High Steaks Dinner

The team at Bacchus is very excited to host our first "High Steaks" Dinner. Executive Chef Nick Wirth will team up with Corporate Executive Sous Chef Aaron Bickham to create a dining experience highlighting Wagyu, aged beef and prime cuts. Freshly-prepared dishes will stream out of the kitchen one after the other.

Our talented sommeliers will welcome guests to the dinner with a complimentary sparkling Rosé welcome toast and exquisite red wine throughout the evening.

Sparkling Toast
NV Lucien Albrecht Crèmant d’Alsace Brut Rose

RAW & BOILED

Pho Shooter

Rich Beef Broth, Cilantro, Thai Basil
 

“Cannibal Sandwich”

Raw Beef & Onion, Lawry’s Seasoning Salt, Marble Rye
IOWA PREMIUM MEATS, Tama, Iowa

SMOKED & CURED

Hot Rolls

Strauss Bone Marrow Butter, Trio of Salts
 

Smoked Filet Carpaccio

Radish Parsley Salad, Shaved Pleasant Ridge Reserve, EVOO, Lemon, Fried Capers
 

Superior Fresh’s Red Gem Salad

House-Cured Beef Bresaola, Grapefruit
CAPE GRIM BEEF, Tasmania

2016 Chappellet “Mountain Cuvee” Napa served with Steak Courses

CHARRED & CORNED

“Steak Frites”

Sliced Grass-Fed Prime NY Strip, Beef-Fat French Fries, Brown-Butter Bearnaise
WISCONSIN MEADOWS GRASS-FED BEEF
 

“Corned Beef” Rib-Eye Cap

Braised Cabbage, Baby Carrots
SANCHOKU WAYGU BEEF, Australia

WORLD-CLASS WAGYU

Seared New York Strip

White Shoyu
MIYAZAKIGYU JAPANESE WAGYU A5, Miyazaki, Japan
 

Coffee-Rubbed Flatiron

Marinated Japanese Eggplant, Chimichurri Sauce
AMERICAN WAGYU, SNAKE RIVER FARMS, Boise, Idaho

THE CLASSICS

Grilled 50-Day Aged Tomahawk Rib Eye

Pommes Puree, Bordeaux Wine Sauce
PURELY MEAT CO., Nebraska
 

Sliced Traditional Beef Wellington

Tenderloin, Mushroom Duxelle, Chicken Liver Mousse, Puff Pastry, Black Truffle Sauce
ASPEN RIDGE BEEF, Greely, Colorado
 

DESSERT

Blood Orange Sorbet

Chocolate Petit Fours