EN 
ES 
Prime Selections
Entrail 300 g
Black Angus USDA Prime.
High loin / Ribeye 400 g
Black Angus USDA Prime.
Striploin / NY Strip 400 g
Black Angus USDA Prime.
Picanha / Coulette 300 g
Black Angus USDA Prime.
Porterhouse x kg
Black Angus USDA Prime.
T-Bone x kg
Black Angus USDA Prime.
NY steak (bone in) x kg
Black Angus USDA Prime.
Tomahawk x kg
Black Angus USDA Prime (to share).
Tomahawk Gold x kg
Black Angus USDA Prime flambe with Johnnie Walker Gold Label (for sharing).
Japanese Wagyu 300 g
Kagoshima A5 Ribeye.
Galician Steak
60-day aged beef (to share).
Low-Temperature Roasted Ribs Angus Sous Vide
Slow-cooked short ribs, sous vide at controlled temperature for hours, with subtle hints of cinnamon, Dijon mustard, thyme, and rosemary, served with a demi-glace sauce.
Prime Selections
Entrail 300 g
Black Angus USDA Prime.
High loin / Ribeye 400 g
Black Angus USDA Prime.
Striploin / NY Strip 400 g
Black Angus USDA Prime.
Picanha / Coulette 300 g
Black Angus USDA Prime.
Porterhouse x kg
Black Angus USDA Prime.
T-Bone x kg
Black Angus USDA Prime.
NY steak (bone in) x kg
Black Angus USDA Prime.
Tomahawk x kg
Black Angus USDA Prime (to share).
Tomahawk Gold x kg
Black Angus USDA Prime flambe with Johnnie Walker Gold Label (for sharing).
Japanese Wagyu 300 g
Kagoshima A5 Ribeye.
Galician Steak
60-day aged beef (to share).
Low-Temperature Roasted Ribs Angus Sous Vide
Slow-cooked short ribs, sous vide at controlled temperature for hours, with subtle hints of cinnamon, Dijon mustard, thyme, and rosemary, served with a demi-glace sauce.
Prime Selections
Entrail 300 g
Black Angus USDA Prime.
High loin / Ribeye 400 g
Black Angus USDA Prime.
Striploin / NY Strip 400 g
Black Angus USDA Prime.
Picanha / Coulette 300 g
Black Angus USDA Prime.
Porterhouse x kg
Black Angus USDA Prime.
T-Bone x kg
Black Angus USDA Prime.
NY steak (bone in) x kg
Black Angus USDA Prime.
Tomahawk x kg
Black Angus USDA Prime (to share).
Tomahawk Gold x kg
Black Angus USDA Prime flambe with Johnnie Walker Gold Label (for sharing).
Japanese Wagyu 300 g
Kagoshima A5 Ribeye.
Galician Steak
60-day aged beef (to share).
Low-Temperature Roasted Ribs Angus Sous Vide
Slow-cooked short ribs, sous vide at controlled temperature for hours, with subtle hints of cinnamon, Dijon mustard, thyme, and rosemary, served with a demi-glace sauce.
*These items may be served raw and/or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of a food borne illness especially when you have a medical condition
