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
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

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
Basil & Garlic Puree – Pesto Rosso – Smoked Almond – Sea Salt
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 20oz

USDA PRIME

BONE-IN NEW YORK STRIP 14OZ

USDA PRIME

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

ENTRÉES

ALASKAN HALIBUT
Mushroom Jus – Roasted Mushroom – Asparagus & Fennel Salad – Charred Lemon Vinaigrette
LEMON & THYME BRINED CHICKEN BREAST
Creamed Corn – Maitake Mushroom – Chive
SKIN-ON FAROE ISLAND SALMON
Horseradish Bearnaise – Poached Baby Beets – Orange Supreme – Watercress
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
Pistachio & Mint Pesto – Feta – Tomato
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 LEMON, BACON & GARLIC
HARICOT VERT AMANDINE
HOUSE FRIED POTATO
ROASTED CAULIFLOWER WITH GRUYERE MORNAY
CLASSIC BAKED POTATO
MAHON RESERVA MAC N CHEESE