After our order was taken, this first step of our STK culinary experience had arriven at the table...the bread!
Oh this bread was just a mound of fluffy doughy heaven hot from the oven! Covered and stuffed with creamy melted blue cheese, I just could not stop eating it (even though it was a bit of blue cheese overkill alongside my dirty pearl martini). Then for our first course,
The avocado citrus salad ($15), although seemed simple and unimpressive in description on the menu, ended up being something very special in person. The sweet and sour zing of the fresh sliced pink grapefruit combined with the creaminess of the avocado and watercress really just exploded in my mouth getting those salivary glands going! It was the perfect start to prepare us for our next course...
In honor of steakhouse etiquette, we decided to go with dishes that were, clean, simple and straight forward. I had the maine lobster ($42) served with sweet drawn butter, baked lemons and sprigs of laurel. The lobster was cleaned and separated so that the meat could be pulled from the shell with ease. My dinner guest went with the small filet mignon ($24) a 6 0z. cut that was so tender it did not require a steak knife to cut into it. It was juicy and cooked to a perfect med-rare, raw in the center but warm. It was excellent! We had the asparagus ($9) and creamy yukon potatoes ($9) as our a la carte sides. Again simple, straight forward and delicious!!