Chophouse 285 285 W Dearborn Street

Rich Flavor, Buttery, Tender Texture

The most Tender, Juicy, Thick Cut

The most Tender, Juicy, Thick Cut

The most Tender, Juicy, Thick Cut

18 oz. Richly Marbled, Buttery Texture Bold, Beefy Flavor

48 oz. Rich Buttery Ribeye, Tender

A Flavorful, Strip & Tenderloin, Wood Burning Grill by Chris Demant

Tender, Well- Marbled, Bold, Wood Burning Grill by Chris Demant

Center Cut, Marinated, Wood Burning Grill by Chris Demant

14 oz. Center-Cut, Hardy & Full of Flavor

14 oz. Richly Marbled, Buttery Texture Bold, Beefy Flavor

14 oz. Center-Cut, Hardy & Full of Flavor

Fresh-from-the-oven potato loaf with cracked sea salt crystals, served alongside soft Kentucky mayhaw fruit whipped butter, Derby honey and house bread-and-butter dill pickle chips.

5 U15 Wild White Shrimp accompanied with cocktail sauce.

Island specialty made with homemade dough & filled with flavorful buffalo chicken, served with southwest-style spicy ranch. A twist on Keith’s authentic Island empanadas.

A fine blend of pork & wagyu, delicately seasoned with southern spices, tossed in a citrus chili marinara with grated Manchego cheese, served alongside house-made focaccia.

House-made focaccia, chargrilled & smothered with fresh whipped ricotta, topped with a confit of wild mushrooms, garlic, braised baby kale, molasses shallots, & gremolata.

One 9 oz Caribbean spiny lobster tail, marinated 12 hours in a Bahamian citrus–ginger spice blend, lightly floured and crisp-fried, served in the shell with house-made sweet chili sauce.

A delicate blend of lump blue crab, gently folded with green onion, celery, citrus, & a refined medley of herbs & spices, presented atop preserved lemon & Calabrian chili aioli.

Fresh-ground pork with ginger, cilantro, & garlic fused into Farlow’s famous Johnny cakes, fried crisp & finished with sweet chili, yuzu honey, & chili-crunch almonds.

Classic krab rangoon meets mozzarella stick. Krab, cream cheese & mozzarella blended with herbs & spices, breaded, & fried golden brown with citrus chili sauce & fennel-apple slaw.

Salt-roasted Idaho potatoes, cooled and hand-flaked, gently bound together and fried until golden and crisp. Served with Calabrian chili aioli.

Fresh-ground Winter Frost Wagyu beef blended with jalapeño & aged white cheddar, served on Hawaiian rolls with caramelized onion & Chophouse aioli.

Marinated 24 hours in Premium Hemingway bourbon & Worcestershire brine. Then sous vide for perfect texture. Fried golden brown with fresh herbs & Morita ranch for dipping.

Proudly featuring the finest product of France, delicately roasted in our signature extra-garlic scampi butter. Served bubbling hot with our house-made bread for dipping.

Freshly cut triggerfish marinated in a blend of Florida citrus, served with a medley of roasted red peppers in citrus “leche de tigre,” finished with fresh cilantro & shaved red onion.

Gulf White Shrimp gently poached in an aromatic bouillon, tossed with shaved iced cabbage, red onion, jalapeño in a “Leche de Tigre” vinaigrette, roasted plantain pieces & fresh cilantro.

Fresh-caught Yellowfin Tuna stacked with cantaloupe pico, avocado, celeriac mousse, chile-crunch almonds, & yuzu honey, wrapped in fried rice paper.

Char-grilled marinated steak over spinach and arugula with warm farro, black cherries, feta, toasted walnuts, fresh berries, and house- made black cherry vinaigrette.

Herb-marinated chicken with roasted asparagus, green apples, fennel, & green peas, dressed in citrus vinaigrette over baby spinach & arugula. Finished with toasted almonds, feta, & watermelon radishes.

Yuzu honey grilled Tasmanian salmon over a blend of shredded carrots, red & white cabbage, shallots, cilantro & mint. Tossed in house-made pistachio dressing, over mixed greens with candied cashews & pistachios.

Crisp shredded romaine tossed in rocoto Caesar dressing, accented with red onion and finished with plantain crisps, Manchego cheese & balsamic reduction.

Half portion - Crisp shredded romaine tossed in rocoto Caesar dressing, accented with red onion and finished with plantain crisps, Manchego cheese & balsamic reduction.

