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Appetizers |
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Shrimp & Artichoke Dip |
Smoked Salmon Cheesecake |
Shrimp and artichokes in a lemon garlic, Feta and parmesan sauce. Served with warm pita bread for dipping. |
House smoked salmon cheesecake with tomatoes, baby greens, chipotle and lahvosh crackers. |
Tavern Wings |
Mushrooms Etouffee |
Jumbo chicken wings with your choice of Buffalo, Caribbean Jerk or Asian Sesame glaze. |
Sauteed sherried mushrooms baked with our crab etouffee and topped with gruyere cheese and served with warm bread. |
Escargot Bruschetta |
Asian Duck Wraps |
Escargot in a parmesan, win and butter sauce with sun-dried tomatoes, garlic and fresh herbs over grilled bread. |
Stir-fried duck tenderloin with crisp vegetables in a spicy orange cashew sauce with ponzu sauce and lettuce wraps. |
Sesame Tuna |
Lamb Lollies |
Sesame grilled tuna served rare over Hawaiian seaweed salad with ponzu sauce, wasabi and pickled ginger. |
3 Grilled lamb chops with baby greens, pepper jam, demi glace and chevre cheese. |
Soups & Salad Sides |
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Dakota Buffalo Chili |
Burleigh Onion Soup |
Buffalo in a spicy chipotle tomato stew topped with cheese. sour cream, pico de gallo and tortilla chips. |
Caramelized onions in a rich stock, served au gratin with garlic crouton and gruyere cheese. |
Daily Soup |
Prairie Green Salad |
House made specialties. please ask you server about today's feature. |
Mixed baby greens, chopped romaine, cucumbers, tomatoes, carrot and croutons served with your choice of dressing. |
Chophouse Wedge |
Small Caesar |
Iceberg wedge served with red onion, tomatoes, cucumbers, balsamic syrup drizzle and our gorgonzola dressing. |
Chopped romaine with pine nuts, lemon, anchovies, parmesan and our famous. Caesar dressing. |
Salad Gourmet |
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Greek Salad |
Ponchatoula Duck Salad |
Crisp romaine lettuce tossed with tomato, cucumbers, roasted peppers, olive tapenade, Feta cheese and Greek Dressing. Lamb sausage, extra |
Corn meal encrusted duck tenderloin tossed with strawberries, goat cheese, sweet and spicy pecans, balsamic syrup and raspberry mango vinaigrette. |
Mahalo Tuna Salad |
Bismarck Bleu |
Tuna steak roasted rare, wasabi seaweed salad, roasted peppers, toasted mushrooms, cucumbers, ponzu citronette, and orange sesame dressing |
Wedge of iceberg lettuce, aged sirloin steak, red onions, tomatoes, gorgonzola dressing, spiced pecans and balsamic syrup on flat bread. |
The Caesar's |
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Capitol Caesar Salad |
Chophouse Chicken Caesar |
Hearts of romaine with Matt's famous Caesar dressing, pine nuts, parmesan, tomatoes, lemon and anchovies. |
Our house Caesar topped with grilled lemon herbed chicken breast. |
Caesar New Orleans |
Grilled Steak Caesar |
Topped with fried oysters and blackened shrimp |
Caesar topped with an aged ball tip sirloin steak. |
Potatoes & Vegetables |
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Hash Brown Lyonnaise |
Broccoli Forest |
Pan roasted hash browns laced with sweet onions. Substitute for potato, pasta or rice on any entree |
Steamed half crown of fresh broccoli served with our sauce Bearnaise. |
Creamed Asparagus |
Sherry Mushroom Saute |
Fresh asparagus with cream, garlic, nutmeg, parmesan and French onions. |
Sauteed and finished with garlic, herbs and sherry wine. An incredible topping to any steak. |
Potatoes Kathryn |
East 40 Side Starches |
Potatoes baked au gratin with a cheddar and chili spiked sour cream sauce. Substitute for starch on any entree |
Baked Potato, Horseradish Smashed Potatoes, Saffron Rice, Mushroom Orzo Pilaf, Maize Fries. |
Stock Market Traditional Steak Cuts |
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All steaks served with a choice of horseradish smashed potatoes, maize fries, baked potato, saffron rice or orzo mushroom pilaf with a choice of soup or salad and fresh bread. |
