Halls Chophouse

Lump crabmeat, sherry cream and chives.

Local oysters topped with spinach, hollandaise and seasoned bread crumbs.

Romaine hearts, homemade rustic croutons and fresh-grated Parmesan with white anchovies.

Seasonal fruit with granola, local honey and vanilla yogurt.

With crab, shrimp and bacon succotash.

Poached jumbo shrimp with avocado, lemon and cocktail sauce.

Smoked bacon, peppers, celery, tomatoes, black-eyed peas, feta cheese with green peppercorn-buttermilk dressing.

Pan-roasted Canadian bacon and poached eggs. Choice of hash brown potatoes or pepper jack grits.

Served with creamed spinach and chef's steak sauce.

Lavender scented brioche, Vermont maple syrup, espresso mascarpone cream and applewood smoked bacon.

Sliced bananas, candied pecansand a brown sugar, maple butter. Served with scrambled eggs and applewood smoked bacon.

Jumbo lump crab cakes, wilted arugula, roasted pepper-creole hollandaise, pepper jack grits or hash brown potatoes.

Crispy onion, mushrooms, Gruyere, horseradishand blue cheese aioli.

Lettuce, tomato, onion, house sauceand Parmesan truffle French fries.

Country sausage gravy, buttermilk biscuits and scrambled eggs.

Pears, oranges, buttermilk blue cheese, candied pecans and white balsamic dressing.

With butternut squash, forest mushrooms, kale, tomatoesand goat cheese with choice of hash browns or pepper jack grits.

Sauteed shrimp, peppers, onions, tasso ham gravy, pepper jack grits and spring onions.

Bacon-wrapped filet with 3 eggs any style, chef's steak sauce and choice of pepper jack grits or hash brown potatoes.

Prime steak, mushrooms, creamed spinach, onions, white cheddarand swiss, pepper jack grits or hash brown potatoes.

Canoe cut with lemon, garlic butter.

Prosciutto and fontina stuffed mushroom caps.

Served with coddled egg and gaufrette crisps.

With crab, shrimp and bacon succotash.

With crispy avocado, tomato concasse and sweet corn puree.

Smoked bacon, peppers, celery, tomatoes, black eyed peas, feta cheese with green peppercorn-buttermilk dressing.

With spiced cashews, orange supremes, chevre, finished with local honey.

Romaine hearts, house-made rustic croutons, fresh grated parmesan with white anchovies.

Field greens, goat cheese, spiced pecans with sherry honey vinaigrette.

Tender, traditional classic.

Distinguished by rich marbling and the natural flavor kernel.

Classic steak-lover's steak with fine, silky texture.

With rich marbling that slowly melts and bastes the meat.

Thickly cut and firm; serious steak lover's savor this cut.

Wet aged cut includes entire sirloin strip and tenderloin filet.

A graceful, arched rib bone sets off this extremely tender steak.

Tender sirloin strip with an incredibly robust flavor.

100% grass fed with an exquisite flavor profile.

Experience the inimitable marbling and sought-after flavor that is Japanese beef.

3 4 Ounces split tails with drawn butter.

With oysters, shrimp and lobster tail.

16 Ounces center-cut, frenched rib chop with arugula salad and cherry tomatoes.

Carved, long-bone chops.

With pepper jack grits, sweet and sour collard greens and roasted gravy.

Roasted butternut squash with spinach, pepitas and sage cream.

Braised, semi-boneless, 1-2 duckling with tomatoes, roasted fingerling potatoes and haricots verts.

With jumbo crab, asparagus and hollandaise.

Broiled or tempura fried.

Jumbo shrimp with tasso ham gravy, peppers and onions on stone ground grits.

Cauliflower, capers, golden raisins, smoked almonds, brown butter vinaigrette.

Served rare with toasted farro, brussels sprouts, butternut squash, joie gras emulsion.

Sweet and sour braised cabbage, rutabaga puree, spiced pecans.

Chocolate, vanilla and raspberry sorbet.

With wild berry sauce and vanilla whipped cream.

Topped with fresh whipped cream.

With house-made fruit preserves.

New Orleans style warm bread, sun-dried cherries, pecans and bourbon creme anglaise.

With warm bananas foster.

Nocello, creme de cacao and vanilla ice cream.

Crab, shrimp and bacon succotash.

Avocado, corn tortilla, chipotle crema.

Field greens, goat cheese, spiced pecans, sherry honey vinaigrette.

Iceberg lettuce with smoked bacon, blue cheese and avocado.

Romaine hearts, housemade croutons, candied pecans, tossed with white balsamic vinaigrette.

Asian pears, oranges, buttermilk blue cheese, candied pecans, tossed with white balsamic vinaigrette.

Black eyed peas, cucumber, peppers, bacon, feta, tomatoes, celery, green peppercorn buttermilk dressing.

Filet mignon with house whipped potatoes and peppercorn brandy sauce.

Jumbo shrimp with tasso ham gravy, peppers and onions over stone ground grits.

4 Ounces prime beef hot dog with Parmesan truffle fries.

Topped with white cheddar fondue, served on marbled rye with thick-cut steak fries.

10 Ounces prime house ground beef, lettuce, tomato, onion with Parmesan truffle fries.

Onions, mushrooms, Gruyere cheese, horseradish-blue cheese aioli on baguette with Parmesan truffle fries.

Sliced and served with Parmesan truffle fries.