Kinzie Chophouse

Celebrate your Graduate! Pre-order Required 24 Hours in Advance. Available for Carry Out and Delivery Daily with 24 hours notice. (Serves 4-6 persons)

Celebrate your Graduate! Pre-order Required 24 Hours in Advance. Available for Carry Out and Delivery Daily with 24 hours notice. (Serves 4-6 persons)

Per piece. East coast oysters served with lemon, raw horseradish and cocktail sauce.

Served with potato chips.

Served with toasted bread and jalapeño gremolata.

4 mini-crab cakes with spicy wasabi mayo and red onion pickles.

Served with salmon pastrami and cream cheese mix.

Marinated feta cheese and olives, tomato and thyme relish. Served with grilled bruschetta.

Seared scallops with curried sea salt, served with organic parsnip puree and a chives hollandaise.

House-made salmon served with spicy guacamole and sour cream.

Homemade shaved pickles, served with Greek yogurt, peppered walnuts and herbs.

Maple demi glace, egg and topped with crispy onion rings.

Lamb flat iron steak lollipops, served with spicy harissa-mayo and hummus.

Wrapped in puffed pastry with a hint of sun-dried tomatoes and onions, over a lemon buerre blanc.

Marinated scallops, salmon and shrimp in citrus juice, fresh basil, jalapeño and olive oil.

House made cocktail sauce

Shaved sprouts and carrots with dried cherries, candied walnuts and shaved Parmesan cheese tossed in a cherry vinaigrette.

Heirloom tomato, feta mousse, pickled cucumber, scallion, bell pepper, caper and onion bread grilled with thyme and olive oil. The perfect vegan option, YES! Vegan options at a steakhouse! The Grilled Greek is a deconstructed Greek Salad served warm with pickled cucumbers. Not a Vegan? Add protein like our in house smoked salmon for the perfect lunch or shareable appetizer

Arugula, pears, red onions, cucumbers, and candied walnuts with blue cheese crumbles tossed in our house balsamic vinaigrette

Field greens, dried cherries, apples, walnuts with a cherry vinaigrette and served with 2 warm goat cheese medallions.

Romaine lettuce, tossed in Caesar dressing, mixed with Asiago cheese and toasted croutons.

Crisp romaine lettuce with blackened chicken, black beans, corn, jicama, pico de gallo, cilantro, green onions and Gouda cheese, tossed in chipotle ranch dressing and topped with fried onion rings.

3 oz. filet mignon over field greens, cucumbers and julienned carrots tossed in our house balsamic vinaigrette.

Sweet, yet tart filling, served with lime and whipped cream garnish.

Mascarpone cream with a drizzle of caramel sauce.

Covered with chocolate and served with a strawberry garnish.

Choose 4 of the following Brie, Swiss gruyere, pecorino tartufo, idiazabal d.o.p, mimolette 12 months aged, stilton or cheddar oak smoked. served with butter, honey, mango chutney and lavosh.

Add crab timbalee for an additional charge.

Served with Parmesan.

Served with corn and spinach, served with basil hollandaise.

Fresh-cut and pan-seared halibut over roasted red pepper polenta cakes with sauteed spinach and red peppers topped with a melon glaze.

Two 5 oz. tails with drawn butter.

Made of dry aged beef, pork and jalapeño bacon, served with a creamy sweet potato puree spiced with orange and peanut butter.

Cooked in broth, served with steamed vegetables and garlic bread.

Breaded chicken with mushrooms and prosciutto, gratin with Parmesan cream.

Locally raised in the Midwest, with jalapeño and mustard glaze, served with garlic whipped potatoes.

Our secret recipe freshly ground in house with your choice of cheddar, Swiss, mozzarella or Monterey jack, topped with lettuce, vine-ripened tomatoes and red onions with french fries.

Squid ink fettuccine with house smoked salmon and salmon brick in tarragon and vodka sauce, with spinach, tomato and lime.

Our special beef ragout with Parmesan shavings.

Tossed lightly with garlic and olive oil. Vegan.

