Kinzie Chophouse

Steak house, 400 N Wells St, Chicago, IL

VeganScore 30

Menu

Mains

• 8 oz. Center Cut
• 8 oz. Medallions
• Smashed Beef Burger — dijonnaise, pickled cucumber & cheddar
• Fried Chicken — bacon, coleslaw & spicy mayo
• Classic New York — monterey jack, caramelized onions & chimichurri
• The Italian — burrata, mortadella, pistachio pesto
• Lobster Roll — spicy mayo, coleslaw & tarama
• Kinzie Dog — boar sausage, house made pickles, mustard aioli
• 60 oz Tomahawk — grilled & smoked with oak and rosemary
• Dry-Aged Lamb Chops — Our 35th Anniversary Special, Aged for 14 days
• 10oz. Ribeye Filet
• 16oz. Delmonico
• 20oz. Cowboy
• 22oz. Cowboy
• 16oz. New York
• 18oz. Kansas City
• 40oz. Porterhouse
• 32oz. Porterhouse
• Wagyu Board — selection of rare cuts served with sauces & butter
• Crab Pasta — squid ink linguini, saffron broth & confit tomato
• Moussaka — roasted eggplant, mushroom ragu & aged gruyère sauce
• Sea Bass — lemon with basil oil
• Red Snapper — lobster orzo, capers & fresnos
• Chicken Milanese — arugula, parmesan, lemon & anchovy butter
• Beef Burger — gruyère sauce, iceberg lettuce, grilled tomato & onion
• Fried Chicken Sandwich — bacon, coleslaw & spicy mayo
• Classic New York Sandwich — monterey jack, caramelized onions & chimichurri
• Surf & Turf Sandwich — filet, oishii shrimp, tartar sauce & arugula
• Steak & Egg Sandwich — scrambled eggs, hollandaise & asparagus
• A5 Kuroge Tenderloin — per ounce
• A5 Takamori "Drunken Wagyu" — per ounce | minimum two ounces
• Seafood Squid Ink Linguini — shrimp, calamari, broccoli & chili pepper in a white wine saffron sauce
• Lobster Tail Risotto — scallop tartare, asparagus, lime & parmigiano
• Pasta Moussaka Style — pacherri pasta, 4oz butcher's steak, tomato jus, eggplant purée & gruyère sauce
• Handmade Mozzarella Ravioli — in a creamy spinach sauce
• Butcher's Steak Sandwich — caramelized onions and chimichurri sauce

Starters

• Crispy Pork Belly — slow roasted with molasses, apricots and figs
• Burrata — grilled grapes, sourdough & italian salsa macha
• Merlot Baked Brie — in brioche bread with berry jam
• Crab Cakes — blue crab with tartar sauce
• Rosemary Brioche — with butter & marinated olives
• Scallops — corn, nduja oil & smoked bacon
• Grilled Octopus — fish roe cream, black-eyed bean salad & chimichurri
• Lobster & Corn Velouté — add shrimp timbale +5
• Caesar — lettuce hearts, anchovies & croutons
• Grilled Greek — with feta mousse & olive pâté
• Wedge — wedge cut iceberg lettuce, thick cut bacon & blue cheese dressing
• Crab — iceberg lettuce, rucola, avocado & citrus dressing
• King Scallops — prosciutto di parma, apple trilogy & lime mole sauce
• Octopus on the Grill — fish roe cream, black-eyed bean salad
• Onion Soup with Gruyère
• Vichyssoise Velouté — leek & potatoes
• Selection of East & West Coast Oysters — with oregano mignonette
• Tuna Tartare — tomato-peach dressing, calabrian chili & crispy tortilla chips
• Whole Lobster, Oyster Gratin, Tiger Prawns
• Wagyu Carpaccio — truffle mayonnaise, aged gruyère & sourdough
• Seafood Tower — Crab Salad, Crab Claw, Whole Lobster, Oysters, Colossal Shrimp & Tuna Tartare
• Beef Tartare — cured egg yolk, paillasson potatoes
• Caviar — served with blinis, potatoes & sour cream
• Golden Osetra — per ounce
• Golden Kaluga — per ounce
• Lobster Velouté — add shrimp timbale +5

Desserts

• Signature Carrot Cake — mascarpone cream & caramel drizzle

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