1818 Chophouse - Vollständiges Menü

Blue cheese, diced egg, applewood bacon, diced tomato, diced onion and creamy blue cheese dressing.

Arugula, pomegranate molasses.

Tuscan green mix, strawberries, Vermont chevre, toasted almonds and raspberry poppyseed vinaigrette.

7 oz.

Herb croutons, creamy anchovy dressing and shaved Parmesan.

11 oz.

16 oz.

House corned beef, sauerkraut, 1000 Island and Swiss on caraway rye.

Buffalo prawns, blue cheese crumbles, applewood bacon, creamy slaw, flour tortillas.

Roasted peppers and tomatoes, arugula. Basil pesto and boursin mousse.

Pepper Jack, applewood bacon, avocado, jalapeno aioli, lettuce and tomato, brioche.

Peppadew peppers, crumbled blue cheese, asparagus, candied walnuts and red grapes, balsamic.

Creamy lobster and red pepper, risotto, truffle compound butter and green onion.

7 oz. Truffle Parmesan steak fries and sauce bearnaise.

Capicolla, coppa, pepperoncini aioli, spicy marinara, shaved lettuce, provolone.

Boursin mousse, applewood bacon and toasted brioche and ltop.

Truffle creme fraiche and rosemary oil.

Herbed croutons and Swiss au gratin.

Sweet potato flan, bacon braised rainbow chard, pomegranate jus.

Charred broccolini, coconut sweet potato, sweet chili beurre blanc and daikon radish slaw.

Gemelli pasta, cheddar, smoked Gouda, gruyere and Parmesan bread crumbs.

Shaved Parmesan and toasted panko.

With pancetta.

Sauteed garlic, red peppers and scallions.

Crisp pancetta and golden raisins.

House buffalo sauce, celery, bacon, creamy mascarpone and blue cheese.

A rich and creamy cross between bisque and chowder, lump crab, lemon, old bay, blue crab roe.

Parmesan asparagus risotto, spring peas, citrus vinegar, crisp leeks.

Chefs selection of cheeses, house terrine and cured meats, pickled vegetables and a fig and port chutney.

With togarashi.

Pomegranate maple bourbon gastrique and jalapeno.

Grilled baguette, apricot jam and dried figs.

Soy mirin citrus ponzu, cucumber, jalapeno, sambal aioli, tobiko caviar, crisp wontons.