"We're really trying to be a market leader. This upscale option is where you will find the casino's most extensive wine and cocktail list, along with a view of the Maumee River. We cook it over hickory and we finish it over our montague at 1200 degrees," said Executive Chef Brian Hine. "Our specialty steak in there is a 28 ounce, bone in, USDA prime ribeye. All prime steaks are dry-aged by 28 days. The restaurant goes beyond the traditional steakhouse menu to offer a large, balanced menu with classically-driven specialty dishes, specially prepared prime cuts of beef, homemade pastas, seafood and shellfish, plus unmatched tableside service. Final Cut Steak & Seafood The 130-seat restaurant allows guests to dine among elegant glass display cases filled with gowns, tuxedos and accessories worn by stars of Hollywood past.
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