On the Rocks Entrées RAW BAR SELECTIONS BLACK PEARL SALMON SEARED HAWAIIAN TUNA Colossal Shrimp 5 each Warm Tabbouleh and Kale Salad Spicy Peanut Dan Dan Noodles Clams On The Half Shell 2 each Delicata Squash, Roasted Cranberry Bok Choy, Aged Shoyu / 37 Charred Citrus Vinaigrette / 32 Daily Selection of Oysters 3 each AND ROASTED GRILLED NIMAN RANCH PORK CHOP ORGANIC CHICKEN SHELLFISH PLATEAU 55 / 100 Bacon Braised Barley Confit Marble Potatoes, Wild Mushrooms Colossal Shrimp, Oysters, Clams Chanterelle Mushrooms Cured Lemon and Green Olives Lobster Claws, Crab Cocktail, Daily Crudo Heirloom Carrots, Seed Jus / 35 Hunter Sauce / 28

JUMBO SEA SCALLOPS COLOSSAL SHRIMP CIOPPINO Starters Romanesco, Roasted Sunchoke Artichoke, Pearl Pasta COLOSSAL CRAB COCKTAIL Crispy Root Vegetables Confit Tomato, Chorizo Shellfish Nage Smoked Root Soubise / 38 Gremolata Crumble / 35 Avocado, Heirloom Melon, Aji Amarillo / 18 ROASTED CAULIFLOWER “STEAK” PAT LAFRIEDA U.S.D.A. AHI TUNA NIÇOISE TARTARE Freekeh, Coconut Quinoa PRIME DRY AGED-BURGER Quail Egg, Poached Fingerling Potatoes Marcona Almonds, Golden Raisins Caramelized and Mushrooms Lemon-Nigella Seed Oil / 17 Vadouvan Vinaigrette / 23 Smoked Gouda, Peppercorn Gravy Hand-Cut Fries / 22 SMOKED BERKSHIRE CHEDDAR SAUSAGE Honeycrisp Apple, Hot Maple Syrup / 15 Chop House Classics BUFFALO MOZZARELLA TO SHARE OR NOT TO SHARE CHOPHOUSE SAUCES Shaved Iberico Ham, Green Olive Giardiniera Red Wine Jus Crostini / 16 AGED NEW YORK STRIP / 42 AU POIVRE / 45 Richard’s Béarnaise BARREL CUT FILET / 49 CRISPY NATIVE OYSTERS Cognac Peppercorn Cream English Cucumber, Pickled Vegetables PRIME RIBEYE / 53 Miso Butter Chili Remoulade / 16 FILET MIGNON OSCAR / 49 Bacon Marmalade KANSAS CITY STRIP / 54 3.00 each

Pasta PRIME NEW YORK STRIP / 49 CACIO E PEPE Mint Tagliatelle, Lamb Meatballs, Pine Nuts / 15 Our Favorite Cuts “COWBOY CUT” BONE-IN RIBEYE AMATRICIANA Espresso Crust / 55 Handmade Spaghetti, Pancetta Pickled Habanada Peppers / 13 PAINTED HILLS FARM ALL-NATURAL PRIME RIB Pastrami Spiced, Mustard Glazed Brussels Sprouts POTATO PIEROGI Whipped / 39 Lobster, Crème Fraîche Charred Lemon Butter / 18

Simply Prepared Fish BLACK PEARL SALMON / 32 Salads HAWAIIAN AHI TUNA / 37 RED RUSSIAN KALE AND APPLE SALAD JUMBO SEA SCALLOPS / 38 House-Made Bacon, Bayley Hazen Blue Cheese COLOSSAL SHRIMP / 35 Almond Granola, Maple Verjus / 13 All Simply Prepared Fish Served with Choice of One Side: ROASTED BEET SALAD Brussels Sprouts, Asparagus, Wild Mushroom & Pearl Starlight Gardens Greens, Smoked Yogurt Shishito Peppers, Yukon Gold Whipped Potatoes Bartlett Pear, Walnut Vinaigrette / 13 LITTLE GEM CAESAR SALAD Sides Tasmanian Pepper Parmesan, Confit Garlic YUKON GOLD WHIPPED POTATOES / 9 White Anchovies / 13 LOADED BAKED POTATO Bacon, Cheese Curds / 10 CHOPPED SALAD SHISHITO PEPPERS Chorizo, Chimichurri / 9 Diced Vegetables, Gorgonzola CREAMED SPINACH GRATIN / 9 Sherry Vinaigrette / 12 HAND-CUT FRIES , Garlic Aioli / 8 Truffle / 9 KARLIE’S GRATITUDE MAC & CHEESE / 11 ASPARAGUS Crispy Prosciutto, Miso Hollandaise Sauce / 11 Executive Chef | Chris Sheehan WILD MUSHROOM & PEARL ONIONS / 11 Sous Chef | John Stickney ROASTED BRUSSELS SPROUTS Red Onion and Caraway Mustard / 10 Sous Chef | Matt Burrill

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.