Dinner

STARTERS

STEAK TARTARE Frisee – Porcini Vinaigrette – Soft Poached Egg – Crostini
OYSTERS ROCKEFELLER Bacon – Pernod – Spinach – Parmesan
U-12 SHRIMP or JUMBO LUMP CRAB COCKTAIL Cocktail Sauce – Fresh Horseradish – Lemon
JUMBO LUMP CRAB CAKE Honey & Orange Aioli – Endive – Pistachio – Tarragon Vinaigrette
BUTTERMILK MARINATED CALAMARI Tomato, Cucumber & Pepperoncini Relish – Roasted Garlic & Mustard Aioli – Grilled Lemon
FOUR HOUR PORK BELLY Tamarind Syrup – Drunken Cherries – Honeycrisp Apple
SEARED U-10 SCALLOPS Rhubarb – Sorrel – Buttermilk – Pistachio
OYSTERS ON THE HALF SHELL Daily Fresh Selection – Cocktail & Mignonette – Lemon
SEARED #1 AHI TUNA Miso Aioli – Pickled Bell Pepper, Cucumber & Carrot – Spicy Greens – Sesame
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 Iceberg Lettuce – Blue Cheese – Blue Cheese Dressing – Grape Tomato – Bacon
SPINACH & ROASTED FENNEL SALAD Sheep’s Milk Feta – Sherry – Baby Beet – Almond
LUMP CRAB & HE ART 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

BONE-IN RIBEYE 24oz

USDA Prime

PAINTED HILLS NEW YORK STRIP 16oz

Grass Fed – All Natural

FILET MIGNON

6OZ OR 10OZ

PREMIUM CUTS

(ALL PREMIUM CUT STEAKS ARE SUBJECT TO MARKET AVAIL ABILITY)

BISON TENDERLOIN 8OZ

Northern Great Plains

35 -DAY DRY AGED RIBEYE 14oz

Certified Black Angus

AUSTRALIAN WAGYU NEW YORK STRIP 14oz

Australian Waygu Grade  A4

STRUBE RANCH RIBEYE 14OZ

Domestic Wagyu Grade A8

ENTRÉES

ALASKAN HALIBUT Creamed Ramps – Roasted Baby Carrot & Radish – Pea Puree – Pickled Ramps
LEMON & THYME BRINED CHICKEN BREAST Creamed Corn – Maitake Mushroom – Chive
PAN ROASTED SALMON Spring Pea, Sweet Corn & Asparagus – Creamy Horseradish & Grain Mustard – Dill – Pickled Mustard Seed
BRAISED HORSERADISH BEEF SHORT RIBS Celery Root Puree – Root Vegetable Relish – 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 Roasted Red Potato – Caper & Garlic Butter – Lump Crab
DOUBLE CUT LAMB CHOPS Morel Mushroom, Baby Turnip & Pearl Onion Ragout – Fresh Rosemary
KING CRAB LEGS 1# or 2# – Drawn Butter – Grilled Lemon
CHEF’S LOBSTER TAIL SELECTION 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

BROILED ASPARAGUS WITH ROSEMARY & RED WINE • CREMINI MUSHROOM BEURRE ROUGE • GARLIC MASHED POTATO • BRUSSELS SPROUTS WITH BALSAMIC, GARLIC & SUNFLOWER SEEDS • HARICOT VERT AMANDINE • HOUSE FRIED POTATO • ROASTED CAULIFLOWER WITH GRUYERE CHEESE • CLASSIC BAKED POTATO • MAHON RESERVA MAC N CHEESE