Traditional Beefsteak: A Dinner Featuring Cornman Farms Meat

$45/dinner
Special Dinner #86

Beginning in the 1860’s, butchers would sneak choice cuts of meat into the kitchens of nearby saloons, grill them over coals, and feast on them during Saturday nights-on-the-town. This New York City tradition became known as a “Beefsteak” – a simple, masculine feast of beef, lamb chops, kidneys and beer – with simple etiquette rules: knives, forks, napkin

s, tablecloths – even plates – were entirely optional. The Beefsteak became to New York, what a barbecue is to the South, or crab feast is to Maryland; a place to gather a community, often around a political cause or fundraiser.

Chef Alex will revive an almost-lost 19th century American tradition, crafting a meal using meat pasture-raised at local farms, including Cornman Farms.

This dinner is SOLD OUT!

Menu:

Sliced & Grilled Cornman Farms Beef:

  • Sirloin
  • Eye round
  • Brisket
  • Rib-eye
  • Tenderloin

Double Lamb Chops

Beef Kidneys with Nueske’s Applewood Smoked Bacon

Twice-Cooked Heirloom Burbank Russet Potato French Fries

Roasted Vegetables

Fruit Cups

American Sherry & Beer

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