
Appetizers and Soups
Bacon Wrapped Scallops - 20
Served on a Ginger Wasabi Slaw & a Mimosa Vinaigrette
Crispy Fried Calamari - 14
Sweet Peppers & Scallions served with Thai Chile Sauce and Toasted Sesame Seeds
Jumbo Lump Crab Cakes - 18
Served with a Roasted Cantaloupe and Green Tomato Salsa & Caper Dill Aioli
Ahi Tuna Tartare - 18
Sushi Grade Ahi Tuna served with Mango Fresca Salsa and House made Guacamole and Crispy Tortilla Chips
Stuffed Portabella - 14
Stuffed with Nueskes Peppered Bacon, Artichokes, Spinach and Gruyere
French Onion Soup - 8
Served with Crispy Baguette, Swiss and Gruyere Cheese
Warm Lobster Taco - 20*
Buttered Lobster in Warm Flour Tortillas, Pepper Jack, Yellow Tomato Salsa, Jicama Slaw, Avocado cream
Flash Fried Pimento Stuffed Deviled Eggs - 12
Panko and Parmesan Encrusted, Stuffed with Pimento Cheese Deviled Egg Filling
Tenderloin of Beef Carpaccio - 20
Prime Tenderloin shaved and served with Arugula & Black Pepper Vinaigrette shaved parmesan
Shrimp and Wild Mushroom Chowder - 10
Fresh Independence Seafood Shrimp, Caramelized Wild Mushrooms, Root Vegetables & Sherry Cream
SALADS
The Chophouse Salad - 12
Heirloom Tomatoes, Artichokes, Heart of Palm, Roasted Red Peppers, Pickled Red Onions, Peppered Goat Cheese and Tarragon Cream Dressing
Clemson Blue Cheese Wedge - 14
Nueskes Peppered Bacon, Beefsteak Tomatoes, Clemson Blue Cheese
Caesar Salad - 12
Traditional, Garlic Anchovy and Shaved Parmesan Dressing served with Garlic Focaccia Croutons
SEAFOOD
Deepwater Sea Scallops - 38
Served with Charred Citrus Salsa & Cauliflower Mashed with Grilled Asparagus
Seared Chilean Sea Bass - 42
Wilted Sesame Spinach and Parmesan Mashed Topped with a Vietnamese Sweet & Spicy Sauce
Crabcake Dinner - 36
Served with a Roasted Cauliflower and Sweet Corn Cake and Bee City Honey, Dijon, Meyers Lemon cream
Fresh Local Grouper - 38
Grilled and Served over Soy Ginger Caramelized Brussels with Mango Mint Salsa (Independence Seafood)
Shrimp and Wild Greens Farfalle - 36
Fresh Local Independence Seafoods Shrimp tossed with Wild Greens, Roasted Shishito Peppers and Heirlooms with Garlic Infused Olive Oil and White Wine Purple Basil sauce
POULTRY
Rice Paddy Chicken - 32
Chicken Schnitzel in a Tarragon Dijon Cream Sauce and Jumbo Lump Crab served w/ Grilled Asparagus Parmesan Whipped Mash Potatoes
Maple Leaf Crispy Duck - 34
Pan Fried Duck Breast Served Over Roasted Duck Fat Potatoes with Blood Orange & Red Plum Chutney
CHOPS
Bacon Wrapped Pork Chops (1 chop - 32) (2 chops - 42)
Bone in Allegiance Pork Chops, served on a Grilled Gilbert Peach & Granny Smith Apple Chutney Served with Parmesan Mashed Potatoes
Marinated Braised Lamb Shanks - 42
Braised in a Garlic Rosemary Pinot Noir Sauce Served over Roasted Baby Potatoes on Wilted Greens
Prime Steaks Halpern’s Meats Atlanta*
6oz (Wet Aged) Center Cut Filet - 39
8oz (Wet Aged) Center Cut Filet - 59
12oz (Prime Wet Aged) Ribeye - 49
12oz (Prime Wet Aged) Strip - 49
12oz Dry Aged Ribeye -55
Wagyu Beef minimum 4 oz - 15 an ounce
STEAK ENHANCEMENTS
Oscar Style Lump Crab & Asparagus with Bearnaise -12
Bearnaise Sauce - 4
Brandy Green Peppercorn Sauce - 4
Clemson Blue Cheese Crust - 4
Black Truffle Butter - 4
SIDES
Roasted Brussel Sprouts
Cauliflower Mashed
Grilled Asparagus
Baked Creamed Spinach
Parmesan Whipped Mashed Potatoes
Black Truffle Rosemary & Shaved Parmesan French Fries
Wild Mushroom and Roasted Garlic Risotto
Sauteed Roasted Garlic Cabernet Mushrooms
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We proudly serve only Prime and Dry aged Beef hand cut by our local Low Country Butcher supplied by Revere Meat packing in Atlanta Georgia