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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.