34 Chophouse
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valutazione
Recensioni
menù
mixed field greens, fresh seasonal veggies served with apple cider vinaigrette
red onions, cherry tomatoes, hickory smoked bacon, spiced pecans, served with buttermilk blue cheese dressing
hydro bib lettuce, sourdough croutons, parmesan crisps, black peppercorn caesar dressing
smoked chicken & ham, egg, bacon, tomatoes, cucumbers, corn, bell peppers, white cheddar, served with peppercorn ranch
Lump Gulf Crab, served with remoulade sauce, celery & pepper slaw
wakame and red onion salad, wasabi peas, avocado, sriracha honey aioli, wonton crisps & candied shishito peppers
wagyu grind, pecorino snow, served with ancho chile voodoo sauce
pastrami rub, mint chimichurri sauce, served with smoked root vegetable puree
lightly battered in rice flour, mini peppers, carrots, served with crispy garlic soy glaze & sriracha aioli
Canadian lobster tail, grilled watermelon, tajin syrup, warm goat cheese mousse & pickled red jalapeños
grilled & chilled, horsersdish puree, smoked tomato jam, grilled lemon
blackened shrimp, heirloom cheddar grits, New Orleans style BBQ sauce served with celery & pepper slaw
seasonal mixed vegetables, sweet potatoes, tarragon cream sauce, served over fresh biscuit
red wine braised short rib, smoked root vegetable puree, tomato & shishito pepper relish, tobacco onions
8oz filet mignon, whipped Yukon golds, ancho Chile voodoo sauce
16oz center cut boneless Ribeye, served with loaded twice baked potato
BBQ rubbed, tasso ham cream sauce, served with candied Brussel sprouts
bucatini pasta, cracked black peppercorn, pecorino romano, parmesan, asiago
coal roasted vegetables, topped with shrimp & crawfish creole sauce
34 liquid gold bourbon infusion, bitters, amarena cherry, flamed orange twist
Berry & Basil infused vodka, elderflower, fresh lime juice ginger beer
homemade sweet and sour, fresh lime juice, blend of blanco and reposado tequila, served with tajin rim
Empress 1908, Elderflower, lavender infused syrup, fresh lemon juice, thyme
Calamity Gin, Raspberry Preserves, Prosecco, Cotton Candy
Bullet Rye, egg whites, lemon, berries & honey infused syrup
Sazerac Rye, Campari, fresh lemon juice, local honey, orange bitters
ask your server for our seasonal craft creation
lump Gulf Crab, served with remoulade sauce, topped with microgreens
Ahi Tuna, mango, avocado, seaweed, sweet chili oil, served with wonton crisps
Wagyu grind, grated pecorino, served with arugula and ancho chile voodoo sauce
Australian lamb with pastrami rub, mint chimichurri sauce, served with corn puree
Lightly battered in rice flour, mini peppers, carrots, cauliflower served with crispy garlic, soy sauce, and siracha aoli
Sauteed lemon-garlic scallops, grilled asparagus, basil with a citrus beurre blanc
Chilled, tomato jam, Horseradish, with microgreens and grilled lemon
Basil crostini, served with pears drizzled with balsamic and basil oil
Served with a tangy mango chutney and a sweet spicy honey
Roasted multi colored beets, goat cheese, grilled asparagus drizzled with a pomegranate and balsamic glaze
Red onions, Cherry tomatoes, hickory smoked bacon, spiced pecans, blue cheese crumbles, served with buttermilk blue cheese
Hydro bibb lettuce, parmesan crisps and black peppercorn caesar dressing
Smoked chicken with ham, egg, bacon. tomatoes, cucumbers, corn, bell peppers, white cheddar, served with peppercorn ranch
Served with shallots, rosemary, demi glace, and vine red cherry tomatoes
Served with shallots, rosemary, demi glace, and vine red cherry tomatoes
Served with shallots, rosemary, demi glace, and vine red cherry tomatoes
BBQ rubbed bone chop with at tasso ham cream sauce
Served with shallots, rosemary, demi glace, and vine red cherry tomatoes
Blackened shrimp, heirloom cheddar grits, tasso ham cream sauce, topped with microgreens
BBQ rubbed Double Bone Chop, tasso ham cream sauce and candied brussels sprouts
Broccolini, garlic whipped potatoes, served with tasso ham cream sauce
8oz filet mignon, garlic whipped potatoes, served with ancho chile voodoo sauce
Bucatini pasta, semi dried cherry tomatoes, capers, fried garlic, kalamata olives, pecorino romano and Chardonnay beurre blanc sauce
16oz center cut boneless ribeye, served with twice baked potato
Red wine braised Wagyu short rib, garlic whipped potatoes, heirloom carrots and gravy
Grilled asparagus, cauliflower puree, citrus beurre blanc, chive oil, topped with microgreens
Long Grain parboiled rice, bok choy with a lemon caper cream sauce
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