Beef Wellington
Pastry, mushroom duxelles, Dijon and red-wine demi-glace give you an alternative to a simply broiled steak.
DOWNTOWN / DISCOVERY DISTRICT · STEAKHOUSE
What to order at
Butcher & Rose.
A downtown steakhouse with beef Wellington, several steak grades and shellfish starters. Choose the cut or preparation you want, then add sides separately.
À la carte
YOUR ORDER, SORTED
The dishes worth considering.
S: Start here. A: Strong picks. B: Consider if it suits your taste. Save the dishes you want in your order.
SStart here
$69
King crab brûlée
Soy glaze accompanies the king crab for a shellfish opening at a considerably higher price than the other starters.
AStrong picks
Eight-ounce filet
The regular filet is a smaller steak option; Piedmontese and Wagyu filets have different prices.
Dirty Tots
Trout roe, dill and remoulade turn the potato bites into a seafood-accented starter.
BConsider if
Parker House breads
Cultured butter accompanies the house-made bread if you want something before the main.
Lobster bisque
Butter-poached lobster accompanies the soup, a different shellfish opening from the crab brûlée.
Roasted chicken
Brioche stuffing, glazed carrots and natural jus come with the poultry main.
Potato Anna
Roasted garlic and Parmesan cream accompany the potato side if you prefer it to a baked potato or fries.
Using your Chase Sapphire Reserve® credit? Confirm the restaurant participates on OpenTable ↗