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With a combination of savory crab cakes and USDA Choice filet of top sirloin, this delicious surf and turf meal features the best of land and sea. The crab cakes are 80% authentic crab meat and a tasty combination of Dijon mustard, parsley, chives, and panko breadcrumbs. The filet of top sirloin is hand-trimmed and wet-aged for 21 to 30 days. To bring it all together, we've included sun-dried tomato and truffle macaroni and cheese, rich black truffle and almond green beans, and an Oregon berry cobbler made by the Willamette Valley Pie Co. Serves 4-5.
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With a combination of savory crab cakes and USDA Choice filet of top sirloin, this delicious surf and turf meal features the best of land and sea. The crab cakes are 80% authentic crab meat and a tasty combination of Dijon mustard, parsley, chives, and panko breadcrumbs. The filet of top sirloin is hand-trimmed and wet-aged for 21 to 30 days. To bring it all together, we've included sun-dried tomato and truffle macaroni and cheese, rich black truffle and almond green beans, and an Oregon berry cobbler made by the Willamette Valley Pie Co. Serves 4-5.
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