Coarse Ground Grits
A bowl of slow-cooked corn grits, providing 2g of protein. The corn base results in 14g of carbohydrates. This side is low in fat, contributing to 1g of fat.
Two Buttermilk Pancakes
Two pancakes served with butter and 100% pure natural syrup, offering 10g of protein. The flour and syrup result in 88g of carbohydrates. The butter contributes to 24g of fat.
Teriyaki Filet Skewers
Four tender filet medallions are marinated in a sweet and savory teriyaki sauce, grilled, and served over a bed of seasoned rice, providing 42g of protein. The sugar-based marinade and the rice side result in 58g of carbohydrates. The lean cuts of beef and the grilling process contribute to 18g of fat.
Victoria’s Filet Mignon
This thick-cut, 6 oz. or 8 oz. tenderloin is seasoned and seared to order, delivering 38g of protein for the smaller cut. The meat is naturally low in starch, resulting in 1g of carbohydrates. The internal marbling and the butter finish used for searing contribute to 22g of fat.
Sugar Cured Ham
One slice of sweet sugar-cured ham, delivering 20g of protein. The sweet cure results in 4g of carbohydrates. The ham fat contributes to 9g of fat.
Outback Center-Cut Sirloin
A lean, center-cut steak is seasoned with a signature bold spice blend and grilled on the barbie, offering 36g of protein for a 6 oz. serving. The savory dry rub results in 2g of carbohydrates. As a lean muscle cut, it contributes to 12g of fat.
Ribeye 13 oz.
This 13 oz. cut is well-marbled and seasoned with a flame-grilled spice blend, providing 68g of protein. The lack of sauces or breading results in 1g of carbohydrates. The significant fat pockets and marbling throughout the ribeye contribute to 64g of fat.
Two Eggs
Two farm-fresh eggs prepared to order, providing 14g of protein. Eggs are naturally low in starch, resulting in 1g of carbohydrates. The yolk and cooking oil contribute to 10g of fat.
New York Strip 12 oz.
A 12 oz. strip steak featuring a signature strip of fat along the edge is seasoned and seared, delivering 72g of protein. The meat-focused preparation results in 1g of carbohydrates. The external fat cap and the density of the cut contribute to 54g of fat.
Delmonico 15 oz.
A larger, tender 15 oz. ribeye cut is seasoned and flame-grilled for maximum flavor, offering 82g of protein. Minimal seasoning results in 2g of carbohydrates. The heavy marbling characteristic of a Delmonico cut contributes to 78g of fat.