For the Table:

House-made Onion Rings beer-battered onion rings served with aged balsamic ketchup

petite 8.50 grande 13.00

Calamari toasted leek rings & basil aioli petite 11.50 grande 16.50

Assiette de Charcuterie et Fromages seasonal artisan cheeses, fresh and dried fruits, assorted cured meats and cornichons petite 16.50 grande 25.00

Clams Á la Minute yukon gold potatoes with leeks and bacon petite 13.00 grande 25.00

To Start:

Kurt’s Four-Onion Tart grilled fennel sauce & aged balsamic glaze, toasted leek rings 9.50

Truffle Mushroom Ravioli duck confit, asparagus, marsala cream sauce 14.00

Grilled Artichoke dungeness crab salad, lemon vinaigrette, lemon-thyme aioli 13.50

Dungeness Crab Cakes cucumber and red onion salad, basil aioli 13.50

Filet & Chop House Chips usda prime filet bites with horseradish cheddar over house-made kennebec potato chips 15.00

Abalone farm-raised monterey bay red abalone prepared doré style served with the season's freshest harvest 27.00

Ahi Tuna Tartare lightly seasoned with wasabi and soy sauce with capers and red onions 14.50

Petite Grasing's "Paella" prawns, clams, mussels, italian sausage, fennel and saffron orzo 18.00

Lobster Mac n' Cheese fresh cold water lobster with leeks, toasted breadcrumbs and fresh herbs 16.00

Warm Asparagus & Prosciutto fontina cheese, organic baby greens, grated eggs, sherry-walnut vinaigrette 12.00

From the Garden

Butter Lettuce Point Reyes blue cheese crumbles, candied walnuts, and caramelized pears, balsamic vinaigrette 11.50

Chilled Iceberg Wedge beets, point reyes bleu cheese dressing 9.75

Caesar Salad shaved asiago and anchovies, house-made dressing 9.75

Organic Baby Greens green beans, snow peas feta cheese, tomatoes, mediterranean couscous and lemon pesto vinaigrette 9.75

Warm Spinach Salad diced pancetta, beets, feta cheese, dijon vinaigrette 10.25

Warm Napa Cabbage bacon, garlic, Point Reyes blue cheese crumbles, dijon vinaigrette 11.25
 

Chop House Favorites

grilled usda prime nebraska steaks

served with a choice of roasted yukon gold potatoes or garlic whipped potatoes and sauteed vegetables

Steaks:

Filet Mignon 6 oz. 38.00 9 oz 46.00 12 oz. 58.00

Kansas City Steak 16oz. 44.00

Bone-in Rib Eye 16 oz. 47.00

Milk-fed Veal Chop 14 oz 39.50

Prime Natural New York 12 oz. 39.00

Skirt Steak Salad 7 oz 26.00

Sides:

Creamed Baby Spinach 6.50

Mac N' Cheese 7.50

Toasted Leek Rings 5.00

Baked Potato 5.00

Truffle Pommes Frites 6.00

Pommes Purée 5.00

Main Dishes

Grasing’s “Paella” prawns, clams, mussels, sausage, saffron, fennel, roasted peppers, and orzo pasta 32.50

Sea of Cortez Prawns wild caught prawns over angel hair pasta, kalamata olives, fennel, asparagus, basil, fresh tomato sauce 29.50

Seared Diver Scallops three-cheese spinach ravioli, wild mushrooms, baby bok choi, marsala cream sauce 32.50

Abalone farm-raised monterey bay abalone prepared doré style served with the season's freshest harvest 58.00

Seared Pepper Ahi Tuna roasted fingerling potatoes, cherry tomatoes, artichoke hearts, wasabi cream sauce 31.00

Herb Crusted Sea Bass great northern white beans, bacon, spinach, shiitake mushrooms, oven-dried tomatoes, roasted garlic cream sauce 29.50

Grasing’s “Lasagna” a sheet of fresh parsley pasta filled with artichoke hearts, roasted garlic, fresh tomato sauce 24.75

Maple Leaf Duck fresh cherries, green peppercorns in a red wine reduction 29.50 

Portobello & Tofu Tower grilled bell peppers, roasted eggplant, drizzled with tomato-pesto 24.50

Heritage Pork Medallions served over creamy polenta, shitake mushrooms, bacon, fresh peas, red wine reduction 27.50

Shelton Farms Half Chicken roasted garlic whipped potatoes, sautéed vegetables, red wine reduction 24.50

Grilled California Lamb Chops moroccan merguez sausage, asparagus, mediterranean couscous, coriander sauce 36.50
 

Corkage fee 25 / 35 for Magnums / Full Bar