Chicago Steakhouse Menu

Marinated duck breast with aromatic vegetables and spicy mustard sauce

Seared sea scallops, Ancho hot sauce, lemon thyme chutney

Soy-ginger dipping sauce

Candied thick cut bacon with honey Sriracha, sesame soy, KC pepper rub, southwest rub, tomato chutney, apple saffron gel

Wine-spiced poached prawns served with shishito peppers, cocktail sauce

Colossal and lump crab meat, with yuzu aioli, micro greens

Charboiled in the shell with Maytag blue cheese, house hot sauce, panko bread crumbs

Ahi tuna with a sesame crust, served with cucumber salad, pickled ginger, wasabi sauce

Caramelized onions, hearty broth, provolone cheese, herbs

Baby iceberg head, Maytag blue cheese, crispy bacon, heirloom tomato, chive

Pickled red onion, creamy burrata, micro-arugula and basil mint dressing

Chive oil, lobster, chives, rich stock

Shaved prime rib, potatoes, veggies, crispy onions

Grilled romaine, caesar dressing, chile croutons, anchovy, parmesan crisp

Steakhouse mix, creamy basil mint dressing, black olives, feta cheese, roma tomatoes

Garlic marinated chicken, creamy mashed potatoes, ratatouille, citrus butter sauce

Long bone pork chop, sweet potato and apple hash, apple reduction sauce, cinnamon butter

Mushroom risotto, sauteed spinach, rosemary demi-glaze

Braised short rib, Korean mustard sauce, wasabi mashed potatoes, tempura onion ring

Marinated and slow braised elk, au jus, herb mashed potatoes, charred broccolini

6 oz. / 10 oz.

14 oz.

20 oz.

24 oz.

40 oz.

14 oz. Friday and Saturday only Limited availability

Seared sea bass, citrus beurre blanc sauce, blistered tomatoes, risotto milanese

Steamed, or broiled, 12 oz. cold water lobster tails

Atlantic salmon, moscato d'asti shallot reduction, spinach and tomato risotto

Served with a cilantro lime essence and julienne of fresh garden vegetables

A combination of crabmeat, crawfish, shrimp and andouille sausage sauteed then blended into a blackened cream sauce served atop bucatini pasta