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The Artistic Cuisine At Bourbon Steak
The menu has been artfully tailored to the local dining audience, incorporating fresh East Coast produce as well as West Coast treasures. The centerpiece of Mina's kitchen is a wood-burning grill. Prior to grilling, meats at BOURBON STEAK are first poached to mouthwatering tenderness – red meats in butter, lamb in olive oil and pork in bacon fat.
"My signature slow-poaching style of cooking enhances the flavour and tenderness by heating the meat for several hours at a low temperature, while the mesquite-stoked grills infuse every cut with a subtle smokiness," said Mina.
Guests will enjoy homemade, fresh-from-the-oven bread, each specifically created to complement the salad it is paired with, and lunch entrees of meat and fish will be served with three seasonal sides that change daily.
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