There is no shortage of variety at Tender. The lengthy menu assures that guests get the exact cut of meat and side dishes they desire. First courses include a selection of raw oysters, caviar, and starter ensembles like chilled crustaceans and shellfish or a charcuterie and deli meat platter.
Salads like the baby beet and sheep cheese, arugula and walnut and heirloom tomato are all cool and refreshing ways to segue into rich meat and seafood options.
Ribeyes, strip loins, filets and porterhouses lead the beef options. There are cuts offered from all over the world, including both American and Japanese Kobe beef, Dutch friesan Brandt beef, and New Zealand organic grass-fed.
Additional options include chops of lamb and pork, braised meats such as osso buco and poultry items including quail and chicken.
A seafood menu composed of Maine lobster, yellowfin tuna, prawns and halibut add to the red meat alternatives.
An impressive list of side dishes and steak sauces fill out the menu.
For dessert, it has to be chocolate fondue.
-- By Nikki Neu