Beef Tenderloin “Au Poivre” peppercorn crusted 9 oz. Tenderloin pan-seared with a brandy cream sauce
Hutch’s “Steak Frite” 18 oz. Certified Angus Ribeye served with french fries and black truffle butter
Bistro Steak charred 9 oz. Certified Angus filet of sirloin atop grilled portobello mushroom with Maytag bleu cheese and cabernet sauce
Grilled Fresh Calves Liver with caramelized onions, crisp smoked bacon and Pommery mustard sauce
U.S.D.A. Prime NY Strip 14 oz. dry rub, potato, vegetable, buttermilk onion rings
Lamb Chops Two 8 oz. roasted garlic, rosemary, demi glaze, potato gratin
Jambalaya Pasta gulf shrimp, chicken, chorizo, and penne in a spicy tomato cream sauce
Grilled Prawns served with linguine, fresh zucchini, garlic, extra virgin olive oil and Parmigiano-Reggiano
Chicken Milanese breaded chicken breast served with arugula, tomatoes, cucumbers, onions and Balsamic vinaigrette
Veal Chop 12 oz. “Saltimbocca” stuffed with fontina and sage, prosciutto wrapped with
Au jus
Surf and Turf grilled 9 oz. tenderloin andgrilled 8 oz. Australian lobster tail