Prime Rib

Prime rib, Friday and Saturday. Not the rest of the week, and that is on purpose. A roast this size is either done properly or it is not worth putting on a plate, so we do it twice a week and do it right.

Ten ounces of Certified Angus Beef with a loaded twice baked potato, grilled asparagus, au jus and creamy horseradish.

Two nights a week means it is worth planning around, so calling ahead on a Friday or Saturday is not a bad idea.