Dinner Menu

Raw Bar

AVOCADO STUFFED JUMBO LUMP CRABMEAT COCKTAIL*
served in fresh avocado with pickled red onion, remoulade

1/2 WHOLE MAINE LOBSTER COCKTAIL*
chunked fresh Maine lobster, chefs butter, remoulade

TUNA TARTARE
diced ahi tuna, capers, shallots, chives, chili oil, wonton chips

SHRIMP COCKTAIL 4PC | OYSTERS 6PC | CLAMS 6PC

SEAFOOD TOWER* (SERVES 1-2) (SERVES 3-4)
Lobster, Shrimp, Oysters, Clams, Crabmeat

Appetizers

STEAMED CLAMS*
a dozen steamers, chefs butter

PAN SEARED CRAB CAKES
jumbo lump crab, dijon crème fraîche, salsa cruda

CHARRED OCTOPUS
sauce of garlic, white wine, cherry tomatoes, lemon butter, over fresh pasta

PANKO FRIED OYSTERS
arugula salad, apples, craisins and moody blue cheese

NANA MAMA’S CANDY BACON*
thick slab bacon, maple syrup, brown sugar

FIGS AND PROSCIUTTO*
figs wrapped in prosciutto, topped with crumbled bleu cheese, baked, drizzled with honey

STEAK TARTARE
capers, shallots, dijon, soy, egg yolk, served with crostini

HONEY HORSERADISH SHRIMP*
stuffed with horseradish, wrapped in smoked bacon, char-grilled, finished with honey glaze

TOASTED RAVIOLI^
mini ravioli stuffed with spinach and ricotta, with basil pesto and roasted red pepper cream

CRISPY FRIED CALAMARI
dredged in spiced flour with spicy marinara, roasted garlic aioli, cocktail sauce

SEARED DIVER SCALLOPS*
honey bourbon glaze, slab bacon, green onion, asiago

OYSTERS ROCKEFELLER*
fresh oysters topped with spinach and hollandaise

LOBSTER TRUFFLE ARANCINI
garlic aioli, marinara

CLAMS CASINO
littlenecks stuffed with seasoned breadcrumbs, bell peppers, smoked bacon

GREEK STUFFED MUSHROOMS*^
feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce

Salads

TOSSED SALAD*^
mesclun, romaine, iceberg, grape tomatoes, shredded carrots, cucumbers, red onion, tossed with oil and vinegar or topped with homemade dressing

SPINACH SALAD
fresh baby spinach, hard cooked egg, parmesan cheese,
warm bacon dressing

CLASSIC CAESAR
romaine hearts, toasted croutons, asiago, creamy
anchovy-garlic dressing

THE WEDGE*
iceberg, bacon, grape tomatoes, diced red onions, danish bleu
cheese, basil oil, and creamy bleu cheese

CAPRESE SALAD*^
heirloom tomatoes, roasted red peppers, fresh mozzarella, basil, pink peppercorns with balsamic vinaigrette or Peter Lugar’s steak sauce

COBB SALAD*
chopped lettuces, chilled chicken breast, bacon, hard boiled eggs,
avocado, chives, grape tomatoes, shredded cheese, red onions,
oil and red wine vinegar

ROASTED BEET SALAD*^
red and golden beets, goat cheese, arugula, oranges, walnuts, raspberry vinaigrette

SLICED HEIRLOOMS & BURRATA*
prosciutto, basil oil -add onions 2

Soups

SOUP DU JOUR
made fresh daily

BAKED FRENCH ONION
spiked with applejack brandy, parmesan soup cookie, aged provolone cheese

LOBSTER BISQUE*
fresh maine lobster and cream

CHOPHOUSE CHILI*
house ground beef, onions, peppers, herbs and spices, tomatoes, cherry peppers, and kidney beans; served with homemade cornbread

Sides with Dinner

1# Sea Salted Baked Potato*^ | Vegetable du Jour*^ | Garlic Mashed Potatoes^ | Eggplant Parm^

Shareable Sides

Homemade Spaghetti with Ma's Sauce

Wild Mushroom Risotto*^

Sautéed Mushrooms*^

Truffle Parm French Fries^

Sautéed Spinach and Garlic*^

Roasted Brussels Sprouts with Smoked Bacon*

Roasted Asparagus with Parmesan*^

Creamed Spinach*^

Lobster Mac n Cheese

Bleu Cheese Skillet Fries *^

Beer Battered Onion Rings^

* :GLUTEN FREE | ^ :VEGETARIAN | GLUTEN FREE PASTA AVAILABLE

*Prices subject to change without notice

DINNER

Italian Favorites

PENNE ALLA VODKA - prosciutto, heavy cream, tomatoes, vodka

ADD CHICKEN | SHRIMP

BAKED LASAGNA - layered pasta sheets, whipped ricotta, parmesan, homemade meatballs and sausage, layered over Ma’s sauce, mozzarella