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Ball Tip Steak |
Top Sirloin |
10 oz aged ball tip bottom sirloin seasoned and grilled to perfection. Ball tips are known for having great flavor, but are cut from two muscles leaving some fat in the steak. |
12 oz top sirloin. Center cut sirloins are known for having ultimate steak flavor and are cut from solid muscle to ensure even cooking throughout. Minimal fat content. |
New York Strip Steak |
Filet Mignon |
12 oz center cut. Served at many famous steak & chophouses across the country. This cut is usually called the butter steak. Great marbling, minimal fat. |
10 oz center cut tenderloin, bacon wrapped and topped with garlic herb butter and demi glace. Most tender of steaks but has less marbling. Minimal to no fat |
The "Porter" at East 40 |
Ribeye Chop |
The 40 oz Porterhouse has both the New York and Filet Mignon cuts and is prized for the great flavor and moisture that comes from cooking bone in. This steak takes longer to cook but is worth the wait. Please, nothing over medium. |
20 oz bone-in ribeye chop, grilled to perfection. Ribeyes are known for great fat and marbling throughout the loin, creating flavor and moisture. Cooking on the bone also intensifies flavor and helps retain moisture. |
East 40 Steak Gourmet |
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Steak Oscar |
Steak Chianti |
Select a ct and we will top it with deviled crab, asparagus and sauce Bearnaise and serve it over horseradish smashed potatoes with veal stock reduction. |
Select a cut and we will finish it with gorgonzola and a truffled Chianti and wild mushroom wine sauce. Served with horseradish smashed potatoes. |
Steak la Louisianne |
Steak Royale |
Select a cut and we will blacken it with our cajun seasoning and finish it with a cajun crab and pepper etouffee cause. Served over saffron rice. |
Select a cut and we will rest it on Lyonaise hash browns with roasted veal demi, fried gulf oysters and finish it with sauce Bearnaise. |
Steak Adobo |
Steak Diane |
Select a cut and we will finish it with peppery adobo jus, and serve it over cheddar and sun-dried tomato ravioli with veal demi |
Topped with Dijon mustard butter and garlic cream. Served with Lyonaise hash browns and finished with veal demi and a brandy flambe. |
We Proudly Serve Sterling Silver Steaks |
Steak Guide |
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Blue - Cool Maroon Center, Still Kickin' Rare - Cool Bright Red Center, Bloody Medium Rare - Warn Red Center, Juicy Medium - Warm Rosy Pink Center, Wet Medium Well - Grey to Pink Center, Dry Well - Hot, Grey Center No Blood, Dry |
Slow Roasted Prime Rib |
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Prime rib served until we run out. Served with a choice of horseradish smashed potatoes, maize fries, baked potato, saffron rice or orzo pasta pilaf and a choice of soup or salad with fresh bread. |
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12 oz Prime Rib |
Endless Prime Rib Tuesday |
Tender cut of prime rib served with our sherry chipotle au jus. |
Served 4:00 until we run out. Our famous prime rib is rubbed with our special seasonings and served with a cherry chipotle au jus. Our Prime Rib is USDA choice grade beef and is slow roasted ensuring it melts in your mouth with every bite
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16 oz Prime Rib |
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Tender cut of prime rib served with our sherry chipotle au jus. |
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Poultry |
Wild Game & Veal |
Served with a choice of soup or salad and fresh baked bread. |
Wild Game is a healthy alternative to beef. Lean and tender game is always a great choice. Served with a choice of soup or salad and fresh baked bread. |
Chicken Oscar |
Wildwood Meatloaf |
Sauteed chicken breast with deviled crab, steamed asparagus, sauce bearnaise, horseradish smashed potatoes and chicken demi glace. |
