Republic Chophouse

Skewers of Asian-marinated tenderloin with bell peppers and onion, gochujang and scallion.

Raw ahi tossed in orange-gochujang with avocado and cilantro-lime creme Fraiche, baked sesame seed wontons.

4 colossal shrimp with cocktail sauce and lemon.

2 sea scallops, applewood smoked bacon, and spinach-bacon cream.

Seared house-made cake packed with crab, lemon caper aioli.

Field greens, cucumber, shredded carrot, radish, and onion.

Fresh tomato, basil, and Parmesan in heavy cream, accented with balsamic reduction.

Romaine, hard-cooked egg, croutons and Parmesan, topped with anchovies.

Iceberg, tomato, bacon, blue cheese crumbles, and dressing.

14 oz.

6 oz.

7 oz.

8 oz. grilled Norwegian salmon with lemon-chive butter and crispy leeks.

6 oz. tenderloin grilled as you like, topped with roasted garlic compound butter and herb gremolata.

Pillows stuffed with wild-mushrooms, sherry cream sauce, and truffle oil.

Grilled, marinated chicken breast topped with sun-dried tomato pesto served with seasonal vegetables.

Spiced chicken breast served over yellow rice with black pepper sour cream.

Cola marinated steak tips served over garlic mashed potatoes.

Cavatappi macaroni, smoked gouda cheese sauce.

Sauteed with olive oil and sea salt.

Add melted cheddar if you like.

Add melted cheddar if you like.

Crimini, button, shiitake and oyster mushrooms, sauteed in butter and garlic.

Your choice - add cheddar, bacon, sour cream or green onion.

4 layers of red velvet cake, vanilla butter cream frosting and dark chocolate drizzle

4 layers of carrot cake made with carrots, coconut, and pineapple, vanilla-cream cheese frosting

4 layers of chocolate cake spiked with a hint of coffee, chocolate butter cream frosting and drizzles of white and dark chocolate ganache