Delight in our creamy corn, a comforting dish of sweet corn simmered in a rich, velvety sauce.

Creamed Corn

Colossal Shrimp

Choose from: Peppercorn, Béarnaise, Gorgonzola Demi-Glace, Port Demi-Glace

Chophouse Sauces

Sea Scallop Gratin, Roasted Mushrooms, Cognac Cream

Coquille St. Jacques

Dill Gremolata, Lemon Buerre Blanc, Mashed Potato, Asparagus

Seared Fillet of Salmon

Mile High Chocolate Cake for Two

10 oz. USDA Prime NY Strip Steak, Beurre Maître d’Hôtel, French Fries, Malt Aioli

Steak & Frites

Indulge in our creamy spinach, perfectly seasoned and blended to create a rich, velvety side dish that complements any meal.

Creamed Spinach

Roasted Root Vegetables, Yukon Gold, Mashed Potatoes, Rosemary Demi-Glace

Braised Short Rib

Hand Cut French Fries

Twin Grilled Center Cut Chops, Mint Chimichurri, Rosemary Lamb Glace

Lamb Chops

Pork Sausage, Cheese Stuffed, Tomato Cream

Stuffed Peppers

Choose from: Black Truffle, Maytag Blue, Maître d’Hôtel

Chophouse Butters

Garlic Fennel Butter, Gruyère Cheese, Toast Points

Escargot Au Gratin

Seafood Bisque

Fresh Oysters

Macaroni & Cheese

Savor our tender 14 oz. New York Strip, perfectly grilled to juicy perfection and seasoned with a blend of spices for a rich, beefy flavor.

14 oz. New York Strip

French Onion au Gratin

Indulge in our 8 oz. Filet Mignon, a tender and juicy cut of steak, expertly grilled to perfection and served with your choice of sides.

8 oz. Filet Mignon

Crab Legs, Colossal Shrimp, 1/2 Lobster Tail, Oysters

Seafood Plateau for Two or Four

House Ground Prime Beef, Parmesan, Roasted Mushrooms, Truffle Ricotta

Meatballs

Flying Shrimp

Bell & Evans Organic Chicken, Broccolini, Fingerling Potatoes, Rich Chicken Sauce

Roasted Half Chicken

If using fresh corn, remove the kernels from the cobs. You can also use canned or frozen corn for this recipe.

Prepare the Corn

In a large skillet over medium heat, melt the butter.

Melt Butter

Add the corn kernels to the skillet and sauté for about 5 minutes until they start to soften.

Cook Corn

Pour in the heavy cream and add the sugar, salt, and black pepper. Stir to combine.

Add Cream and Seasonings

Reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally until the mixture thickens.

Simmer

Remove from heat and garnish with fresh parsley before serving.

Garnish and Serve

Fresh corn kernels

Heavy cream

Butter

Sugar

Salt

Black pepper

Fresh parsley (for garnish)

In a large pot, bring water to a boil. Add the lemon halves, Old Bay seasoning, and salt to the water. Once boiling, add the colossal shrimp and cook for 2-3 minutes until the shrimp turn pink and opaque. Remove from heat and transfer shrimp to an ice bath to stop the cooking process. Drain and set aside.

Prepare the Shrimp

In a mixing bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Mix well until all ingredients are fully combined. Adjust seasoning to taste.

Make the Cocktail Sauce

Arrange the cooked shrimp on a platter and serve chilled with the cocktail sauce on the side.

Serve

Colossal shrimp, peeled and deveined

Water

Lemon, halved

Old Bay seasoning

Crush the black peppercorns lightly using a mortar and pestle or the back of a pan.

Prepare the Peppercorns

In a saucepan over medium heat, melt the butter and sauté the minced shallots until translucent.

Sauté Shallots

Pour in the brandy and let it simmer until reduced by half.

Deglaze with Brandy

Stir in the heavy cream and crushed peppercorns, cooking until the sauce thickens. Season with salt.

Add Cream

In a saucepan, combine white wine vinegar and dried tarragon. Simmer until reduced to about 2 tablespoons.

Prepare Vinegar Reduction

In a bowl, whisk together egg yolks and the vinegar reduction until thick.

Whisk Egg Yolks

Slowly whisk in melted butter until the sauce is smooth. Stir in fresh tarragon and season with salt.

Incorporate Butter

In a saucepan, combine beef demi-glace, Gorgonzola cheese, and heavy cream.

Combine Ingredients

Heat over medium heat while stirring until the cheese has melted and the sauce is smooth. Season with black pepper.

Heat and Stir

In a saucepan, combine beef demi-glace, Port wine, and heavy cream.

