Morton's The Steakhouse (777 S. Flager Drive West)

Soy-caramel glaze, cracked black pepper.

Tuna poke mix, english cucumbers, soy-caramel sauce, wonton chips.

(3) scallops wrapped in bacon, apricot chutney.

Mixed greens, balsamic glaze.

House-made cocktail sauce & mustard mayonnaise sauce.

(2) 6 oz. wagyu meatballs, house-made marinara sauce, parmesan cheese.

Jumbo shrimp dusted with seasoned breadcrumbs, baked, beurre blanc sauce.

4 oz. crab cake, mustard mayonnaise.

Classic dressing, parmesan cheese, crouton.

Morton's signature salad, cherry tomatoes, chopped egg, crispy bacon and crumbled blue cheese. Choice of homemade Morton's blue cheese dressing or thousand island dressing (served on the side). Gluten sensitive.

Spring feature: fresh burrata cheese, served on a bed of arugula, citrus segments, toasted pistachios, pomegranate seeds, drizzled with white balsamic glaze, garnished with microgreens.

Côte de boeuf is french for "rib of beef" and it is a type of meat that is popular in many parts of france. Côte de boeuf is served with the bone still attached. Morton's 34-36oz côte de boeuf is broiled to temperature, served with balsamic-glazed roasted shallots. Garlic butter, au jus and béarnaise sauce served on the side.

6 oz. Center-cut filet mignon and 5 oz. lobster tail served with drawn butter. Gluten-sensitive.

Boneless cut finished with Au Jus

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

Bok choy, miso broth.

Lobster tail, drawn butter.

Spring feature: Ora King salmon, Calabrian chili romesco sauce, herb-roasted cauliflower.

Five jumbo shrimp, fettuccine pasta, spinach, cherry tomato and white wine.

Two 4 oz., pan-seared, golden crisp chicken breasts (boneless, skinless and breaded), garlic beurre blanc sauce.

7 oz. American Wagyu filet mignon, broiled to temperature, topped with seared foie gras, and served with madeira wine sauce and brioche batons. A classic french entree.

Two 5-6 ounce cold water lobster tails, served with drawn butter.

6 oz. center-cut filet mignon and 5 oz. lobster tail served with drawn butter. Gluten sensitive.

SRF 'Gold Label' Wagyu Filet Mignon, au jus.

Sauteed with bacon and shallots. Can be prepared without bacon upon request.

Sauteed with shallots. Gluten sensitive.

Grilled with balsamic glaze.

Salt-crusted baked potato served with your choice of cheese, bacon, butter or sour cream on the side. Gluten sensitive.

Diced potatoes baked with smoked gouda, bacon, and a creamy bechamel. Cannot be prepared without bacon.

Sauteed onions and button mushrooms, finished with au jus.

Cavatappi pasta with a five-cheese cream sauce, smoked bacon, onion (cannot be removed), toasted panko breadcrumbs. Can be prepared without bacon upon request.

Cavatappi pasta with a five-cheese cream sauce, smoked bacon, onion (cannot be removed), toasted panko breadcrumbs. Can be prepared without bacon upon request.

Finished with parmesan cheese, truffle oil and parsley or plain. Gluten sensitive.

House-Made Cocktail 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

Mixed Greens, Balsamic Glaze

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

Classic Dressing, Parmesan Cheese

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. Marinted in Cajun Spices for 48 hours

16 oz. Boneless Cut

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

36 oz. Cote de Boeuf, broiled to temperature, topped with garlic butter and served with balsamic-glazed roasted shallots.

16 oz.

Bok Choy, Miso Broth

Honey-Balsamic Glaze, Vegetable Relish

8 oz. Drawn Butter

(2) 4 oz. Crab Cakes, Mustard Mayonnaise

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

Served with Bacon, Sour Cream & Butter on side

3 oz.

3 oz.

3 oz.

3 Oz.

3 oz.

Fresh Whipped Cream

Fresh Whipped Cream

Caramelized Crust

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 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

8 oz. Filet Mignon, broiled to temperature, topped with Maine Lobster and finished with a lobster butter sauce, freshly grated Parmesan cheese, and an Old Bay puff pastry. Served atop steamed asparagus and garnished with fresh parsley.