Chicago Chop House

Creamy, rich burrata cheese baked with aromatic black truffle and served warm with crusty artisanal bread.

Fresh oysters baked in their shells topped with a decadent mixture of spinach, butter, herbs, and seasoned breadcrumbs.

Tender squid rings and tentacles lightly dusted and flash-fried to crisp perfection, served with house marinara and lemon wedges.

An impressive chilled selection of jumbo shrimp, oysters on the half shell, and king crab legs over crushed ice.

Chilled jumbo tiger shrimp served with spicy house-made cocktail sauce and fresh lemon halves.

Hand-chopped USDA Prime beef seasoned with capers, shallots, egg yolk, and Dijon mustard, served with toasted crostini.

Sautéed jumbo shrimp tossed in a rich garlic butter, white wine, and fresh parsley sauce.

Succulent tender lobster tail morsels baked escargot-style in rich garlic-herb butter and melted Havarti cheese.

Savory house-made Wagyu beef meatballs simmered in rich whipped ricotta and classic marinara sauce.

Signature 6oz pan-seared jumbo lump crab cake loaded with sweet blue crab meat and served with remoulade.

Extravagant multi-tiered seafood array featuring split lobster tails, jumbo king crab legs, oysters, and jumbo shrimp.

Thick-cut slab bacon hardwood smoked, glazed with sweet maple bourbon sauce, and seared to order.

Roasted split USDA Prime beef marrow bones sprinkled with sea salt and served with onion jam and grilled bread.

Freshly shucked chef's selection of coastal oysters served raw on ice with mignonette and cocktail sauce.

Crisp romaine hearts tossed in creamy garlic Caesar dressing, parmesan reggiano shavings, and house croutons.

Crisp iceberg lettuce wedge smothered in creamy blue cheese dressing, cherry tomatoes, crisp bacon crumbles, and red onion.

Sliced heirloom tomatoes, fresh buffalo mozzarella, fragrant basil leaves, drizzled with extra virgin olive oil and aged balsamic reduction.

Tender roasted red and golden beets, whipped goat cheese, wild arugula, and candied walnuts tossed in citrus vinaigrette.

Finely chopped greens tossed with chickpeas, tomatoes, cucumbers, salami, sharp provolone, and herb vinaigrette.

Slow-caramelized onion soup in rich beef broth, topped with a toasted baguette crouton and bubbling melted Gruyère cheese.

Silky, velvety lobster soup infused with sherry wine, heavy cream, and tender sweet lobster meat.

USDA Prime wet-aged New York Strip steak broiled to perfection with incredible marbling and rich steakhouse flavor.

Massive wet-aged USDA Prime Porterhouse cut offering both rich strip steak and buttery tender filet mignon on the bone.

Petite 8oz center-cut wet-aged USDA Prime filet mignon renowned for its unmatched tenderness and delicate flavor.

Grand 12oz center-cut wet-aged USDA Prime filet mignon providing maximum tenderness and deep, succulent steak flavor.

Juicy bone-in wet-aged USDA Prime ribeye delivering intense rich flavor and magnificent fat marbling.

Boneless center-cut wet-aged USDA Prime ribeye steak celebrated for its lush tenderness and bold beefy richness.

Dry-aged bone-in New York strip cut developed over weeks for a deeply concentrated, nutty steakhouse profile.

Grand 12oz dry-aged filet mignon combining extreme tenderness with the complex, savory notes of dry aging.

Elegantly trimmed bone-in dry-aged ribeye bursting with robust butter-like tenderness and deep complex umami.

Petite 8oz dry-aged USDA Prime filet mignon featuring exquisite tenderness and signature rich dry-aged notes.

Showstopping long-bone dry-aged ribeye, intensely marbled, char-broiled for rich oaky fat breakdown and tenderness.

Pan-seared Faroe Island salmon fillet with crispy skin, served with lemon-herb emulsion and seasonal vegetables.

Broiled Chilean Seabass with delicate flaky texture, bathed in a light citrus soy butter glaze.

One full pound of sweet Alaskan King Crab legs steamed and split, served with drawn butter and lemon.

