Chops Lobster Bar

Parmigiano reggiano.

Tomato, family farms bacon, blue cheese dressing.

Triple creme blue cheese wedge, creamy basil ranch.

Citrus yuzu, pickled cucumber, scallions.

Lemon grain mustard emulsion. 1/4 lb.

Two sauces. 1/4 lb.

Two sauces. 4 pieces.

8 oz.

12 oz.

20 oz.

24 oz.

Faroe Islands Salmon & Colossal Lump Crab, sesame sushi rice cake, coconut lobster sauce.

Horseradish crusted, sauteed baby leaf spinach, pink grapefruit emulsion.

Lemon grain mustard emulsion. 1/2 lb.

wok spinach, sesame soy broth, ginger served with a bowl of jasmine rice.

wok spinach, sesame soy broth, ginger with a bowl of jasmine rice.

broiled Nova Scotia Lobster Tail, Faroe Islands Salmon, Maryland Lump Crab Cake

Serves two or more.

Serves two or more.

Butter, sour cream, cheese, bacon, scallion. Serves two or more.

with Shallot butter

Minced egg, capers, chives, and toast points.

Pink brandy and red cocktail sauces.

1/4 lb and lemon mustard beurre blanc.

Cracked pepper steak sauce perfect to share.

Thin beans and sweet peppers.

Pink brandy and red cocktail sauces.

Jumbo shrimp, colossal lump crab, and two sauces.

1/4 lb thinly crisped, flash fried, honey mustard, and drawn butter.

Crushed Parmesan croutons and white anchovies.

White balsamic vinaigrette.

Hearts of palm, chopped egg, tomato, blue cheese, sweet onion, chickpeas, sweet peppers, and lemon-lime basil dressing.

Bacon, tomato, chopped egg, blue cheese, chopped chives, and creamy blue cheese or Thousand Island dressing.

Honey mustard, toasted challah, and hand-cut fries.

Basil ranch and triple creme blue.

Steamed, sherry soy broth, baby leaf spinach, ginger, scallions, and jasmine rice.

Chops dressing.

A special blend of chuck, brisket and short rib, Wisconsin cheddar, lettuce, tomato, and pickle on a toasted bun.

Whipped potato, thin green beans, and natural jus.

Caramelized onions, point reyes blue cheese, port wine glaze, and whipped potato.

Sliced beef tenderloin, basil ranch, and triple creme blue.

Sliced beef tenderloin, thick-cut onion ring, and loaded baked potato.

Sliced beef tenderloin, thick-cut onion ring, and loaded iceberg wedge.

Sliced beef tenderloin and signature lobster tail 4 oz drawn butter.

Sauteed with e.v. Olive oil, fresh lemon, and capers with your choice of beefsteak tomato salad, caesar, or Ashley farm lettuces.

Sauteed with e.v. Olive oil, fresh lemon, and capers with your choice of beefsteak tomato salad, caesar, or Ashley farm lettuces.

Sauteed with e.v. Olive oil, fresh lemon, capers with your choice of beefsteak tomato salad, caesar, or Ashley farm lettuces.

Sauteed with e.v. Olive oil, fresh lemon, and capers with your choice of beefsteak tomato salad, caesar, or Ashley farm lettuces.

Flash fried, tartar sauce, and lemon. Sauteed with e.v. olive oil, fresh lemon, and capers with your choice of beefsteak tomato salad, caesar, or Ashley farm lettuces.

Lemon and olive oil.

Raw sugar brulee, sautern gelee, and brioche toast.

Citrus yuzu, pickled cucumber, and scallions.

Toast points.

Lemon grain mustard emulsion.

Thin beans, sweet peppers, and toasted sesame seeds.

Garlic butter and pernod baked in individual pastry crocks.

Smoked vidalia aioli, crisped capers, and shaved parmesan.

Hass avocado, ponzu, and lemon foam.

Lightly fried, lemon, and honey mustard aioli.

Lightly fried, lemon, drawn butter, and honey mustard aioli.

Two sauces.

Two sauces.

Sicilian anchovy and parmigiano reggiano.

Triple creme blue cheese wedge and creamy basil ranch.

Candied baby shiitakes, bacon, and pinenuts.

Tomato, family farms bacon, and blue cheese dressing.

Sauteed.

Brandy peppercorn sauce.

Lightly fried, drawn butter, and honey-mustard aioli.

Lemon and drawn butter.

Cracked pepper crusted, green peppercorn sauce, mushrooms, braised shallot, and potato confit.

Filet 4 oz, 6 oz, and 8 oz.

Broiled nova scotia lobster tail, Faroe islands salmon, and Maryland lump crab cake.

Sautéed Tuscan kale and pink grapefruit emulsion.

Peruvian sea bass and Faroe islands salmon, wok spinach, sesame soy broth, ginger, and bowl jasmine rice.

Caramelized onions, Point Reyes blue cheese, glaze, and whipped potato.

Lightly fried, drawn butter, and local honey mustard aioli.

Butter, sour cream, and chives.

Fresh lime squeeze.

Sauteed potato and onions.

CLB cracked pepper steak sauce.

Velvety blue cheese truffle dipping sauce.

Shallot butter.