Dinner

APPETIZERS

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
Candied Lemon Jam – Salmon Roe – Watercress Puree – Radish

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

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

ARUGULA & BURRATA MOZZARELLA
Dried Fig – Pepita – Orange Supreme – Maple Balsamic Vinaigrette

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

BONELESS RIBEYE 14oz

USDA PRIME

BONE-IN RIBEYE 24oz

USDA PRIME

PAINTED HILLS NEW YORK STRIP 16oz

GRASS FINISHED

FILET MIGNON

6OZ OR 10OZ

PREMIUM CUTS

BONE-IN FILET MIGNON

21-Day Dry Age

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

Dinner

APPETIZERS

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 Candied Lemon Jam – Salmon Roe – Watercress Puree – Radish

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

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

ARUGULA & BURRATA MOZZARELLA Dried Fig – Pepita – Orange Supreme – Maple Balsamic Vinaigrette

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

LCH STEAK SELECTION

PREMIUM CUTS

ENTRÉES

ALASKAN HALIBUT Potato Pancake – Braised Leeks – Dill, Chardonnay, & Clam Sauce

LEMON & THYME BRINED CHICKEN BREAST Creamed Corn – Maitake Mushroom – Chive

SKIN-ON FAROE ISLAND SALMON Cinnamon Spaghetti Squash – Spinach & Pecan Pesto Cream – Pomegranate – Pecan Tuille

BRAISED BEEF SHORT RIB Celery Root Puree – Roasted Baby Carrot – 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 Crispy Smashed Potato – Caper & Garlic Butter – Lump Crab – Pea Tendril

DOUBLE CUT LAMB CHOPS Cherry Tomato Jam – Sherry & Pearl Onion Veal Reduction – Fresh Rosemary

KING CRAB LEGS 1# or 2# – Drawn Butter – Grilled Lemon

CHEF’S LOBSTER TAIL SELECTION Drawn Butter – Grilled Lemon

BOILED WHOLE LOBSTER 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 BACON, SWEET POTATO AND MAPLE

HARICOT VERT AMANDINE

HOUSE FRIED POTATO

ROASTED CAULIFLOWER WITH GRUYERE MORNAY

CLASSIC BAKED POTATO

MAHON RESERVA MAC N CHEESE

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
Candied Lemon Jam – Salmon Roe – Watercress Puree – Radish

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
Dried Fig – Pepita – Orange Supreme – Maple Balsamic Vinaigrette

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

ALASKAN HALIBUT
Potato Pancake – Braised Leeks – Dill, Chardonnay, & Clam Sauce

LEMON & THYME BRINED CHICKEN BREAST
Creamed Corn – Maitake Mushroom – Chive

SKIN-ON FAROE ISLAND SALMON
Cinnamon Spaghetti Squash – Spinach & Pecan Pesto Cream – Pomegranate – Pecan Tuille

BRAISED BEEF SHORT RIB
Celery Root Puree – Roasted Baby Carrot – 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
Crispy Smashed Potato – Caper & Garlic Butter – Lump Crab – Pea Tendril

DOUBLE CUT LAMB CHOPS
Cherry Tomato Jam – Sherry & Pearl Onion Veal Reduction – Fresh Rosemary

KING CRAB LEGS
1# or 2# – Drawn Butter – Grilled Lemon

CHEF’S LOBSTER TAIL SELECTION
Drawn Butter – Grilled Lemon

BOILED WHOLE LOBSTER
Drawn Butter – Grilled Lemon