Republic Chophouse
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
Modern Steakhouse Dining
Ratings
Reviews
Photos
Menu
A selection of hand-crafted cheeses, meats, and seasonal bites
Skewers of Asian-marinated tenderloin with bell peppers and onion, gochujang and scallion
Steamed in beer-tomato broth with chorizo, pepperoncini, and fresh cilantro
Tempura fried, sriracha aioli and sesame
4 colossal shrimp with cocktail sauce and lemon
Raw ahi tossed in orange-gochujang with avocado and cilantro-lime crème fraiche; baked sesame seed wontons
Tomato and basil bruschetta on toast points with balsamic reduction
Classic ceviche with sea bass and chili oil, served with crispy tortillas
Thinly sliced raw tenderloin; red wine gastrique, fried garlic, arugula, shallot, and capers
2 sea scallops, Applewood smoked bacon, and spinach-bacon cream
Fresh and seasonal variety of oysters, Rockefeller 'em if you'd like
Lightly breaded and fried crispy with a trio of sauces; garlic aioli, red pepper sweet and sour, and horseradish sour cream
Field greens, cucumber, shredded carrot, tomato, and onion
Fresh mozzarella dredged in basil vinaigrette, heirloom tomato and balsamic reduction
Roasted red pepper, egg, dried cranberries, orange wedges, and pepitas with creamy mustard vinaigrette
Romaine, hard-cooked egg, croûtons and Parmesan; topped with anchovies
Iceberg, tomato, bacon, bleu cheese crumbles and dressing
Freshly made showcasing the season's best flavors and ingredients
Caramelized onions, marsala-thyme beef broth and melted gruyere croûton
Fresh tomato, basil and Parmesan in heavy cream, accented with balsamic reduction
6 Bones, Australian
20 oz. berkshire
New York strip, 14 oz. premier wagyu
8 oz. prime
16 oz. prime, dry aged 30 days
22 oz. prime, dry aged 30 days
3 sections with drawn butter and lemon
8 oz. cold water Maine tail
2 pan seared sea scallops with drawn butter
8 oz. grilled norwegian salmon with orange marmalade and crispy leeks
6 oz. sashimi-grade ahi rubbed with Cajun spices and pan-blackened; sweet soy glaze
8 oz. pan-seared halibut over hibiscus rice topped with fresh pea pesto, pickled onions, and carrots
6 sections with drawn butter and lemon
8 oz. pan-seared miso and soy marinated sea bass over lemon ginger sticky rice
Sriracha-lime glazed scallops with spicy soy ground pork, cabbage, and rice
8 oz. tenderloin grilled as you like; topped with roasted garlic compound butter and herb gremolata
14 oz. boneless rib eye smothered with bleu cheese; bleu cheese and Dijon mustard pan sauce
Cola marinated steak tips served over garlic mashed potatoes
Vegetable green curry over rice with coconut milk, seasonal vegetables, and toasted coconut
Pillows stuffed with wild mushrooms; sherry cream sauce and truffle oil
20 oz. bone in pork glazed with agave mustard over white rice with charred onions and jalapeños
Adobo spiced marinated half chicken over rice with spicy pickled vegetables
6 bones australian lamb in moroccan spices; cilantro-lime crème fraiche
Short ribs slow-cooked in red wine and aromatics; seared with roasted trumpet mushrooms and rosemary demi glace, served with garlic mash
Cavatappi macaroni; smoked gouda cheese sauce
Your choice - add cheddar, bacon, sour cream and/or green onion
Add melted cheddar if you like
Made with the season's freshest and best ingredients and flavors
Crimini, button, shiitake and oyster mushrooms, sautéed in butter and garlic
Baby spinach sautéed with olive oil and garlic. Your choice - add cream and parmesan
Thick cut steak fries with shaved parmesan and white truffle oil
Fresh brussel sprouts seethed tender, tossed with parmesan, fine herbs and white truffle oil
Thick cut crispy steak fries
Sautéed with olive oil and sea salt
21Shareable layers of vanilla and chocolate Haagen-Dazs packed full of cookies, candies, and homemade goodies. Served with extra spoons
