Asparagus spears rolled in seasoned flour, dipped in beer batter and deep fried.

Chicken skewered with bell peppers, red onion and mushrooms, chargrilled and topped with a blend of

yellow and red curry, coconut milk and heavy cream.

Charles personally tore the wings off the chicken. Served with Maytag bleu cheese dressing and celery sticks.

Steak cut only, lightly deep-fried, served with saffron aioli.

Freshly cooked gulf shrimp, chilled, served with homemade cocktail sauce and refreshing sorbet.

Ignore the imitations; this is the secret recipe from the “Big Dip” himself with asiago crusted french batard.

Fresh colossal onions, double-dipped in seasoned flour, eggs, and buttermilk.

There are snails in our escargot, along with garlic butter and asiago cheese, and asiago crusted french batard.

Steak fingers, onion rings, beer battered asparagus, buffalo wings, and calamari.

THE real deal. Served with horseradish & french fries.

Thinly sliced sirloin rolled in seasoned flour, lightly deep-fried.

Maryland crabmeat, shrimp, dijon, green onions and heavy cream form a pan seared cake served with

saffron aioli.

The best of the best! Get ‘em while you can.

Tender filet mignon grilled to order, served in a sauce made from reduced balsamic

vinegar and butter.

Milk fed veal medallions sauteed with olive oil, shallots and mixed mushrooms, glazed with

Marsala wine and simmered with chicken stock, heavy cream, and butter. Served over pasta.

Twin chicken breast lobes sauteed with olive oil, shallots, glazed with white wine, simmered in chicken stock, heavy

cream, butter and capers. Served over pasta with imported picattas.

Aged certified angus tenderloin seasoned, pan roasted to order, sliced and served with a sauce made of

reduced pan juices, basil, garlic, shallots, heavy cream and butter, fresh Deburgos.

Charles recommends this with a bottle of Tvine Proprietary Red.

Two chicken breast lobes sauteed with shallots and mixed mushrooms, glazed with Marsala

wine and simmered in chicken stock, butter, and heavy cream. Served over pasta.

Slow roasted meaty baby back pork ribs slathered with bbq sauce.

Chunks of lean steak grilled with peppers, onions & mushrooms and glazed with Teriyaki.

Heart healthy dish featuring grilled breasts of chicken glazed with zesty plum sauce. 376 calories,

54 grams protein, and 4 grams fat.

Also available Blackened ~ Add a Buck!

Certified angus steak, cooked to order, brushed with a paste of garlic, thyme and asiago cheese, crusted with

asiago cheese under a 1500 degree broiler.

One of the few good things about the French. Aged sirloin steak crusted with black peppercorns, pan

seared to order and served with a sauce made from pan juices, beef stock, heavy cream, rosemary, butter, and

dijon mustard.

Grilled to order. Served on a toasted hoagie bun.

Certified angus beef aged 40 days. Charles recommends this with a bottle of Heitz Napa Valley Cabernet

Sauvignon.

Bigger $31.99

To the dinner price add

Seasoned and broiled to perfection.

Fresh wild Atlantic salmon blackened with our blend of cajun spice. Brushed with sweet chili sauce.

Beer battered and served with french fries and malt vinegar.

Twin (DNA tested and verified) cold water 6 ounce Australian lobster tails seasoned and roasted with

melted butter and white wine.

Two pounds of the largest king crab we could find. Oven roasted & served with drawn butter.

Gulf shrimp rolled in seasoned flour, dipped in beer batter and lightly deep-fried. Served with homemade

cocktail sauce.

Gulf shrimp sauteed with garlic, shallots and a mixture of tomatoes, artichoke hearts, white wine, butter and

parsley. Served over pasta.

From the 51st state, Canadian walleye filet crusted with potato flakes, pan seared, served with tartar sauce.

Oven baked delicate white fish crusted with parmesan cheese.

An old Chophouse favorite. Al Dente fettuccini tossed with a creamy mixture of garlic, shallots, heavy cream ,

asiago cheese and butter. Topped with a grilled chicken breast.

Ricotta cheese filled ravioli in an Italian sausage laced asiago cream sauce.

Portabello mushroom and ricotta cheese filled ravioli with our sauce over it, the Chef’s grandmother’s recipe.

(The one with the mustache.)

Sliced spicy Italian sausage and pancetta bacon pan seared with garlic, simmered with red pepper, chicken

stock, fresh tomatoes, basil and shallots, tossed with penne.

Homemade lasagna with ricotta cheese, spinach, Italian sausage and mozzarella cheese.

Maryland crab meat in a garlic enriched asiago cheese sauce tossed with linguini.

Served with a heap of fries, leaf lettuce, kosher pickle spear, sliced tomato,

and red onion. All burgers are 1/2 lb. black angus beef and grilled to order.

Lettuce, onion, tomato, and cheese.

Green chilies, and cheese.

Mozzarella cheese and tomato sauce.

Onions, bacon, cheddar, lettuce, tomato and bbq sauce.

Maytag bleu cheese crumbles and bacon. Another Iowa product from the washing machine folks.

Nuff said.

Jalapeno bacon, green chilies, and monterey jack cheese, tomato salsa.

Deep-fried popcorn shrimp tossed in sesame dressing, piled on a bed of spinach leaves with mandarin

oranges and fried tortilla strips.

Mixed greens, grilled chicken, tomatoes, eggs, bacon, avocado, onion, mandarin oranges, cheddar,

muenster & bleu cheese.

French soup thick with caramelized onions, made by Americans in America, topped with a sourdough crouton

and baked with gruyere and asiago cheeses.

Crisp romaine crunchy croutons, artichoke hearts, and the classic dressing made with real anchovies, asiago

cheese and grilled chicken breast.

Fresh spinach leaves, bacon, mandarin oranges, sliced mushrooms and a hard-cooked egg and your choice of

dressing.

Marinated portabello mushroom grilled, sliced and tossed with fresh romaine, roasted red peppers and

artichoke hearts. Served with shallot vinaigrette.

Chophouse salad, red onion, tomato wedges and a sirloin steak grilled to order and

sliced, your choice of dressing.