MAIN COURSES

meat*

corn-fed  

Dry-Aged Bone-in New York Strip

Niman Ranch, California

   28-day  18 oz.  55.

   42-day  18 oz.  58.

   56-day  18 oz.  66.

Bone-in Ribeye  18 oz.  55.

   Brandt Beef, California

New York Strip  18 oz.  46.

   Brandt Beef, California

Filet Mignon  10 oz.  48.

   St. Helena, Washington

Hangar Steak  12 oz.  38.

   Miller Beef, Nebraska

grass-fed

Ribeye  16 oz.  59.

    Painted Hills Ranch, Oregon

Bone-in New York Strip  16 oz.  53.

    Parker Ranch, Hawaii

wagyu

Skirt Steak (gold)  10 oz.  69.

   Snake River Farm,  Idaho

Ribeye (grade 9) 18 oz.  110.

   Akausha Farms, Texas

New York Strip (grade 6) 16 oz.  99.

   Akausha Farms, Texas

New York Strip (grade 11) 25./ oz. 

   Sher Ranch,  Australia

Roasted

Organic Young Chicken  36.

Duck Confit & Orange  31.

Rack of Lamb  41.

Braised

Short Rib & Roasted Vegetables  29.

fish*

Roasted

Atlantic Salmon & Fennel  34.

Red Snapper, Celeriac & Nyon Olives  33.

Braised

2 lb. Maine Lobster  65.

SIDE DISHES

vegetables

Roasted

Brussels Sprouts  11.

Cauliflower  11.

Tokyo Turnips  10.

Local Parsnips  10.

Braised

Baby Bok Choy  10.

Cabbage, Chestnuts & Bacon  10.

Fried

Texas Onion Rings  10.

Gratin

Spinach  9.

Butternut  10.

mushrooms

Baby Shiitake  13.

Chanterelle  16.

Trompette Royale  15.

Hen of the Woods  16.

Mixed  21.

potatoes       

Fries  9.

Gratin  11.

Gnocchi  11.

Yukon Gold Purée  10.

Fingerling Potatoes & Bacon  11.

grains & rice

Anson Mills Grits & Cheddar  12.

Risotto, Pumpkin & Chanterelles  14.

We source our beef from farmers who raise livestock free from antibiotics and hormones.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

chef de cuisine Peter Eco
chef/owner Tom Colicchio

craftsteak MGM Grand at Foxwoods

Tuesday, November 18, 2008