Morton's The Steakhouse (65 East Wacker Place)

Available Sunday - Thursday in November Two Course Dinner for 2 people to enjoy along with a bottle of wine. Choose 2 Entrees, 1 Side to share, & 1 bottle of wine to share.

Our most tender cut with more flavor and higher marbling than USDA Prime!

(36oz.) Prime bone-in ribeye, broiled to temperature. Served with garlic butter, balsamic glazed roasted shallots, Au Jus and Béarnaise Sauce on the side. Big enough to share!

The $25 signup fee you pay today is rewarded back to you on your next order once you activate the card. Earn one point for every dollar spent on take out and dine in. For every 250 points accumulated, receive $25 in rewards and an additional $25 reward to use the month of your birthday! Use them as you receive them or defer your rewards and redeem up to $300 at one time. All information about the program will be included with your order.

Morton's famous Egg & Onion Loaf Bread is now available to take home! w/ Whipped Butter

House-Made Cocktail Sauce & Mustard Mayonnaise Sauce

House-made Cocktail Sauce & Mustard Mayonnaise Sauce

4 oz. Crab Cake, Mustard Mayonnaise

(3) Scallops wrapped in Bacon, Apricot Chutney

Soy-Caramel Glaze.

House-Made Marinara Sauce, Parmesan Cheese

Served with balsamic Glaze and Mixed Greens

4 Jumbo shrimp coated with seasoned breadcrumbs and served with Beurre Blanc Sauce.

Onion Soup, Crouton, & Swiss Cheese.

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

Classic Dressing, Fresh Parmesan Cheese, Crouton.

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

Chopped iceberg and romaine, cucumber, tomatoes, blue cheese crumbles, red onion, bacon, chopped eggs, & avocado, tossed in Dijon vinaigrette.

6 oz

8 oz

12 oz.

16 oz. Morton's Signature Cut.

16 oz. Boneless Cut.

16 oz. Marinated in Cajun Spices for 48 hours.

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

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

42 oz. Large enough to share. "Best of Both Worlds" - New York Strip and Filet Mignon separated by a "T" bone.

16 oz.

Bok Choi, Miso Broth

Honey-Balsamic Glaze, Vegetable Relish.

8 oz. Drawn Butter

(2) 4 oz. Crab Cakes, Mustard Mayonnaise

Angel hair pasta with spinach, tomatoes, pine nuts, and jumbo shrimp.

Steamed Red King Crab Legs, drawn butter.

Steamed Red King Crab Legs, drawn butter.

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

Pan Seared, golden crisp Chicken breasts with garlic Beurre Blanc Sauce

6oz Filet, 2 bacon wrapped scallops, 2 grilled shrimp, steamed asparagus, Beurre Blanc, and apricot chutney.

6 Jumbo Shrimp coated with seasoned breadcrumbs and served with Beurre Blanc Sauce

Bacon, Butter & Sour Cream on the side

w/ Bacon and Shallots

Onions and mushrooms sauteed in butter and au jus. (Not Vegetarian)

3 oz.

3 oz.

3 oz.

3 oz.

2- jumbo shrimp broiled and served as an add on to any steak

(2) Bacon Wrapped Scallops as an Enhancement

Broiled and served with clarified butter and charred lemon

Fresh Whipped Cream

Graham Cracker Crust, Caramelized Sugar, Whipped Cream, and Fresh Berries.

Fresh Whipped Cream

Russian River Valley

Malaga DO

Russian River Valley

Napa Valley

Alexander Valley

Napa Valley

Carneros

Russian River Valley

All Chef Grill Kits come with Morton's Seasoning Salt, Signature Au Jus, and our Famous Egg & Onion Bread with Whipped Butter. All items are packaged raw/uncooked and ready to be cooked and warmed up at home.

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/Frozen)

8 oz. each (packed raw/uncooked)

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

An 8 oz. Filet Mignon, broiled to temperature, topped with Maine Lobster, finished with a Lobster Butter sauce, Freshly Grated Parmesan Cheese and Old Bay Puff Pastry. Served atop steamed asparagus, garnished with fresh chopped parsley.

An 12 oz. Filet Mignon, broiled to temperature, topped with Maine Lobster, finished with a Lobster Butter sauce, Freshly Grated Parmesan Cheese and Old Bay Puff Pastry. Served atop steamed asparagus, garnished with fresh chopped parsley.

A 16oz Ribeye, broiled to temperature, topped with Maine Lobster, finished with a Lobster Butter sauce, Freshly Grated Parmesan Cheese and Old Bay Puff Pastry. Served atop steamed asparagus, garnished with fresh chopped parsley.

A 16oz. Cajun marinated Ribeye, broiled to temperature, topped with Maine Lobster, finished with a Lobster Butter sauce, Freshly Grated Parmesan Cheese and Old Bay Puff Pastry. Served atop steamed asparagus, garnished with fresh chopped parsley.

A 21-22oz. Bone in ribeye, broiled to temperature, topped with Maine Lobster, finished with a Lobster Butter sauce, Freshly Grated Parmesan Cheese and Old Bay Puff Pastry. Served atop steamed asparagus, garnished with fresh chopped parsley.

A 24oz. Porterhouse, broiled to temperature, topped with Maine Lobster, finished with a Lobster Butter sauce, Freshly Grated Parmesan Cheese and Old Bay Puff Pastry. Served atop steamed asparagus, garnished with fresh chopped parsley.

A 16oz. New York Strip, broiled to temperature, topped with Maine Lobster, finished with a Lobster Butter sauce, Freshly Grated Parmesan Cheese and Old Bay Puff Pastry. Served atop steamed asparagus, garnished with fresh chopped parsley.

A 16oz. double cut pork chop, broiled to temperature, topped with Maine Lobster, finished with a Lobster Butter sauce, Freshly Grated Parmesan Cheese and Old Bay Puff Pastry. Served atop steamed asparagus, garnished with fresh chopped parsley.

An 8oz. Seabass, broiled to temperature, topped with Maine Lobster, finished with a Lobster Butter sauce, Freshly Grated Parmesan Cheese and Old Bay Puff Pastry. Served atop steamed asparagus, garnished with fresh chopped parsley.