This Weekend's (02/10-02/12) Feature will be:
Cold-Smoked Beef Filet
Cold
smoking is a time consuming process by which chilled wood smoke is used to
impart flavor to, without actually cooking, food. The resulting product is rich with smokey flavor but can
still be cooked to the preferred level of doneness.
We are pleased to offer choice cuts of beef tenderloin – smoked with pecan, apple and cherry woods with oak from cabernet sauvignon casks, seared rare to medium, then tossed with a mixture of seasonings and a chipotle/ green chili butter.
We are pleased to offer choice cuts of beef tenderloin – smoked with pecan, apple and cherry woods with oak from cabernet sauvignon casks, seared rare to medium, then tossed with a mixture of seasonings and a chipotle/ green chili butter.
