Savor premium beef cuts, fresh seafood, and expertly crafted dishes in our classic steakhouse. Our culinary team blends traditional expertise with modern artistry to create the perfect dishes.
Our menu looks a little bit different…..
We will be running a 5 course tasting menu for our final night of the season Oct.12/25
Please see our tasting menu at the bottom of the section
Limited seatings available. Please call to reserve a table
Menu
Please note: Our menu changes seasonally to showcase the finest available ingredients. Prices and availability may vary.
APPETIZERS
SOUP DU JOUR Chef’s Choice 13.-
BRUSCHETTA Tomato/Sultana/Basil 14.-
CHOP HOUSE TATAKI Wagyu Eye of Round. Garlic Lime Ponzu. 23.-
WASABI SHRIMP Crispy Popcorn Style. 20.-
SCALLOPS Bacon Wrap, Sweet Chili Glaze 23.-
CRAB CAKES Viet Slaw, Garlic Basil Remoulade 23.-
CHOPS ON THE BONE
Oven Roasted RACK OF LAMB Dijon Herb Crust, Lamb Jus. 49.-
Long Bone BEEF SHORT RIB Black Pepper, Forest Mushroom Demi Glace. 59.-
Kurobuta PORK CHOP Candied Ginger & Rootbeer Demi Glace. 44.-
12oz. PRIME DELMONICO Center Cut Ribeye. Flathead Huckleberry Demi. 55.-
10oz. NEW YORK STRIPLOIN Certified Prime Angues. Steak Au Poivre. 47.-
6oz. STEAK FRITES Striploin. Baguette. Cowboy Butter. 33.-
SIDES TO SHARE
Pork Belly Mac & Cheese. 14.- Onion Rings. 14.- Port Balsamic Mushrooms. 14.-
SALADS
WEDGE SALAD Blue Cheese. Buttermilk Ranch. Bacon. Pecans. Croutons. 18.-
WASABI CAESAR SALAD Wasabi Dressing. Croutons. Smoked Bacon. Asiago. 24.-
with Cajun Ahi Tuna -or- Blackened Chicken
FRESH FISH + PASTAS
KING SALMON Sweet Corn.Roma Tomato. Avocado Salsa 36.-
LOBSTER POT PIE Brandied Lobster Cream. Maple Mornay. 44.-
CHICKEN/SHRIMP PASTA Fettuccini. Bell Pepper, Cajun Cream Sauce. 29.-
SEAFOOD RICE BOWL Lobster, Scallops, Prawns, Mussels. Thai Curry. 35.-
PATIO & SNUG FOOD
BRAISED BEEF POUTINE Asiago. Demi Glace. Tallow Fries. 18.-
BISON SIRLOIN BURGER Smoked Maple Cheddar & Bacon. Sweet Onion Chutney. 22.-
ANGUS BEEF SANDWICH Horseradish Aioli. Mushrooms & Grilled Onions. 24.-
CRISPY CHICKEN SANDWICH Panko Crusted. Thai Chili Plum Aioli. 20.-
PORK BELLY SANDWICH Tumeric Pickled Veg. Banh Mi. 20.-
DRAUGHT
The Legendary ‘Johnny Buchanan’s Old Hibernian’ 7.5-
Bias Brewing ‘Montana Moonlight IPA’ 8.5-
BOTTLES & TALL BOYS
Guinness 8.-
Coors Lite 5.-
Shiner Bock 7.-
Corona 7.-
CHEF’S TASTING MENU
1st Course:
WAYGU BEEF TATAKI
Mustard lime ponzu, crispy shallot, green onion, micro greens, chili oil crunch
2nd Course:
PAN SEARED SABLE BELLY
Savory thyme orange custard, fish sauce caramel, turmeric pickles veg
OR
BACON WRAPPED SCALLOP
Kombucha squash puree, maple Thai chili glaze
3rd COURSE:
LOCAL TOMATO TART
Basil, garlic, sweet onion, Parmesan Reggiano, sharp cheddar, micro greens
OR
GRILLED ROMAINE SALAD
Charred romaine and lime vinaigrette, char grilled ribeye, pickled apple, pink
Peppercorn
4th COURSE:
CHARGRILLED NEW ZEALAND SALMON
Sweet corn emulsion, saffron orzo, braised carrot
OR
SEARED BEEF ROULADE
Forest Mushroom, chevre cheese, spinach, butternut squash puree, potatoes delphine
5TH COURSE:
STICKY TOFFEE PUDDING
Toffee caramel, crème anglaise
75.-
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