We are so pleased to be featured in the Orlando Sentinel for our amazing Prime Rib! Come join us any Wednesday or Thursday to enjoy this incredible dish.
Wednesdays and Thursdays are the days to savor the flavor on Park Avenue, where the chefs at BoVine prep the Dijon-crusted prime rib in two cuts, the 14-ounce Queen ($28) and 20-ounce King ($36), with horseradish served alongside.– Orlando Sentinel
“Our beef comes from Linz Heritage Angus — a homegrown farm in Indiana,” says Sous Chef Ben Peters. Butchered in Chicago, the high-end cuts are beautifully marbled and renowned.
“The flavors and juices that come out of our prime rib, which isn’t too fatty or too lean, are so delicious,” says Peters. “When guests go for prime rib — it’s something you can just about cut with a butter knife and it feels like it’s melting in your mouth.”