36 oz., prime bone-in ribeye, frenched, cooked on the bone to give it incredible flavor, finished with au jus. an impressive cut!
14 oz. dry-aged new york strip (aged 21-35 days), broiled to temperature, finished with au jus.
7 oz. american wagyu filet mignon, broiled to temperature, finished with au jus.
18-22 oz. rack of lamb, broiled to temperature with morton’s seasoned salt. served atop mustard madeira sauce
8 oz. center-cut filet mignon, finished with au jus.
12 oz. center-cut filet mignon, finished with au jus.
16 oz. morton's signature cut, finished with au jus.
22 oz. cooked on the bone to give it incredible flavor, finished with au jus.
16 oz. boneless cut, finished with au jus.
16 oz. boneless cut. marinated in cajun spices for 48 hours, finished with au jus.
16 oz. finished with au jus, served with apricot chutney
14 oz. australian wagyu ribeye broiled to temperature, finished with au jus.