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 GARLIC AND HERB 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, Mustard Seed Jus / 35 Hunter Sauce / 28
JUMBO SEA SCALLOPS COLOSSAL SHRIMP CIOPPINO Starters Romanesco, Roasted Sunchoke Artichoke, Saffron Pearl Pasta COLOSSAL CRAB COCKTAIL Crispy Root Vegetables Confit Tomato, Chorizo Shellfish Nage Smoked Celery 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 Onion 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 Rosemary 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, Yuzu 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 Long Pepper Crust / 55 Handmade Spaghetti, Pancetta Pickled Habanada Peppers / 13 PAINTED HILLS FARM ALL-NATURAL PRIME RIB Pastrami Spiced, Caraway Mustard Glazed Brussels Sprouts POTATO PIEROGI Whipped Horseradish / 39 Lobster, Tarragon 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 Onions 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 Chives, 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.