *when available	-

others

garlic butter steak we make garlic butter for your steak the old-fashioned way, by peeling lots of garlic and our special seasoning and blending it with 100% sweet cream butter.	-
potato we bake your potato to order (and throw it out if it is baked a shade too long).	-
onion rings we prepare your onion rings so that they are ready when your steak comes off the grill.	-
coffee our distinct coffee blend is freshly ground to order. we also brew your coffee strong and believe that only heavy whipping cream is good enough for it.	-
breads and toasts we use organically grown spelt and whole wheat flour for our freshly-baked breads and toasts.	-
ice creams, sherbets, pies, pastries we make all our own ice creams, sherbets, pies, pastries, hot fudge, whipped cream, breads, crackers, etc. ourselves, so that we might use more exciting ingredients throughout.	-
pierre robert france	$6.00
humbolt fog california	$6.00
karst vermont	$6.00
strabecco italy	$6.00
north sea denmark	$6.00
moliterno al tartufo italy	$6.00
red hawk california	$6.00
rogue river blue oregon	$6.00
honeycomb	$7.00
white truffle honey	$8.00
olives	$6.00
hot fudge sundae three scoops of vanilla ice cream served in a vanilla waffle cone bowl with whipped cream, sliced almonds and valrhona hot fudge.	$12.00
alaskan salmon large, bright pearls, w	-
golden whitefish crunchy texture, gold	-
smoked rainbow applewood smoked,	-
wild american spe paddlefish, light to da	-
hackleback small firm grains, ear	-
premium sturgeon medium pearls, pitch	-
amur kaluga large, brown, firm gra	-
classic ossetra firm, medium pearls,	-
imperial kaluga h firm golden brown ep	-
classic steak tartare classic garnishment & our own seasoning, rye toast substitute japanese wagyu beef *when available	$15.00
baked oysters spinach, leeks, bacon, pernod, house blend cheese	$27.00
escargot creamy spinach & herb puree, garlic focaccia, house blend cheese	$19.00
lump crab cake spiced cancha, pickled red onion, peruvian herb sauce	$26.00
chips & dip black truffle crème fraîche, salt & vinegar chips	$15.00
stone crab claws key lime mustard *when available	-
blackened slab bacon maple bourbon glaze	$18.00
black truffled steak tartare quail eggs, toasted crostini	$25.00
chateaubriand châteaubriand and filets are both tender and come from the tenderloin, the long tender part next to the strip. the difference is that filets are generally cut smaller and broiled with the grain running up and down; heating through easier and broiling faster. the châteaubriand is a larger cut of tenderloin and is broiled laying down with the grain running horizontally against the heat. it is more difficult for the heat to penetrate and it results in a better crust with a nice pink or red warm center. chateaubriand takes longer than other steaks of equal thickness to broil but achieves greater charcoal flavor.	-
strip sirloin strip sirloin or new york strip	-
bone-in (kansas city strip) broiling with the bone retains more juice. except with our beef	-
porterhouse porterhouse is sort of "two steaks in one": an aged-on-the-loin filet (better because of longer dry aging) and a strip. the porterhouse is the most aged steak we have and should be ordered only if you like well aged steak. remember also, that this popular steak may have one or two tougher bites because the true sirloin begins here and is connected with a seam that we do our best to remove.	-
delmonico the eye of the rib (called "rib-eye" in meat circles). it is known, generally, for its richness; because of the greater quantity of fine fat grains - especially in the outer part of the eye and when cut nearer to the chuck end. some people mistake this outer section for "tail" or flank, but it is absolutely the sweetest and juiciest of beef eating	-
prime rib refers to beef which is roasted as a whole and then sliced - unlike steak, which is trimmed of fat first, and then broiled. prime rib may be any grade of beef	-
special châteaubriand loin-aged, cut and trimmed to order.	-
t-bone t-bone is the same as porterhouse	-
soup	-
potatoes	-
chole	-
crushed okinawa sweet potatoes macadamia, ginger butter	$13.00
roasted brussels sprouts pecan, sage, pomegranate	$14.00
caramelized cauliflower ten spice, sesame, whipped feta	$14.00
carcass number	$313.00
carcass weight	$1114.20
