The Jail House Grill, Launceston Tasmania

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Steaks

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Eye Fillet: Scotch Fillet: Rump: Porterhouse*:	the most tender cut available, excellent from rare to well done. a popular cut, a blend of flavour and tenderness, cooks nicely from rare to well done. the first choice for flavour and leanness, best cooked from rare to medium. a leaner cut with a tighter vertical grain helps to hold in the juices, can be cooked to med/well done on the larger cuts.
*** The Jailhouse Grill exclusively uses Tasmanian Premium® & 1824® scotch fillet grass fed yearling beef to Meat Standards Australia (MSA)**

SMALLER CUTS

Rump 200g
Scotch Fillet 200g
Eye Fillet 180g

MEDIUM CUTS

Porterhouse 300g
Scotch Fillet 300g
Eye Fillet 280g
Carpet Bag 340g
Scotch fillet filled with oysters and scallop, moistened with a hint of garlic butter and soy
Peppered Steak 300g
Scotch fillet dusted in seasoned pepper (HOT) before grilling and served with our pepper sauce
Steak Medallions 280g
thinly sliced Eye fillet quickly grilled and served with our mushroom sauce
Pork Rib-Eye 290g
This is the pork "scotch fillet" on the bone.
Infused to retain tenderness - served with a tasty plum sauce

LARGER CUTS
Larger steaks can take up to 45 minutes to well done stage

New York Cut 450g
special cut of selected Porterhouse
Eye Fillet 400g
cut from the butt end of the Tenderloin
Rump 650g
A convicts last request

SAUCES
•Plum •Pepper • BBQ •Dark mushroom & bacon
• Creamy mushroom •Diane

JAILHOUSE STEAK TOPPING
A mix of pan fried onions, mushrooms and bacon.

BOWL OF CHIPS

$23.50
$26.50
$29.50

$28.90
$32.50
$39.00
$41.00

$35.00

$35.50

$31.00

$41.50

$49.50

$41.50

$3.20

$4.90

$5.00

Worcestershire Sauce, Hot English Mustard, French Mustard,
Mayonnaise & Toothpicks are available on the Salad Bar.