Appetizer Shellfish Soup Salad Shellfish Bouquet - Chicago Cut ...
Appetizer Lobsterscargot
29
Nueske Bacon - Triple Cut Tuna Tartare Seared Sea Scallops
18 19 19
Crab & Avocado Roasted Foie Gras
21 25
Maine Lobster Tail Pieces in Garlic Butter with Melted Havarti and Crostinis
Celery Root, Truffle Vinaigrette
Pistachio Bread Pudding, Apple Caramel, Sour Cherry Sauce
Jumbo Lump Crabcake Lollipop Lamb Chops Prime Beef Sliders
19 18 14
Shellfish Jumbo Shrimp Cocktail Iced Half Shell Oysters 1/2 Dozen East Coast 1/2 Dozen West Coast Chilled Baby Lobster Cocktail Half /Whole Jumbo Lump Crab Cocktail
Breakfast - Lunch - Brunch - Dinner 312.329.1800
22 18 18 15/30 19
Soup
Soup of the Day Split Pea Chicago Cut French Au Gratin
Cup / Bowl
MKT 6/9 11
Salad
Lobster 19 Burrata & Vine Ripened Tomatoes 18 Iceberg Wedge 15 Bacon Lardon, Maytag Bleu Cheese
Beet Salad
16
CCS Chopped Kale & Quinoa Caesar Mixed Field Greens
18 10 12 8
Beet Vinaigrette, Smoked Salmon, Avocado, Hazelnuts
Shellfish Bouquet 1/2 Lobster, 1 Shrimp, 2pc. Alaskan King Crab Bites, 1 Oyster 35 per person Consuming raw or undercooked meat, poultry, seafood, shellstock or eggs may increase your risk of food bourne illness.
Monday - Friday 7:00am - 2:00am Saturday & Sunday 10:00am - 2:00am 3.31.16
Today’s Fish
Chicago Favorites
Chilean Sea Bass
45
Skirt Steak
26
Faroe Island Scottish Salmon
34
Iowa Pork Chop
29
Tuna - Sushi Grade Yellowfin Tataki
42
Colorado Double Cut Lamb Chops
52
Roasted Chicken
22
Sake Glaze, Yuzu Cream Sauce, Baby Bok Choy Smoky Eggplant, Cauliflower
Togarashi, Pickled Mango, Candy Wasabi, Teriyaki
Roasted Lake Superior Whitefish
27
Chicken Sherry Jus
Fresh Dutch Dover Sole Meuniere
59
Market Availability
Tristan Trio Lobster Tails
47
Alaskan King Crab Legs
Per lb. 69
Petite Filet, Lobster Tails or Crab Legs
3.31.16
Velasco Sauce, Jalapenos, Calabrese Peppers, Cippolini Onions Espelette Spiced Yogurt
Artichokes “Barigoule”, Saba
Surf & Turf
Sautéed Onions
85
Sundried Tomato Jalapeno Fettuccine 18 Roasted Corn, Black Beans, Heirloom Tomatoes, Shaved Jalapenos, Cotija Cheese, Parmesan Broth
BBQ Ribs (Chicago Cut Style) Chicken ABLT Chicago Cut Prime Burger Chicken Parmigiana
25 16 16 21
3.31.16
Vegetables
USDA Prime Filet Mignon Center Barrel Cut (6oz) Center Barrel Cut (8oz) Center Barrel Cut (10oz) Chicago Cut Bone-In Filet When Available
38
Bone-In Rib Eye Marinated Cajun Rib Eye Delmonico NY Strip Bone-In NY Strip Porterhouse
Chicago Cut Steakhouse is proud to serve only hand selected Certified USDA Prime Beef dry aged for 35 days and butchered on site.