Vanilla ice cream served with whipped cream
Flourless, crustless chocolate cake topped with chocolate ganache, house-made caramel & candied pecans
Lady fingers soaked in coffee & liquor with mascarpone cream and cocoa
4 layers of red velvet cake, vanilla buttercream frosting & dark chocolate drizzle
Key lime cheesecake on a graham cracker crust with lime curd and fresh whip
Baked vanilla bean custard with a burnt sugar crust
4 layers of chocolate cake spiked with a hint of coffee, chocolate butter cream frosting and drizzles of white and dark chocolate ganache
Tanqueray with hibiscuss honey and citrus
Dry gin, elderflower and frothed egg whites served on the rocks with a splash of red wine
Ever-changing blend of wine, spirits and juices
Bulliet Bourbon and apple syrup, served on the rocks with sweet soda
Long Island splashed with cherry
Whiskey infused with Chai Tea and Pomegranate Molasses; muddled with fruit bitters; splash of lemon-lime soda
Vodka, Kahlua®, chocolate bitters and shot of Espresso
Sweet sparkling balanced with Cassis and Float of Blavod
Mezcal Rum and Orgeat syrup finished with Blue Curacao and pineapple juice
Malbec
Malbec
Malbec
Malbec
Shiraz-Cabernet-Merlot
Cabernet-Syrah-Carménére-Merlot
Sangiovese-Malbec
Cabernet-Merlot-Cabernet Franc
Merlot-Zinfandel
Zinfandel-Syrah Blend
Red Blend, by Orin Swift
Bordeaux blend
A selection of hand-crafted cheeses, meats, and seasonal bites
Skewers of Asian-marinated tenderloin with bell peppers and onion, gochujang and scallion
Steamed in beer-tomato broth with chorizo, pepperoncini, and fresh cilantro
Tempura fried, sriracha aioli and sesame
4 colossal shrimp with cocktail sauce and lemon
Raw ahi tossed in orange-gochujang with avocado and cilantro-lime crème fraiche; baked sesame seed wontons
Tomato and basil bruschetta on toast points with balsamic reduction
Classic ceviche with sea bass and chili oil, served with crispy tortillas
Thinly sliced raw tenderloin; red wine gastrique, fried garlic, arugula, shallot, and capers
2 sea scallops, Applewood smoked bacon, and spinach-bacon cream
Fresh and seasonal variety of oysters, Rockefeller 'em if you'd like
Lightly breaded and fried crispy with a trio of sauces; garlic aioli, red pepper sweet and sour, and horseradish sour cream
Field greens, cucumber, shredded carrot, tomato, and onion
Fresh mozzarella dredged in basil vinaigrette, heirloom tomato and balsamic reduction
Roasted red pepper, egg, dried cranberries, orange wedges, and pepitas with creamy mustard vinaigrette
Romaine, hard-cooked egg, croûtons and Parmesan; topped with anchovies
Iceberg, tomato, bacon, bleu cheese crumbles and dressing
Freshly made showcasing the season's best flavors and ingredients
Caramelized onions, marsala-thyme beef broth and melted gruyere croûton
Fresh tomato, basil and Parmesan in heavy cream, accented with balsamic reduction
6 Bones, Australian
20 oz. berkshire
New York strip, 14 oz. premier wagyu
8 oz. prime
16 oz. prime, dry aged 30 days
22 oz. prime, dry aged 30 days
3 sections with drawn butter and lemon
8 oz. cold water Maine tail
2 pan seared sea scallops with drawn butter
8 oz. grilled norwegian salmon with orange marmalade and crispy leeks
6 oz. sashimi-grade ahi rubbed with Cajun spices and pan-blackened; sweet soy glaze
8 oz. pan-seared halibut over hibiscus rice topped with fresh pea pesto, pickled onions, and carrots
6 sections with drawn butter and lemon
8 oz. pan-seared miso and soy marinated sea bass over lemon ginger sticky rice
Sriracha-lime glazed scallops with spicy soy ground pork, cabbage, and rice
8 oz. tenderloin grilled as you like; topped with roasted garlic compound butter and herb gremolata
14 oz. boneless rib eye smothered with bleu cheese; bleu cheese and Dijon mustard pan sauce
Cola marinated steak tips served over garlic mashed potatoes
