Rare: red throughout, warm, with a cool center t 55

Medium rare: pink with a red, warm center, t 58

Medium: fired steak, pink in the center, t 60

Medium Well: slightly pink in the center, t 65

Well Done: fully prepared (such degree of preparation of steak is not recommended by our restaurant)

 

Tasting dish

298.00 (60/75/60/50)

The tasting dish of steaks enables to compare taste qualities of meat of three countries that produce steaks: Ukraine, USA and Australia. Serve up with a classic papper sauce

Meat of «Meltique» from Australia

Tenderloin Steak

175.00 Price for 100g

Tenderloin is considered to be the soffest among all kinds of steaks because for the preparation tenderloin, the most gentle and light and juiciness meat. Recommend degree: medium

Striploin Steak

149.00 Price for 100g

Cut out from lumbar part of the back, differs with anything not comparable taste and good marbleness. Recommended degree: medium or medium-rare

Meat from Chicago

Steak Au Poivre

395.00 (330/80)

Steak is pickled in mustard and cognac and fried untill crust with black papper that saves the taste and juicy of meat. Recommended degree: medium.

Prime Rib

389.00 (330/250)

Beef steak from a costal part of the marble between all kinds of steaks, especially juicy and fragrant. Served with baked potatoes. Recommended degree : medium

New York Strip Steak

372.00 (320/130)

One of the most popular steaks combined a strong texture and beautiful marble that gives an unforgettable taste. Steak served with the fried champignons and coconut flavored rings. Recommended degree: medium или medium-rare

Porterhouse Steak

460.00 (370/40)

This steak on a bone united in itself tenderness of undercut and saturated taste of thick edge of bitochnoy part Recommended degree: medium

T-Bone

440.00 (370/40)

Classic steak on a bone in form letter of «T» from lumbar part, smaller brotehr of the Porterhouse steak. Recommended degree: medium

Meat “Certificated Angus”

Tenderloin Steak

296.00 (250/60/50)

Tenderloin is considered to be the softest among all kinds of steaks because for the preparation of the thick edge from a lumbar part, the most gentle meat. Served with asparagus and pappery sauce. Recommended degree: medium or medium-rare.

New York Strip Steak

229.00 (250/30)

Most lean steak is very saturated taste.For preparation is used a forerib from lumbar part. Traditionally given with bow rings and baked garlic. Recommended degree medium or medium-rare.

Porterhouse Steak

289.00(370/100/70)

This steak on a bone united in itself tenderness of undercut and juicy taste of thick beef cutting. Served up with a sauce from white wine, stewed mushrooms and leek's onion Recommended degree: medium

T-Bone

213.00(300/40)

Classic steak on a bone in form letter of «T» from lumbar part, smaller brotehr of the Porterhouse steak. Recommended degree: medium

Fillet Mignon

184.00(200/90/100)

Steak from filet part, lean and tender meat, served up with a red wine sauce and sweet-scented herbares. Recommended medium or medium-rare