Golden Ox

Please contact the merchant for salad dressing selection.

Gin-spiked cocktail sauce.

Remoulade, salade d'herbes.

Hard cider, dijon, rosemary, and pecan.

Half-pound, and drawn butter.

Akaushi top sirloin.

8 oz of flavor.

10 oz marinated skirt steak.

12 oz tri-tip.

The steak that was born here. 16 oz. bone-in, dry-aged.

17 oz ribeye, and dry-aged.

Delicate tenderloin.

24 oz. dry-aged, and best of both worlds.

34 oz. ribeye, bone-in, and dry-aged. Serves 1-2 persons.

Sweet potato hash, cider gastrique, and walnut-sage apple butter.

Saffron-chorizo-olive sofrito and Spanish salsa Verde.

Housemade pasta, grand river mushroom, sherry cream, caper, toasted breadcrumb, and lemon agrumato.

Hickory smoked, ox BBQ sauce, and slaw.

Apple and pecan wild rice pilaf, fried kale, pomegranate, and coconut-citrus crema.

House bacon, smoked gouda, and brioche bun.

Sauce with caramelized onion and mushroom.

House bacon, egg, bleu cheese, tomato, shallot, and buttermilk-dill.

Arugula, roasted beet, orange supreme, white balsamic vinaigrette, goat cheese, and candied walnuts.

Martini beurre blanc, Watercress, beef, and sweet potato chip, and dill.

Cornmeal fried half chicken, artichoke, asparagus, mushroom, and lemon pan sauce.

Ginger-fennel rub, balsamic-cherry jus, and almond-fennel slaw.

Shiitake, oven-dried tomato, basil pesto cream, preserved lemon, and crispy prosciutto.

Hickory smoked, OX BBQ sauce and buttermilk-pepper slaw.

House bacon, Cheddar, and egg bun.

With caramelized onion and mushroom.