Since 2005 patrons have flocked here for succulent steaks cooked in a special 1,000 degree oven and seared to perfection. Tough decisions when there are so many great starters to begin with such as the tuna tataki or the oysters Rockefeller. Cuts of beef include the 24 ounce Porterhouse steak, bone-in rib eye and filet mignon. For those who prefer fish, the chef prepares the fresh catch of the day and Florida lobster tails with finesse. Be smart and save room for one of the delicious desserts like the classic crème brûlée or banana nut bread pudding. For those who desire to sip their dessert, the dessert martinis include chocolate Key lime and tiramisu.
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