Ornelli Black Angus Steakhouse

Cured ham made from Black Angus beef, offering a distinct alternative to traditional pork ham. It has a rich, intense savory flavor and a silky, tender texture. Served in thin slices, perfect for savoring on its own or with bread.

A dish of raw, high-quality Black Angus beef, finely chopped and seasoned. It features a soft, melt-in-the-mouth texture and a fresh, pure meat flavor. Typically mixed with capers, onions, or egg yolk and eaten with toast as an appetizer.

Crispy corn tortilla shells filled with tender, slow-cooked beef. The texture offers a crunch from the shell contrasting with the soft, juicy meat. A flavorful hand-held appetizer or light meal.

A premium cut of beef from the rib section, known for its generous marbling. It is juicy, rich, and tender with a robust beef flavor. Grilled to your preference and best enjoyed hot.

Argentinian Ribeye steak, prized for its natural grass-fed flavor profile. It has a firmer texture than grain-fed beef but is highly flavorful and lean. Grilled and served as a substantial main course.

A steak cut from the short loin, offering a balance of tenderness and chew. It has an intense beefy flavor, slightly less fatty than a ribeye. Typically grilled or pan-seared.

Beef cheek muscle slow-cooked until it becomes incredibly tender and gelatinous. Rich and savory with a melt-in-the-mouth texture. Served as a comforting main dish, often with a reduction sauce.

A large bone-in steak containing both the strip and a significant portion of tenderloin filet. Offers two distinct textures and flavors in one cut. A very hearty meal, often shared or for a large appetite.

A massive premium Porterhouse steak featuring extensive marbling. Extremely juicy and flavorful due to the high-quality corn-fed beef. Designed for sharing, this cut is grilled on the bone.

Classic T-Bone steak with a T-shaped bone separating the strip and tenderloin. Similar to a Porterhouse but with a smaller tenderloin section. Savory, juicy, and grilled to order.

An impressive ribeye steak served on a long, exposed rib bone (resembling a tomahawk axe). Wagyu beef is famous for intense marbling, creating a buttery, rich texture. A luxurious, show-stopping dish for meat lovers.

New York Strip steak that has been dry-aged to concentrate flavor and tenderize the meat. It has a nutty, deep beef taste and firm texture. Served on the bone for added richness.

Fresh spinach cooked quickly in a pan until wilted and soft. Lightly seasoned, savory, and healthy. An excellent accompaniment to rich meat dishes.

Whole or sliced button mushrooms grilled until tender and browned. They have an earthy, savory flavor and a juicy texture. Served warm as a side dish.

Thick-cut fried potatoes designed for dipping. Crispy on the outside and fluffy on the inside. A classic comfort food side dish.

Large wedges of potato roasted with the skin on. Seasoned and baked until golden brown. Offers a rustic, hearty texture compared to standard fries.

Boiled potatoes mashed into a smooth, creamy consistency with butter. Seasoned with pepper and onion for a savory kick. A soft, comforting side dish.

A salad of shredded raw cabbage and carrots dressed in mayonnaise. Crunchy, creamy, and slightly tangy. Provides a refreshing contrast to heavy, hot main courses.

A fresh salad featuring Lollo lettuce, orange segments, and olives. Combines sweet, citrusy, and salty flavors with crisp greens. A light and palate-cleansing side.

Slices of onion dipped in batter and deep-fried. They feature a crispy golden exterior and a sweet, soft onion inside. Savory and addictive, best eaten hot.

A whole ear of corn, boiled and then grilled to add a smoky char. Sweet, juicy kernels with a satisfying crunch. Typically eaten by hand, often with butter or salt.