The Chop House is not a new concept. It’s an old one and a basic one. We put in the quality and time it takes to be better than the best. In reality, that means we take the time that others do not to make dining here an exceptional experience. Every meal is inspected by our Executive Chef, so that when it is served to you we know it meets our high quality standards and yours. As for the steaks, chops and seafood we serve, the standards are also simple. We serve the best available. We trust you will enjoy your experience with us. Thank you for your patronage.

*May be cooked to order. Consumer Advisory: Consuming raw or undercooked beef, pork, poultry, or seafood may cause illness. This risk may be higher in people with certain medical conditions. CHOPHOUSESOFNC.COM

MENDENHALL 09/2016

APPETIZERS Seafood Sampler

A shareable platter of colossal shrimp, oysters Rockefeller, oysters on the half shell and jumbo lump crabmeat served with cocktail, honey aioli and drawn butter

Seared Tenderloin Tips*

Three medallions with Grand Marnier orange sauce

Baked Brie

SALADS

Topped with brown sugar pecans drizzled with honey and served with apples, dried cranberries and toast points

39

11

Garlic grilled sourdough bread topped with fresh mozzarella, balsamic tomato relish and basil oil

15

Tuna Crudo*

13

Fried Calamari

12

Crab Cocktail

16

Crab Dip

14









With chili horseradish sauce

Thinly sliced with jalapeno, citrus, arugula, and sesame ginger vinaigrette

Sesame crusted and Thai chili glazed over baby greens and wonton chips

Jumbo lump blue crab over baby greens with cocktail and honey dijon aioli

Baked lumps of crab in a creamy cheese blend served with toasted naan points

Gulf Oysters Chilled or Steamed*

12

Rockefeller

16



On the half shell

Baked with spinach, parmesan, bacon and breadcrumbs

SOUPS

Blue Crab Bisque

With a hint of cayenne and sherry

Mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, mesquite roasted almonds and peppers

Caesar a la carte - 9

Iced Jumbo Shrimp Cocktail



15

Bruschetta 11

House a la carte - 9



Romaine lettuce, Caesar dressing, croutons and parmesan cheese

Bistro



a la carte -

9

Chopped



a la carte -

9

Baby Iceberg



a la carte -

9

Beets and Butternut Squash



a la carte -

9

Spinach and Oyster Salad













Arugula topped with dried cranberries, granny smith apples, roasted walnuts, dijon vinaigrette, tomato, shaved red onion and crispy wonton strips

Parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, crispy onion straws and balsamic drizzle

With bleu cheese dressing, crumbled bacon, shaved red onion and diced tomatoes

Chilled herb roasted vegetables over arugula with toasted walnuts and buttermilk goat cheese cream

Baby spinach leaves topped with bacon, egg, dried cranberries, mesquite roasted almonds, o nions, gorgonzola cheese, cornmeal-dusted oysters and hot bacon dressing

a la carte -

13

cup - 5 bowl - 7

Chop House Dressing Selections:

Soup Du Jour

Homemade soup changing daily

cup - 4 bowl - 6

Bleu Cheese • Ranch • Dijon Vinaigrette • Honey Mustard Thousand Island • Hot Bacon • Balsamic Vinaigrette

*May be cooked to order. Consumer Advisory: Consuming raw or undercooked beef, pork, poultry, or seafood may cause illness. This risk may be higher in people with certain medical conditions.

MENDENHALL 09/2016

The Chop House steaks are exclusively center cut Angus Beef that are specially aged to develop flavor and maximize tenderness. The uncompromising standards ensure that less than 12% of all beef is accepted and the steaks are consistently juicy and flavorful. We are proud to serve Angus Beef entrées.

S I G NAT U R E S T E A K and C H O P E N T R É E S Our signature steaks include your choice of soup or salad and choice of one side item

Filet Mignon* 100z- 46 Center cut tenderloin 60z- 39

Australian Lamb Rack* 47

New York Strip* 46

Australian Lamb Chop* 46



16 oz bone-in strip steak

Cowboy Ribeye* 49

18oz bone in ribeye

Ribeye* 34 Always juicy and flavorful 12oz cut

Tide and Tundra* 55

6oz filet mignon with our 8oz roasted lobster tail





A six bone rack grilled and presented over mint demi glace

Three double cut chops simply grilled and glazed with garlic butter

Heritage Farms Pork Loin Chop* 28

10oz bone-in chop grilled and topped with spiced apple chutney

BBQ Boneless Short Ribs

Slowly braised in beer, then grilled and glazed with our BBQ sauce over mashed potatoes and sautéed spinach (no side item)

