ANGELS ON HORSEBACK 18
Jumbo sea scallops wrapped in Applewood smoked bacon finished with our homemade Kentucky bourbon sauce.
COLOSSAL SHRIMP COCKTAIL 18
A quintet of tail-on jumbo shrimp served chilled with classic horseradish cocktail sauce and lemon.
FLASH-CRISPED CALAMARI 16
Seasoned and lightly breaded, served with fresh marinara.
BLACKENED BEEF TIPS 17
Beef tenderloin tossed in our house seasoning, seared in a cast iron skillet, topped with bleu
cheese crumbles.
TUNA TARTARE 18
Diced Ahi tuna blended with sesame oil, rice wine, sriracha, lime juice, soy sauce, white and black sesame seeds, topped with thinly julienned cucumber slices, served with crisp wontons.
SOUP DU JOUR 12
Inquire with your server for our chef’s daily soup creation.
FRENCH ONION SOUP 14
Caramelized onions and rich beef consommé topped with an herbed crouton and melted Wisconsin Gruyère cheese.
CLASSIC WEDGE SALAD 13
Crisp iceberg lettuce wedge topped with house smoked bacon, heirloom tomatoes, a hard-boiled egg and bleu cheese dressing.
BEET SALAD 13
Roasted beets with baby spinach, roasted pecans, dried cranberries, feta cheese, and a citrus vinaigrette.
CHARRED CAESAR SALAD 13
Lightly charred hearts of romaine topped with Caesar dressing, grated parmesan, and seasoned croutons.
TABLESIDE CAESAR SALAD 16/PERSON
Our southern rendition of Caesar Cardini’s famous recipe prepared by your server.
HERB ROASTED CHICKEN 38
Joyce Farms frenched chicken breasts, with roasted fingerling potatoes, broccolini, and heirloom cherry tomatoes, finished with a sweet beurre rouge.
ROASTED HALF DUCK 46
Maple Leaf Farms roasted half duck, served with carrot purée, sautéed broccolini, and a blueberry beurre rouge.
PORK OSSO BUCCO 44
Braised pork shank over a creamy Parmigiano-Reggiano risotto, finished with a red wine pork demi-glace.
PORK CHOP 40
18-ounce bone-in butcher block prime pork chop, served à la carte with bacon-bourbon glaze.
GROUPER NANTUA 50
Panko encrusted filet of grouper served over lobster cream sauce with heirloom tomatoes and topped with sautéed shrimp.
SALMON ROCKEFELLER 42
Spinach, bacon, and parmesan stuffed salmon, served with asparagus and sauce béarnaise.
TWIN LOBSTER TAILS MP
Grilled wild-caught Maine lobster tails with seasoned grilled asparagus and drawn butter.
JUMBO SEARED SCALLOPS 45
Four seared jumbo scallops with a spinach infused parmesan risotto and roasted heirloom tomatoes, finished with a balsamic-fig glaze.
Enhance your steak for an extra $5: Au Poivre | Cabernet Demi-Glace | Coffee Encrusted | Bearnaise Hollandaise | Blackened | Compound Butter
PRIME NEW YORK STRIP 16OZ. 55
PRIME TOMAHAWK RIBEYE FOR TWO 55 OZ. 160
BLACK ANGUS FILET MIGNON 10OZ. 52
PRIME CHOPHOUSE RIBEYE 16OZ. 48
PRIME RIB 12 OZ. 38 / 16 OZ. 50
CHATEAUBRIAND BOUQUETIERE 145 / COUPLE
Served for two, this specialty seasoned 16 oz. center cut filet mignon is carved, cooked, and flamed tableside by your server. This French classic is served with asparagus, sauteed burgundy mushrooms, mashed potatoes and sauce béarnaise.
U-8 Shrimp 14
King Crab Legs (1/2lb.) 40
U-8 Scallops (2) 20
Fish Du Jour (4oz.) MARKET
Grilled Asparagus 10
Vegetable Du Jour 8
Lobster Tail MARKET
Buttered Mushrooms 10
Oscar Style 18
Mashed Potatoes 8
Caramelized Onions 8
Bacon Brussel Sprouts 9
CRÈME BRULEE 11
Creamy egg custard topped with caramelized raw sugar then flamed, served with whipped cream and fresh berries.
NEW YORK CHEESECAKE 11
Adapted from an age-old Manhattan recipe of fresh ricotta, cream cheese, sour cream, and vanilla, baked in an Italian shortbread crust and topped with your choice of raspberry or caramel sauce.
TRIPLE CROWN 11
A delectable tower of chocolate that begins with a chocolate cookie crust resting beneath a layer of molten chocolate lava cake topped with chocolate mousse, and finished with whipped cream, raspberry puree, and chocolate syrup.
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