Grafted Steak with Seasonal Vegetables

For the Steak

  • 2-10 oz. pieces of flap steak
  • 2 Tbs olive oil
  • ¼ tsp each of salt and pepper
  • 1 sprig of fresh thyme


Combine all ingredients in a bag and marinate for 2+ hours. Grill to desired temperature, rest for 15 minutes

For the Brussels Sprouts

  • ½ pound of trimmed and quartered brussels sprouts
  • ¼ white onion, julienned
  • 2 oz. of bourbon
  • 2 Tbs brown sugar
  • 4 strips of bacon, diced
  • 1 Tbs crumbled blue cheese


Roast the brussels sprouts until tender, set aside. Render the fat out of the bacon for
approximately 15 minutes until crispy, set aside. With the remaining fat, cook down the onions until translucent. Add bourbon and brown sugar, cook until slightly thickened. Add brussels.

For the Mash

  • 1tbs roasted garlic
  • 1 ½ pounds of sweet potato
  • 1 cup of milk
  • 3 Tbs of unsalted butter
  • salt to taste


Peel, boil and mash sweet potatoes. Add remaining ingredients and stir to combine.

For the Sage Au Jus

  • ½ gallon of beef stock
  • 1 tsp fresh sage, minced
  • salt to taste


Reduce the stock in a large pot to ¼ cup, add sage and salt after stock is reduced. Drizzle over steak and mashed sweet potatoes.

Wine Pairing

This steak pairs perfectly with Adaptation Cabernet Sauvignon. The dark fruits and balanced
tannins compliment the rich steak and savory ajus, and provide a lovely contrast against the blue cheese. The hearty steak and the bold cabernet are both great for those long, cold days.

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