The Chop House

six

six

topped with vine ripe tomatoes, smoked prosciutto, avocado, red onion and ricotta salata

tenderloin with capers, extra virgin olive oil and ricotta salata

granny smith apples, thai aioli

with a sweet pepper remoulade sauce

sautéed in garlic butter and pernod

with a three pepper and mint relish

yellowfin tuna

pan-seared with caramelized black mission figs, cipollini onions and a balsamic vinegar reduction

with our house tartar sauce

with buckwheat blini

with heirloom tomatoes and buffalo mozzarella

sweet maine lobster with cucumbers, bacon, radishes and grape tomatoes over romaine lettuce with emulsified vinaigrette emulsified vinaigrette

with garlic croutons and shaved pecorino

with tomato, bacon and blue cheese

with romaine lettuce, hearts of palm, chopped eggs, tomatoes, feta, garbanzo beans, roasted peppers and white balsamic vinaigrette

with mashed sweet potatoes, apples and jack Daniels bbq sauce

with basil mint mustard

pan-roasted with tomatoes, lemons, capers, kalamata olives and thyme

aged 28 days

aged 14 days

aged 14 days

aged 14 days

broiled, steamed or baked stuffed

three sautéed cakes and roasted corn relish

with asparagus, wild mushrooms, roasted tomatoes and applewood bacon broth

chefâ??s preparation

parmesan, fresh thyme, chive polenta and beurre blanc

maine lobster, lump crab, aged gouda, fontina and sharp cheddar

yellowfin tuna, ginger and soy

whole grain mustard reduction and asparagus

9 oz. cold water lobster tail and 9 oz. center cut filet mignon

with horseradish cream sauce

with hollandaise

with brown butter

with mushroom demi

with olive oil and garlic

with sherry

topped with roasted pistachio nuts

served with makerâ??s mark bourbon sauce