Morton's The Steakhouse Menu

8 oz. Center-Cut Filet Mignon, finished off with Au Jus.

Finished with Parmesan Cheese, Truffle Oil, Rosemary-Truffle Sea Salt, & Parsley. Gluten sensitive.

Finished with Parmesan Cheese

12 oz. Center-Cut Filet Mignon, finished off with Au Jus.

Make it gluten-sensitive.

House-made Chocolate cake with warm liquid center, Powdered sugar, Häagen-Dazs vanilla ice cream, Caramel sauce, Fresh raspberries. *Cakes take 30 minutes to prepare

Romaine Lettuce, Classic Dressing, Parmesan Cheese, House-made Egg & Onion Croutons

(2) 4 oz., Chicken Breasts (Boneless, Skinless & Breaded), Pan Seared to Golden Crisp, served with a Garlic Beurre Blanc Sauce, Broccolini Garnish.

'Morton's Signature Salad with Pickled Onions, Cherry Tomatoes, Chopped Egg, Crispy Bacon & Crumbled Blue Cheese.Choice of Home-made Morton's Blue Cheese Dressing or Thousand Island Dressing'

16 oz. Morton's Signature Cut, finished with Au Jus.

Three Wagyu smash burger patties (3 oz. ea.) with grilled onions, melted Cheddar cheese, dill pickle chips and Thousand Island dressing on a toasted hamburger bun. With French Fries.

3 oz. Fresh Crab Meat, House-made Mustard Mayonnaise Sauce, Cocktail Sauce, Lemon.

(2) 6 oz. Wagyu Meatballs, Marinara Sauce, Crème Fraiche, Basil Pesto, Parmesan Cheese.

3 pcs. Fresh Mozzarella, Tomato & Basil wrapped in thinly sliced Prosciutto, pan seared, drizzled with Balsamic Glaze, served over a small Arugula Salad.

Chili Garlic Butter, Lobster Bisque, toasted baguette, grated Parmesan, chives

(3) pcs. Lobster Ravioli, Beurre Blanc, Wilted Spinach, Toasted Panko Breadcrumbs, Crispy Capers, Lobster Meat, Chopped Parsley, Lemon Zest & Grana Padano.

4 oz. Crab Cake, Mustard Mayonnaise Sauce, Arugula, Shaved Onion, Grana Padano.

6 oz. Thick Cut Nueske's Bacon, Soy-Caramel Glaze, garnished with Green Onions & Sesame Seeds. Served with a salad garnish (arugula, red onion, red wine vinaigrette)

Ahi Tuna, English Cucumbers, Soy-Caramel Sauce, Wonton Strips, Sesame Seeds, Calabrian Chili Aioli.

House-made Cocktail Sauce, Horseradish, Lemon.

Chopped salad, pepperoncini, kalamata olives, roasted tomatoes, cherry tomatoes, salami, feta cheese, artichoke hearts, red onion, English cucumber, Greek vinaigrette, topped with feta cheese and crispy chickpeas.

Chopped Iceberg & Romaine, English Cucumbers, Blue Cheese Crumbles, Bacon, Chopped Eggs, Purple Onions, Avocado, Cherry Tomatoes, Dijon Vinaigrette

Romaine Lettuce, Classic Dressing, Parmesan Cheese, House-made Egg & Onion Croutons

Finished with Brandy, Crème Fraiche, Lobster Medallions, & Chives.

28-ounce bone-in New York Strip, broiled to temperature, served with au jus. Carved in the kitchen and served sliced

8 oz. Center-Cut Filet Mignon, finished off with Au Jus.

18-22 oz. Rack of Lamb, broiled to temperature with Morton’s Seasoned Salt. Served atop Mustard Madeira sauce

12 oz. Center-Cut Filet Mignon, finished off with Au Jus.

22 oz. Cooked on the bone to give it incredible flavor, finished with Au Jus.

16 oz. Boneless Cut, finished with Au Jus.

16 oz. Boneless Cut. Marinated in Cajun spices for 48 hours, finished with Au Jus.

14 oz. Dry-Aged Ribeye (aged 21-35 days), broiled to temperature, finished with Au Jus.

8-ounce portion of wagyu braised beef served over sour cream mashed potatoes topped with braising sauce and red cabbage “confetti”, garnished with chopped chives

36 oz. Tomahawk Ribeye Steak, Brolied to Temperature, finished off with Au Jus. An impressive Cut!

