Chop House Dinner Menu

Chop House Specialties served with an additional side of your choice 9/2020 CHICKEN CHEVRE marinated sun-dried tomatoes, hand-crafted goat cheese, basil beurre blanc, capers, garlic whipped mash / 19.8 CRISPY DUCK L’ ORANGE sous vide free-range half duck, bigarade sauce, seasoned rice / 28.8 CHATEAUBRIAND* (GF ) / garlic whipped mash, herb veal demi / 23.8 **served at a chef’s medium rare to medium CHOP HOUSE BRAISED LAMB SHANK* grass fed Australian lamb, pistachio-mint gremolata, veal demi, garlic whipped mash / 25.8 PASTA BOLOGNESE / beef, slow braised tomato sauce, fresh basil, shaved asiago blend, herb ricotta, cavatappi / 18.5 ROASTED FIG & PORK MEDALLIONS* (GF) fresh all natural pork, garlic whipped mash, vroasted fig glace / 19.8 **served at a chef’s medium rare to medium SALMON BEARNAISE* (wood-fired or blackened), seasoned rice / 21.7 PEPPERCORN ENCRUSTED TUNA* sushi grade tuna, crushed black peppercorns, wasabi aioli, seasoned rice / 25.9 8 OZ COLD WATER LOBSTER TAI L paprika dusted, seasoned rice, drawn butter / 33.9 TWIN 8 OZ COLD WATER LOBSTER TAI LS paprika dusted, seasoned rice, drawn butter / 63 TODAY’S FRESH CATCH (wood-fired or blackened), chefs select sauce, seasoned rice / MKT served with your choice of two sides and one of our “exceptional additions” each steak is finished with chop’s own “maî·tre d’ butter” EXCEPTIONAL ADDITIONS bordelaises kentucky bourbon peppercorn sauce béarnaise (GF) creamy gorgonzola butter (GF) **Extra additions +2 STEAK ENHANCEMENTS stella bleu cheese 4 oscar style 8 grilled shrimp 8 seared sea scallops 12 8oz cold water lobster tail 25.9 CENTER CUT F I LET MIGNON* (GF ) 5z 26.9 / 8z 33 . 4 10z PORK RIBEYE* (GF ) / 24 .9 pork ribeye served at a chef’s medium well 14z DOUBLE BONE PORK CHOP* (GF ) / 28.9 fresh center-cut marinated pork chop served at a chef’s medium well 12z PRIME N.Y. STRIP* (GF ) / MKT center-cut 21 day aged 14z PRIME DELMONICO* (GF ) / MKT center-cut 21 day aged Sides GARLIC WHIPPED POTATOES (GF & V) STEAK FRIES (V) SEASONED RICE (GF & V) ROASTED MUSHROOMS (GF & V) SEASONAL VEGETABLES (GF & V) ASPARAGUS (GF & V) SEA SALT RUBBED BAKED POTATO (GF & V) PREMIUM SIDES +2 LOADED BAKED POTATO (GF) BACON-ASIAGO BRUSSELS SPROUTS (GF) BROCCOLI CASSEROLE STEAKS & CHOPS F I LET & LOBSTER 5oz filet, 8oz cold water lobster tail / 54 F I LET & FRIED SHRIMP 5oz filet, 4 butterflied golden fried shrimp / 34 F I LET & KING CRAB 5oz filet, Alaskan king crab / 58 F I LET & MISO SALMON 5oz filet, 4oz miso glazed salmon / 30.9 SURF & TURF Ezekiel Springs D I R E C T O R O F C U L I N A R Y Charles Stadmire E X E C U T I V E C H E F Michael Dillenburg G E N E R A L M A N AG E R

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