The GrandView

Prime Ribeye

Bone-in or boneless prime-grade ribeye cooked to specification — the fatty, well-marbled cut that plays best to a steakhouse kitchen's strengths

Filet Mignon

Center-cut tenderloin favored by the table-for-two crowd, reliable and tender if lighter on flavor than the ribeye

Lobster Tail

Classic steakhouse surf-and-turf companion — a crowd-pleaser for special-occasion tables willing to spend up

Caesar Salad

Tableside or kitchen-prepared Caesar — the kind of opening act that sets a formal steakhouse register before the steak arrives

Creamed Spinach

Rich, classically prepared steakhouse side that pairs cleanly with the beef without competing for attention