CHOICE OF FIRST COURSE

OYSTERS ROCKEFELLER
Bacon – Spinach – Parmesan – Pernod

SHRIMP COCKTAIL
Cocktail Sauce – Horseradish – Lemon

CAESAR SALAD
Romaine Heart – Parmesan – Focaccia – Radish – Garlic & Anchovy Dressing

CRAB BISQUE
Lump Crab – Brandy – Cayenne Oil

BAKED FRENCH ONION
Veal Reduction – Gruyere – Crouton

SAUTEED BEEF TIPS
Wild Mushroom – Natural Reduction – Asparagus – Blue Cheese

WEDGE SALAD
Blue Cheese Dressing – Blue Cheese – Bacon – Tomato – Pickled Red Onion

CHOICE OF SECOND COURSE

SKIN-ON SALMON
Spinach & Tarragon Cream – Broccoli Rabe – Tomato & Caramelized Fennel Marmalade

BRINED CHICKEN BREAST
Creamed Corn – Maitake Mushroom – Chive

SAUTEED LOUP DE MER & SCALLOPS
Crispy Smashed Potato – Caper & Garlic Butter – Lump Crab

8OZ FILET MIGNON
Au Poivre – Asparagus

14OZ LIMOUSIN VEAL CHOP
Fresh Herbs – Asparagus – Au Poivre

14OZ PRIME NEW YORK STRIP
Au Poivre – Asparagus
(Additional $15)

14OZ BERKSHIRE PORK CHOP
Bourbon Apple Sauce – Maple

AUSTRALIAN WAGYU A4 NEW YORK STRIP
Broiled Asparagus – Au Poivre
(Additional $35)

ADD-ON OPTIONS

2EA U10 SCALLOPS $20  •  3EA U12 SHRIMP $17   •   SEARED FOIE GRAS $23

MUSHROOMS $14   •   BRUSSELS SPROUTS $13   •   MASHED POTATOES $10   •   HOUSE FRIED POTATOES $10

THIRD COURSE

LCH GOLD BRICK SUNDAE
Vanilla Ice Cream – Heath Bar Crumble – Traditional Topping

CARROT CAKE
Brown Sugar & Bourbon Glaze – Sizzled Carrot

CHOCOLATE TORTE
Sea Salt & Walnut Crust – Strawberry Caramel – Walnut Granola

$95 plus tax and gratuity