Trapper's Chop House - Vollständiges Menü

Vanilla Vodka, Apple Liqueur, caramel sauce and cream

Vanilla Vodka, Baileys and Kahlua

Goldschlager, Butter shots, Baileys and cream

Patron XO Cafe Citronge Orange Liqueur Half Half

Twin 4-ounce Tenderloin filets topped with blue crab, béarnaise and asparagus, served with our jalapeño and cheddar mashed potatoes

Baby spinach and arugula tossed in apple cider vinaigrette and topped with toasted walnuts, dried cranberries, and goat cheese

Crisp romaine lettuce tossed in our homemade caesar dressing, topped with an asiago crouton and anchovies

Fresh basil, thick slices of ripe tomato and fresh mozzarella, drizzled with a balsamic glaze

Drizzled in homemade bleu cheese dressing, and served with kalamata olives, tomato, bacon, and sweet onion crisps

Four panko-breaded deep fried jumbo shrimp served over black thai rice and sautéed broccoli with a side of chile aioli

Four chilled jumbo shrimp served on ice with our classic homemade cocktail sauce

Stacked high on a puff pastry, topped with fresh tomatoes, basil, garlic, asiago cheese, and drizzled with basil oil and balsamic glaze

Our seasonal soup of the day, served fresh and hot

Four jumbo shrimp sauteed in fresh butter, garlic, white wine and served with fresh cilantro pesto and red pepper sauce

8 ounces of Center Cut Tenderloin

Littleneck clams steamed in Heineken premium lager with fresh tomatoes, basil, garlic, jalapenos, and bacon. Served with garlic bread

Field greens, shaved carrots, and sliced cucumbers, topped with candied pecans, served with your choice of ranch, bleu cheese, or raspberry vinaigrette

Fresh Roma and sun-dried tomatoes mixed with garlic, mozzarella, basil and balsamic vinegar, baked on a French baguette crostini

Succulent chile-spiced pork tenderloin grilled to temperature, sliced, topped with a black cherry balsamic glaze, and served with roasted red potatoes and sautéed green beans

A grilled 8-ounce filet of fresh Atlantic Salmon basted with our orange and bourbon bbq sauce, and served with our rice pilaf and grilled asparagus

Twin semi-boneless quails, grilled, hickory smoked and served with an orange- Maker's Mark bourbon barbecue sauce, grilled jumbo asparagus and our chipotle laced sweet mashed potatoes

Tender slow braised St Louis Style Ribs, finished on the grill, smothered in our homemade barbeque sauce, and served with chipotle laced mashed sweet potatoes and market vegetables

An ancho-spiced 8-ounce chicken breast topped with fresh grilled pineapple salsa and served over rice pilaf and asparagus

Four jumbo shrimp and thin sliced prosciutto sautéed in basil butter with fresh garlic, lemon, and white wine, tossed with orecchiette pasta and asiago cheese, and served with garlic bread

Trapper's signature 8 ounce top sirloin

2 ounce medallions of Buffalo, Lamb, Elk and Venison

4 ounces of sesame encrusted Ahi tuna, seared rare, sliced thin and served with fresh Asian slaw, ginger soy sauce and wasabi

Sweet yellow onions sliced thin and fire roasted with a touch of lime

Domestic, Cremini and Shiitake, dry sautéed and glazed in butter and Marsala

4 oz cold water Lobster Tail steamed and served with drawn butter

Rich house made chocolate torte with a chocolate fudge icing served with fresh berries

Topped with a layer of caramelized sugar and served with fresh whipped cream and chocolate mocha beans

Fresh strawberries macerated in Grand Marnier and served over homemade shortcake with whipped cream

A ripe banana flambéed in brown sugar, rum, and banana liqueur, served over two scoops of vanilla bean ice cream

Fresh Jalapenos stuffed with Boursin cheese, bacon, sun dried tomatoes, and basil. Served on a bed of crispy onion strings with chipotle remoulade

Twin double-boned true Colorado lamb chops, lightly seasoned, grilled and served with mulled port wine jelly, roasted baby potatoes and market vegetables

Twin 4-ounce Lobster Tails, butter braised, with cheddar and jalapeño mashed potatoes and market vegetables

Rich, creamy and made with our finest ingredients, this delicious tradition is hand fired and served with a fresh strawberry sauce

Disaronno, Frangelico, Creme de Cocoa and cream

Enjoy six fresh oysters one of two ways: On the half-shell with homemade cocktail sauce, lemon and Tabasco sauce -or- Baked in the half-shell with chopped bacon, roasted red peppers, spinach and boursin cheese

Creme de Cocoa, Creme de Menthe and cream

Toasted pound cake topped with refreshing lemon sorbet and drizzled with fresh blackberry sauce

8 ounce cut of sushi grade Ahi Tuna

Chopped spinach sautéed with garlic, cream and herbed cheese

8 oz of King Crab legs window cut for easy access, steamed and served with drawn butter

An 18-ounce cowboy cut Ribeye, served with a baked potato and market vegetables

10-ounces of marbled NY Strip loin

2 scoops of vanilla bean ice cream encircled by 4 pieces of fudge brownie and fresh strawberries, and topped with hot fudge, toasted almonds, and a cherry