Chop & Grill House

Valentine's Day Menu



peperoncini aioli*/smoked lemon/mustard greens

 Arancini di Riso

pimento cheese*/arugula/pickle relish

 Frisee Salad

chevre*/granny smith apple*/pancetta/herb vinaigrette   

 Caesar Salad

parmesan/herb croutons/Caesar dressing*

 Seafood Bisque

crab/shrimp/saffron cream


All of our Entrées are hand cut and prepared from fresh prime cuts

 6oz Petite Filet Mignon

10oz Ribeye

8oz Sirloin

12oz Pork Chop*

8oz Duck Breast

Polyface Chicken Breast*

U10 Scallops

Cauliflower “Steak”*


Sweet and Tart

 Whiskey Cider Jus – local cider, whiskey, shallots and thyme

Cognac Peppercorn Cream – shallots, cognac, and peppercorns simmered in cream


 Duck Demi - a classic style “demi glace”, of duck stock, sherry and tomatoes

Mushroom Bordelaise –Am fog mushrooms, shallots, butter and red wine

Hot and Spicy

 House made Hot Sauce - fire roasted chilies, tomatoes, garlic

Horseradish Crème Fraiche - house made crème fraiche with fresh horseradish, garlic and lemon zest


SIDES Choice of 2

smashed potatoes with brown butter and crème fraiche

  tasso ham* grits

chevre mac n cheese*

roasted asparagus with garlic oil andsea salt

braised collard greens with country ham



raspberry grand marnier crème brulee

chocolate flourless torte with toasted walnut ice cream

angel food cakewith berry compote and lemon whipped cream


*indicates locally sourced items

Steak Temperature Guide

Rare = Cool Red Center / Medium Rare = Warm Red Center / Medium = Pink Outside with Warm Red Center

Medium Well = Slight Pink Center with Well Done Outside / Well Done = No Pink and Cooked Thru

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs can increase

your risk of food borne illness, especially if you have certain medical conditions.





P 100% post consumer recycled paper 5.15