Lunch Menu

AP PET IZE RS

Iced Shellfish Tower

Chilled Half Maine Lobster • (2) Day Select Oysters • (2) Jumbo Shrimp Cocktail
2 Per Person min

Soup Of The Day

Maine Lobster Bisque

Jumbo Lump Crab Cocktail • Pink Brandy • Red Cocktail Sauces

Gulf Shrimp Cocktail • Pink Brandy • Red Cocktail Sauces

Savannah Jumbo Lump Crabcake • Grain Mustard Butter

Today’s Oyster Selection (6) • Red Horseradish • Shallot Mignonette

Chops “Signature” Baby Lobster Tail

Thin Batter • Flash Fried • Honey Mustard • Drawn Butter

SA LA D S

“CHOPS” CHOPPED SALAD

Romaine • Hearts Of Palm • Egg • Tomato • Point Reyes Blue Cheese
Sweet Onion • Garbanzo Beans • Sweet Peppers • Creamy Basil Dressing

CHOPS WEDGE • Bibb Lettuce • Wedged Tomato • Bacon • Blue Cheese

Beefsteak Tomatoes • Sweet Onion • White Balsamic • E. V. Olive Oil

Caesar Salad • Egg-Less Caesar Dressing • Crushed Parmesan Croutons

Local Lettuces • White Balsamic Vinaigrette

ENT RÉ E SAL AD S A N D SA ND WI CHE S

“Shrimp Cocktail & Jr Chopped Salad”

Pink Brandy • Red Cocktail Sauces

“Steak & Wedge”

Sliced Tenderloin Medallions • Wedge Salad • Crisped Thick Cut Onion Ring

“Ribeye & Wedge Salad”

Broiled 10 Oz • Wedge Salad • Crisped Thick Cut Onion Ring
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 Fried Grouper Sandwich • House Made Tartar Sauce • Chips

Crispy Fried Gulf Shrimp & Jumbo Scallops With Caesar Salad • Tartar Sauce

Herb Roasted “Breast Of Chicken & Mixed Greens” • Vinaigrette

“Prime Steak Sandwich”

Prime 8 Oz Ribeye Steak • Pressed Bun • Herb Butter
Tomato Sweet Onion Salad • Pointe Reyes Blue Cheese

Savannah Jumbo Lump Crab Cake Sandwich

Brioche Toast • Mixed Greens Vinaigrette

Broiled “Chops” Sirloin Burger

Bacon & Wisconsin Cheddar Burger

PO TA T OE S A ND SI DE S

Fresh Steamed Broccoli

Sautéed Spinach & Mushrooms

Baked Potato, One Pound • Loaded

Thin Cut French Fries

Crisped Thick Cut Onion Rings

Elbow Mac & White Chedder

Jumbo Asparagus Hollandaise

Whipped Potatoes

Old Style “Home Fries”

Skillet Steak Mushroom Caps

Chops Signature Creamed Spinach

“C HO P S” LU N CH T RAD ITI O N S

“Steak & Frites” • Brandy Pepper Sauce

Broiled Chopped Sirloin Steak

Blue Cheese Butter • Caramelized Onions • Old Style Home Fries
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 Roasted Chicken Vesuvio
Whipped Potatoes • Green Beans • Natural Jus

“C HO P S” SE AF O OD

Swordfish Steak • Cracked Almond Crust

Whipped Potatoes • Chardonnay Veal Jus

Wild King Salmon • Bell-Bay Shrimp

Wilted Spinach • Bells Bay Shrimp Butter

Peppered “Big Eye” Tuna Steak

Shiitake Mushrooms • Whipped Potatoes • Port Wine Glaze

Steamed Sea Bass “Hong Kong Style”

Sautéed Spinach • Sherry Soy Broth • Steamed Rice

Whole Dover Sole (Over 1 ½ Pound) Market

Grilled or Sautéed • Greek Extra Virgin Olive Oil • Capers • Lemon • Filleted Tableside

Chops “Signature” Jumbo Cold Water Lobster Tail

Thin Batter • Flash Fried • Honey Mustard • Drawn Butter

DI NN ER ST EAK S A N D C HO P S

Prime New York Strip 12 oz • 16 oz

Filet Mignon Center Cut Barrel 8 Oz • 10 Oz • 14 Oz

Prime Bone-In Porterhouse “Filet & Sirloin” 24 Oz

Chops® Prime Bone-In Ribeye Steak 22 Oz

Topped with Point Reyes Blue Cheese Add 3.

Domestic Loin Lamb Chops • Triple Cut

Chops Veal Rib Chop • Extra Thick Cut • 14 Oz

Topped With Point Reyes Blue Cheese Add 3.

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