Making reservations for Father’s Day is as difficult as getting tickets to Adele’s U.S. tour. Not all dads care to be held captive in an overcrowded restaurant on a holiday anyway. Stay in! We have the perfect man’s menu to spoil your dad properly.
This man’s menu has been dad approved and will please any man in your life. 
Appetizers:
Oysters
Baked Oysters
Baked or raw, oysters are the perfect appetizer for this summer evening.
or
A Wedge Salad
Wedge Salad
Bacon bits, tomatoes and blue cheese dressing…what’s not to like?
Pair with a martini
Main Course:
Pittsburgh Style Steak with Au Gratin Potatoes and Asparagus
Pittsburgh Style Steak
Synonymous with football and steel mills, Pittsburgh style steak is charred to bits on the outside and perfectly rare inside, making this a very manly and delicious steak.
Cheesy Potato Gratin
Roasted Asparagus with Parmesan and Pine Nuts
There are no better sides to a steak than cheesy potatoes and freshly grilled asparagus. The two complement the flavors and juices of the steak perfectly!
Wine suggestion: Cabernet
Dessert:
Blood Orange Crème Brûlée
Blood Orange Creme Brûlée
What’s more fun than blow torching a dessert? This will be the perfect ending touch to an amazing meal and you can get everybody involved in making this dish.
Pair with an amaretto
Get cooking and Happy Father’s Day!
Frequently Asked Questions
How do I achieve the perfect char on the Pittsburgh Style Steak?
To achieve the perfect char, sear the steak over high heat until it’s nicely browned on the outside, while ensuring the inside remains rare. This typically requires a hot grill or cast-iron skillet.
What type of cheese works best for the Cheesy Potato Gratin?
A combination of sharp cheddar and Gruyère cheese works best for the Cheesy Potato Gratin, providing a rich flavor and creamy texture.
Can I substitute regular oranges for blood oranges in the Crème Brûlée?
Yes, you can substitute regular oranges, but the flavor will be slightly different; blood oranges add a unique tartness and vibrant color that enhances the dessert.
