Steak entrees at Nicholson Muir Distinctive Meats are pricey, but the quality of the meat and the tender, lightly smoky flavor imparted by the unique grilling style, is worth it. Offered are Prime Angus filet, ribeye, Strip and Porterhouse; American Wagyu ribeye, single-malt Laphroig Whisky-infused ribeye, and Japanese A5 Wagyu (BMS 12) Strip, the most marbled, unctuous meat on the planet. Pair with Peppercorn Sauce, Chimichurri, or Red Condimento, a red version of Chimichurri with cayenne pepper and Spanish “pimenton de la Vera” paprika. Grilled asparagus, crispy fries with lime aioli and salad are a la carte.
Or, try the best salmon we ever had. That’s not the dish’s name, it’s just the truth! Demurely called “Salmon” on the menu, Chef Muir pan-sears the fish, places it over diced braised chard, then floats a pool of lime beurre blanc around it, generously dotted with juicy, savory orange trout roe and finely minced chives. The buttery, rich sauce, cut by the roe’s saltiness, is sublime. Other options: the daily catch, simply grilled; a proper Paella with assorted seafood, humbly titled Arroz (rice); Fettucine with arugula pesto, cherry tomatoes and cheese; and organic roast Poulet Rouge, the premium French chicken breed, with superior flavor and crispier skin.
Desserts? Cookies and Milk, house-baked chocolate chip cookies with vanilla custard sauce; Panqueques, warm crepes rolled with dulce de leche and toasted pecans; and Flourless Chocolate Cake with vanilla ice cream.
