Kinzie Chophouse Menu and Prices

Diced vine-ripened tomatoes, garlic, onion, and basil over three toasted crostinis, with Asiago cheese, topped with an aged balsamic

Wrapped in puffed pastry, with a hint of sun-dried tomatoes and onions, over a lemon buerre blanc

Two medallions served with grilled crostinis and marinara sauce

Three fried chipotle potato and ribeye croquettes served with a pineapple mango salsa

Diced chicken tossed in a ginger-soy beurre blanc, with carrots, jicama, wonton strips and crisp iceberg wedges

Spicy aioli and homemade marinara

Crab meat mixed with red and green peppers, red onions and bread crumbs, served over our spicy remoulade and cocktail sauce

Raw ahi tuna, mixed with capers, red onions, red and green peppers; served with wonton crisps, wasabi, and pickled ginger

Fresh lemon and cocktail sauce on the side

East coast oysters served with lemon, raw horseradish and cocktail sauce

Marinara and spicy aioli

Whole grain mustard sauce

Lemon buerre blanc

Pineapple mango salsa

Crisp romaine lettuce with blackened chicken, black beans, corn, jicama, pico de gallo, cilantro, green onions, and gouda cheese, tossed in chipotle ranch dressing and topped with fried onion rings

Iceberg lettuce, smoked turkey, cucumbers, vine-ripened tomatoes, bacon, white mushrooms, red and green peppers. Tossed with ranch dressing and crumbled bleu cheese

3oz. Filet, over field greens, cucumbers and julienned carrots

Tossed in our house balsamic vinaigrette

Arugula, bosc pears, red onions, cucumbers and candied walnuts, with bleu cheese crumbles and tossed in our house balsamic vinaigrette

Field greens, dried cherries, apples, walnuts, with a cherry vinaigrette, served with two warm goat cheese medallions

Quarter head of iceberg lettuce, with vine-ripened tomatoes, topped with ranch dressing, bacon and bleu cheese crumbles

Field greens, vine-ripened tomato, carrots, red and green peppers, cucumbers, topped with our house balsamic vinaigrette

Romaine lettuce, tossed in caesar dressing, mixed with asiago cheese and toasted croutons

Homemade meatloaf served over garlic whipped potatoes, topped with rich gravy

Served over a bordeaux reduction risotto and topped with crispy onion rings

Sliced french-style and served with two chipotle potato and ribeye croquettes and a pineapple mango salsa

Boneless chicken breast with a lemon and white wine butter sauce, served with a green bell pepper risotto

Served with barbecue sauce over a spicy vegetable slaw and homemade jalapeno BBQ sauce

Sliced smoked duck breast over penne pasta with sautéed portabella mushrooms, diced asparagus, and porcini cream sauce

Grilled chicken, prosciutto ham, vine-ripened tomatoes, white mushrooms, red peppers, and fresh basil cream sauce

Zucchini, yellow squash, cherry tomatoes, and shaved fennel, tossed with an arugula and almond pesto

Wild mushroom and asparagus risotto topped with your choice of protein. Add 3oz. steak 9.00, scallop $4.25, shrimp $4.00, salmon $6.00

Point reyes

Cottonwood river

Prairie breeze

Cypress purple haze

Freshly ground, in-house proprietary blend burger with your choice of cheddar, swiss, mozzarella or monterey jack, topped with lettuce, vine-ripened tomatoes and red onions

Our secret recipe freshly ground in house with your choice of cheddar, swiss, mozzarella or monterey jack, topped with lettuce, vine-ripened tomatoes and red onions

Grilled and topped with beef gravy, served on ciabatta with lettuce, vine-ripened tomatoes and red onions

Hot pastrami and swiss cheese on thick-cut, marbled rye with sauerkraut and our house-made russian dressing

House brined and smoked turkey breast with crisp bacon, guacamole, vine-ripened tomatoes, red onions, lettuce and horseradish cream between two slices of thick-cut, marbled rye

Jumbo lump crab cake served on a pretzel bun, with roasted red pepper aioli and sesame field greens

Marinated skirt steak in a chimichurri remoulade, topped with monterey jack cheese and crispy onion rings on garlic buttered ciabatta bread. Served with lettuce and vine-ripened tomatoes

Served with homemade guacamole, pico de gallo and sour cream

Served medium rare with soba noodles and soy buerre blanc with wasabi and pickled ginger

Coated with fresh oregano, thyme, garlic, rosemary and basil, with sautéed broccoli and whole grain mustard cream sauce

Fresh cut and pan seared halibut over roasted red pepper polenta cakes and sautéed spinach and red peppers topped with a melon glaze

9oz. Tail with drawn butter

Add 2 seared scallops

Add 2 grilled shrimp

Crabmeat, diced asparagus and bearnaise

Mushrooms and asiago cheese

Cajun seasoning

Topped with your choice of peppercorn, parmesan, horseradish, or garlic crusts

Choice of sauteed mushrooms or caramelized onions

Exhibits the flavor of a bone-in delmonico, without the large marbling deposits and fat cap to ensure a smaller leaner cut

Carved from the heart of the delmonico, preserving the eye of the ribeye and the marbling, while size reminiscent to a filet mignon

Certified reserve cut, derived from a long strip of beef, resulting in thin channels of marbling that provide a rich flavor

Served with butter and sour cream

Cheddar cheese, sour cream, bacon and pico de gallo

Topped with bacon and toasted bread crumbs

Topped with tortilla strips and scallions

Served with a smoked gouda cream sauce

Sauteed with dates and a bacon maple demi glace

Portabella, crimini, shitake and white mushrooms