MAIN COURSES

meat

corn-fed

Dry-Aged Bone-in NY Strip
44-day 18 oz.  53. 
54-day 18 oz.  56.
Niman Ranch, California

Bone-in Ribeye  20 oz.  53.
Brandt Beef, California

New York Strip 16 oz.  46.
Greater Omaha, Nebraska

Filet Mignon 10 oz.  49.
St. Helena, Washington

grass-fed

Ribeye 16 oz.  53.
Painted Hills Ranch, Oregon

Skirt Steak 10 oz.  36.
Painted Hills Ranch, Oregon

wagyu beef*

Skirt Steak (grade 7)  10 oz.  79.
Snake River Farm, Idaho

Ribeye (grade 9)  14 oz.  110.
Sher Ranch, Australia

Ribeye (grade 11)  25./ oz.  Miyazaki, Japan 

entrées

Farm Chicken & Morels  29.

Lamb, Fava Beans
& Curry Emulsion  34.

Short Ribs
& Roasted Vegetables  31.

Halibut, Fennel & Grapefruit  32.

Stonington Lobster  65.

SIDE DISHES

vegetables

Cipollini Onions  10.
English Peas  9.
Sugar Snap Peas  9.
Bok Choy  9.
Baby Carrots  9.
Spinach Gratin  9.
Texas Onion Rings  8.

mushrooms

Morel  16.
Hen of the Woods  12.
Trompette Royale  11.
Baby Shiitake  10.
Mixed  14.

potatoes     

Fries  8.
Gratin  9.
Rösti  8.
Gnocchi  10.
Yukon Gold Purée  8.
Russian Banana Fingerling  9.

grains & rice

Roasted Garlic & Nettle Risotto  16.

chef/owner Tom Colicchio
chef de cuisine Jeff Mattia
craftsteak MGM Grand at Foxwoods
Friday, April 9, 2010