London Chop House

Starters

• Steak Tartare

  Frisee – Porcini Vinaigrette – Soft Poached Egg – Crostini

• Oysters Rockefeller

  Bacon – Pernod – Spinach – Parmesan

• U-12 Shrimp or Jumbo Lump Crab Cocktail

  Cocktail Sauce – Fresh Horseradish – Lemon

• Jumbo Lump Crab Cake

  Honey & Orange Aioli – Endive – Pistachio – Tarragon Vinaigrette 17

• Buttermilk Marinated Calamari

  Serrano & Jalapeno Pepper – Honey & Citrus Reduction – Cilantro Yogurt – Fresh Cilantro

• Four Hour Pork Belly

  Tamarind Syrup – Drunken Cherries – Granny Smith Apple

• U-10 Scallops

  Fennel Cream – Apple & Fennel Slaw – Spiced Walnuts

• Oysters on the Half Shell

  Daily Fresh Selection – Cocktail & Mignonette – Lemon

• Seared #1 Ahi Tuna

  Miso Aioli – Pickled Bell Pepper, Cucumber & Carrot – Spicy Greens – Sesame

• Sautéed Beef Tips

  Wild Mushroom – Blue Cheese – Asparagus – Natural Reduction

• Caviar Service

  1oz Caviar Selection – Chilled Vodka – Traditional Accompaniments

Soups & Salads

• Soup of the Day

  Daily Preparation

• Crab Bisque

  Lump Crab – Brandy – Cayenne Oil

• French Onion Soup

  Caramelized Sweet Onion – Veal Reduction – Sherry – Gruyere Crouton

• Chop House Salad

  Chopped Greens – Rosemary Dijon Dressing – Serrano Ham - Hard Cooked Egg –Brioche – Roasted Red Onion – Gruyere

• Caesar

  Romaine Heart – Parmesan, Garlic & Anchovy Dressing – Brioche

• Iceberg Wedge

  Blue Cheese – Blue Cheese Dressing – Grape Tomato – Bacon – Pickled Red Onion

• Spinach & Roasted Fennel Salad

  Sheep's Milk Feta – Sherry – Baby Beet – Almond

• Lump Crab & Heart of Palm Salad

  Bibb Lettuce & Radicchio – Avocado – Roasted Bell Pepper – Citrus Vinaigrette

Lch Steak Selection

All Steaks Are Finished with Garlic Butter and Served with Au Poivre, Chimichurri, or Béarnaise Sauce

• Porterhouse 32oz

  USDA Prime

• Bone-In Ribeye 24oz

  USDA Prime

• New York Strip 16oz

  USDA Prime

• Filet Mignon

  Available in 6oz or 10oz

Premium Cuts

All Premium Cut Steaks Are Subject to Market Avail Ability

• Bison Tenderloin 8oz

  Northern Great Plains

• 35-day Dry Aged Ribeye 14oz

  Certified Black Angus

• Australian Wagyu New York Strip 14oz

  Australian Wagyu Grade A4

• Strube Ranch Ribeye 14oz

  Domestic Wagyu Grade A8

Entrées

• Parmesan Crusted Alaskan Halibut

  Charred Tomato Coulis – Broccoli Rabe – Roasted Garlic Olive Oil – Basil & Mint Pesto

• Lemon & Thyme Brined Chicken Breast

  Creamed Corn – Maitake Mushroom – Chive

• Skin-On Scottish Salmon

  Butternut Squash Puree – Bacon Lardon & Brussels Sprouts – Cinnamon Crème – Lemon Zest

• Braised Beef Short Ribs

  Celery Root Puree – Root Vegetable Relish – Red Wine Demi Glace – Buttermilk Fried Leek

• Foie Gras & A4 Wagyu Hamburger Steak

  2.5oz Hudson Valley Foie Gras – House Fried Potatoes – Au Poivre

• Sautéed Lake Perch & U-12 Shrimp

  Roasted Red Potato – Caper & Garlic Butter – Lump Crab – Pea Tendril

• Double Cut Lamb Chops

  Mushroom, Baby Turnip & Pearl Onion Ragout – Fresh Rosemary

• King Crab Legs

  1# or 2# – Drawn Butter – Grilled Lemon

• Chef's Lobster Tail Selection

  Drawn Butter – Grilled Lemon

Accompaniments

• Three Sautéed U-12 Shrimp

• Two Pan Seared U-10 Scallops

• Oscar Style" – Lump Crab, Asparagus & Béarnaise

• 2.5 oz Seared Hudson Valley Foie Gras

Sides

• Garlic & Ginger Marinated Asparagus

• Cremini Mushroom Beurre Rouge

• Garlic Mashed Potato

• Brussels Sprouts with Balsamic

• Garlic & Sunflower Seeds

• Haricot Vert Amandine

• House Fried Potato

• Roasted Cauliflower with Gruyere Mornay

• Classic Baked Potato

• Mahon Reserva Mac N' Cheese