- The Chicago Tribune
Bone-In-Prime Rib
Double Cuts
Châteaubriand Porterhouse Bone-In Ribeye
64
Additions
Oscar Foie Gras Conlon Farms Maytag
18 25 6
Bleu Cheese Fondue
Au Poivre Cajun Spice Velasco Truffle Salt Creamy Horseradish Béarnaise Hollandaise
Meat Temperatures 108 124 118
12
Sautéed Spinach & Broccoli
10
Extra Virgin Olive Oil & Garlic
MKT
“The Holy Grail”
Mixed Mushrooms Shiitake & Crimini
53
59 60 46 53 59 62
12
Grilled or Steamed
46
From Our Dry Aging Room USDA Prime Beef
Asparagus
Black & Blue — seared raw Rare — cold, purple center Medium Rare — warm, red center Medium — hot, pink center Medium Well — slightly pink Well Done — hot, gray center
3 2 5 2 2 2 2
Fresh Shucked Corn Brussels Sprouts
10 10
French Green Beans Almondine Onion Rings Spinach
9 9 9
Neuske Bacon and Parmesan Cheese
Sautéed or Steamed
Creamed Spinach Steamed Broccoli
12 9
Potatoes Truffle Scalloped Potatoes Whipped Potatoes Hash Browns Baked Potato House Made French Fries Mac ‘n Cheese Lobster Mac ‘n Cheese Crab Mac ‘n Cheese
15 9 12 7 8 9 19 19 3.31.16
29
Nueske Bacon - Triple Cut Tuna Tartare Seared Sea Scallops
18 19 19
Crab & Avocado Roasted Foie Gras
21 25
Maine Lobster Tail Pieces in Garlic Butter with Melted Havarti and Crostinis
Celery Root, Truffle Vinaigrette
Pistachio Bread Pudding, Apple Caramel, Sour Cherry Sauce
Jumbo Lump Crabcake Lollipop Lamb Chops Prime Beef Sliders
19 18 14
Shellfish Jumbo Shrimp Cocktail Iced Half Shell Oysters 1/2 Dozen East Coast 1/2 Dozen West Coast Chilled Baby Lobster Cocktail Half /Whole Jumbo Lump Crab Cocktail
Breakfast - Lunch - Brunch - Dinner 312.329.1800
22 18 18 15/30 19
Soup
Soup of the Day Split Pea Chicago Cut French Au Gratin
Cup / Bowl
MKT 6/9 11
Salad
Lobster 19 Burrata & Vine Ripened Tomatoes 18 Iceberg Wedge 15 Bacon Lardon, Maytag Bleu Cheese
Beet Salad
16
CCS Chopped Kale & Quinoa Caesar Mixed Field Greens
18 10 12 8
Beet Vinaigrette, Smoked Salmon, Avocado, Hazelnuts
Shellfish Bouquet 1/2 Lobster, 1 Shrimp, 2pc. Alaskan King Crab Bites, 1 Oyster 35 per person Consuming raw or undercooked meat, poultry, seafood, shellstock or eggs may increase your risk of food bourne illness.
Monday - Friday 7:00am - 2:00am Saturday & Sunday 10:00am - 2:00am 3.31.16
Today’s Fish
Chicago Favorites
Chilean Sea Bass
45
Skirt Steak
26
Faroe Island Scottish Salmon
34
Iowa Pork Chop
29
Tuna - Sushi Grade Yellowfin Tataki
42
Colorado Double Cut Lamb Chops
52
Roasted Chicken
22
Sake Glaze, Yuzu Cream Sauce, Baby Bok Choy Smoky Eggplant, Cauliflower
Togarashi, Pickled Mango, Candy Wasabi, Teriyaki
Roasted Lake Superior Whitefish
27
Chicken Sherry Jus
Fresh Dutch Dover Sole Meuniere
59
Market Availability
Tristan Trio Lobster Tails
47
Alaskan King Crab Legs
Per lb. 69
Petite Filet, Lobster Tails or Crab Legs
3.31.16
Velasco Sauce, Jalapenos, Calabrese Peppers, Cippolini Onions Espelette Spiced Yogurt
Artichokes “Barigoule”, Saba
Surf & Turf
Sautéed Onions
85
Sundried Tomato Jalapeno Fettuccine 18 Roasted Corn, Black Beans, Heirloom Tomatoes, Shaved Jalapenos, Cotija Cheese, Parmesan Broth
BBQ Ribs (Chicago Cut Style) Chicken ABLT Chicago Cut Prime Burger Chicken Parmigiana
25 16 16 21
3.31.16
Vegetables
USDA Prime Filet Mignon Center Barrel Cut (6oz) Center Barrel Cut (8oz) Center Barrel Cut (10oz) Chicago Cut Bone-In Filet When Available
38
Bone-In Rib Eye Marinated Cajun Rib Eye Delmonico NY Strip Bone-In NY Strip Porterhouse
Chicago Cut Steakhouse is proud to serve only hand selected Certified USDA Prime Beef dry aged for 35 days and butchered on site.
- The Chicago Tribune
Bone-In-Prime Rib
Double Cuts
Châteaubriand Porterhouse Bone-In Ribeye
64
Additions
Oscar Foie Gras Conlon Farms Maytag
18 25 6
Bleu Cheese Fondue
Au Poivre Cajun Spice Velasco Truffle Salt Creamy Horseradish Béarnaise Hollandaise
Meat Temperatures 108 124 118
12
Sautéed Spinach & Broccoli
10
Extra Virgin Olive Oil & Garlic
MKT
“The Holy Grail”
Mixed Mushrooms Shiitake & Crimini
53
59 60 46 53 59 62
12
Grilled or Steamed
46
From Our Dry Aging Room USDA Prime Beef
Asparagus
Black & Blue — seared raw Rare — cold, purple center Medium Rare — warm, red center Medium — hot, pink center Medium Well — slightly pink Well Done — hot, gray center
3 2 5 2 2 2 2
Fresh Shucked Corn Brussels Sprouts
10 10
French Green Beans Almondine Onion Rings Spinach
9 9 9
Neuske Bacon and Parmesan Cheese
Sautéed or Steamed
Creamed Spinach Steamed Broccoli
12 9
Potatoes Truffle Scalloped Potatoes Whipped Potatoes Hash Browns Baked Potato House Made French Fries Mac ‘n Cheese Lobster Mac ‘n Cheese Crab Mac ‘n Cheese
15 9 12 7 8 9 19 19 3.31.16
