High Steaks Dinner

Bacchus – A Bartolotta Restaurant is hosting its sixth annual High Steaks Dinner on Friday, February 23 where Corporate Executive Chef Aaron Bickham and Chef de Cuisine Brent Davis of Bacchus – A Bartolotta Restaurant have created a custom experience featuring luxury cuts of beef. They have partnered with Wes Zimmerman Certified Angus Beef ® Executive Account Manager to create a full head-to-tail menu highlighting 100% naturally raised dry-aged beef.

The Certified Angus Beef ® brand is the original premium beef brand, founded in the 1970s in Ohio, and is rancher-created, rancher-owned, and rancher-run. Their position is unique, and their mission is simple: to support farmers and ranchers in rural communities through a premium beef brand that provides consumers with consistent quality Angus beef.

Join us for an evening celebrating dry-aged beef, outstanding service, great wine, and exemplary cuisine only Bacchus – A Bartolotta Restaurant can provide. 
 

Menu

wine pairing for the evening
2021 DAOU 'Bodyguard' Red Blend, Paso Robles, California

Beef Cheek Pastrami

house-cured and smoked beef Wagyu cheek pastrami, fried pommes dauphine, and pickled celeriac
 Lone Mountain wagyu beef - Golden, New Mexico

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Grass-Fed Filet Mignon CAB Prime Beef Tartare

Shallot mustard dressing, pickled tonburi, soy-cured egg, sesame cracker, petit endive salad
Very Rare Certified Angus Beef Prime Grass-fed Beef
Niman Ranch - Westminster, Colorado

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Vaca Vieja - Galician-Style Beef

Sauce Criolla and marinated Manzanilla olives
Certified organic specialty of mature Cow in Spanish tradition
 Sonoma, California

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Duet of Seared Wagyu

"Sanuki" Wagyu
Olive-fed Wagyu 
Raised in remote Kagawa, Japan, our exceptional steaks come from cattle fed on up-cycled, toasted olive pulp.
The mash or pulp left over from olive oil production is then incorporated into the cattle feed, reducing waste, and yielding what is known as Sanuki Olive Wagyu.
Shodoshima Island, Japan

Stone Axe Wagyu
Full-blood black Wagyu 
Stone Axe is a highly prized beef out of Australia having won 2 Grand Championships back-to-back in 2020 and 2021. Stone Axe Wagyu was also awarded gold medals in 2022 and 2023.
Tsukemono (Japanese pickles) and house-made Ponzu made with unshu mikan
New South Wales and Victoria Australia

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50-Day Dry-Aged Tomahawk

Pommes Anna, caramelized Hen of the Woods mushrooms, and black pepper horseradish cream sauce
Purely Meats Dry Aged Room
Masami Ranch Corning, California
 

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Dessert

Baron’s Gelato 
Roasted bone marrow and sour cherry gelato with Biscotti
Sheboygan, WI – Wisconsin Meadows Grass-Fed Beef CO-OP

Cocktail Pairing
Beef Fat-washed Bourbon, Kirsch, Chocolate Liqueur,
Amaro Montenegro,  Bittercube Vanilla Bark Cherry Bitters