CUT by Wolfgang Puck

The AAA Four Diamond Award-winning CUT presents a contemporary twist on the classic steakhouse. From USDA Prime Nebraska corn-fed, 35-day dry-aged steaks to Australian 100% Wagyu Beef, CUT caters to true steak connoisseurs. Guests also can enjoy a wide array of entrees including the Kobe Beef Short Ribs Indian Spiced, slowly cooked for eight hours served with Curried Cauliflower Puree; Colorado Lamb Chops with Cucumber-Mint Raita; and the Wild French Turbot French Riviera Style for two. To accompany the entrees, guests can choose from a large selection of house-made sauces, including CUT's signature Argentinean Chimichurri, as well as delectable side dishes such as CUT's popular Creamed Spinach with Fried Organic Egg and the Soft Polenta with Parmesan. At CUT's bar and lounge, guests can find a smaller menu featuring CUT's signature appetizers such as the Mini Kobe Sliders and Tuna Tartare Sandwiches.