Ranch style-elk and wild mushroom meatloaf served over horseradish mashed potatoes, with a tomato and caramelized onion gravy. |
Chicken Gruyere |
Buffalo Ribeye |
Chicken breast with prosciutto, wild mushrooms and gruyere cheese over saffron rice pilaf with chicken demi glace and tomato sauce. |
12 oz Dakota raised buffalo ribeye served with sweet chili jam, adobo demi glance and Lyonnaise hash browns. Our chef suggests rare or medium rare. |
East 40 Shellfish |
Veal Chop |
12 oz veal chop, pan roasted with butter and our house seasoning served over smoked cheddar and sun-dried tomato ravioli with veal jus. |
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Our shrimp, crab and lobster tails are flash frozen at sea and thawed only as needed so we can provide them constantly. Please see our Oyster Board and Fresh Catch Menu for our fresh fish and seafood offerings. |
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Shrimp |
Pork & Lamb |
Served with a choice of soup or salad and fresh baked bread. |
Served with a choice of soup or salad and fresh baked bread. |
Tavern Battered Shrimp |
Pork Adobo |
House beer battered jumbo shrimp. Served with horseradish smashed potatoes and your choice of cocktail or tartar sauce. |
Sauteed pork scaloppine finished with caramelized onion, spinach, sun-dried tomatoes, sherry and spicy adobo jus over saffron rice pilaf. |
Shrimp Scampi |
Pork Marsala |
Jumbo shrimp pan roasted with sun-dried tomatoes, wine, herbs, garlic, parmesan and butter. Served over saffron rice pilaf. |
Pork scaloppine sauteed with sun-dried tomatoes and wild mushrooms in a marsala wine sauce with horseradish smashed potatoes |
Crab |
Barbecued Ribs |
Spicy smoked St. Louis ribs slathered in our bbq sauce, with choice of potato and tumble weed onions |
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Served with a choice of soup or salad and fresh baked bread. |
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Alaskan King Crab |
Rack of Lamb |
Over a pound of Alaskan king crab served with drawn butter, asparagus and orzo mushroom palif. |
Roasted rack of lamb served medium rare with chevre cheese, sun-dried tomatoes, lamb demi glace and horseradish mashed potatoes. |
Chophouse Burgers |
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Lobster Served with a choice of soup or salad and fresh baked bread. |
Burgers served with lettuce, tomato and pickle spear garnish and our crispy maize fries. Extra toppings Potato substitutions extra |
Cold Water Lobster Tail |
East 40 Burger |
Twin lobster tails served with drawn butter, asparagus and orzo mushroom pilaf. |
1/2 pound beef patty, seasoned and grilled to perfection. |
Cattle Baron Burger |
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Lobster Chops |
Smoked bacon, cheddar cheese and fried onion, lathered with our house barbecue sauce. |
Twin lobster, jumbo scallop and jumbo shrimp skewers marinated with lemon, garlic, fresh herbs and wine charbroiled and served with orzo mushroom pilaf. |
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Classic Greek Gyro |
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Our grilled Greek lamb sausage, warm pita bread, fresh tomatoes, onions, cucumber dill sauce and cumin adobo jus. |
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Shellfish Additions |
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May be added to full dinner entrees only. No sandwiches, salads, pizzas, appetizers, soups or sides |
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3 Jumbo Shrimp |
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Cold Water Lobster Tail |
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Lobster, Shrimp & Scallop Skewer |
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1/2 lb. Alaskan King Crab |
Chophouse Pasta |
Stone Fired Pizza |
Served with a choice of soup or salad and fresh baked bread. |
Perfect as an appetizer or split a pizza and a gourmet salad with a friend for a lighter meal |
