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 17
BUTTERMILK MARINATED CALAMARI  Serrano & Jalapeno Pepper – Honey & Citrus Reduction – Cilantro Yogurt – Fresh Cilantro
FOUR HOUR PORK BELLY  Tamarind Syrup – Drunken Cherries – Granny Smith Apple
U-10 SCALLOPS  Fennel Cream – Apple & Fennel Slaw – Spiced Walnuts
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  Blue Cheese – Blue Cheese Dressing – Grape Tomato – Bacon – Pickled Red Onion
SPINACH & ROASTED FENNEL SALAD  Sheep’s Milk Feta – Sherry – Baby Beet – Almond
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

BONE-IN RIBEYE 24oz

USDA PRIME

NEW YORK STRIP 16oz

USDA PRIME

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 WAGYU GRADE A4

STRUBE RANCH RIBEYE 14OZ

Domestic Wagyu Grade A8

ENTRÉES

PARMESAN CRUSTED ALASKAN HALIBUT Charred Tomato Coulis – Broccoli Rabe – Roasted Garlic Olive Oil – Basil & Mint Pesto
LEMON & THYME BRINED CHICKEN BREAST Creamed Corn – Maitake Mushroom – Chive
SKIN-ON SCOTTISH SALMON Butternut Squash Puree – Bacon Lardon & Brussels Sprouts – Cinnamon Crème – Lemon Zest
BRAISED 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 – Pea Tendril
DOUBLE CUT LAMB CHOPS 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

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