Create your own…Ask your server for details
The classic Chop's salad with a Wine Bar twist Lettuce mix, medley tomatoes, bleu cheese crumbles, corn, and red onions. Tossed with sweet tea brined BBQ pork belly and peppercorn ranch dressing.
Traditional gyro meat sauteed with onions, olives, and tomatoes. Served on toasted pita bread with tzatziki, and topped with melted feta.
Seasoned jumbo shrimp served alongside Chilean blue mussels. Paired with classic cocktail sauce and fresh lemon wedges.
Lump crab, roasted veggies, Béarnaise aioli, crispy potatoes
Ginger seared Ahi Tuna, wasabi, pickled ginger, soy, seaweed and calamari salad.
Ask your server for today’s ingredients.
Whether from the sea, the butcher's block, or just an interesting dish all together, this changing selection promises to be unique and delicious. Ask your server for details about today's feature.
A char grilled 8oz. filet, finished with bleu cheese butter, and served with chef's featured sides.
Butter seared diver scallops served over squid ink pasta in a house made lobster cream veloute sauce. Finished with lemon and sherry vinegar tossed microgreens.
Seared sesame and kimchi glazed salmon served over dill seasoned polenta fries and a smoked creamy brussel sprout hash.
Asian inspired marinated chicken breast, a fried egg and an assortment of fresh seasonal and sautéed vegetables. All served over ramen and with a house-made lemon miso broth.
Chef's weekly selection, house ground prime beef (or vegetarian burger option), pretzel bread, hand cut fries, and a house-made pickle.
House made sponge cake covered in a Myer's dark rum toffee sauce. Served with ice cream
A toasted pearl sugar waffle topped with graham cracker butter and ice cream.
Bourbon battered French toast tossed in cinnamon and sugar, topped with candy bacon and served with ice cream.