Grilled chicken, prosciutto ham, vine-ripened tomatoes, white mushrooms, red peppers and fresh basil cream sauce.

Only 2% of cattle are graded as USDA Prime Beef. USDA Prime has the most abundant marbling out of all the USDA grades which makes it the most tender and flavorful before even being dry aged. Add in the dry aging process and it's a new ball game. The flavor, tenderness, and succulence of a USDA Prime Dry Aged piece of beef is unmatched.

Only 2% of cattle are graded as USDA Prime Beef. USDA Prime has the most abundant marbling out of all the USDA grades which makes it the most tender and flavorful before even being dry aged. Add in the dry aging process and it's a new ball game. The flavor, tenderness, and succulence of a USDA Prime Dry Aged piece of beef is unmatched.

Only 2% of cattle are graded as USDA Prime Beef. USDA Prime has the most abundant marbling out of all the USDA grades which makes it the most tender and flavorful before even being dry aged. Add in the dry aging process and it's a new ball game. The flavor, tenderness, and succulence of a USDA Prime Dry Aged piece of beef is unmatched.

Fried mushrooms, humus and sun dried tomato, served with mix salad.

House brined and smoked chicken breast, crisp bacon, guacamole, vine-ripened tomatoes, red onions, lettuce and horseradish cream between 2 slices of thick-cut, marbled rye with french fries.

Sourdough multi-seed bread, avocado, cream cheese and iceberg.

Marinated eggplant, zucchini, bell pepper and squash, arugula, tomato and spicy harissa hummus served on a multigrain focaccia with an arugula salad. Vegan.

Oven baked meatloaf with a poached egg on top, iceberg salad and tomato relish with french fries.

Hot pastrami and Swiss cheese on thick-cut, marbled rye with sauerkraut and our house-made Russian dressing with french fries.

Four mini-crab cakes with lemon-buttered bun, spicy mayo and sprout salad.

Our secret recipe freshly ground in house with your choice of cheddar, Swiss, mozzarella or Monterey Jack, topped with lettuce, vine-ripened tomatoes and red onions with french fries.

Coulotte steak topped with Monterey Jack cheese and crispy onion rings on garlic buttered ciabatta bread. Served with lettuce and vine-ripened tomatoes with french fries.

Heirloom tomato, feta mousse, pickled cucumber, scallion, bell pepper, caper and onion bread grilled with thyme and olive oil. The perfect vegan option, YES! Vegan options at a steakhouse! The Grilled Greek is a deconstructed Greek Salad served warm with pickled cucumbers. Not a Vegan? Add protein like our in house smoked salmon for the perfect lunch or shareable appetizer

Shaved sprouts, carrots with dried cherries, candied walnuts and shaved Parmesan cheese tossed in cherry vinaigrette.

Crisp romaine lettuce with blackened chicken, black beans, corn, jicama, pico de gallo, cilantro, green onions and Gouda cheese, tossed in chipotle ranch dressing and topped with fried onion rings.

Iceberg lettuce, smoked turkey, cucumbers, vine-ripened tomatoes, bacon, mushrooms, red and green peppers. Tossed with ranch dressing and blue cheese.

3 oz. filet mignon, over field greens, cucumbers and julienned carrots tossed in our house balsamic vinaigrette.

Arugula, pears, red onions, cucumbers, and candied walnuts with blue cheese crumbles tossed in our house balsamic vinaigrette

Field greens, dried cherries, apples, walnuts with a cherry vinaigrette, served with two warm goat cheese medallions.

Romaine lettuce, tossed in Caesar dressing, mixed with Asiago cheese and toasted croutons.

Add crab timbalee for an additional charge.

Served with Parmesan.

Served with corn and spinach, served with basil hollandaise.

Fresh-cut and pan-seared halibut over roasted red pepper polenta cakes with sauteed spinach and red peppers topped with a melon glaze.

Two 5 oz. tails with drawn butter.

Made of dry aged beef, pork and jalapeño bacon, served with a creamy sweet potato puree spiced with orange and peanut butter.

Slow simmered in broth, served with steamed vegetables and garlic bread.