27

Sirloin* 32

10oz lean and flavorful cut

STEAK ADDITIONS

Oscar 12

Au Poivre

Cajun 5

Béarnaise 5

Smothered 5

Lobster Tail







Steamed crabmeat, asparagus and béarnaise

Blackening spices with Grand Marnier orange sauce

Blend of sautéed onions and cabernet mushrooms







Seared with cracked peppercorns and topped with a brandy cream sauce

6

Savory emulsion of egg, butter, lemon and tarragon

8oz tail roasted with garlic butter and paprika

*May be cooked to order. Consumer Advisory: Consuming raw or undercooked beef, pork, poultry, or seafood may cause illness. This risk may be higher in people with certain medical conditions.

28

MENDENHALL 09/2016

SEAFO OD

SIDE ITEMS

Fettuccine Alfredo • Sautéed Spinach • Fresh Seasonal Vegetables Onion Rings • Herbed Rice Pilaf • Creamed Spinach • Parmesan Potato Gratin Loaded Baked Potato • Mashed Potatoes • Cabernet Mushrooms French Fries • Steamed Asparagus with Béarnaise

includes choice of soup or salad and one side item

Atlantic Salmon*

27

Chilean Seabass

38

Carolina Crab Cakes

30







Grilled and glazed with garlic butter

Grilled and served over sautéed spinach and jasmine rice, with pineapple salsa and ponzu sauce (no side item)

Twin 5oz cakes pan fried and served with baby greens, lemon caper aioli, basil oil and crispy wonton strips

25

Roasted Lobster Tail

38



Topped with a lemon butter sauce

8oz North Atlantic tail baked with garlic and paprika

Grilled Yellowfin Tuna*

28

Shrimp and Grits

22





Drizzled with sriracha aioli, sprinkled with sesame seeds and scallions

Sautéed shrimp with country ham, tomatoes and scallions in butter sauce over crispy grit cakes (no side item)

Pan-Roasted NC Rainbow Trout

Wrapped in bacon and stuffed with lump crab imperial

28

Chicken Marsala

24

Chicken Florentine

24



Grilled chicken breast topped with a blend of spinach, tomatoes, and feta in a creamy garlic sauce

Tabasco Honey Osso Bucco

Braised chicken over crispy grit cakes with arugula (no side item)

Grilled chicken breast over penne pasta in a creamy romano parmesan sauce garnished with tomatoes and scallions (no side item)

7

Key Lime Pie

8





With cinnamon crumb topping and brown sugar ice cream

Three layer pie with key lime custard, citrus mousse, and whipped cream on a graham cracker crust drizzled with raspberry sauce

Our famous recipe of creamy smooth custard with a crispy sugar-glazed top and Belgian white chocolate shavings

Turtle Cheesecake

8

With brown sugar pecans, chocolate and caramel sauces

24

Chicken Penne Alfredo 23

15

Served with a homemade cappuccino pecan ice cream truffle

Bourbon Apple Cobbler



includes choice of soup or salad and one side item Grilled chicken breast in a sauce of onions, mushrooms and prosciutto



White Chocolate Crème BrÛlÉe 9

P O U LT RY



D E S S E RTS

Mile High Chocolate Cake

Crab-Stuffed Flounder

5

Chocolate Chip Skillet Cookie

Served with vanilla ice cream, whipped cream, chocolate syrup and topped with a fresh strawberry

10

CHILDREN’S MENU AVAILABLE

*May be cooked to order. Consumer Advisory: Consuming raw or undercooked beef, pork, poultry, or seafood may cause illness. This risk may be higher in people with certain medical conditions.

MENDENHALL 09/2016

WHITE WINE SELECTIONS C H A M PAG N E



Santa Margherita Pinot Grigio, Valdadige D.O.C., Italy

11.50 46

11.50 46

This wine has great viscosity, depth and an intriguing long finish. The flavors are lively on the palate with pear, citrus, lemon-lime, green apple and fleshy peach. This wine shows great complexity, creaminess, and elegance to compliment many foods.