Vegetable green curry over rice with coconut milk, seasonal vegetables, and toasted coconut
Pillows stuffed with wild mushrooms; sherry cream sauce and truffle oil
20 oz. bone in pork glazed with agave mustard over white rice with charred onions and jalapeños
Adobo spiced marinated half chicken over rice with spicy pickled vegetables
6 bones australian lamb in moroccan spices; cilantro-lime crème fraiche
Short ribs slow-cooked in red wine and aromatics; seared with roasted trumpet mushrooms and rosemary demi glace, served with garlic mash
Cavatappi macaroni; smoked gouda cheese sauce
Your choice - add cheddar, bacon, sour cream and/or green onion
Add melted cheddar if you like
Made with the season's freshest and best ingredients and flavors
Crimini, button, shiitake and oyster mushrooms, sautéed in butter and garlic
Baby spinach sautéed with olive oil and garlic. Your choice - add cream and parmesan
Thick cut steak fries with shaved parmesan and white truffle oil
Fresh brussel sprouts seethed tender, tossed with parmesan, fine herbs and white truffle oil
Thick cut crispy steak fries
Sautéed with olive oil and sea salt
21Shareable layers of vanilla and chocolate Haagen-Dazs packed full of cookies, candies, and homemade goodies. Served with extra spoons
Vanilla ice cream served with whipped cream
Flourless, crustless chocolate cake topped with chocolate ganache, house-made caramel candied pecans
Lady fingers soaked in coffee liquor with mascarpone cream and cocoa
4 layers of red velvet cake, vanilla buttercream frosting dark chocolate drizzle
Key lime cheesecake on a graham cracker crust with lime curd and fresh whip
Baked vanilla bean custard with a burnt sugar crust
4 layers of chocolate cake spiked with a hint of coffee, chocolate butter cream frosting and drizzles of white and dark chocolate ganache
Tanqueray with hibiscuss honey and citrus
Dry gin, elderflower and frothed egg whites served on the rocks with a splash of red wine
Ever-changing blend of wine, spirits and juices
Bulliet Bourbon and apple syrup, served on the rocks with sweet soda
Long Island splashed with cherry
Whiskey infused with Chai Tea and Pomegranate Molasses; muddled with fruit bitters; splash of lemon-lime soda
Vodka, Kahlua®, chocolate bitters and shot of Espresso
Sweet sparkling balanced with Cassis and Float of Blavod
Mezcal Rum and Orgeat syrup finished with Blue Curacao and pineapple juice
Malbec
Malbec
Malbec
Malbec
Shiraz-Cabernet-Merlot
Cabernet-Syrah-Carménére-Merlot
Sangiovese-Malbec
Cabernet-Merlot-Cabernet Franc
Merlot-Zinfandel
Zinfandel-Syrah Blend
Red Blend, by Orin Swift
Bordeaux blend
A selection of hand-crafted cheeses, meats, and seasonal bites
Skewers of Asian-marinated tenderloin with bell peppers and onion, gochujang and scallion
Steamed in beer-tomato broth with chorizo, pepperoncini, and fresh cilantro
Tempura fried, sriracha aioli and sesame
4 colossal shrimp with cocktail sauce and lemon
Raw ahi tossed in orange-gochujang with avocado and cilantro-lime crème fraiche; baked sesame seed wontons
Tomato and basil bruschetta on toast points with balsamic reduction
Classic ceviche with sea bass and chili oil, served with crispy tortillas
Thinly sliced raw tenderloin; red wine gastrique, fried garlic, arugula, shallot, and capers
2 sea scallops, Applewood smoked bacon, and spinach-bacon cream
Fresh and seasonal variety of oysters, Rockefeller 'em if you'd like
Lightly breaded and fried crispy with a trio of sauces; garlic aioli, red pepper sweet and sour, and horseradish sour cream
Field greens, cucumber, shredded carrot, tomato, and onion
Fresh mozzarella dredged in basil vinaigrette, heirloom tomato and balsamic reduction
Roasted red pepper, egg, dried cranberries, orange wedges, and pepitas with creamy mustard vinaigrette
Romaine, hard-cooked egg, croûtons and Parmesan; topped with anchovies
Iceberg, tomato, bacon, bleu cheese crumbles and dressing
