Reserve a dry-aged bone-in ribeye from Kilgus Farmstead during Experience Champaign-Urbana's Restaurant Week!
The cost: $200.
How many it feeds: 1-4ish.
What you get:
- A pretty dang big immaculately cooked local steak that we've dry aged in-house. It has the cool bone sticking out. Very social media worthy. Comes with a hefty pour of our steak Diane sauce.
- A pound of PEI mussels steamed in local beer and cooked with a ridiculous amount of really good butter and tarragon.
- A big ol' salad with regional hydroponic Boston bibb lettuce and our creme fraiche and herb dressing.
- Slices of likely the best focaccia you've ever had made down the road at CI Bakehouse.
Only available January 24, 25, 29, 30, 31, and February 1st.
Add in the order notes the day and time you want the steak and we'll treat you right. Text 815-575-9514 with questions.
Reserve a dry-aged bone-in ribeye from Kilgus Farmstead during Experience Champaign-Urbana's Restaurant Week!
The cost: $200.
How many it feeds: 1-4ish.
What you get:
- A pretty dang big immaculately cooked local steak that we've dry aged in-house. It has the cool bone sticking out. Very social media worthy. Comes with a hefty pour of our steak Diane sauce.
- A pound of PEI mussels steamed in local beer and cooked with a ridiculous amount of really good butter and tarragon.
- A big ol' salad with regional hydroponic Boston bibb lettuce and our creme fraiche and herb dressing.
- Slices of likely the best focaccia you've ever had made down the road at CI Bakehouse.
Only available January 24, 25, 29, 30, 31, and February 1st.
Add in the order notes the day and time you want the steak and we'll treat you right. Text 815-575-9514 with questions.