Let's Meat Steakhouse

Let’s Meat Steakhouse, “A steakhouse and local Italian eatery.”
Let’s Meat Steakhouse was established in 2018 by Gabe Centrella, George Kapigian and Bob Hay. The vision was to create a unique experience in the rich tradition of a classic steakhouse to our guests, in a relaxed and comfortable atmosphere. Let’s Meat has accomplished this goal by serving only the finest USDA Prime dry-aged steaks, premium seafood, Italian specialties, and unique flavors from around the world. Without exception, only the finest, freshest ingredients find their way into dishes. Chef Paul Bazzini has enhanced the menu with outstanding new offerings. Service also excels with an outstanding, professional staff that understands¬† hospitality. Adding to the special feel are regular events such as wine tastings and fine spirits. Live entertainment and members only offers boost the private club feel.

Sample menu:

raw bar:
Chilled Oysters – Half dozen, cocktail sauce, horseradish and mignonette sauce
Long Island Clams On-The Half Shell – Half-dozen clams, cocktail sauce
Lobster Cocktail – Chilled lobster tail, cocktail sauce
Jumbo Lump Crab Cocktail – Cocktail sauce, dijonaise

salads:
Roasted Beet Salad – Red & golden beets, toasted walnuts, goat cheese, baby arugula
Caesar Salad – Romaine hearts, baby kale, caesar dressing, garlic-parmesan, ciabatta croutons
Bib “Wedge” Salad – Neuske bacon, heirloom cherry tomato, Maytag blue cheese crumble dressing
Spring Burrata – Sicilian pistachios, strawberry blueberry and fig conserva, warm focaccia

appetizers:
Thai‚—Chili Glazed Brussels Sprouts – Black sesame, crispy pancetta, puffed rice
Cracked Pepper Cured Neuske Bacon Steak – Bourbon and maple syrup glaze
“Everything” Crusted Saku Tuna – Dragon Fruit- Jalapeno Jam, Smashed Avocado, Dragon Sauce
Pan Seared Foie Gras – Amarena cherry gastrique, vin coto, brioche toast
Crispy Octopus – Kalamata vinaigrette, caper berries, castelvetrano olives, young potatoes
Escargot – Puff pastry, garlic herb maitre’d butter
Oysters Rockefeller – Creamed Spinach, Grana Padano
“Frito Misto” Cauliflower – “Agrodolce” vinaigrette, pickled raisins, fried capers
Pan Roasted Lump Crab Cake – Avocado-shiso “fancy” ranch

pub fare:
Skillet 3 Cheese & Mac – White cheddar, provolone, mozzarella. Add lobster, lump crab, pancetta, braised filet, sautéed mushrooms
Prime Cheeseburger – Toasted Brioche, Lettuce, Tomato, Pickles, Red Onion, Cheddar, Bacon, Fries. Add seared foie gras, fried egg, sautéed shrimp.
Roasted Amish Chicken Pot Pie – Velouté, Root Vegetables, Hand Rolled Pastry

entrees:
Shellfish Brodetto Cioppino – Lobster tail, market fish, clams, mussels, shrimp, crab cake over squid ink linguine
Pan Roasted Lump Crab Cakes – Micro green salad, truffle fries, avocado-shiso “fancy” ranch
Amish “Brick” Chicken – Broccoli Rabe, Chicken Marsala Demi Glace
Barolo Braised Filet Mignon & Pappardelle – Roasted Mushrooms, Caramelized Onions, Veal Jus
Mama Barbara’s Gnocchi – San Marzano vodka sauce marinara
Double-Cut Berkshire Pork Chop – Broccoli rabe, long hot & cherry peppers, potatoes, white wine & vinegar pan jus
Grilled Kansas City Veal Chop – 5 peppercorn au poivre, garlic baby spinach

the meating place:
(add-ons: blue cheese crust, sauteed shrimp, escargot, foie gras, truffle butter)
NY Strip 16oz
Filet Mignon 10oz
Lamb Chops 16oz
Bone-In Ribeye 20oz
Porterhouse for Two 36oz
Prime “Tomahawk” 40oz

sides:
Garlic Wilted Spinach, Shishito Peppers Z’atar Mayo, Steakhouse Mushrooms & Onions, Parmesan-Herb Truffle Fries, Garlic Broccoli Rabe, Yukon Potato Puree, Loaded Mashed Potato, Long Hots & Fingerlings, Creamed Spinach, Onion Rings, Grilled Asparagus & Béarnaise