MANICOTTI - homemade crepes stuffed with ricotta con latte and herbs served with Sunday gravy

SPAGHETTI AND MEATBALLS - homemade spaghetti with Lisa’s homemade meatballs, Ma’s sauce

PAPPARDELLE - 10 hour short rib ragu, basil, chianti, plum tomatoes, parmesan, and burrata

LINGUINE WITH CLAMS - garlic, tomatoes, white wine, garlic butter

LOBSTER RAVIOLI – homemade lobster stuffing with creamy rosé sauce

VEAL CUTLET GIOVANNI - breaded veal cutlets baked and topped with homemade manicotti

HOMEMADE GNOCCHI^- gorgonzola cream, toasted pine nuts, red grapes

FIREHOUSE FETTUCCINI ALFREDO – homemade fettuccini pasta, peas, prosciutto, sundried tomatoes

EGGPLANT PARMESAN^ - breaded eggplant slices layered with rich tomato sauce and cheese

Entrees

Chicken Favorites

GREEK* - fresh chicken breast stuffed with spinach and feta in a sauce of lemon, butter, garlic, and oregano over risotto

PICCATA - lemon, butter, and capers

SALTIMBOCCA -stuffed with fontina & prosciutto finished in a rosemary marsala or marinara sauce

Veal Favorites
PICCATA - lemon, butter, and capers

PARMESAN - fried veal cutlets topped with tomato sauce, parmesan, and provolone with a side of penne

SALTIMBOCCA - layered with fontina & prosciutto, mushroom caps,

finished in a rosemary marsala

Vegetarian Favorites

RISOTTO DE FUNGHI*^ - wild mushrooms, roasted shallots, parmesan cheese, and white truffle oil

STUFFED CAPRESE PORTABELLO*^ - parmesan risotto, roasted red

peppers, tomato, basil, mozzarella, aged balsamic

Fish & Seafood

LAMPY SCAMPI - His most popular dish… jumbo shrimp, battered and fried, finished in a velvety marsala sauce with mushrooms

SHRIMP SCAMPI - sweet roasted garlic, asparagus tips, mushrooms, tomatoes, white wine, over linguine

SEARED SALMON* - roasted figs, aged balsamic reduction, goat cheese

CHOPHOUSE TUNA* - black and white sesame crust, plum vinaigrette, mascarpone garlic whip

CHILEAN SEA BASS* - lemon tarragon browned butter, roasted leeks

SEARED SCALLOPS* - smoked gouda risotto, blueberry gastrique, fried basil, candied ginger

LOBSTER AND CRAB RISOTTO* - fresh maine lobster, maryland crab, and creamy risotto

STEAMBOAT WILLIE - scallops, shrimp, crab meat, lobster, and cheese in a lobster sherry sauce, between two filets of sole

LOBSTER TAIL* - 14 oz lobster tail from south america, served with chefs’ butter

Prime Steaks and Chops

BARREL CUT FILET MIGNON* - served with steak oil 8OZ | 12OZ

ORIGINAL GREEK TENDERLOIN* - broiled in lemon, butter, garlic salt, and oregano 8OZ | 12OZ

STUFFED GREEK TENDERLOIN* - petite greek topped with feta cheese and spinach, finished in a lemon, butter, garlic, oregano sauce

PRIME NEW YORK STRIP
16OZ WET AGED*- herb roasted tomato
14OZ DRY AGED- homemade onion rings

PRIME DELMONICO (RIBEYE) –grilled artichoke and citrus bearnaise
16OZ WET AGED* | 24OZ DRY AGED COWBOY- porcini demi-glace

PRIME TOP SIRLOIN STEAK* – caramelized mushrooms and onions 10OZ

WAGYU STRIP- japanese A5 grade 11, asparagus, roasted red pepper

ROAST PRIME RIBS* - rubbed with fresh garlic and cracked pepper, slow roasted and served with au jus and horseradish cream sauce
14OZ HOUSE CUT | 28OZ RIB CUT

BRAISED SHORT RIBS – 10 hour braised short ribs, brown gravy, over mashed potatoes, parmesan

PRIME LAMB CHOPS – apricot mint chutney, goat cheese croquette, red wine demi

CHOP FOR TWO*- sliced, basted with chefs butter

Surf n Turf

CLASSIC OSCAR*

LOBSTER TAIL*
CRABCAKE

PAULIE STYLE*
LOBSTER MAC N CHEESE

FRIED OYSTERS

LAMPY SCAMPI

Sauces & Crusts -

CHOPHOUSE BUTTER*^

HOURS:

lunch.
mon-fri 11:30-2p
dinner.
sun-thur 4-8:30p
fri & sat 4-9:30p

105 W. Main St., Endicott, NY

607-723-0555
607-748-5200

PHONE:

Dinner Menu

DINNER