dinner menu
for the table
Tinned Oysters - 18.
Smoked oyster, creamed spinach, crispy prosciutto, double-baked Old Bay crackers
Chefs Bread offering - 12.
House-choice bread, bone marrow compote butter, herb sunrise tomato butter, maple bourbon butter
PEACHES & CREAM – 15.
Fried green tomatoes, burrata, peach jam, mustard balsamic
*Lamb Lollipops – 19.
Bitter mint salad, apple cider vinaigrette, sweet & sour chimichurri
Tuna Tartare – 18.
Ahi tuna, seaweed salad, cucumbers, sriracha soy glaze, crispy wontons
Diablo Shrimp – 17.
Pepper coulis, sweet onion purée, herb garlic crostini, red pepper flakes
Truffle Fries – 15.
White truffle oil, truffle shavings, fresh parmesan, fresh herbs, classic-cut fries
Fried Chicken – 25.
salads
WEDGE SALAD – 16.
Iceberg wedge, crispy bacon, blue cheese crumbles, blistered cherry tomatoes, chives, mustard balsamic drizzle, blue cheese dressing
Grilled Caesar - 15.
Grilled baby romaine hearts, pretzel croutons, parmesan cheese, blistered cherry tomatoes, par-boiled egg, Caesar dressing
ADD TO YOUR SALAD…
Grilled or Fried Chicken – 8.
Shrimp – 9.
*Ahi Tuna – 18.
*Salmon – 14.
Berry Bliss Salad – 17.
Baby arugula, mixed berries, feta cheese, toasted walnuts, blueberry balsamic vinaigrette
from the grill
*RIBEYE 16 OZ – 45
*FILET MIGNON 8 OZ – 43
*HANGER STEAK 8 OZ – 39
*NEW YORK STRIP 12 OZ – 40
FLAT IRON (SIRLOIN) 8 OZ – 38
WEEKLY BUTCHER’S CUT – MK
Steak toppers - 3.50
Diane sauce
*Add crab – 1.50
Blue cheese crust
Sweet & sour chimichurri
House compound butter
Mushroom demi-glace
entrees
*Catch of the Day – 38.
*Ahi Tuna – 39.
Seared rare, black pepper, carrot hash, sweet peas, soy-sriracha glaze, ginger rice noodles, seaweed salad
Shrimp Scampi - 36.
Potato gnocchi, coconut mushroom sauce, warm arugula greens, roasted cherry tomatoes
*Hot Honey Glazed Salmon – 35.
Lamb Shank - 37.
Smoked Gouda polenta, carrot hash, sweet peas, pickled red onions, lamb au jus
*Chophouse Burger 8oz – 27.
Truffled parmesan fries, sautéed mushrooms, crispy onions, black truffle aioli, applewood-smoked bacon, toasted brioche
Add cheese $2
Vegan, Mushroom Scallops – 30.
Seared king oyster mushroom, citrus couscous, lima beans, carrot hash
sides
CRISPY BRUSSELS SPROUTS – 10.
ASPARAGUS – 9.
BROCCOLINI – 10.
GARLIC MASHED POTATOES – 9.
CRAB MACARONI AND CHEESE – 15.
Side Salad – 7.
SMOKED GOUDA POLENTA - 10.
House Fries – 8.
Roasted Potatoes – 9.
entrees
Chimichurri Shrimp – 27.
Sweet & sour chimichurri, English pea risotto, roasted herb cherry tomatoes
* Ahi Tuna Steak – 38.
Seared rare, black pepper, carrot hash, sweet peas, soy sriracha glaze, ginger rice noodles, seaweed salad
Harvest Bowl – 22.
Lemon couscous, corn succotash, carrot hash, pickled red onion
* Bacon Wrapped Scallops – 37.
Coconut sweet corn rice, house BBQ sauce, red cabbage, scallions
Whole Fried Fish – 37.
Daily catch, citrus aioli, tomato crudo
* Hot Honey Glazed Salmon – 28.
Roasted potatoes, red pepper coulis, asparagus, sweet onion puree
18% gratuity will be added to parties of 8 or more. Party checks may be divided into a maximum of 6 separate checks.
* CONSUMER ADVISORY: CONSUMING RAW OR UNDERCOOKED MEATS, SEAFOOD, POULTRY, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. *