Heat over medium heat while stirring until the sauce is well combined and slightly thickened. Season with salt.

black peppercorns

butter

shallots, minced

brandy

heavy cream

salt

white wine vinegar

dried tarragon

egg yolks

butter, melted

fresh tarragon, chopped

beef demi-glace

Gorgonzola cheese, crumbled

black pepper

Port wine

Preheat your oven to 400°F (200°C). Clean and slice the mushrooms. In a skillet, melt 2 tablespoons of butter over medium heat, add the mushrooms, and sauté until golden brown. Season with salt and pepper. Set aside.

Prepare the Mushrooms

In the same skillet, add the remaining butter, garlic, and shallots. Sauté until fragrant. Add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove from heat and add cognac, carefully igniting it if desired, to flambé. Allow to cook off.

Cook the Scallops

In the skillet, pour in the heavy cream and bring to a simmer. Stir in the Gruyère cheese until melted and the mixture is smooth. Season with salt and pepper to taste.

Make the Cognac Cream

In a baking dish, place the sautéed mushrooms at the bottom. Top with the seared scallops and pour the cognac cream mixture over everything.

Assemble the Dish

Sprinkle the grated Parmesan cheese on top and bake in the preheated oven for about 10-12 minutes, or until the cheese is bubbly and golden. Garnish with chopped parsley before serving.

Bake and Serve

sea scallops

mushrooms (button or cremini)

garlic (minced)

shallots (finely chopped)

cognac

grated Gruyère cheese

parmesan cheese (grated)

fresh parsley (chopped)

In a bowl, combine the chopped dill, minced garlic, lemon zest, and olive oil. Mix well and set aside.

Make the Dill Gremolata

In a saucepan, combine white wine, lemon juice, and minced shallots. Simmer until reduced by half. Gradually whisk in the butter until melted and smooth. Season with salt and pepper to taste.

Prepare the Lemon Buerre Blanc

Boil the peeled and cubed potatoes in salted water until tender. Drain and return to the pot. Add butter, milk, and salt. Mash until smooth and creamy.

Prepare the Mashed Potatoes

Toss the trimmed asparagus in olive oil and season with salt. Set aside.

Prepare the Asparagus

Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet and sear for 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through.

Cook the Salmon

In a separate pan, sauté the asparagus over medium heat for 5-7 minutes until tender but still crisp. Season with salt.

Cook the Asparagus

On each plate, place a generous scoop of mashed potatoes, top with the seared salmon fillet, and drizzle with lemon buerre blanc. Garnish with dill gremolata and serve alongside sautéed asparagus.

Plate the Dish

salmon fillet

olive oil

fresh dill, chopped

garlic, minced

lemon zest

butter, unsalted

white wine

lemon juice

potatoes, peeled and cubed

milk

asparagus, trimmed

In a mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Mix well. In another bowl, whisk together milk, vegetable oil, vanilla extract, and egg until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease two 4-inch round cake pans. Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Bake the Cake

All-purpose flour

Granulated sugar

Cocoa powder

Baking powder

Milk

Vegetable oil

Vanilla extract

Season the NY Strip Steak with salt and black pepper on both sides.

Prepare the Steak

In a skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear for 4-5 minutes on each side for medium-rare, or until desired doneness.

Sear the Steak

Remove the steak from the skillet and let it rest for 5 minutes before serving.

Rest the Steak

In a bowl, mix the softened unsalted butter with chopped parsley and lemon juice until well combined.

Wrap the mixture in parchment paper to form a log and refrigerate until firm.

Chill

Peel and cut the russet potatoes into thin strips.

Cut the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden and crispy, about 4-5 minutes.

Fry the Potatoes

Remove fries from oil and drain on paper towels. Sprinkle with salt while hot.

Drain and Season

In a bowl, combine mayonnaise, malt vinegar, minced garlic, and salt. Mix well until smooth.

Mix Ingredients

USDA Prime NY Strip Steak

Black Pepper

Olive Oil

Unsalted Butter

Fresh Parsley, finely chopped

Lemon Juice

Russet Potatoes

Vegetable Oil

Mayonnaise

Malt Vinegar

Garlic, minced

Wash the fresh spinach thoroughly and remove any tough stems. In a large pot, bring water to a boil and add the spinach. Blanch for 2-3 minutes until wilted. Drain and immediately transfer the spinach to a bowl of ice water to stop the cooking process. Once cooled, drain again and squeeze out excess water. Chop the spinach coarsely.

Prepare the Spinach

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for another minute to form a roux.

Make the Cream Sauce

Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.

Add Dairy

Add the grated nutmeg, salt, and black pepper to the sauce. Stir in the chopped spinach and cook for an additional 2-3 minutes until heated through.

Season and Combine

Remove the skillet from heat and stir in the grated Parmesan cheese until melted and well combined. Serve warm.

Finish with Cheese

Fresh spinach

Nutmeg, grated

Parmesan cheese, grated

Preheat the oven to 325°F (163°C). Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.