dinner menu
for the table
OYSTERS ROCKEFELLER - 18.
Tinned Smoked Oysters / Cream of Spinach / Crispy Prosciutto / Double Baked Old Bay Crackers
BREAD & BUTTER - 12.
House Selected Bread / Bone Marrow Compote Butter / Herb Sundried Tomato Butter / Maple Bourbon Butter
PEACHES & CREAM – 15.
Fried Green Tomatoes / Burrata / Peach Jam / Mustard Balsamic
*Lamb Lollipops – 19.
Bitter Mint Salad / Apple Cider Vinaigrette / Sweet & Sour Chimichurri
Tuna Tartare – 18.
Ahi Tuna / Seaweed Salad / Cucumbers / Sriracha Soy Glaze / Crispy Wontons
Diablo Shrimp – 17.
Pepper Coulis / Sweet Onion Puree / Herb Garlic Crostini / Red Pepper Flakes
Truffle Fries – 15.
White Truffle Oil / Truffle Shavings / Fresh Parmesan / Fresh Herbs / Classic Cut Fries
salads
WEDGE SALAD ICEBERG LETTUCE – 16.
Bacon / Blue Cheese Crumbles / Blistered Cherry Tomatoes / Chives / Mustard Balsamic / Blue Cheese Dressing
Grilled Caesar Salad grilled - 15.
Baby Romaine Hearts / Pretzel Croutons /
Parmesan / Blistered Cherry Tomatoes / Par Boiled Egg / Caesar Dressing
ADD TO YOUR SALAD…
Grilled or Fried Chicken – 8.
Shrimp – 9.
*Ahi Tuna – 18.
*Salmon – 14.
Berry Bliss Salad baby arugula – 17.
Mixed Berries / Feta Cheese / Praline Walnuts / Blueberry Balsamic Vinaigrette
from the grill
served with roasted garic blub
*RIBEYE 16 OZ – 45
*FILET MIGNON 8 OZ – 43
*HANGER STEAK 8 OZ – 39
*NEW YORK STRIP 12 OZ – 40
FLAT IRON (SIRLOIN) 8 OZ – 38
WEEKLY BUTCHER’S CUT – MK
Steak enhancements - 3.50
Diane sauce / add crab $1.5 / blue cheese crust / sweet & sour chimichurri / house compound butter / mushroom demi-glaze
entrees
*Catch of the Day – 38.
Citrus herb couscous / feta / antipasto salad / crispy prosciutto
*Ahi Tuna seared rare – 39.
Black pepper / edamame / soy sriracha glaze / ginger rice noodles / seaweed salad
Shrimp Scampi - 36.
Potato gnocchi / coconut mushroom sauce / warm arugula / roasted cherry tomatoes
*Hot Honey Glazed Salmon – 35.
Roasted potatoes / red pepper coulis / asparagus / sweet onion puree
Lamb Shank - 37.
Poblano & smoked gouda polenta / carrot hash / sweet peas / lamb au jus
*Chophouse Burger 8oz – 27.
Truffled parmesan fries / sautéed mushrooms / crispy onions / black truffle aioli / applewood smoked bacon / toasted brioche / $2 to add cheese
Mushroom "Scallops" (vegan) – 30.
Seared king oyster mushroom / citrus couscous / crispy brussel sprouts / carrot hash
sides
CRISPY BRUSSELS SPROUTS – 10.
ASPARAGUS – 9.
BROCCOLINI – 10.
GARLIC MASHED POTATOES – 9.
CRAB MAC & CHEESE – 15.
Side Salad – 7.
Spicy sMOKED GOUDA POLENTA - 10.
House Fries – 8.
Roasted Potatoes – 9.
entrees
Chimichurri Shrimp – 27.
Sweet & sour chimichurri, English pea risotto, roasted herb cherry tomatoes
* Ahi Tuna Steak – 38.
Seared rare, black pepper, carrot hash, sweet peas, soy sriracha glaze, ginger rice noodles, seaweed salad
Harvest Bowl – 22.
Lemon couscous, corn succotash, carrot hash, pickled red onion
* Bacon Wrapped Scallops – 37.
Coconut sweet corn rice, house BBQ sauce, red cabbage, scallions
Whole Fried Fish – 37.
Daily catch, citrus aioli, tomato crudo
* Hot Honey Glazed Salmon – 28.
Roasted potatoes, red pepper coulis, asparagus, sweet onion puree
18% gratuity will be added to parties of 8 or more. Party checks may be divided into a maximum of 6 separate checks.
*CONSUMING R AW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNEILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.