Dinner


Starters


Lump Crab Cakes

Seared. Lump crab cakes, served with Cajun remoulade and corn relish.

**Mussels

Half pound of New Zealand Green Lipped mussels, sautéed in a rich garlic cream sauce.

**Shrimp Cocktail

Jumbo shrimp, served with a horseradish cocktail sauce.

Onion Straws

Thin sliced onions, seasoned, deep-fried and piled high. Served with ranch dressing and Cajun remoulade.

Chop House Shrimp & Scallops

Lightly breaded and fried, glazed in a house-made sweet chili sauce.

**Colorado Cheese Board

See your server for the daily selection. Accompanied by sliced salami, assorted crackers, raspberry coulis, spiced pecans, and olive tapenade

SOUP du JOUR Bowl

Ask your server for today’s selection.

Recommended
**Traditional Caesar

**Traditional Caesar

**Spinach & Spring

Tomato, shallots, red onion and candied pecans, tossed in Honey Dijon.

**Wedge Salad

Blue Cheese Crumbles, apple wood smoked bacon, heirloom tomatoes and red onion atop wedge iceberg. Served with your choice of dressing.


**Gluten Free.


Seafood Specialties

All seafood specialties are served with Chop House Mashers, Fries, or Chef’s feature Risotto.
Substitute Seasonal Vegetables or Sautéed Asparagus


**Alaskan King Crab Legs

Market Price

One pound of crab legs, steamed and served with drawn butter.

**Grilled Swordfish Mojo*

Swordfish, topped with Mojo Pablano and a pineapple pico

**Pecan Topped Halibut*

Alaskan Halibut, topped with toasted pecans and served with a tarragon beurre blanc.

**Cedar Plank Salmon*

Cedar-roasted North Atlantic salmon, drizzled with a balsamic reduction and served with Cajun Remoulade.

**Blackened Tuna*

Sushi grade, 8oz. Yellowfin tuna filet, blackened and served with a sweet chili glaze.

Lump Crab Cake Dinner

Five seared, lump crab cakes, served with Cajun remoulade and corn relish.

**Japanese Golden Lantern Scallops

Grilled scallops served on a Sherry cream sauce and accompanied by Seasonal Vegetables.


*Consuming raw and/or undercooked meats, shellfish and poultry may result in serious illness or death.
**Gluten Free.


Steak Specialties

All steaks are served with Chop House Mashers, Fries or Chef’s Feature Risotto.
Substitute Seasonal Vegetable or Sautéed Asparagus

Chop House Temperatures

Blue Rare – cold center
Pittsburgh – charred, cold center
Rare – red with cool center
Medium Rare – warm center
Medium – pink throughout
Medium Well – slightly pink center
Well – no pink


**Cowboy Cut Ribeye*

18 oz. bone-in ribeye, topped with compound butter and fresh herb garnish.

**New York Strip*

12 oz. center cut strip, served with compound butter & onion strings.
**Without Onions Strings

**Filet Mignon*

8 oz. filet, bacon-wrapped and topped with brandied mushrooms.

*Blue Cheese Filet

8 oz. filet with a broiled blue cheese encrustment.

*Horseradish Filet

8 oz. filet with a broiled horseradish encrustment.

**Surf and Turf*

Market Price

Choose any one of our filet specialties and a 6 oz. Alaskan King Crab leg.

*Tournedos Au Poivre

Two tenderloin medallions, seared with a pepper crust and served on two crustinis, in an Armagnac cream sauce.

**Tomahawk Pork Chop*

12 oz. grilled to order with a raspberry-cayenne barbeque sauce.

**USDA Prime Top Sirloin*

10 oz. sirloin, grilled, finished with a balsamic glaze and blue cheese crumbles.

**Butcher Steak*

Grilled and topped with chimichurri sauce.

**Lamb Tenderloin*

6 oz. Colorado tenderloin, pan-roasted and served with a port wine reduction and a pine-nut and raisin chutney.


*Consuming raw and/or undercooked meats, shellfish and poultry may result in serious illness or death.
**Gluten Free.


Additional Selections

Encrusted Chicken Breast

8 oz. Red Bird Breast, encrusted with Blue Cheese or Horseradish. Choice of side.

Lobster Ravioli

Seven lobster and ricotta stuffed ravioli tossed in an artichoke-lobster cream sauce.

**Blackened Salmon Caesar Salad

Petite romaine hearts tossed in our signature white anchovy and parmesan dressing. Topped with Blackened North Atlantic salmon.

**Butcher Steak Salad*

Fresh field greens, candied pecans, red onions, tomatoes and shallots, tossed in our signature blue cheese vinaigrette. Topped with blue cheese crumbles and grilled butcher steak. Blackened upon request.

**Chicken, Spinach & Spring Salad

Fresh field greens, candied pecans, red onions, tomatoes, and shallots, tossed in our signature honey Dijon. Topped with a seasoned, grilled chicken breast.

**Mushroom Caps

Two grilled Portobello caps and Leeks with a balsamic glaze. Served with your choice of side.

**Mussels

A full pound of New Zealand Green Lipped mussels, sautéed in a rich garlic cream sauce.


*Consuming raw and/or undercooked meats, shellfish and poultry may result in serious illness or death.
**Gluten Free.