Roasted ribeye of Hereford beef with creamed parsley. Confit garlic and shallots with a port and shallot sauce.
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Classic steakhouse dinner. Tomahawk steak cooked with attitude, unctuous Béarnaise, seasonal spuds, and umami-loaded creamed spinach.
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Valentine's cometh. Lavish your beloved with something rich and decadent. Perfect fuel for the postprandial canoodling.
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