Half pound of sweet split Alaskan King Crab legs served hot with rich clarified butter.

Sweet broiled cold-water lobster tail brushed with garlic butter and paprika, served with drawn butter.

Hand-breaded pan-fried chicken breast topped with rich marinara sauce, melted mozzarella, and fresh basil.

Herb-crusted roasted Colorado rack of lamb carved into chops, served with mint demi-glace.

Thick-cut Duroc pork chop grilled to juicy tenderness, paired with caramelized apple butter sauce.

Handcrafted fettuccine pasta tossed in a velvety garlic parmesan cream sauce.

Rosemary-marinated Amish chicken fried to golden crunchiness, served with house honey drizzle.

Slow-roasted half Amish chicken with crispy herb skin and pan au jus.

Whipped sweet potatoes topped with a caramelized sugar crust and toasted pecans.

Crispy baked Brussels sprouts tossed with pancetta crumbles and sweet balsamic glaze.

Massive Idaho baked potato stuffed with butter, sour cream, chives, cheddar, and bacon.

Fresh jumbo asparagus spears grilled with olive oil, sea salt, and lemon zest.

Creamy Yukon gold mashed potatoes folded with sharp cheddar cheese and crispy smoked bacon.

Sautéed assortment of wild mushrooms with garlic, fresh thyme, and white wine butter glaze.

Crispy pan-fried potato pancakes served with traditional applesauce and chive sour cream.

Fresh spinach prepared creamed with nutmeg and parmesan, or lightly garlic sautéed.

Decadent mac and cheese loaded with fresh lobster meat, three-cheese blend, and black truffle oil.

Whipped garlic mashed potatoes topped generously with sweet Alaskan king crab meat and butter sauce.

Sweet farm-fresh corn cut off the cob, sautéed with cream, butter, and sweet peppers.

Smooth and creamy Yukon gold potatoes whipped with butter and heavy cream.

Tender broccolini sautéed with garlic chips, chili flakes, and extra virgin olive oil.

Crispy hand-cut fries tossed with white truffle oil, grated parmesan cheese, and fresh parsley.

Rich elbow pasta baked in three-cheese sauce infused with aromatic white truffle oil.

Bright citrus sauce with Japanese yuzu and soy hints.

10oz grilled Faroe Island salmon fillet protein topping.

Classic Heinz 57 steak sauce.

Four jumbo grilled shrimp.

Classic French tarragon emulsion sauce with butter and egg yolk.

Compound butter blended with spicy prepared horseradish.

Two jumbo grilled shrimp topping.

Rich smoky chop house barbecue sauce.

Decadent butter infused with roasted sweet garlic and parsley.

6oz sliced grilled USDA prime steak.

House special herb and spice infused compound butter.

Traditional A1 steak sauce.

Rich cream sauce with green peppercorns and flambéed brandy.

Smooth butter sauce with lemon juice and egg yolks.

5oz grilled salmon fillet addition.

Smooth whipped cream sauce with zesty horseradish.

Warm drawn clarified butter.

Rich butter infused with white and black truffle essences.

4oz seared steak tenderloin tips.

5oz grilled chicken breast addition.

Roasted beef marrow bone topping.

10oz grilled chicken breast addition.

Fresh Argentinian herb sauce with parsley, garlic, oregano, and olive oil.

Crumbled pungent Danish blue cheese.

Freshly grated pungent raw horseradish root.

Classic savory Worcestershire sauce.

Flaky pie crust filled with sweet tart cherries, served warm.

Warm Godiva chocolate molten cake with flowing center, served with vanilla gelato.

Classic vanilla bean custard with a crisp caramelized sugar top.

Tart and creamy Florida key lime custard in a graham cracker crust with whipped cream.

Sweet ripe peaches baked in a golden buttery pastry crust.

Rich and creamy New York style cheesecake with graham cracker crust and berry coulis.

Tender spiced apples topped with a sweet buttery streusel crumble crust.

Spiced pumpkin cheesecake finished with a caramelized brûlée crust.

Moist spiced carrot cake with toasted walnuts and rich cream cheese frosting.