APPETIZERS SHRIMP COCKTAIL | 18Shrimp, fresh lemons, cocktail sauce

SMOKED CHICKEN WINGS | 12Celery, ranch or bleu dressing

PRIME RIB FONDUE | 16Blackened prime rib, Parmesan & Gruyère fondue, French bread crostini

SMOKED CALAMARI | 14Light breaded, escabeche, roasted tomatoes, garlic lemon aioli

FRIED PICKLES | 8Louisiana remoulade

STEAKHOUSE MEATBALL | 16Marinara, ricotta cheese, French bread crostini, basil

SALADS ADD GRILLED CHICKEN BREAST TO ANY SALAD | 8

ADD BLACKENED SHRIMP TO ANY SALAD | 12

CAESAR | 10Fresh romaine lettuce, crouton, Parmesan cheese, Caesar dressing

HOUSE | 10Field greens, fresh berries, candied pecans, dried figs, bleu cheese crumbles, honey raspberry vinaigrette

CHOP SALAD | 10Chopped iceberg lettuce, tomatoes, hard cooked egg, bacon, red onions, cheddar, choice of dressing

SOUPSFRENCH ONION SOUP | 8Chives, Gruyère cheese, French croûton

CHOP BLOCK CHILI | 8Sour cream, chives, cheese

THE OTHER SOUP | 8CHEF’S FEATURED

Friday . Clam chowder

Saturday . Lobster bisque

18% gratuity will be added to parties of 8 or more. For guests wishing to share, a split plate charge of $15 will be applied.*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness.

TEMPERATURES RARE

Red, cool center

MEDIUM RARE RecommendedWarm, red center

MEDIUMWarm, pink center

MEDIUM WELLSlightly pink center

WELL Cooked throughout, dry, no pink

STYLESBLACK & BLUE

Charred outside, raw center

PITTSBURGHCharred outside, cooked to specified temperature

BLACKENED SEASONINGSeasoned & caramelized outside, cooked to

specified temperature

PEPPERCORN CRUSTED

STEAKS & CHOPSSERVED WITH CHOICE OF SOUP OR SALAD & CHOICE OF A SIDE

18% gratuity will be added to parties of 8 or more. For guests wishing to share, a split plate charge of $15 will be applied.*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness.

PRIME RIB*12oz | 32 - 16oz | 42

Traditional roasted*, Au Jus*Based on Availability

FILET MIGNON* SV

6oz | 34 - 8oz | 40

BONE-IN RIBEYE*20oz | 55

NEW YORK STRIP* SV

12oz | 42

SIRLOIN STEAK* SV

10oz | 32

COLORADO LAMB CHOPS* Seasonal mint berry compote | 48

BONE-IN PORK CHOP* Apple butter | 32

DRY AGED STEAK*Chefs selected | MP

Dry-aging meats are allowed to rest in a very carefully controlled state, end up with sweetness and some bitterness, that wasn’t there before. They generate the depth of flavor of a dry-aged piece of meat.

SOUS VIDESV Selected steaks are Sous Vide. This process produces a more consistent steak in flavor, size and temperature.

Please inquire to our team with any questions.

ENTRÉE COMPLEMENTS SHRIMP | 20

Three large shrimp blackened or scampi style

SCALLOPS* | 20three large scallops blackened or scampi style

LOBSTER TAIL | MPCold water lobster tail

1/2lb KING CRAB LEGS | MP

OSCAR STYLE* | 9Jumbo lump crab, asparagus, hollandaise

BLEU CHEESE CRUST | 6creamy bleu cheese

MAÎTRE DE BUTTER | 1

HOLLANDAISE SAUCE* | 1

BÉARNAISE SAUCE* | 1

POTATOES & SIGNATURE SIDES

EACH | 7

BAKED fully loaded, butter, sour cream, bacon, cheese, chives

GARLIC MASHED

PARMESAN GARLIC STEAK FRIES

BOURSIN RISOTTO

MACARONI & CHEESE

ADD LOBSTER | 5ADD CRAB | 10

VEGETABLESEACH | 7

CREAMED SPINACH AU GRATIN

GRILLED ASPARAGUS

SAUTÉED CREMINI MUSHROOMS

CARAMELIZED CHIPOLINI ONIONS

SAUTÉED GREEN BEANS

SMOKED BACON CREAMED CORN

18% gratuity will be added to parties of 8 or more. For guests wishing to share, a split plate charge of $15 will be applied.*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness.

ATLANTIC SALMON* | 38Maître de butter, boursin risotto, asparagus

SEAFOOD SCAMPI* | 48Scallops, shrimp, lump crab, lobster, linguine pasta

SEARED SCALLOPS* | 32Smoked bacon creamed corn, asparagus

ONE POUND KING CRAB LEGS | MPLemon, drawn butter, choice of 1 side

TWIN LOBSTER TAILS | MP Lemon, drawn butter, choice of 1 side

SEAFOODSERVED WITH CHOICE OF SOUP OR SALAD

18% gratuity will be added to parties of 8 or more. For guests wishing to share, a split plate charge of $15 will be applied.*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness.

RARERed, Cool Center

MEDIUM RAREWarm, Red CenterRecommended

MEDIUMWarm, Pink Center

MEDIUM WELLSlightly Pink Center

WELL Cooked Throughout, Dry, No Pink

BURGER TEMPERATURES

HONEY CHIPOLTE BBQ GLAZED MEATLOAF | 26Garlic mashed, smoked bacon creamed corn

GRILLED CHICKEN PASTA | 34Chicken, bacon, spinach, mushrooms, pine nuts, boursin cream, linguine pasta

ST. LOUIS PORK RIBS½ Rack | 30 - Full Rack | 40Coleslaw, choice of a side

ROASTED CHICKEN & SHRIMP | 40Pan seared chicken breast, Boursin risotto, jumbo scampi shrimp, green beans

EGGPLANT PARMESAN | 25 Sliced eggplant breaded and layered with fresh mozzarella, blistered tomato, fried Brussels, marinara sauc

CHOP BLOCK BURGER* | 24Aged cheddar, house bacon, mixed greens, tomato relish, parmesan garlic steak fries

SPECIALTIESSERVED WITH CHOICE OF SOUP OR SALAD