grading	$5.00
bms no.	$9.00
bcs no.	$4.00
harvest date	$8.00
fabrication date	$14.00
cattle id no.	$1343955293.00
breed	-
name	-
paternal name	-
maternal name	-
sex	-
feedlot cooperative	-
owner	-
feeder cattle ranch	-
birth date	$31.00
age at harvest	$25.00
feeder cattle origin	-
枝肉番号	$313.00
枝肉重量	$505.40
格付等級	$5.00
脂肪交雑等級番号	$9.00
肉色等級番号	$4.00
屠畜日	-
加工日	-
個体識別番号	$1343955293.00
種別(品種)	-
名前	-
父名	-
母名	-
性別	-
出荷単協名称	-
肥育牛出荷者名	-
素牛生産者名	-
誕生日	-
出荷月齢	$25.00
素牛生産県名	-
wagyu beef 100% traceability certified genuine miyazaki wagyu, graded according to the highest standard required by japan meat grading association	-
feeder cattle ranch	-
birth date	-
december 31, 2019	-
age at harvest	-
25 months	-
μίναzoki japan	-
thin 1" thick or less	-
medium thick 1 1/4" thick to 1 3/4" thick	-
thick 2" to 2 3/4" thick	-
very thick over 3" thick	-
steak aged meat is already tender (and less bloody), which means you can order it cooked less done than you would fresh meat. you can also combine two adjacent degrees of doneness when ordering a larger chateaubriand (due to the tapering of this cut of steak). if you want your steak charbroiled medium rare and your guest prefers medium, for example, we generally can accomplish this. please consult with your server on the best way to prepare your steak. if you prefer rare, and your guest likes well done, we will gladly cut your steak and cook your halves separately, even "butterflying" the well done to avoid excess shrinkage. please inform your waiter how you would like it. or... you may also order your steak charbroiled between two degrees of doneness.	-
steak cooked your steak exactly the way you	-
cat that ate the canary bern	-
meet me on the riviera dulce vida blanco tequila, aperol liqueur, coconut, lime	$17.00
baron de castarede 1911 half ounce	-
château de laubade 1910 half ounce	-
larressingle reserve 1900 half ounce	-
baron de castarede 1900 half ounce	-
de montal 1904 half ounce	-
château de laubade 1908 half ounce	-
janneau grande armagnac 1904 half ounce	-
janneau grande armagnac 1903 half ounce	-
baron de castarede 1904 half ounce	-
château de laubade 1904 half ounce	-
labiette castille 1951 half ounce	$150.00
domaine des persanades vieille 1893 half ounce	$171.00
baron de sigognac bas 1893 half ounce	$57.00
baron de castarede 1890 half ounce	$177.00
baron de castarede 1881 half ounce	$216.00
apple tart scald eight or ten large codlins, let them stand till they are cold, and then take off the skins. beat the pulp as fine as possible with a spoon; then mix the yolks of six eggs and the whites of four. beat all together very fine, put in some grated nutmeg, and sweeten it to your taste. melt some good fresh butter, and beat it till it is of the consistency of fine thick cream. make a puff-paste, and cover a tin patty-pan with it; pour in the ingredients, but do not cover it with the paste. when you have baked it a quarter of an hour, flip it out of the patty-pan on a dish, and strew over it some sugar finely beaten and sifted.	-
cherry pie having made a good crust, lay a little of it round the sides of your dish, and strew sugar at the bottom. then lay in your fruit, and some sugar at the top. put on your lid, and bake it in a slack oven. if you mix some currants with the cherries, it will be a considerable addition. a plumb or gooseberry pie, may be made in the same manner.	-
mince pies shred three pounds of suet very fine, and chop it as small as possible; take two pounds of raisins stoned and chopped very fine, the same quantity of currants, nicely picked, washed, rubbed, and dried at the fire. pare half a hundred fine pippins, core them, and chop them small, take half a pound of fine sugar, and chop a quarter of an ounce of cloves, and two large nutmegs, all beat fine; put them all into a large pan, and mix them well together with half a pint of brandy, and half a pint of sack, put	-
1990er bernkastler-kueser kardinalsberg, riesling, leo schwab (beern-ouse-lay-zeh) is a rare wine made by hand-selected individual grapes from very ripe bunches. made only about twice every 10 years.	$13.00
sud ouest domaine cauhape juranson	$40.00
auslese (ouse-lay-zeh) comes from selected picked grapes that are allowed to stay on the vine longer to obtain more sugar. the resulting wine is a little sweet to the taste.	-