st ar t er s Shrimp Cocktail
Cocktail Sauce, Lemon 14
Lump Crab Cakes
Mango Relish, Poblano Remoulade, Red Pepper Coulis 14
Ahi Tuna Tartar
10-Year Ponzu, Avocado, Mango, Sesame Crackers 12
Fried Calamari
Banana Peppers, Roasted Garlic Aïoli, Charred Yellow Tomato Sauce 10
Kobe Carpaccio
Wagyu Beef, Sea Salt, White Truffle Oil, Parmigiano-Reggiano, Caper Berries 13
ChopHouse Sampler
Cocktail Shrimp, Oysters on the Half Shell, Lobster, King Crab Legs, Tuna Tartar Serves Two | 40 Serves Four | 60
so up an d sala d s French Onion
Sprecher Ale, Vidalia Onion, Crostini, Gruyere 6
Caesar
Parmigiano-Reggiano, Ciabatta Croutons 7
ChopHouse
Bacon,Tomato, Egg, Bleu Cheese, Roasted Shallot Dressing 8
The Wedge
Bleu Cheese, Bacon, Tomato, Red Onion 8
meat We can prepare your steak: Au Poivre, Bleu Cheese Crusted [4] Oscar Style [8] Sauces available: Truffle Butter, Béarnaise, Madeira Jus, Maître d' Hotel Butter Surf your Turf: King Crab Legs [20] Grilled Shrimp [15] Lobster Tail [30] Filet
Eight Ounce | 35 Twelve Ounce | 41
Ribeye
Eighteen Ounce, Bone-In 36
KC Cut
Eighteen Ounce, Bone-In 37
NY Strip
Twelve Ounce, Center Cut 36
Porterhouse
Twenty-Four Ounce 44
Lamb
Strauss, Half Rack, Jus, Caramelized Onions 39
Half Chicken
Free Range, ChopHouse Rub 23
Pork Tenderloin
Cherry-Balsamic Glaze 23
Prime Rib
Creamed Horseradish, Jus, Sixteen Ounce Grill Cut | 28 Twenty-Four Ounce Bone-In | 36
fish Sea Bass
Blackened, Sautéed Chard, Mango Relish 28
Atlantic Salmon
Plank Roasted, Citrus Honey Glaze, Soba Salad, Pickled Ginger 26
Diver Scallops
Creamed Leeks, Nueske's Bacon, Sons of Taro 29
Ahi Tuna
Pan Seared, Napa Slaw, Crisp Sunchoke, Citrus Butter 31
Lobster Tail
Grilled, Twelve Ounce, Australian Cold Water 51
t a ble sid e s Creamed Spinach 7
Mashed Sweet Potato I Cranberries, Pecans 7
Grilled Asparagus 7
Twice Baked Potato I Carr Valley Smoked Cheddar, Chives 7
Jumbo Baked Potato 7
Roasted Garlic Mashed I Chives, Maître d' Hotel Butter 7
Lobster Mac'n Cheese 14
Sautéed Mushrooms I Roasted Shallots, Rosemary 7
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. *18% service charge will be added to all parties of five or more.