STEAK TARTARE
Chopped Frisee – Shallot – Porcini Vinaigrette – Soft Poached Egg – Toast Points

OYSTERS ROCKEFELLER
Bacon – Pernod – Spinach – Parmesan

U-12 SHRIMP COCKTAIL
Cocktail Sauce – Fresh Horseradish – Lemon

LUMP CRAB CAKE
Orange & Honey Aioli – Radicchio & Arugula – Tarragon Vinaigrette – Macadamia Nut

BUTTERMILK MARINATED CALAMARI
Serrano & Jalapeno Pepper – Honey & Citrus Reduction – Cilantro Yogurt – Fresh Cilantro

SLOW ROASTED PORK BELLY
Tamarind Syrup – Coconut & Ginger Reduction – Celery Leaf – Cinnamon Carrot

U-10 SCALLOPS
Spring Pea Puree – Pepita Gremolata – Pearl Onion – Rhubarb Syrup

OYSTERS ON THE HALF SHELL
Daily Fresh Selection – Cocktail & Mignonette – Lemon

SEARED #1 AHI TUNA
Baby Kale, Apple, Radish and Parsley Salad – Cider & Ginger Vinaigrette

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

CAVIAR SERVICE
1oz Caviar Selection – Chilled Vodka – Traditional Accompaniments

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

ARUGULA & BURRATA MOZZARELLA
Basil & Garlic Puree – Pesto Rosso – Smoked Almond – Sea Salt

LUMP CRAB & HEART OF PALM SALAD
Bibb Lettuce & Radicchio – Avocado – Roasted Bell Pepper – Citrus Vinaigrette

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