Cowboy Steak, 22oz.

Jumbo Lump Blue Crab & Lobster Cakes

Cranberry Cobbler

Almond Orchard Sour

Rosemary Berry

Roselle

Hot Tamale

Nutcracker

Maize & Blueberry

Smoke Hour

The Chop House Specialty Sour

Cranberry Bourbon Spice

Apple Cider Mule

Cowboy Steak, 22 oz.

Porterhouse Steak, 36 oz.

Wagyu Ribeye, 16 oz.

Filet Mignon

Wines by The Glass

Chicken Caesar

Select Wines by The Glass

Beef Tenderloin Tips

Steak Salad

Caramel Apple Pie

four shrimp | herb butter | spicy moroccan hot sauce

Chef's Spicy Shrimp

Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30-45 minutes before cooking. This ensures even cooking.

Prepare the Steak

Generously season both sides of the steak with kosher salt and black pepper, pressing it into the meat to adhere.

Season the Steak

In a large cast-iron skillet, heat the olive oil over medium-high heat until it begins to shimmer.

Heat the Pan

Carefully place the seasoned ribeye steak in the hot skillet. Sear for about 4-5 minutes on one side without moving it.

Sear the Steak

Using tongs, flip the steak over. Add the garlic cloves, fresh rosemary, and butter to the skillet. Sear the other side for another 4-5 minutes.

Flip and Add Aromatics

While the steak is cooking, tilt the skillet slightly and use a spoon to baste the steak with the melted butter and juices. Continue to cook until the internal temperature reaches your desired doneness (130°F for medium-rare).

Baste the Steak

Remove the ribeye from the skillet and place it on a cutting board. Let it rest for at least 10 minutes before slicing.

Rest the Steak

Bone-in ribeye steak

Kosher salt

Black pepper

Olive oil

Garlic cloves

Fresh rosemary

Butter

In a large mixing bowl, combine the jumbo lump blue crab meat and cooked lobster meat. Gently fold them together without breaking the crab meat.

Prepare the Mixture

Add mayonnaise, Dijon mustard, and the beaten egg to the seafood mixture. Mix gently until combined.

Add the Bindings

Stir in the panko breadcrumbs, green onions, parsley, Old Bay seasoning, salt, and black pepper. Mix until everything is evenly coated.

Incorporate the Fillers

Using your hands, form the mixture into large patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.

Form the Cakes

Cover the cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.

Chill the Cakes

In a large skillet, heat olive oil over medium heat. Cook the crab and lobster cakes for about 4-5 minutes on each side, or until golden brown and heated through.

Cook the Cakes

In a blender or food processor, combine the roasted red bell peppers, minced garlic, olive oil, balsamic vinegar, salt, and black pepper.

Blend the Ingredients

Blend until the mixture is smooth and well combined. Adjust seasoning if necessary.

Process Until Smooth

Transfer the coulis to a small saucepan and heat over low heat until warm.

Heat the Coulis

In a blender, combine fresh basil leaves, olive oil, and salt.

Blend the Basil

Blend until the mixture is smooth and vibrant green.

Strain the basil oil through a fine mesh sieve or cheesecloth to remove solids.

Strain the Oil

Jumbo lump blue crab meat

Cooked lobster meat, chopped

Mayonnaise

Dijon mustard

Egg, beaten

Panko breadcrumbs

Green onions, finely chopped

Fresh parsley, chopped

Old Bay seasoning

Salt

Red bell peppers, roasted

Garlic cloves, minced

Balsamic vinegar

Fresh basil leaves

In a large mixing bowl, combine the fresh cranberries, granulated sugar, orange zest, orange juice, cornstarch, and ground cinnamon. Toss the ingredients together until the cranberries are evenly coated with the mixture.

Prepare the Cranberry Filling

Pour the cranberry filling into a greased 9x13 inch baking dish, spreading it out evenly.

Transfer to Baking Dish

In a separate mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

Cut the unsalted butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Incorporate Butter

Gradually pour in the milk, stirring with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.

Add Milk

Spoon the batter over the cranberry filling in the baking dish. Use a spatula to spread it out evenly, allowing some of the filling to peek through.

Spread Topping Over Filling

Preheat your oven to 375°F (190°C). Bake the cobbler for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.