Breaded chicken breast with mushrooms and prosciutto, gratin with Parmesan cream.

Locally raised in the Midwest with jalapeño and mustard glaze, served with spicy pineapple slaw.

Squid ink fettuccine with house smoked salmon and salmon brick in tarragon and vodka sauce, with spinach, tomato and lime.

Served with shrimp, mussels, broccoli, chili pepper and a white wine and saffron sauce.

Our special beef ragout with Parmesan shavings.

Tossed lightly with garlic and olive oil. Vegan.

Grilled chicken, prosciutto ham, vine-ripened tomatoes, white mushrooms, red peppers and fresh basil cream sauce.

Wild mushroom and asparagus risotto topped with your choice of protein: 3 oz. filet mignon, 1 piece shrimp, 1 piece scallop or 4 oz. salmon for an additional charge.

Shrimp with bell peppers, tomato and Parmesan cheese.

Served with mushrooms, asparagus and truffle oil.

Served with butter and sour cream.

Cheddar cheese, sour cream and bacon.

Served with orange and peanut butter.

Beet root and potato chips served with wasabi aioli.

Portobello, crimini, shiitake and white mushrooms.

Sauteed with dates and a bacon maple demi glace.

Served with almonds, garlic and vinegar.

Eggplant, bell peppers, zucchini and squash with balsamic and thyme.

1/4 head of iceberg lettuce with vine-ripened tomatoes, topped with ranch dressing, bacon and bleu cheese crumbles.

Field greens, vine-ripened tomato, carrots, red and green peppers, cucumbers, topped with our house balsamic vinaigrette.

Milwaukee, Wisconsin | ABV 4.1% 12oz draft pour. We will bottle upon order and send to you fresh from Kinzie! Comes in unlabeled bottle

Chicago, Illinois | ABV 6.8% 12oz draft pour. We will bottle upon order and send to you fresh from Kinzie! Comes in unlabeled bottle.

Leuven, Belgium | ABV 5.0% 12oz draft pour. We will bottle upon order and send to you fresh from Kinzie! Comes in unlabeled bottle.

New Belgium Brewing, Colorado | ABV 5.2% 12oz draft pour. We will bottle upon order and send to you fresh from Kinzie! Comes in unlabeled bottle.

Must be 21 to purchase. Loire valley France.

Must be 21 to purchase. Veneto Italy.

Must be 21 be to purchase. Marlborough New Zealand.

Must be 21 to purchase. Multi coastal regions California.

Must be 21 to purchase. Veneto Italy.

Must be 21 to purchase. Santa Maria valley California.

Must be 21 to purchase. Columbia valley Washington.

Must be 21 to purchase. Central coast California.

Must be 21 to purchase. Piedmont Italy.

Must be 21 to purchase. Savoie France.

Must be 21 to purchase. Mendoza Argentina.

Must be 21 to purchase. Willamette valley Oregon.

Must be 21 to purchase. Napa valley California.

Must be 21 to purchase. Lake county California.

Must be 21 to purchase. Amyndeo Greece.

Must be 21 to purchase. Central coast California.

Must be 21 to purchase. Tuscany Italy.

Must be 21 to purchase. Red sonoma county California.

Must be 21 to purchase. Napa valley California.

Must be 21 to purchase. Rhone France.

Must be 21 be to purchase. 12 oz. bottle.

Must be 21 be to purchase. 12 oz. bottle.

Must be 21 be to purchase. 16 oz. can.

Must be 21 be to purchase. 16 oz. can.

Must be 21 be to purchase. 12 oz. bottle.

Must be 21 be to purchase. 12 oz. bottle.

Must be 21 be to purchase. 16 oz. can.

Must be 21 be to purchase. 12 oz. bottle.

Sautéed with dates and a bacon maple demi-glace.

Shaved sprouts, and carrots with dried cherries, candied walnuts and shaved Parmesan cheese tossed in a cherry vinaigrette.

Quarter head of iceberg lettuce, with vine-ripened tomatoes, topped with ranch dressing, bacon, and bleu cheese crumbles.

