Starters

Red Curry Mussels One pound of Mediterranean mussels slow cooked in a red curry coconut broth and served with grilled bread. 14.

Chorizo Clams Steamed in a white wine cream broth with bell peppers and chorizo. 14.

Daily Lunch Specials

Monday

Soup
Red Beans & Rice 5 cup/8 bowl

London Broil*
Marinated in soy, brown sugar, ginger and sesame oil. Grilled and sliced thin. Served with Yukon Gold mashed potatoes and asparagus. Finished with house made teriyaki sauce. 16.

Tuesday

Soup
Tomato Basil Bisque 5 cup/8 bowl

Chophouse Meatloaf
Made with American Wagyu tenderloin, Striploin, pork and Kurobuta bacon. Finished with caramelized onions, Gorgonzola cheese and pan gravy. 16.

Wednesday

Soup
Baked Potato 5 cup/8 bowl

Chicken Fried Steak*
American Wagyu steak pounded thin, breaded and seared golden and topped with country gravy and mashed potatoes. 18.

Thursday

Soup
Chicken Noodle 5 cup/8 bowl

Beef Stroganoff
Tender braised prime beef in a rich brown sauce served over egg noodles and topped with sauteed wild mushrooms, sour cream and chives. 16.

Friday

Soup
Broccoli Cheddar 5 cup/8 bowl

Prime Rib*
Slow oven roasted prime rib of beef with house made au jus. Served with Yukon Gold mashed potatoes and asparagus. 25.

Entrees

Philly Cheese Steak Sandwich Thinly sliced Striploin seared with sautéed mushrooms, bell peppers, provolone cheese and served on a toasted French roll. 16.

Southwest Chop Chop SaladCrisp romaine lettuce and organic spring greens tossed with
tricolored corn tortilla chips, black beans, roasted corn, red onions,
cilantro, Monterey jack cheese and Louie style dressing.
With herb grilled chicken breast or crispy calamari. 13.

Bouillabaisse Saffron tomato broth simmered with salmon, prawns, cod and Mediterranean mussels. 16.

Croque Madame Kurobuta ham, Gruyere cheese and caraway rye bread seared and topped with mornay sauce and a fried egg then served with Yukon gold potato cakes.15.

Guacamole Chophouse Burger
One pound of our house blend of ground Striploin, Filet and Ribeye served with guacamole, tomatoes, pepper jack cheese and French fries. 17.

Blue Cheese Chophouse Burger* Our house blend of Striploin and Filet and Ribeye ground and mixed with Oregon blue cheese  topped with caramelized onions and roasted red bell peppers served on a toasted French roll, 60/40 dipping sauce and French fries.  17.

*Our steaks, burgers and seafood are cooked to order. Consuming raw or under cooked meats and seafood may increase your risk of food borne illness