Bar | Lunch | Dinner

:::: Dinner Menu ::::
Appetizers & Starters

*Escargot
Crab Cocktail
*Jumbo Shrimp Cocktail
*Steamed Clams
*Oysters on the half shell
*Oysters Rockefeller
*Pan Fried Calamari
Tempura Asparagus
*Seafood Medley St. Jacques
Cheese, Fruit and Nut Platter
*Crab Cakes
*Seafood Sampler
(Lobster tail, Crab legs, Clams,
Oysters Rockefeller, Shrimp and Crab Cakes)

Salads

Chop House Wedge Salad
Chop House Caesar Salad
House Salad
Exclusive Chop House Recipe Dressings:
Bleu Cheese, Ranch, French, 1000 Island, Green Goddess,
Apple Vinaigrette, Grainy Mustard Vinaigrette, Italian and Caesar

Steaks and Chops

*Bone in Tenderloin - Elizabeth’s Signature 12 ounce filet
*Prime Rib done the old fashioned way
*24 ounce Large Tender T-Bone
*40 ounce Porterhouse Steak
*16 ounce Center Cut New York Strip
*7 ounce Petite Tenderloin Filet
*14 ounce Tenderloin Filet
*20 ounce Bone-in Rib Eye Steak
*Two-bone Pork Chop
*Lamb Chops

Land and Sea

*Lobster Tails served with drawn butter
King Crab Legs
*Jumbo Shrimp
*Cedar Planked Whitefish with Washington state merlot reduction and garlic spinach
*Broiled Lake Superior Whitefish
Olive Oil Poached Halibut
*Pan Roasted Exotic Mushroom & Gorgonzola Stuffed Chicken Breast
Portabella Eggplant

Side Dishes

Baked Potato
Steamed Asparagus
Chop House Onion Rings
Linguini with white clam sauce
Grilled Asparagus with bleu cheese and pancetta
Au Gratin Potato
Baked Brocolli and cheddar
Orzo-Artichoke Rice blend
Yukon Gold mashed potatoes

Desserts

Chocolate Strata Pie
New York Style Cheese Cake
Bananas Foster Bread Pudding with Vanilla Ice Cream & Caramel Sauce
Creme Brulee
Chocolate Cake Indulgence
Apple Rum Raisin Pie with Crumb Topping & Vanilla Ice Cream

*The food in question may be served cooked to order, or may be served raw or undercooked.
*NOTICE: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness.