Every steak comes with frites and a sauce of your choosing. Six of them, and the choice is not decoration.
Every steak on the carte arrives with frites and a sauce of your choosing. People tend to decide in about two seconds, which is a shame, because the sauce does more to the plate than the cut does.
The six, briefly
- Bordelaise. Red wine, shallot, marrow. The one to have if you have not been before, and the one that makes the case for the dry-aged sirloin.
- Au poivre. Cream and cracked pepper, and it should prickle. If it does not, we have made it badly.
- Béarnaise. Tarragon and vinegar cut with butter. It is the sauce for the filet, which is lean and grateful for it.
- Mushroom. The quiet one, and the one the kitchen eats.
- Foie gras butter. Rich on rich. Order it with the ribeye and you will not need a starter.
- Garlic butter. The simplest thing on the list and nobody has ever sent it back.
If you are two
Order two different ones. The plates come with the sauce on the side, so you can reach across and try the other, which is the whole argument for coming with somebody.
The steaks are USDA Prime Omaha beef, aged by The Bay Butcher, which is our sister shop in the village.
Written at L'Étoile, the historic Snouder's Building, Oyster Bay.
