Simple yet beautiful. Steamed (or blanched) Brussels sprout leaves with roasted cherry tomatoes bring colour, vibrancy and visual balance to many beef entrées. Consider this colourful combo along with a bed of mashed potatoes or rice for chuck short ribs, tomahawk steak, sirloin flap, hanger steak, and more.
A Colourful Plate Presentation
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Millennial consumers have made it clear they want the bar to be the focus of their dining experience. That’s reflected in the design of the modern steakhouse.