APPETIZERS Assorted Chef’s Daily Features Shrimp Cocktail Martini. Kumamoto Oysters in season. Ahi Tuna Tartare, Sake-Soy-Citrus Reduction, Green Papaya. Escargots Bourguignon. French Onion Soup Gratinée. Oysters Rockefeller with Tobiko. Tomato and Buratta Mozzarella, Aged Balsamic Drizzle Roasted Beets, Belgian Endive, Mixed Greens, Pomegranate Vinaigrette. | ENTRÉES
In addition to the regular menu, the chef places his personal signature on a variety of daily specials featuring Prime meats and strictly fresh pristine seasonal seafood: Bone-in Filet Mignon. KC Bone-in. New York Steak or Boneless New York Strip Steak. Cowboy Bone-in Rib Steak. Filet Mignon with Foie Gras, Truffle Port Wine Reduction. Filet Medallions Oscar, Alaskan King Crab Meat, Grilled Asparagus, Béarnaise Sauce. Rack of Lamb, Pomegranate Marinade Double Pork Chops, Sun-Dried Cherry, Apricot Gastrique. Big Eye Tuna, Peppercorn Sesame Crust, Sake-Soy-Citrus, Ginger Reduction. Macadamia Nut Crusted Mahi Mahi, Lemon Grass, Ginger, Thai Yellow Curry Sauce. | DESSERTS
All Made In-House Hot Belgian Chocolate Cake with Molten Center New York Cheesecake Belgian Chocolate Cappuccino Mousse Cake BEST OF THE CELLAR The Chop House Wine List has received the Wine Spectator Award of Excellence. The exhibition wine cellars showcase more than 400 different labels in their 3,500- bottle libraries. Benchmark names are featured along with limited-release, low-production wineries. A stellar array of vintages in Cabernet Sauvignon, Meritage and Pinot Noir categories is of particular strength. |
