Monday - Thursday: 5 PM - 10 PM; Friday & Saturday: 5 PM - 11 PM; Sundays: Private Events
Starters
Steak Tartare
Frisee – Porcini Vinaigrette – Soft Poached Egg – Crostini
Oysters Rockefeller
Bacon – Pernod – Spinach – Parmesan
U-12 Shrimp or Jumbo Lump Crab Cocktail
Cocktail Sauce – Fresh Horseradish – Lemon
Jumbo Lump Crab Cake
Honey & Orange Aioli – Endive – Pistachio – Tarragon Vinaigrette 17
Buttermilk Marinated Calamari
Serrano & Jalapeno Pepper – Honey & Citrus Reduction – Cilantro Yogurt – Fresh Cilantro
Four Hour Pork Belly
Tamarind Syrup – Drunken Cherries – Granny Smith Apple
U-10 Scallops
Fennel Cream – Apple & Fennel Slaw – Spiced Walnuts
Oysters on the Half Shell
Daily Fresh Selection – Cocktail & Mignonette – Lemon
Seared #1 Ahi Tuna
Miso Aioli – Pickled Bell Pepper, Cucumber & Carrot – Spicy Greens – Sesame
Sautéed Beef Tips
Wild Mushroom – Blue Cheese – Asparagus – Natural Reduction
Caviar Service
1oz Caviar Selection – Chilled Vodka – Traditional Accompaniments
Soups & Salads
Soup of the Day
Daily Preparation
Crab Bisque
Lump Crab – Brandy – Cayenne Oil
French Onion Soup
Caramelized Sweet Onion – Veal Reduction – Sherry – Gruyere Crouton
Chop House Salad
Chopped Greens – Rosemary Dijon Dressing – Serrano Ham - Hard Cooked Egg –Brioche – Roasted Red Onion – Gruyere
Caesar
Romaine Heart – Parmesan, Garlic & Anchovy Dressing – Brioche
Iceberg Wedge
Blue Cheese – Blue Cheese Dressing – Grape Tomato – Bacon – Pickled Red Onion
Spinach & Roasted Fennel Salad
Sheep's Milk Feta – Sherry – Baby Beet – Almond
Lump Crab & Heart of Palm Salad
Bibb Lettuce & Radicchio – Avocado – Roasted Bell Pepper – Citrus Vinaigrette
Lch Steak Selection
All Steaks Are Finished with Garlic Butter and Served with Au Poivre, Chimichurri, or Béarnaise Sauce
Porterhouse 32oz
USDA Prime
Bone-In Ribeye 24oz
USDA Prime
New York Strip 16oz
USDA Prime
Filet Mignon
Available in 6oz or 10oz
Premium Cuts
All Premium Cut Steaks Are Subject to Market Avail Ability
Bison Tenderloin 8oz
Northern Great Plains
35-day Dry Aged Ribeye 14oz
Certified Black Angus
Australian Wagyu New York Strip 14oz
Australian Wagyu Grade A4
Strube Ranch Ribeye 14oz
Domestic Wagyu Grade A8
Entrées
Parmesan Crusted Alaskan Halibut
Charred Tomato Coulis – Broccoli Rabe – Roasted Garlic Olive Oil – Basil & Mint Pesto
Lemon & Thyme Brined Chicken Breast
Creamed Corn – Maitake Mushroom – Chive
Skin-On Scottish Salmon
Butternut Squash Puree – Bacon Lardon & Brussels Sprouts – Cinnamon Crème – Lemon Zest
Braised Beef Short Ribs
Celery Root Puree – Root Vegetable Relish – Red Wine Demi Glace – Buttermilk Fried Leek
Foie Gras & A4 Wagyu Hamburger Steak
2.5oz Hudson Valley Foie Gras – House Fried Potatoes – Au Poivre
Sautéed Lake Perch & U-12 Shrimp
Roasted Red Potato – Caper & Garlic Butter – Lump Crab – Pea Tendril
Double Cut Lamb Chops
Mushroom, Baby Turnip & Pearl Onion Ragout – Fresh Rosemary
King Crab Legs
1# or 2# – Drawn Butter – Grilled Lemon
Chef's Lobster Tail Selection
Drawn Butter – Grilled Lemon
Accompaniments
Three Sautéed U-12 Shrimp
Two Pan Seared U-10 Scallops
Oscar Style" – Lump Crab, Asparagus & Béarnaise
2.5 oz Seared Hudson Valley Foie Gras
Sides
Garlic & Ginger Marinated Asparagus
Cremini Mushroom Beurre Rouge
Garlic Mashed Potato
Brussels Sprouts with Balsamic
Garlic & Sunflower Seeds
Haricot Vert Amandine
House Fried Potato
Roasted Cauliflower with Gruyere Mornay
Classic Baked Potato
Mahon Reserva Mac N' Cheese