Ravioli ala Rosa |
Pepperoni ala Pepperoncini |
Roasted vegetables, spinach, romano and Grana Padana cheese ravioli with confetti pasta, finished with a tomato basil cream sauce. Crab extra |
Double pepperoni and spicy pepperoncini peppers with our tomato basil sauce, mozzarella, romano and parmesan cheeses. |
Spaghetti St. Remo |
The NoDak |
Sun-dried tomatoes, artichokes, asparagus, caramelized onions, spinach and walnuts tossed with fresh pasta and chevre cheese. Lamb sausage |
Our meat lovers pizza loaded with pepperoni, Genoa salami, smoked ham, bacon, garlic tomato basil sauce, mozzarella, romano and parmesan cheeses. |
Chicken Alfredo |
Veggie Neuvo |
Citrus herb grilled chicken breast in our parmesan cream sauce over black pepper fettuccine. |
Sun dried tomatoes pesto, mozzarella, romano and parmesan, caramelized onions and wild mushrooms. Finished with goat cheese, tomatoes and pine nuts. |
Pistachio Chicken Farfalle |
Pizza Muffuletta |
Chicken breast sauteed with roasted pistachio nuts and prosciutto ham in a wine, parmesan and garlic cream sauce. |
Garlic tomato basil sauce, smoked ham, Genoa salami, mozzarella, romano and parmesan cheese with a New Orleans olive, caper and onion relish |
Smoked Salmon Ravioli |
Parma Chicken Club |
Our southwestern smoked salmon tossed with smoked cheddar and sun-dried tomato ravioli over a tomato parmesan cream sauce. |
Mozzarella, romano and parmesan cheeses with garlicky spinach pesto, smoked ham, grilled chicken and caramelized onions. |
Duck Marsala |
Chicken Ranchero |
Duck breast, roasted mushrooms, parmesan cheese and sun-dried tomatoes in a dark chicken demi and marsala wine sauce over bow tie pasta. |
Grilled chicken, smoked bacon, roasted bell peppers, mozzarella and cheddar cheeses topped with crisp lettuce, tomatoes and ranchero sauce. |
Stuffed Rigatoni Garibaldi |
The Big Fat Greek Pizza |
Pork, pancetta, caramelized onions, wild mushrooms, marsala win and cream tossed with roasted red pepper, Swiss and ricotta stuffed rigatoni |
Garlic herb sauce, mozzarella, romano and parmesan cheeses with olive relish, red onions, tomatoes, feta cheese, pepperoncini peppers and our Greek lamb sausage. |
Pork & Shrimp Pancit Noodles |
Sardinian Shrimp & Calamari |
Pancit noodles, stir-fried with pork, shrimp, garlic, peas, bamboo, baby corn, egg and chives. Finished with ginger soy, cashew and sun-dried tomatoes. |
Spinach pesto, sun dried tomato pesto, shrimp, mozzarella, romano and parmesan cheeses, finished with crisp, flash fried calamari |
Shrimp & Asparagus Fettuccine |
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Jumbo prawns, sauteed with fresh garlic and asparagus, finished with white wine, cream and parmesan cheese over black pepper fettuccine. |
Desserts |
Classic Creme Brulee |
Classic cream custard made with imported vanilla beans for the ultimate vanilla flavor, finished with a caramelized sugar crust. |
Oreo Bombe |
Oreo ice cream encased in a rich chocolate ganache then smothered with caramel sauce, chocolate sauce. mallo cream and silvered almonds. |
Blondie Brownie Sundae |
Homemade white chocolate espresso pistachio nut brownies topped with dark chocolate ice cream, chocolate and caramel sauces. |
Bank's Seasonal Cheesecake |
Fresh cheesecake to die for. Homemade selections that change with the season, ask your server for today's delicious selections. |
Whiskey Rye Bread Pudding |
Matt's famous rye bread pudding loaded with Jameson spiked tart cherries and walnuts and white chocolate. Served warm with Bailey's Irish ice cream. |
Cheesecake Flambe |
Tortilla wrapped cheesecake, deep fried and rolled in cinnamon sugar, served with chocolate and vanilla ice cream and a rum flambe. |
Chophouse Chocolate Cake |
A huge slice of moist dark chocolate cake with layers of chocolate ganache served over creme anglaise with fruit garnish. Enough for two or one if your feeling decadent. |
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