Starters
Beef Carpaccio
Shaved tenderloin, parmigiano-reggiano, arugula, truffle aioli, crispy capers, pickled shallots
21
Saffron Steamed Mussels
Sautéed in saffron white wine broth, with leeks and tomatoes served with French baguette bread
22
Colossal Lump Crab Cake
5 oz. Colossal Crab Meat, Roasted corn salsa, pickled green tomato chow chow, smoked paprika crema
24
Golden Fried Garlic Calamari
Lightly fried calamari, pan-tossed with sautéed peppers, white wine and garlic butter
19
Stuffed Mushroom Caps
Prosciutto and fontina stuffed mushroom caps, balsamic glaze
21
Lowcountry Fried Green Tomatoes
Lump crab meat, bacon succotash, homemade remoulade
18
Raw Bar
Chilled Shrimp Cocktail
4 Colossal U-10 Shrimp, Old Bay, House Made Cocktail Sauce and Lemon
19
Chilled Crab Cocktail
4 oz. Colossal Crab, Creole Dijonaise, house made cocktail and lemon
21
Rotating Oyster Selection
On the ½ Shell (6) or Rockefeller Style (6)
M/P
The “Bistro” Tower
6 Oysters, 6 Shrimp, Lobster Tail, Alaskan King Crab Legs, house made cocktail, jalapeno mango mignonette, remoulade, lemon
M/P
Golden Osetra or Royal White Sturgeon Caviar Service
1 oz. Portion, Sustainably Farmed, Traditional Accompaniments
109
Alaskan King Crab Leg
One pound, served with lemon and drawn butter
79
From the Garden
Wedge Salad
Baby Iceberg lettuce, gorgonzola, local tomato, crisp applewood smoked bacon, blue cheese dressing, aged balsamic
8 / 15
Chophouse Spinach Salad
Applewood smoked bacon, sea salt cashews, seasonal berries, gorgonzola cheese, hard boiled egg, house made champagne vinaigrette
8 / 15
Caesar Salad
Romaine lettuce hearts, shaved parmesan cheese, house made Caesar dressing & croutons
8 / 15
Roasted Beet & Arugula Salad
In-house roasted beets, goat cheese, pistachio, dried cranberries, pear & ginger vinaigrette
15
Burrata
Heirloom Tomatoes, Compressed Cucumber, Arugula, Yuzu Basil Vinaigrette, Granola
18
Grilled or Blackened Chicken Breast – 7
Grilled or Blackened Domestic Jumbo Shrimp – 9
Land & Sea
Center Cut Chilean Sea Bass
Chef’s Daily Preparation
59
(+) Center Cut, Faroe Island Salmon Fillet
Wild salmon, crushed fingerling potatoes, charred lemon, chimichurri sauce
34
Seared Sea Scallops
Seared with Shiitake mushrooms, sauteed leeks, tarragon and lemon beurre blanc, caviar
48
Joyce Farms, Airline Chicken Breast (Bone-in, Skin On)
Whipped Potatoes, Braised Cabbage, Wild Mushrooms, Sauce Chasseur
35
Jumbo Shrimp and Grits
Applewood smoked bacon cream sauce over southern stone ground rosemary and aged provolone grits
49
(+) Pan Seared, Pekin Duck Breast
Crispy skin, Pomme Aligot, Crispy Brussel Sprouts, Cherry Port Reduction Free range, hormone & antibiotic free.
42
(+) Surf & Turf
8 oz. U.S.D.A. Prime Filet Mignon, 8 oz. Cold Water Lobster Tail, Bearnaise, Asparagus, Baked Potato
105
(+) 14 oz. New Zealand Cervena Grade Elk Chop
59
(+) Herb Encrusted Australian Rack of Lamb (4/6 bones)
Hand cut, grilled to temperature, Chef’s selection of sauce
36 / 48
(+) Japanese Kurobuta Cowboy Pork Chop – 12 oz.
Grilled to temperature, Honey Mustard Peach Compote
39
(+) 16 oz. Bone-In Veal Chop
Grilled with Port Wine Mushroom Reduction
59
Entrée Sharing Charge – $10
U.S.D.A Prime Steaks
Of all the beef produced in the U.S., only 2% is certified as U.S.D.A. Prime. Prime Grade has the highest rating of a combined high ratio of marbling with the youngest maturity of beef. That is why Prime is the most flavorful and tender with the finest of texture. We are proud to offer our patrons exclusively U.S.D.A. Prime, including our Barrel Cut Filet Mignon.
For the most consistent preparation possible, our Chef prepares each steak or chop to an exact internal temperature. The specific temperature is a much clearer indicator of preparation than color, as the color will vary due to the age of the cut.
Hand Cut to Order
(+) 8oz Center Cut, Barrel Cut, Filet Mignon
Hand cut to size starting at 8oz. Add $10 per 2oz.
M/P
(+) Rib Eye, Starting at 16 oz
Dry aged, hand cut in house
54, Add $8 per 2oz.
(+) N.Y. Strip, Starting at 14 oz.
Dry aged, hand cut in house
49, Add $8 per 2oz.
Bone-In Steaks
(+) Kansas City Strip – 20 oz.
69
(+) Cowboy Cut Rib Eye – 22 oz.
79
(+) Tomahawk Rib Eye for Two – 40 oz.
139
(+) Porterhouse for Two – 44 oz.
149
Specialty
Rare – red throughout, cool center (115°)
Medium-Rare – red, warm center (125°)
Medium – red, hot red center, surrounded by pink (135°)
Medium-Well – pink, hot center (145°-150°)
Well Done – cooked throughout, no color (155°+)
We cannot guarantee the integrity of any steak or chop cooked past medium.
Sides
Steak & Chop Additions
House Made Sauces
Steak or Chop Sharing Charge – $10
A 3% non-cash adjustment will be applied to all credit card transactions.
A 20% gratuity will be included for parties of 10 or more.
(+) Consuming raw or uncooked meats, poultry, seafood, shellfish or egg may increase your risk of food borne illness, especially if you have any medical conditions.
(v) Vegetarian