Dinner

STARTERS

STEAK TARTARE Frisee – Porcini Vinaigrette – Soft Poached Egg – Crostini 14
OYSTERS ROCKEFELLER Bacon – Pernod – Spinach – Parmesan 14
U-12 SHRIMP or JUMBO LUMP CRAB COCKTAIL Cocktail Sauce – Fresh Horseradish – Lemon 16
JUMBO LUMP CRAB CAKE Honey & Orange Aioli – Endive – Pistachio – Tarragon Vinaigrette 17
BUTTERMILK MARINATED CALAMARI Tomato, Cucumber & Pepperoncini Relish – Roasted Garlic & Mustard Aioli – Grilled Lemon 15
MOROCCAN LAMB RIBS Ginger Glaze – Summer Herb & Fresno Chile Salad 15
SEARED U-10 SCALLOPS Brie Mornay – Sliced Apple – Spring Onion – Pomegranate 20
OYSTERS ON THE HALF SHELL Daily Fresh Selection – Cocktail & Mignonette – Lemon MKT
SEARED #1 AHI TUNA Miso Aioli – Grapefruit – Watercress – Ponzu 24
SAUTÉED BEEF TIPS Wild Mushroom – Blue Cheese – Asparagus – Natural Reduction 12
CAVIAR SERVICE 1oz Caviar Selection – Chilled Vodka – Traditional Accompaniments MKT

SOUPS & SALADS

CRAB BISQUE Lump Crab – Brandy – Cayenne Oil 9
FRENCH ONION SOUP Caramelized Sweet Onion – Veal Reduction – Sherry – Gruyere Crouton 10
CHOP HOUSE SALAD Chopped Greens – Rosemary Dijon Dressing – Serrano Ham
Hard Cooked Egg –Brioche – Roasted Red Onion – Gruyere 11
WHIPPED BURRATA & HEIRLOOM TOMATO Guanciale – Basil – Pine Nut – Balsamic Vinaigrette 14
LUMP CRAB & HE ART OF PALM SALAD Bibb Lettuce & Radicchio – Avocado – Roasted Bell Pepper – Citrus Vinaigrette 18
ICEBERG WEDGE Iceberg Lettuce – Blue Cheese – Blue Cheese Dressing – Grape Tomato – Bacon 12
CAESAR Romaine Heart – Parmesan, Garlic & Anchovy Dressing – Brioche 12

LCH STEAK SELECTION

ALL STEAKS ARE FINISHED WITH GARLIC BUTTER AND SERVED WITH AU POIVRE, CHIMICHURRI, OR BÉARNAISE SAUCE

PORTERHOUSE 32oz

USDA PRIME

PORTERHOUSE 32oz

USDA PRIME

BONE-IN RIBEYE 24oz

CERTIFIED BLACK ANGUS

PAINTED HILLS NEW YORK STRIP 16oz

GRASS FED – ALL NATURAL

PREMIUM CUTS

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

35 -DAY DRY AGED RIBEYE 14oz

Certified Black Angus

LIMOUSIN VEAL CHOP 14OZ

100% Milk Fed

AUSTRALIAN WAGYU NEW YORK STRIP 14oz

AUSTRALIAN WAGYU GRADE A4

ENTRÉES

BRAISED PAINTED HILLS BEEF SHORT RIBS Celery Root Puree – Root Vegetable Relish – Red Wine Demi Glace – Crispy Leek
SAUTÉED LAKE PERCH & U-12 SHRIMP Roasted Red Potato – Caper & Garlic Butter – Lump Crab
ROASTED ALASKAN HALIBUT Carrot Puree – Pea – Maitake Mushroom – White Bean & Tomato
THYME BRINED CHICKEN BRE AST Roasted Mushroom – Creamed Corn – Chive
FAROE ISLAND SALMON Cucumber Crème Fraiche – Red Pearl Onion, Salmon Roe & Dill Potato Salad – Asparagus Butter
DOUBLE CUT LAMB CHOPS Ratatouille – Basil & Mint Pesto
GRILLED WHOLE FISH Daily Fresh Selection – Haricot Vert Amandine – Grilled Lemon – Chimichurri
FOIE GRAS & A4 WAGYU HAMBURGER STEAK 2.5oz Hudson Valley Foie Gras – House Fried Potatoes – Au Poivre
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 LEMON & DILL • SAUTÉED WILD MUSHROOM • GARLIC MASHED POTATO • BRUSSELS SPROUTS WITH B ALSAMIC, GARLIC & SUNFLOWER SEEDS • HARICOT VERT AMANDINE • HOUSE FRIED POTATO • ROASTED CAULIFLOWER WITH GRUYERE CHEESE • CLASSIC BAKED POTATO • MAHON RESERVA MAC N CHEESE