Chops City Grill Menu

cocoa dust, chocolate pearls

wagyu beef tartar, shrimp tempura, cucumber, thai hot

five freshly steamed little neck clams, yukon gold potatoes, oyster crackers

"chopped" wedge salad, great hill blue cheese, candied walnuts, micro cress

5, under 12 to a pound, Gulf water shrimp

A chef's flight of mixed coast oysters with house made cocktail sauce, citrus and Tabasco. Shaved ice, cucumber vodka mignonette. Ask your server for tonight's selection

Snake River Gold, Idaho, (F1, Comparable to MS-900)

Carrara 640, Australia, (grade 9, MS 1100)

red king crab (3oz.), organic asparagus, jumbo lump crab cake white truffle béarnaise, top shelf au poivre

griddled double wagyu burgers, brioche bun, roasted red onion, watercress, cherry wood bacon, choice of cheese, truffle pickle

Snake River Valley Gold. House cut french fries*, white truffle béarnaise

35 Day Dry Age, Iowa

citrus sour cream

A Fiery Concoction Of Pasote Blanco Tequila, Fresh Homemade Strawberry Shrub, Hell Fire Bitters, Roasted Jalapeño Syrup, Muddled Mint And A Charred "Long Hot"

shrimp, shiitake mushrooms, ginger and soy, mandarin - mango bbq

with cocktail sauce, cucumber vodka mignonette, horseradish and lemon (flight of 6)

wagyu beef tartar, shrimp tempura, cucumber, thai hot

Snake River Valley Gold, MS-5, house cut french fries, white truffle bearnaise

A wine that smiles and makes you smile! It is stylistically close to Pouilly-Fuissé, with its golden hue, its greenish reflection and its refreshing taste. The aromas are reminiscent of the ripe Chardonnay grape, with subtle notes of musk. A pleasant roundness coats the palate" - Véronique Boss-Drouhin

Prunotto's Barbaresco is produced from vineyards in Treiso and Neive in the Barbaresco area, it's the elegant expression of Nebbiolo. Barbaresco 2018 is an intense garnet red color. Its nose is complex with aromas of red fruit and spicy notes. The palate is full and velvety with a persistent finish

Vibrant nose of red fruit, black licorice and raspberries. On the plate the crisp acidity lends structure and rasp to the wine, delivering bright red fruits, a touch of vanilla, slight dill notes and a delicious crushed graphite like quality. The tannins are moderate and are kept in check by the mid palate density. A complex and intense merlot. - Robin Akhurst, Winemaker

Deep garnet colored, the 2010 Figeac bursts from the glass with gregarious scents of baked blueberries, black cherry compote and chocolate box with hints of camphor, pencil lead and iron ore. Medium to full-bodied, the palate has beautifully ripe, velvety tannins and bold freshness supporting the generous fruit, finishing long and layered. - Robert Parker's Wine Advocate

Dark and nicely toasty, with ample espresso and ganache up front, followed by steeped fig, blackberry and black currant fruit that rumbles through the finish. Features ample tarry grip, but eschews minerality and finesse for a direct and toast-driven approach. - Wine Spectator