28oz BLACK ANGUS PRIME TOMAHAWK RIBEYE. Wagonhammer Ranch Sandhills, Nebraska / Aged 21 Days / 42. ALL STEAKS CAN SURF.
SOMM SUGGESTIONS RAW & CURED
BEEF Bold red wines pair excellently with grilled steaks. The umami and higher fat in the meat balances out the tannins in the red wine.
PORK Think “sweet” vs “savory.” Fruit-forward and slightly sweeter wines pair well with pork, as do earthy and somewhat spicy wines.
FISH When pairing wine with fish remember to match light flaky fish with light whites like pinot grigio or sauvignon blanc. Medium textured fish with medium bodied whites and for firmer meatier fish think oaked chardonnay, viognier or even rosé.
Cured meats, smoked sausage, carpaccio and beef tartar are fantastic for pairing with a bright, lively acidic and fruit-filled cote du rhone red blend. Dominated by syrah and grenache, this blend lends a smoky, meaty overtone while still delivering excellent juice and fruitiness. Also think of trying a cote du rhone red with pork belly or grilled lamb.
IP Cellar Cuts BEEF TENDERLOIN
NY STRIP
The flavor and tenderness of a Filet make it ideal to pair with a more toned down red wine. A cut this lean and flavorful pairs great with a higher acid wine like Pinot Noir or a lighter Cabernet Sauvignon.
New York strips are most flavorful and tend to be leaner with streaks of marbling creating a cut near tender as filet with even more flavor than ribeye. The full flavor of a NY strip begs for a powerful Napa cabernet sauvignon or premium syrah.
RIBEYE Ribeyes tend to have more marbling than most cuts and deliver a richer taste. To compliment such richness try a full- bodied cabernet sauvignon or zinfandel.
OYSTERS IP
SMALL PLATES & SHAREABLES
Chicken fried “Sweet Jesus” oysters, dry aged beef, Gorgonzola fondue, Neuske’s applewood smoked bacon, shaved scallions, Texas Pete / 14
SHE CRAB SOUP Smoked crab, paprika oil, dry sherry / 12
SZECHUAN RED RIBS Chinese five spice, hoisin glaze, Napa cabbage slaw / 11
CALAMARI & PEPPERS Crispy calamari, shishito peppers, preserved lemon-dill aioli, curry tomato sauce / 12
SHORT RIB FLATBREAD Roasted garlic, ricotta, smoked gouda, pickled red onions, arugula, apple balsamic / 10
TEMPURA FRIED GREEN BEANS Shrimp sauce, apricot sweet and sour, key-lime yaki / 9
RAW & CURED BEEF TARTAR Horseradish dust, (South Carolina) quail egg, tempura shiso / 11
COFFEE CRUSTED VENISON CARPACCIO Anise smoke, lavender and parmesan aioli, arugula, grilled bread / 13
SEAFOOD TOWER “Sweet Jesus” oysters on the half shell, American white jumbo shrimp, Canadian snow crab claws, Ahi tuna poke, citrus cocktail sauce / 28
QUICK CURED SALMON Beet and juniper cure, sauce gribiche, “everything” bagel chips / 11
“OLD WORLD” CURED MEATS Paleta de Bellota Spanish Iberica ham, Italian Prosciutto di San Daniele, Speck Alto Adige– Italian Smoked Prosciutto, Sweet Josie mustard, flatbread, variations of pickles and olives / 16
SALADS & VEGETABLES CHOPPED CAESAR Parmesan basket, creamy Caesar dressing, croutons / 9
SEA SALT ROASTED BEETS & GREEK YOGURT Labneh, preserved lemon, frisee, arugula, crispy quinoa / 10
BEET & SQUASH GNOCCHI Roasted Potatoes, caramelized squash and onions, arugula pesto, aged
Parmesan / 11
BABY CARROTS
Whipped goat cheese, tri-colored carrots, toasted pistachios, field greens, shaved fennel, pickled cauliflower / 10
TRADITIONAL WEDGE SALAD Petite iceberg lettuce, Gorgonzola blue cheese, Neuske’s applewood smoked bacon, scallions, red wine vinaigrette / 9
LOCAL PROVISIONS & FRESH SEAFOOD BRAISED DUCK & DUMPLINGS Butternut squash curry, rice flour-cumin dumplings / 18
JOYCE FARMS AIRLINE CHICKEN Grain mustard whipped potatoes, parsnip cream, baby carrots, Nasturtiums / 16
BROWN SUGAR CRUSTED WESTEROS SALMON Barley pilaf, fennel, citrus, beet puree, spice roasted carrots / 24
SALT &
PAN ROASTED RED SNAPPER Barbecued squash, black bean falafel, gooseberry salsa fresca / 26
PAN SEARED NEW BEDFORD JUMBO SCALLOPS Green apple and tomato chow chow, quinoa jambalaya, Cajun apple butter / 28
DRY AGED &
PRIME CUTS
IP CELLAR CUTS 8oz PRIME SHORT RIB BURGER
NEW YORK STRIP TASTING
Wagonhammer Ranch Sandhills, Nebraska / Aged 21 Days / 12
9oz JOYCE FARMS AIRLINE CHICKEN BREAST
Sample all three New York Strips
Including American Kobe
Joyce Farms Winston Salem, North Carolina / 16
18oz KARABUTA “SKY HIGH”
12 oz / 38
PORK PORTERHOUSE
SIDES / 4
Southeast Family Farms Selma, Alabama / 26
Charred Brussels Sprouts
16oz RACK OF LAMB Mountain River, New Zealand / 28
Mac
& Cheese
Parmesan Truffle Fries Salt Roasted Baked Potato
6oz GRAIN FED BLACK ANGUS BEEF TENDERLOIN
Dijon Whipped Potatoes
Wagonhammer Ranch Sandhills, Nebraska / Aged 21 Days / 28
Roasted Asparagus
14oz BLACK DIAMOND PRIME NEW YORK STRIP
Creamed Spinach
Pawnee Springs Ranch, Nebraska / Aged 21 Days / 38
Glazed Carrots
14oz DRY AGED PRIME NEW YORK STRIP
SAUCES
North Platte, Nebraska / Dry Aged 45 Days / 38
14oz AMERICAN KOBE NEW YORK STRIP Northern California / 10+ Kobe Grade / Aged 21 Days / 48
A2 Steak Sauce Traditional Béarnaise Sweet Josie Mustard
28oz BLACK ANGUS PRIME TOMAHAWK RIBEYE Wagonhammer Ranch Sandhills, Nebraska / Aged 21 Days / 42
ALL STEAKS CAN SURF Grilled Shrimp 3 for 5 / Crab Cake Truffles 3 for 4 * Cellar Cuts include choice of two sides*
Peppercorn Sauce Blue Cheese Fondue Truffle Butter Red Wine Demi Glace Horseradish Cream Sauce
