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 Sweet Potato Cream – Crispy Parsnip – Chestnut Relish – Sage
OYSTERS ON THE HALF SHELL Daily Fresh Selection – Cocktail & Mignonette – Lemon
SEARED #1 AHI TUNA Miso Aioli – Grapefruit – Watercress – Ponzu
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
KALE & APPLE Local Goat Cheese – Cranberry – Pecan – Endive – Maple, Cinnamon & Bourbon Vinaigrette
LUMP CRAB & HEART OF PALM SALAD Bibb Lettuce & Radicchio – Avocado – Roasted Bell Pepper – Citrus Vinaigrette
ICEBERG WEDGE Iceberg Lettuce – Blue Cheese – Blue Cheese Dressing – Grape Tomato – Bacon
CAESAR Romaine Heart – Parmesan, Garlic & Anchovy Dressing – Brioche

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

CERTIFIED BLACK ANGUS

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

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
WILD CAUGHT SWORDFISH Homemade Bacon, Spinach & Tomato – Fig & Port Wine Reduction – Orange Zest
THYME BRINED CHICKEN BRE AST Roasted Mushroom – Creamed Corn – Chive
FAROE ISLAND SALMON Braised Fennel & Chard – Pomegranate & Walnut Relish – Molasses Glaze
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 ROSEMARY & RED WINE • 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