Lunch Entrees

Question 1

Flat iron

Answer 1

5 ounce steak grilled and breast with garlic butter this steak is lean and flavorful and is considered the second most tender muscle on the cow

Question 2

Filet mignon

Answer 2

6 ounce tenderloin steak grilled the temperature is lean extremely tender but not as flavor as all the steaks medium well and well done steak will be butterflied to facilitate shorter cook times

Question 3

Chicken Marsala

Answer 3

Grilled 6 ounce chicken breast topped with savory sauce a prosciutto onions mushroom quarters marsala wine and veal Demi glaze

Question 4

Atlantic salmon

Answer 4

5 ounce portion of salmon season with the blend is pepper and spices chophouse is Atlantic salmon is glazed garlic herb butter

Question 5

Cornmeal crusted flounder

Answer 5

6-8 ounce pice of flounder served with cole slaw and on side item and a ramekin of honey pecan remoulade

Question 6

Grilled nc rainbow trout

Answer 6

8 oz trout grilled with Montreal seasoning then drizzled with herb oil

Question 7

Shrimp and grits ( no side)

Answer 7

7 26/30 shrimp sautéed with butter with tomatoes scallions white wine served over 2 deep fried triangles of creamy grit cakes