served with a balsamic glaze
peppercorn encrusted New York strip finished with a courvoisier cream sauce.
eight ounces of filet mignon sauteed in a mushroom demi-glaze and capped with gorgonzola and parmesan cheese.
dressed with freshly grated horseradish and parmesan, baked, and drizzled with a grilled lemon glaze.
seared with fresh fennel, leeks, garlic, red onion, and served in a white wine broth over fresh spinach and artichoke hearts.
blackened and garnished with a saffron aioli.
seared with cointreau, served over a green apple, toasted almond, and dried cherry chutney.
baked in a rich tomato and feta cheese broth.
grilled and accompanied with garlic, herbs, and shiitake mushroom butter.
roasted with cracked black pepper, sea salt, and herbs accompanied with a garlic aioli
glazed with an herbs de provence-infused honey mustard.
Frenched chicken breast pan roasted and served with portabello mushrooms and mozzarella then finished in marsala wine.
Menu for Chop House Of Maumee provided by Allmenus.com
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