April 27th is National
Prime Rib Day!
Celebrate with us!

April 23 - April 27

During the dry-aging process, moisture is drawn out of the beef, intensifying its natural flavor and making the meat even more tender.

At 45 days, the meat is known to have a buttery, slightly nutty taste. The time-consuming and delicate art of dry-aging beef relies on precise humidity, temperature and air circulation.

Enjoy this delicious twist on our classic prime rib.

**When making your reservation,
please let the host know you’ll be ordering the Dry-Aged Prime Rib.

DRY-AGED PRIME RIB

INCLUDES THE FAMOUS ORIGINAL SPINNING BOWL SALAD, MASHED POTATOES, YORKSHIRE PUDDING, CREAMED HORSERADISH

California Cut 59
Lawry Cut 69
Diamond Jim Brady Cut 89
Beef Bowl Cut 109

FEATURED WINES

6 OZ / 9 OZ / BTL

Chalk Hill Chardonnay

13 / 18 / 50

Russian River Pinot Noir

13 / 18 / 50

Alexander Valley Cabernet Sauvignon

13 / 18 / 50