The Keg Steakhouse + Bar - Mansion

Prime Rib

The signature — slow-roasted to a deep, even pink with a well-seasoned outer crust, carved tableside and served with natural jus and creamed horseradish

Escargot

Classic French preparation — six snails in the shell, drowning in herb butter and garlic, best mopped up with bread

Sautéed Mushrooms

A cult side dish — button mushrooms cooked down in butter and garlic until glossy and deeply savory, a steakhouse staple done right

Filet Mignon

Tender, mild cut with a clean sear — best ordered medium-rare; less flavorful than the ribeye but a reliable choice for those who want tenderness over fat

New York Strip

Well-marbled cut with a firmer bite and more beefy character than the filet — the better choice for steak flavor

French Onion Soup

Classic version with a thick crouton cap blanketed in melted Gruyère — deeply caramelized and satisfying on a winter night

Shrimp Cocktail

Chilled, firm shrimp with cocktail sauce — straightforward steakhouse execution, reliable but unremarkable

Carrot Cake

A towering, well-spiced slice with thick cream cheese frosting — a Keg institution and the dessert to end on

Lobster Tail

Available as a surf-and-turf add-on or standalone — the upcharge is steep and the preparation is solid but not standout; redirect that money toward a better steak