No. VI Chophouse Menu and Prices

A matt prentice tradition made with michigan & minnesota morels

Lump crabmeat, double creme brie chives and croutons

Assorted greens, tomatoes, chick peas, cucumber, bermuda onion, ricotta & choice of dressing

Hearts of romaine, reggiano parmesan, housemade croutons & zesty garlic anchovy dressing

Iceberg lettuce, grape tomatoes, hard cooked egg, sundried tomato & bacon crisp

Maytag bleu cheese, pears, red onion and warm bacon vinaigrette

Candied shallots, roasted garlic & madeira veal essence

Fried sweet corn, baby greens & chardonnay sauce

No.VI whipped potatoes & lemon tabasco butter sauce

Prepared tableside for 2 or more

Fennel and arugula salad, horseradish gin sauce and challa crostinis

Wild mushroom risotto cake, duck prosciutto with garlic shallot emulsion & truffle honey beets

Applewood bacon wrapped filet, truffle and duck confit potato croquettes, chanterelles and carmelized onion demi glace

Flown in from both coasts

Seaweed salad, wasabi caviar & ponzu

Grilled fingerling potato salad, sherry vinaigrette and cilantro mint chimichurri sauce, crumbled chevre

Morel mushroom and asparagus tart, wild mushroom risotto, sauteed spinach, beets & roasted garlic cream

Scallopini of provimi veal, maine lobster, roasted asparagus & bearnaise

Garlic and herb stuffed, garlic whipped potatoes, oyster mushrooms, asparagus, baby carrots & sherry jus

The king of steaks

Combination of our two best. New york strip & filet mignon

Center cut bone-in, ribeye

14 ounce new york strip rubbed with cracked telicherry black pepper, pan roasted with martell cognac & porcini mushrooms

Prime tenderloin, wild mushroom duxelle & flaky puff pastry, cabernet demi & vegetable bouquetiere

7 ounce filet, yukon gold lyonnaise potato, andouille, swiss chard, 4 oz neuskies wrapped, sauteed lobster tail, roasted garlic and shallot emulsion & bearnaise

2, 2-1/2, 3 & 5 pounders. Steamed or broiled. Per lb

Saute of purple potatoes, trumpet royal mushrooms, baby carrots, cipollini onions, spinach and tomato confit, beef reduction

Pan seared, citrus chili glaze, basmati rice, sauteed spinach, char-grilled corn and black beans in charred tomato vinaigrette and pickled red onion & micro greens salad

Choice of: two 4 oz. lobster tails, 3/4 lb. king crab legs or pancetta wrapped scallops

Eggplant and sun dried tomato pancake, sauteed arugula, macadamia nut crust, lemongrass beurre blanc, tomato confit and aged balsamic

1-1/2 lbs. drawn butter & lemon

Coarse yellow polenta cake, sauteed arugula, spicy tomato salsa, corn cream and cilantro oil

Two 4oz tails

Three 4oz tails