Fresh-cut and pan-seared halibut over roasted red pepper polenta cakes with sautéed spinach and red peppers topped with a melon glaze.

Homemade pickles served with greek yogurt, peppered walnuts, and herbs.

Wrapped in puffed pastry, with a hint of sun-dried tomatoes and onions, over a lemon buerre blanc.

Marinated feta cheese and olives, tomato and thyme relish served with grilled bruschetta.

With house-smoked salmon and cream cheese mix.

Served with toasted bread and jalapeño gremolata.

Lamb flat iron steak lollipops, served with spicy harissa-mayo and hummus.

Four mini-crab cakes with spicy wasabi mayo and red onion pickles.

Marinated scallops, salmon and shrimp in citrus juice, fresh basil, jalapeño, and olive oil. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Seared scallops with curried sea salt, served with organic parsnip puree and a chives hollandaise.

House-made salmon served with spicy guacamole and sour cream.

Maple demi-glace, egg and topped with crispy onion rings.

With Parmesan.

Heirloom tomato, feta mousse, pickled cucumber, scallion, bell pepper, caper and onion bread grilled with thyme and olive oil. The perfect vegan option, YES! Vegan options at a steakhouse! The Grilled Greek is a deconstructed Greek Salad served warm with pickled cucumbers. Not a Vegan? Add protein like our in house smoked salmon for the perfect lunch or shareable appetizer

Shaved sprouts, and carrots with dried cherries, candied walnuts and shaved Parmesan cheese tossed in a cherry vinaigrette.

Beluga lentils and quinoa salad, with vegetables and lemongrass vinaigrette.

Field greens, dried cherries, apples, walnuts, with a cherry vinaigrette, served with two warm goat cheese medallions.

Romaine lettuce, tossed in caesar dressing, mixed with Asiago cheese and toasted croutons.

With broccoli, carrots, and side of chimichurri sauce.

With corn and spinach, served with basil hollandaise.

Two five-ounce tails with drawn butter.

Fresh-cut and pan-seared halibut over roasted red pepper polenta cakes with sautéed spinach and red peppers topped with a melon glaze.

Cooked in broth, served with steamed vegetables and garlic bread.

Made of dry-aged beef, pork and jalapeño bacon, served with a creamy sweet potato puree spiced with citrus and nut butter.

Breaded chicken with mushrooms and prosciutto, gratin with Parmesan cream.

Locally raised in the midwest, with jalapeño and mustard glaze, served with garlic whipped potatoes.

Our secret recipe freshly ground in house with your choice of cheddar, Swiss, mozzarella or Monterey jack, topped with lettuce, vine-ripened tomatoes and red onions with french fries.

Squid ink fettuccine with house-smoked salmon and salmon brick in tarragon and vodka sauce, with spinach, tomato, and lime.

With shrimp, mussels, broccoli, chili pepper, and a white wine and saffron sauce.

Wild mushroom and asparagus risotto topped with your choice of protein.

Our special beef ragout with Parmesan shavings.

Available after 5 pm.

Per person. Feta and olives with, bruschetta, seared scallops, mushroom and gorgonzola, strudel, deviled eggs, and potatoes.

Per platter. Served with butter, honey, mango chutney, and lavosh.

Shrimp with bell peppers, tomato, and Parmesan cheese.

Topped with bacon and toasted bread crumbs.

With mushrooms, asparagus and truffle oil.

Served with butter and sour cream.

Cheddar cheese, sour cream, bacon.

With orange and peanut butter.

Beetroot and potato chips served with wasabi aioli.

Portabella, crimini, shiitake and white mushrooms.

With almonds, garlic, and vinegar.

Sautéed with dates and a bacon maple demi-glace.

Quarter head of iceberg lettuce, with vine-ripened tomatoes, topped with ranch dressing, bacon, and bleu cheese crumbles.

Field greens, vine-ripened tomato, carrots, red and green peppers, cucumbers, topped with our house balsamic vinaigrette.

Eggplant, bell peppers, zucchini, and squash with balsamic and thyme.