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 -
AU POIVRE | MILANESE*^ | GREEK*^ | BÉARNAISE*
BORDELAISE | HOLLANDAISE* | CAJUN BLACKENED*
PORCINI DEMI-GLACE | BLEU CHEESE & PEPPER BUTTER*^
CHOPHOUSE BUTTER*^
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