Friday Lunch - Steakhouse Menu
Bill set out to recreate the spirit of the classic Chicago steakhouse—a place where power lunches still matter and conversations unfold over exceptional food and wines.
Champagne Welcome
Méthode Traditionnelle Champagne Style Red Wine
First Course
Classic Iceberg Wedge Salad
Baby iceberg lettuce draped in house-made blue cheese dressing, accented with the bright notes of Herbie's Salad Herbs.
Second Course
Tiger Prawn Cocktail
Juicy tiger prawns served with ripened avocado and preserved lemon, complemented by our fabulous house-made cocktail sauce and a dusting of Herbie's Sydney Spice.
Third Course
Westholme Wagyu Prime Rib
Sumptuously tender Wagyu prime rib with Bordelaise sauce and Coastal Valley Farm cream of spinach. Accompanied by sourdough onion rings and the chef’s special horseradish sauce, finished with Herbie's Bill's Steak Rub.
Fourth Course
Bananas Foster
Manzano bananas flambéed with imported rum and brown sugar, served with the chef's special vanilla ice cream and a sprinkle of Herbie's Sugar 'n' Spice.
An indulgent, thoughtfully sourced menu that captures the bold flavors and convivial spirit of a classic Chicago steakhouse, where great steaks and fine wines set the stage for memorable gatherings.
Menus are revised quarterly to reflect the seasonal rhythm of local harvests, ensuring each visit captures the freshest produce at its peak.
Steakhouse Lunch
Everyone enjoys a Friday lunch so it's no surprise to see Bill greeting guests and enjoying a lunch that will send you in search of a comfortable couch for a Friday afternoon nap - Yes !!! ▲
The Salad
Crisp lettuce wedge, blue cheese, garlic+olive oil croutons, house made ranch dressing and Applewood smoked bacon made by the Nueske family since 1933 in Wittenberg, Wisconsin. ▲
Meeting New Friends
You may have come alone or as a couple but over lunch you will find other kindred spirits who love food and wine and are happy to celebrate Friday with new friends. ▲
Lotus Position Shrimp Cocktail
Fresh delicious shrimp and a house made cocktail sauce with just the right amount of horseradish and lemon juice. Etiquette suggests holding the shrimp by the tail, dip in sauce and bite. ▲
Strange Silence
As guests discover the food delights within each dish a strange silence descends, talking stops and only the clink of cutlery and a gasps of happiness can be heard - magic moments ! ▲
Slow Roasted Prime Rib
Nothing prepares the palate for slow roasted prime rib served with a red wine Bordelaise sauce, Cajun spiced potato wedges and a smooth, powerful Cabernet Sauvignon. ▲