Dinner

STARTERS

STEAK TARTARE
Chopped Frisee – Shallot – Porcini Vinaigrette – Soft Poached Egg – Toast Points
14
OYSTERS ROCKEFELLER
Bacon – Pernod – Spinach – Parmesan
16
U-12 SHRIMP or JUMBO LUMP CRAB COCKTAIL
Cocktail Sauce – Fresh Horseradish – Lemon
16
LUMP CRAB CAKE
Orange & Honey Aioli – Radicchio & Arugula – Tarragon Vinaigrette – Macadamia Nut
17
BUTTERMILK MARINATED CALAMARI
Serrano & Jalapeno Pepper – Sweet & Citrus Reduction – Cilantro Yogurt – Fresh Cilantro
16
SLOW ROASTED PORK BELLY
Tamarind Syrup – Coconut & Ginger Reduction – Celery Leaf – Cinnamon Carrot
14
U-10 SCALLOPS
Candied Lemon Jam – Salmon Roe – Watercress Puree – Radish
22
OYSTERS ON THE HALF SHELL
Daily Fresh Selection – Cocktail & Mignonette – Lemon
MKT
SEARED #1 AHI TUNA
Miso Aioli – Pickled Bell Pepper, Cucumber & Carrot – Spicy Greens – Sesame
23
SAUTÉED BEEF TIPS
Wild Mushroom – Blue Cheese – Asparagus – Natural Reduction
12
CAVIAR SERVICE
1oz Caviar Selection – Chilled Vodka – Traditional Accompaniments
MKT

SOUPS & SALADS

SOUP OF THE DAY
Daily Preparation
9
CRAB BISQUE
Lump Crab – Brandy – Cayenne Oil
11
FRENCH ONION SOUP
Caramelized Sweet Onion – Veal Reduction – Sherry – Gruyere Crouton
10
CHOP HOUSE SALAD
Chopped Greens – Rosemary Dijon Dressing – Serrano Ham
Hard Cooked Egg –Brioche – Roasted Red Onion – Gruyere
11
CAESAR
Romaine Heart – Parmesan, Garlic & Anchovy Dressing – Brioche
12
ICEBERG WEDGE
Blue Cheese – Blue Cheese Dressing – Grape Tomato – Bacon – Pickled Red Onion
12
WATERCRESS & PEAR SALAD
Almond Vinaigrette – Pomegranate – Almond – Orange – Cinnamon Honey
15
LUMP CRAB & HEART OF PALM SALAD
Bibb Lettuce & Radicchio – Avocado – Roasted Bell Pepper – Citrus Vinaigrette
23

LCH STEAK SELECTION

ALL STEAKS ARE FINISHED WITH GARLIC BUTTER AND SERVED WITH AU POIVRE, CHIMICHURRI, OR BÉARNAISE SAUCE

PORTERHOUSE 32oz

USDA PRIME
95

BONE-IN RIBEYE 24oz

USDA PRIME
75

PAINTED HILLS NEW YORK STRIP 16oz

GRASS FINISHED
59

FILET MIGNON

6OZ OR 10OZ
35/56

PREMIUM CUTS

BONE-IN FILET MIGNON

21-Day Dry Age
68

AUSTRALIAN WAGYU NEW YORK STRIP 14oz

AUSTRALIAN WAGYU GRADE A4
78

STRUBE RANCH NEW YORK STRIP 14oz

Domestic Wagyu Grade A8
165

ENTRÉES

ALASKAN HALIBUT
Pickled Beech Mushroom – Homemade Bacon & Lentils – Red Beet Puree – Sizzled Spinach
45
LEMON & THYME BRINED CHICKEN BREAST
Creamed Corn – Maitake Mushroom – Chive
32
SKIN-ON FAROE ISLAND SALMON
Creamy Dill & Cucumber – Cherry Tomato, Bell Pepper & Frisee Salad
34
BRAISED BEEF SHORT RIB
Celery Root Puree – Roasted Baby Carrot – Red Wine Demi Glace – Buttermilk Fried Leek
38
FOIE GRAS & A4 WAGYU HAMBURGER STEAK
2.5oz Hudson Valley Foie Gras – House Fried Potatoes – Au Poivre
38
SAUTÉED LAKE PERCH & U-12 SHRIMP
Crispy Smashed Potato – Caper & Garlic Butter – Lump Crab – Pea Tendril
36
DOUBLE CUT LAMB CHOPS
Tomato Jam – Sherry & Pearl Onion Veal Reduction – Fresh Rosemary
50
KING CRAB LEGS
1# or 2# – Drawn Butter – Grilled Lemon
MKT
CHEF’S LOBSTER TAIL SELECTION
Drawn Butter – Grilled Lemon
MKT

ACCOMPANIMENTS

THREE SAUTÉED U-12 SHRIMP
15
TWO PAN SEARED U-10 SCALLOPS
16
“OSCAR STYLE” – LUMP CRAB, ASPARAGUS & BÉARNAISE
19
2.5 OZ SEARED HUDSON VALLEY FOIE GRAS
19

SIDES

GINGER MARINATED ASPARAGUS
10
CREMINI MUSHROOM BEURRE ROUGE
12
GARLIC MASHED POTATO
8
BRUSSESLS SPROUTS WITH HONEY, GARLIC & LEMON
11
HARICOT VERT AMANDINE
9
HOUSE FRIED POTATO
8
ROASTED CAULIFLOWER WITH GRUYERE MORNAY
13
CLASSIC BAKED POTATO
8
MAHON RESERVA MAC N CHEESE
15