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Main Courses


meat

Roasted

Beef 10 oz. Filet Mignon  56.

Beef 32 oz. Porterhouse For Two  92.

Beef 8 oz. Flatiron  38.

Lamb Loin  46.

Chicken  32.

 

Grilled

Beef 16 oz. Ribeye  44.

Beef 16 oz. New York Strip  44.

Beef 32 oz. Ribeye For Two  88.

Beef 12 oz. Hangar  34.

Beef 12 oz. Angus Skirt Steak  39.

 

Braised

Beef Shortribs  34.

 

fish & shellfish

 

Roasted/Braised

Scottish Salmon  32.

Yellowfin Tuna   36.

Diver Sea Scallops  36.

2½ lb. Maine Lobster  70.

 

Text Box: surf and turf  7 oz. Wagyu Ribeye and Braised Maine Lobster  125.    kobe style wagyu beef - grade 8  10 oz. Filet Mignon  115.  14 oz. New York Strip  105.  12 oz. Skirt Steak  69.  14 oz. Ribeye  105.  8 oz. Flat iron  64.    Snake River Farms, Idaho    kobe style wagyu beef - grade 10  8 oz. “Platinum” Filet Mignon  184.  8 oz. “Platinum” New York Strip  184.  8 oz. “Platinum” Skirt Steak  144.    Blackmore Ranch, Queensland Australia

 

Side Dishes

 

vegetables

Roasted

Asparagus  12.

Baby Carrots  12.

Jerusalem Artichokes  12.

Maui Onions  12.

Baby Squash  12.

 

Sautéed

Baby Spinach  12.

Baby Broccoli  12.

 

Braised

Green Bean Amandine  12.

 

            

Text Box: japanese wagyu beef - grade 12  “A5” Filet Mignon  “A5” New York Strip    Kagoshima, Japan  6 oz.  180.		8 oz.  240.

 

 

 

 

 

mushrooms

Hen of the Woods  15.

Baby Shiitake  14.

White Shimeji  14.

Assortment  24.

 

potatoes

 

Fingerling Potatoes  12.

Roasted Garlic and Leek Gratin  12.

Yukon Gold Purée  12.

French Fries  12.

       

   

grains & rice

 

Wild Mushroom Risotto  15.

Soft Polenta with Blue Cheese 12.

 

chef/owner Tom Colicchio
chef de cuisine Matt Seeber

craftsteak MGM Grand

Studio Walk, Las Vegas, NV

Friday, May 8, 2009

18% Service Charge Added for Parties of Seven or More

           
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