7 oz. American Wagyu Filet Mignon, broiled to temperature, finished with Au Jus.

2 oz. Peppercorn Sauce: Demi-Glace, Butter, Shallots, Peppercorn blend, Cognac, Heavy cream.

2 oz. Butter, Shallots, Garlic, Parsley, Pernod, Anchovy Paste.

Horseradish, Heavy Whipping Cream, Tabasco Sauce, Dijon Mustard

2 oz. Calabrian Chili Butter with Unsalted butter, garlic cloves, blended oil, fresh minced parsley, table salt, black pepper, fresh lemon juice, Pernod, anchovy paste, chopped Calabrian chilis

2 oz. Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper.

Asparagus, Crab meat, Béarnaise Sauce

2 oz. Shallots, Garlic, Black Truffle & Mushroom, Butter, Truffle oil, Salt, Pepper, Butter

2 oz. Butter, Worcestershire, Lemon juice, Black pepper, Salt, Chives, Parsley, Blue Cheese Crumbles.

(2) 5 oz. Lobster Tails, served with drawn butter & lemon.

8 oz. Center-Cut Filet Mignon, served with Classic Oscar Sauce (Fresh Crabmeat, Asparagus mixed with a Bernaise sauce)

(2) 4 oz., Chicken Breasts (Boneless, Skinless & Breaded), Pan Seared to Golden Crisp, served with a Garlic Beurre Blanc Sauce, Broccolini Garnish.

8 oz. Lobster Tail, Drawn Butter & Lemon.

Three Wagyu smash burger patties (3 oz. ea.) with grilled onions, melted Cheddar cheese, dill pickle chips and Thousand Island dressing on a toasted hamburger bun. With French Fries.

(6) pcs. Lobster Ravioli, Truffle-Lobster Cream Sauce, Shiitake Mushrooms, Lobster Meat, Crispy Brussels Sprout Leaves, Grana Padano

(2) 4 oz. Crab Cakes, Mustard Mayonnaise, Arugula, Shaved Onion, Grana Padano.

Seared Tofu Steak, encrusted with black & white Sesame seeds, Sliced, served with Sautéed Spinach & a Soy-Caramel Sauce (For Vegan option, Spinach will be cooked with EVOO instead of Butter).

Broiled Ora King Salmon, Charred Broccolini, Roasted Rainbow Carrots, Honey Balsamic Glaze, Scallions.

Steamed Bok Choy, Miso Broth, Pickled Shiitakes, Chives.

Make it gluten-sensitive.

Finished with Parmesan Cheese

Diced Potatoes, baked with Smoked Gouda, Bacon, Green Onions, & a Creamy Béchamel. Cannot be prepared without Bacon.

Served with Truffle Aioli.

Cavatappi Pasta with a Five-Cheese Cream Sauce, Smoked Bacon, Onion (cannot be removed), Toasted Panko Breadcrumbs. Can be prepared without Bacon upon request.

Truffled Cream Corn, Truffle Butter, Scallions.

Haricot Verts, Szechuan Chili Sauce (sesame oil, garlic, ginger, Heinz chili sauce, Sambal, rice vinegar, soy sauce, brown sugar), Sesame Seeds.

Sautéed with Shallots.

Finished with Parmesan Cheese, Truffle Oil, Rosemary-Truffle Sea Salt, & Parsley. Gluten sensitive.

Cavatappi Pasta with a Five-Cheese Cream Sauce, Old-Bay Seasoning, Maine Lobster, Toasted Panko Breadcrumbs

Sautéed with Bacon, Shallots, Nueske's Bacon Lardons. Can be prepared without Bacon upon request.

Grilled with EVOO & Sea Salt, Charred Lemon

House-made cheesecake served over apple cream sauce with Re’ al raspberry puree swirls, topped with salted caramel and Bourbon candied walnuts, garnished with mint sprig

Homemade white-chocolate-banana bread pudding, Banana Caramel Sauce, Vanilla Ice Cream, Shaved White Chocolate.

Espresso Pot de Crème, Fresh Whipped Cream, White Chocolate Croquant, Fresh Raspberry.

House-made Key Lime Pie with a Graham Cracker Crust, Fresh Lime Zest, Whipped Cream

Fresh Raspberries or Mixed Berries

12 oz. can

12 oz. can

Red bull energy drink 8.4oz can.

1 liter of aqua panna

Modifier: ginger beer, ginger ale, tonic water or sparkling sicilian lemonade