Morton's The Steakhouse (300 S. Charles St.)

If you are a frequent takeout customer, the Landry’s Select Club Card is how we thank you for your loyalty! Earn one point for every dollar spent on take out and dine in. For every 250 points accumulated, receive $25 in rewards. Use them as you receive them or defer your rewards and redeem up to $300 at one time. The $25 signup fee you pay today is rewarded back to you on your next order once you activate the Card. All information about the program will be included when you receive your Rewards Card.

A 14 oz. Bone-In Filet Mignon, broiled to temperature, finished with Au Jus. Most tender cut with the added flavor imparted by cooking with the bone intact.

Choice of 2 starters, 2 entrees ([1] 6 oz. Center Cut Filet Mignon & [1] 6 oz. Cold Water Lobster Tail each), 1 Side Dish to Share and our Mother's Day Dessert along with your choice of 1 bottle of wine.

Ahi tuna served atop cucumbers. Finished with a soy-caramel sauce and black & white sesame seeds. Wonton chips served on the side.

House-Made Cocktail Sauce & Mustard Mayonnaise Sauce

4 Large Shrimp coated with seasoned bread crumbs and finished with a Buerre Blanc (white wine butter sauce with lemon).

House-made Cocktail Sauce & Mustard Mayonnaise Sauce

4 oz. Crab Cake, Mustard Mayonnaise

(3) Scallops wrapped in Bacon, Apricot Chutney

Served with a Soy-Caramel Glaze

House-Made Marinara Sauce, Parmesan Cheese

Served with balsamic Glaze and Mixed Greens

Classic Dressing, Fresh Parmesan Cheese

Romaine & Iceberg, Morton's Blue Cheese Dressing, Chopped Eggs, Anchovies.

Morton's Blue Cheese Dressing, Tomatoes, Chopped Egg, Crispy Bacon & Crumbled Blue Cheese.

6 oz

8 oz

12 oz.

16 oz. Morton's Signature Cut.

22 oz. Cooked on the bone which gives it incredible flavor.

16 oz. Marinated in Cajun Spices for 48 hours.

16 oz. Boneless Cut.

24 oz. Best of Both Worlds - New Strip & Filet Mignon seperated by a "T" Bone.

42 oz

16 oz

The Burger that started it all in 1978. 10 oz. Patty, Lettuce, Tomato, Red Onion, Dill Pickles, French Fries.

6 oz. center cut Filet Mignon (w/Au Jus and 2 asparagus spears) sided with 2 bacon wrapped scallops (w/apricot chutney) and 2 grilled shrimp (w/buerre blanc).

Bok Choi, Miso Broth

Honey-Balsamic Glaze, Vegetable Relish.

8 oz. Drawn Butter

(2) 4 oz. Crab Cakes, Mustard Mayonnaise

Jumbo Shrimp dusted with Seasoned Breadcrumbs, Baked, Beurre Blanc Sauce

Two 4 oz. chicken breasts coated with seasoned bread crumbs, pan sautéed and then finished in oven until golden brown. Beurre blanc sauces with sautéed garlic, shallots and parsley finish the dish.

Spanish onions and button mushrooms sauteed in butter, S & P and Au Jus.

Bacon, Butter & Sour Cream on the side

Button Mushrooms Sautéed with Butter and Shallots, Finished with Au Jus.

3 oz.

3 oz.

3 oz.

The classic Hollandaise sauce enhanced with a white wine vinegar and tarragon reduction. The perfect add-on for any steak.

Top off any of your protein selections with jumbo lump crab, asparagus and Sauce Béarnaise. A topping that has been around over 100 years for a reason.

5 oz. lobster tail broiled and then topped paprika

Fresh Whipped Cream

Fresh Whipped Cream

Pack of 4 cryo-vac packed (raw/uncooked)

Pack of 2 cryo-vac packed (raw/uncooked)

Each cryo-vac packed (raw/uncooked)

Each cryo-vac packed (raw/uncooked)

Each cryo-vac packed (raw/uncooked)

Each cryo-vac packed (raw/uncooked)

Each cryo-vac packed (raw/uncooked)

Each cryo-vac packed (raw/uncooked)

Each cryo-vac packed (raw/uncooked)

Each cryo-vac packed (raw/uncooked)

Each (packed raw/uncooked)

4 oz. each (packed raw/uncooked)

Each (packed raw/uncooked)

5-6 oz. each (packed raw/uncooked)

8 oz. each (packed raw/uncooked)

10 oz. each (packed raw/uncooked) with Brioche Burger Buns

A 14 oz. Bone-In Filet Mignon, raw in cryovac, accompanied by seasoning salt and Au Jus and grilling instructions. Most tender cut with the added flavor imparted by cooking with the bone intact.