Freshly made showcasing the season's best flavors and ingredients
Caramelized onions, marsala-thyme beef broth and melted gruyere croûton
Fresh tomato, basil and Parmesan in heavy cream, accented with balsamic reduction
6 Bones, Australian
20 oz. berkshire
New York strip, 14 oz. premier wagyu
8 oz. prime
16 oz. prime, dry aged 30 days
22 oz. prime, dry aged 30 days
3 sections with drawn butter and lemon
8 oz. cold water Maine tail
2 pan seared sea scallops with drawn butter
8 oz. grilled norwegian salmon with orange marmalade and crispy leeks
6 oz. sashimi-grade ahi rubbed with Cajun spices and pan-blackened; sweet soy glaze
8 oz. pan-seared halibut over hibiscus rice topped with fresh pea pesto, pickled onions, and carrots
6 sections with drawn butter and lemon
8 oz. pan-seared miso and soy marinated sea bass over lemon ginger sticky rice
Sriracha-lime glazed scallops with spicy soy ground pork, cabbage, and rice
8 oz. tenderloin grilled as you like; topped with roasted garlic compound butter and herb gremolata
14 oz. boneless rib eye smothered with bleu cheese; bleu cheese and Dijon mustard pan sauce
Cola marinated steak tips served over garlic mashed potatoes
Vegetable green curry over rice with coconut milk, seasonal vegetables, and toasted coconut
Pillows stuffed with wild mushrooms; sherry cream sauce and truffle oil
20 oz. bone in pork glazed with agave mustard over white rice with charred onions and jalapeños
Adobo spiced marinated half chicken over rice with spicy pickled vegetables
6 bones australian lamb in moroccan spices; cilantro-lime crème fraiche
Short ribs slow-cooked in red wine and aromatics; seared with roasted trumpet mushrooms and rosemary demi glace, served with garlic mash
Cavatappi macaroni; smoked gouda cheese sauce
Your choice - add cheddar, bacon, sour cream and/or green onion
Add melted cheddar if you like
Made with the season's freshest and best ingredients and flavors
Crimini, button, shiitake and oyster mushrooms, sautéed in butter and garlic
Baby spinach sautéed with olive oil and garlic. Your choice - add cream and parmesan
Thick cut steak fries with shaved parmesan and white truffle oil
Fresh brussel sprouts seethed tender, tossed with parmesan, fine herbs and white truffle oil
Thick cut crispy steak fries
Sautéed with olive oil and sea salt
21Shareable layers of vanilla and chocolate Haagen-Dazs packed full of cookies, candies, and homemade goodies. Served with extra spoons
Vanilla ice cream served with whipped cream
Flourless, crustless chocolate cake topped with chocolate ganache, house-made caramel & candied pecans
Lady fingers soaked in coffee & liquor with mascarpone cream and cocoa
4 layers of red velvet cake, vanilla buttercream frosting & dark chocolate drizzle
Key lime cheesecake on a graham cracker crust with lime curd and fresh whip
Baked vanilla bean custard with a burnt sugar crust
4 layers of chocolate cake spiked with a hint of coffee, chocolate butter cream frosting and drizzles of white and dark chocolate ganache
Tanqueray with hibiscuss honey and citrus
Dry gin, elderflower and frothed egg whites served on the rocks with a splash of red wine
Ever-changing blend of wine, spirits and juices
Bulliet Bourbon and apple syrup, served on the rocks with sweet soda
Long Island splashed with cherry
Whiskey infused with Chai Tea and Pomegranate Molasses; muddled with fruit bitters; splash of lemon-lime soda
Vodka, Kahlua®, chocolate bitters and shot of Espresso
Sweet sparkling balanced with Cassis and Float of Blavod
Mezcal Rum and Orgeat syrup finished with Blue Curacao and pineapple juice
Malbec
Malbec
Malbec
Malbec
Shiraz-Cabernet-Merlot
Cabernet-Syrah-Carménére-Merlot
Sangiovese-Malbec
Cabernet-Merlot-Cabernet Franc
Merlot-Zinfandel
Zinfandel-Syrah Blend
Red Blend, by Orin Swift
Bordeaux blend
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
