$25 for $50 Worth of Organic and Locally Sourced Fine Dining at Medallion Steakhouse
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Joanne
Steaks range from locally sourced, grass-fed filet mignon to corn-fed Angus rib eye, served amid grass tufts & wall of birch trunks
A raw steak can reduce the swelling of a black eye just as easily as the charcoal markings of a well-cooked steak can draw it back on. Make artful use of cuisine with today's Groupon: for $25, you get $50 worth of locally sourced upscale fare at Medallion Steakhouse in Burlingame.
The epicurean alchemists at Medallion Steakhouse plump their menu with beef and chicken raised on local farms. Patrons settle into oversized booths amid tufts of decorative grass, where they go to work stringing necklaces of pearls from the raw oyster bar, which offers varieties such as Fanny Bay, Marin Miyagi, and Kumamoto oysters ($12+ per half dozen; $24+ per dozen). An exposed brick wall hung with red-and-white-framed mirrors overlooks diners' sizzling 14-ounce new york grass-fed steaks ($34) and grilled asparagus spears arranged beside grass-fed filet mignon ($37). Meanwhile, the 10-ounce teriyaki skirt steak ($25) and the 20-ounce Angus bone-in cowboy rib eye ($34) arrive on plates with transportation help from the meat stork. The dining room’s wall of white birch trunks sets the stage for Petaluma Farms roasted chicken ($20) to make its entrance, and alfresco diners on the patio finish the evening by forking into the hazelnut cake’s dark-chocolate mousse ($6) as the soft sounds of a waterfall's trickle fill the space. Though not covered by this deal, tipplers can also delight their taste buds with sips of spirits such as Graham’s 20-year-old tawny port ($17) or Godiva white-chocolate liqueur ($8).
Steaks range from locally sourced, grass-fed filet mignon to corn-fed Angus rib eye, served amid grass tufts & wall of birch trunks
A raw steak can reduce the swelling of a black eye just as easily as the charcoal markings of a well-cooked steak can draw it back on. Make artful use of cuisine with today's Groupon: for $25, you get $50 worth of locally sourced upscale fare at Medallion Steakhouse in Burlingame.
The epicurean alchemists at Medallion Steakhouse plump their menu with beef and chicken raised on local farms. Patrons settle into oversized booths amid tufts of decorative grass, where they go to work stringing necklaces of pearls from the raw oyster bar, which offers varieties such as Fanny Bay, Marin Miyagi, and Kumamoto oysters ($12+ per half dozen; $24+ per dozen). An exposed brick wall hung with red-and-white-framed mirrors overlooks diners' sizzling 14-ounce new york grass-fed steaks ($34) and grilled asparagus spears arranged beside grass-fed filet mignon ($37). Meanwhile, the 10-ounce teriyaki skirt steak ($25) and the 20-ounce Angus bone-in cowboy rib eye ($34) arrive on plates with transportation help from the meat stork. The dining room’s wall of white birch trunks sets the stage for Petaluma Farms roasted chicken ($20) to make its entrance, and alfresco diners on the patio finish the evening by forking into the hazelnut cake’s dark-chocolate mousse ($6) as the soft sounds of a waterfall's trickle fill the space. Though not covered by this deal, tipplers can also delight their taste buds with sips of spirits such as Graham’s 20-year-old tawny port ($17) or Godiva white-chocolate liqueur ($8).
Need To Know Info
About Medallion Steakhouse
The epicurean alchemists at Medallion Steakhouse start with organic produce, and grass- and corn-fed beef and chicken raised on local farms and transform them into fine, innovative dishes. Specialists tend the raw oyster bar, where guests sidle up to string necklaces of pearls from varieties such as Fanny Bay, Marin Miyagi, and Kumamoto oysters. With their appetites roused, diners then settle down into oversize booths padded with plush pillows to dig into farm-fresh entrees. Smells of sizzling 14-ounce grass-fed steaks and roasted chicken breasts from Petaluma Farms swirl through the air between the restaurant’s exposed-brick wall hung with red-and-white-framed mirrors. A wall of white birch tree trunks and soft sounds of a waterfall's trickle keep diners comforted as they linger for a forkful of hazelnut dark-chocolate mousse and sips of spirits such as a 20-year-old tawny port and Godiva white-chocolate liqueur.