Rickety Bridge Sauvignon Blanc, South Africa

90

C H A R D O N NAY Montevina ‘Omira Hills,’ California

6.75 27

Flat Rock Cellars, California

7.00 28

Kendall-Jackson Vintner’s Reserve, California

8.75 35

La Crema, Monterey

39

Sonoma-Cutrer, Russian River

10.50

42

11.50 46

Pinot Grigio, Kris, Trentino 30 Pinot Grigio, Bollini, Trentino

14.50 58

11.75 47

Malbec brings plush fruit characters and a hint of floral with Cabernet Sauvignon providing the backbone for this lovely blend. Merlot adds a lively spice and herbal character. Cabernet Franc provides finesse and a peppery perfume and Petit Verdot adds color and structure.

CHOPHOUSESOFNC.COM

Brut, Moët & Chandon Imperial, Épernay, France

A D D I T I O NA L W H I T E VA R I E TA L S AND BL E N D S

Classic characters of red and black berries, layered with herbal notes, pencil shavings and oak spice. A full, rich palate with a powerful fruit expression and silky, polished tannins which lead to a long finish with well integrated oak, cassis and subtle minerality. This wine is a pleasure to drink from the first sip until the last.

Trefethen ‘Double T’ Red Blend, Napa Valley

32

Silver (Unoaked) by Mer Soleil, Santa Lucia Highlands 44

Delivers effusive strawberry and sage varietal aromas, and is lifted by a vanilla spice oak signature. Plump red fruit on the palate finishes with a touch of talc and rhubarb. The clean acidity invites a wide range of food pairings.

Rickety Bridge ‘Paulina’s Reserve’ Cabernet Sauvignon, South Africa

Prosecco, Avissi, Veneto

11.50 46

Vibrant and zesty with aromas of pear, gooseberry and passion fruit layered with subtle mineral tones. Full flavoured with a rich midpalate and peach and litchi flavours which linger on the finish.

J. Lohr ‘Falcon’s Perch’ Pinot Noir, Monterey County

S PA R K L I N G

glass btl

This dry white wine has a straw yellow color. Its clean, intense aroma and bone-dry taste (with an appealing flavor of Golden Delicious apples) make Santa Margherita’s Pinot Grigio a wine of great personality and versatility. Excellent as an aperitif and ideal with seafood salads or pasta and rice dishes based on fish and shellfish. Also perfect with white meats, boiled or grilled fish and soufflés.

Freemark Abbey Chardonnay, Napa Valley

AND

8.50 32

Sauvignon Blanc, SeaGlass, Santa Barbara County 27 Sauvignon Blanc, Chasing Venus, New Zealand

7.50 30

Riesling, 14 Hands, Washington State

7.75

31

Moscato, Allure, California

7.00

28

White Zinfandel, Beringer, California

6.25

25

MENDENHALL 09/2016

RED WINE SELECTIONS C A B E R N E T S AU V I G N O N

Montevina ‘Independence Point,’ California

6.75 27

Louis Martini, Sonoma

8.50

34

P I N OT N O I R

McManis, California

7.75

31

MacMurray, Russian River 36 La Crema, Monterey

9.75 39

Rodney Strong, Sonoma 35 Steele Vineyard Series, Santa Barbara 45 Liberty School, Paso Robles

Robert Mondavi, Napa

36

9.75 39

St. Francis, Sonoma

10.50 42

Simi, Alexander Valley

10.75 43

Decoy by Duckhorn, Sonoma

11.50 46

J. Lohr Hilltop Vineyard, Paso Robles 50

Stag’s Leap Wine Cellars ‘Artemis,’ Napa 89

Meiomi, Sonoma/Monterey/Santa Barbara Co.

M E R LOT

11.50 46

Montevina ‘Omira Hills,’ California

6.75 27

Velvet Devil, Columbia Valley

7.25 29

Rodney Strong, Sonoma

9.00 36

Sterling, Napa Valley



A D D I T I O NA L R E D VA R I E TA L S

Shiraz, Rosemount Estate, South Australia Petite Sirah, Earthquake, Lodi Malbec, Kaiken, Mendoza, Argentina



47

6.75 27 11.50 46 7.75

31

Jordan, Alexander Valley 95 Malbec, Don Miguel ‘ Reserve,’ Argentina 42 Silver Oak, Alexander Valley 110

Caymus, Napa 125

CHOPHOUSESOFNC.COM

Zinfandel, 7 Deadly Zins, Lodi

9.00 36

Zinfandel, Decoy by Duckhorn, Napa 42

MENDENHALL 09/2016