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*^
_edited.png)