Bake the Cobbler

Remove the cobbler from the oven and let it cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream, if desired.

Cool and Serve

fresh cranberries

granulated sugar

orange zest

orange juice

cornstarch

ground cinnamon

all-purpose flour

baking powder

salt

unsalted butter

milk

In a mixing bowl, combine the almond milk, fresh lemon juice, maple syrup, and almond extract. Whisk until well combined.

Prepare the Base

Fill a glass with ice cubes to chill your drink.

Add Ice

Pour the prepared almond milk mixture over the ice-filled glass. Stir gently to combine.

Combine and Stir

Top your drink with sliced almonds and fresh mint leaves for a refreshing finish.

Garnish

Almond milk

Fresh lemon juice

Maple syrup

Almond extract

Ice cubes

Sliced almonds

Fresh mint leaves

Wash the mixed berries thoroughly under cold running water. Pat them dry with a clean kitchen towel and place them in a large mixing bowl.

Prepare the Berries

Finely chop the fresh rosemary leaves and add them to the bowl of berries.

Chop the Rosemary

In a small bowl, whisk together the honey and lemon juice until well blended.

Combine Honey and Lemon Juice

Gradually add the water to the honey mixture, stirring continuously until the dressing is smooth.

Add Water

Pour the honey-lemon dressing over the mixed berries and rosemary. Gently toss everything together to ensure the berries are evenly coated.

Combine Berries and Dressing

Transfer the berry mixture to a serving bowl or individual dessert cups. Optionally, garnish with fresh mint leaves. Serve immediately or refrigerate for up to 30 minutes before serving.

Garnish and Serve

Fresh Rosemary

Mixed Berries (Strawberries, Blueberries, Raspberries)

Honey

Lemon Juice

Water

Mint Leaves

Rinse the roselle petals under cold water to remove any dirt or impurities. Remove the calyx from the petals and set them aside.

Prepare Roselle Petals

In a large pot, bring 4 cups of water to a boil over medium-high heat.

Boil the Water

Once the water is boiling, add the prepared roselle petals to the pot.

Add Roselle Petals

Reduce the heat to low and let the mixture simmer for about 20 minutes. Stir occasionally.

Simmer

After simmering, strain the mixture through a fine mesh sieve or cheesecloth into a clean pitcher to separate the liquid from the solids.

Strain the Mixture

While the liquid is still warm, stir in 1 cup of sugar and 1 tablespoon of lemon juice until fully dissolved.

Add Sugar and Lemon Juice

Refrigerate the strained roselle drink for at least 1 hour until chilled.

Chill the Beverage

Once chilled, serve the roselle drink over ice cubes in glasses.

Prepare for Serving

Garnish each glass with fresh mint leaves for added flavor and presentation.

Roselle petals

Sugar

Lemon juice

In a large bowl, combine the masa harina, baking powder, and salt. Mix well.

Mix the Dry Ingredients

Add the vegetable shortening to the dry ingredients and mix with your hands or a fork until the mixture resembles coarse crumbs.

Incorporate Shortening

Gradually add the vegetable broth to the mixture, stirring until the dough is soft and pliable. Set aside.

Add Broth

In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Cook the Meat

Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.

Add Vegetables and Spices

Stir in the red chili powder, cumin, salt, and black pepper. Cook for an additional 2 minutes.

Season the Mixture

Remove from heat and mix in the corn kernels and shredded cheddar cheese. Allow to cool slightly.

Add Corn and Cheese

Soak the corn husks in hot water for about 30 minutes to soften. Drain and pat dry.

Prepare Corn Husks

Take a corn husk and spread about ¼ cup of the tamale dough on the wide end, leaving about 1 inch of space at the edges.

Spread the Dough

Place 2 tablespoons of the filling in the center of the dough.

Add Filling

Fold the sides of the husk in towards the center and then fold the bottom up. Repeat with remaining husks and dough.

Fold and Wrap

Fill a large pot with water and place a steamer basket inside. Bring to a simmer.

Prepare Steamer

Place the tamales upright in the steamer basket. Cover and steam for about 1 to 1.5 hours, or until the masa pulls away from the husk.

Steam the Tamales

Remove tamales from the steamer and let cool slightly before serving. Enjoy with your favorite salsa!