Wood-fired Romaine, buttermilk celeriac (Caesar) dressing, Derby honey, cracked pepper, pecorino pecans

Fresh spinach tossed in house-made herb vinaigrette with edamame, cherry tomatoes, red grapes, toasted walnuts & goat cheese.

Blend of Wagyu beef & Heritage Bred Pork, slowly simmered in red wine and beef stock. Fortified with a roasted mirepoix, herbs and aromatics, served over house-made Paccheri Pasta.

U12 scallops sautéed with summer corn, red bell pepper, butter beans, shallots, & herbs. Served with brown sugar–sweet potato gnocchi, aged Pecorino, arugula, & caramelized balsamic.

Hand-rolled pappardelle tossed in citrus-chile marinara with braised beef, charred broccolini, & lemon. Finished with burrata, rapini, & pesto.

Prince Edward Island mussels with fried garlic & citrus zest, simmered in a lemon–white wine broth with fresh herbs. Tossed with hand-rolled buttermilk linguine, citrus chile jam, & Grana Padano.

House-Made Paccheri Pasta — Shrimp, scallop & triggerfish sausage, lightly caramelized in tomato butter with mirepoix, finished in a light cipollini brodo with fresh herbs and shaved Grana Padano.

Hand-rolled agnolotti filled with smoked braised ham hock & caramelized onion, finished in light coddled cream with English peas & cracked black pepper. Topped with five grilled pink shrimp & gremolata.

House-made buttermilk linguine in a lemon butter cream, topped with Kentucky cornflake–fried chicken breast, baby arugula tossed in hibiscus molasses, finished with pecorino & hot honey.

Apple-cider brined & chargrilled, served with our baked potato finished with cracked salt, roasted brussels sprouts with apple chow chow & caramelized miso-apple butter.

Fresh bison from a family farm in Colorado, cut in-house & chargrilled with house steak seasoning. Served with our baked potato finished with cracked salt & grilled asparagus.

Miso Demi glazed Alaskan line caught Black Cod with truffle pomme puree, a saute of foraged mushrooms, English peas, & roasted carrots. Finished with Yuzu and fresh herbs.

Chargrilled wild caught Halibut perfectly seasoned with preserved lemon & sea salt, atop caramelized white beans, with roasted shallots, asparagus, fennel, & wild foraged mushrooms finished with gremolata.

Twin jumbo lump crab cakes blended with green onion, celery, citrus, and fresh herbs, served over preserved lemon–Calabrian chili aioli. Served with a baked potato with cracked salt & asparagus.

All-natural antibiotic and steroid free double-lobe chicken breast, 3-day brined, filled with leek & wild mushroom fondue, cast-iron seared, & finished with natural chicken jus & fine herbs.

Pan-seared fresh Tasmanian salmon basted with Meyer lemon & thyme. Served with our house-made mashed potatoes, jerk-seasoned grilled asparagus, & finished with Mt. Hood huckleberry compote.

Fresh Chilean sea bass encrusted with toasted pistachios, sautéed in extra-virgin olive oil, and finished with a pistachio-infused cream sauce. Served with house-made mashed potatoes and jerk-seasoned grilled asparagus.

Fresh ground Wagyu, char-grilled & layered with aged white cheddar, tomato, house pickles, shaved lettuce, & house steak sauce on a toasted brioche bun.

10oz Fresh ground Wagyu, seasoned & char-grilled then stacked with candied pecan bacon, whipped goat cheese & house-made huckleberry jam on a toasted brioche bun.

Hand-rolled sweet potato gnocchi, gently tossed with foraged mushrooms, fried garlic, baby kale, & toasted pepitas. Finished with ricotta gremolata, Grana Padano, & a touch of balsamic.

Hand-rolled gnocchi sautéed with summer corn, red bell pepper, butter beans, shallots, & foraged mushrooms. Finished with aged Pecorino, baby arugula, & caramelized balsamic.

•Warm Cookie •Chocolate Pieces •Ice Cream

•Lavender •Citrus Curd •Ice Cream

•Mousse •Buttercream •Ice Cream •Pecan Brittle

•Vanilla •Sweetened Berries •Classic Yellow Cake

•Black Cherry •Ganache •Huckleberry •Ice Cream

•Ricotta •Meyer Lemon •Ice Cream •Streusel

•Bourbon •Pecans •Ice Cream •Roasted Cacao

Wet-aged 40 days, then dry-aged an additional 30 in our Himalayan salt room for exceptional depth and tenderness. Finished tableside over 100-year-old pre-Prohibition wood, we ignite a bold blend of Cruzan 137 Proof Rum, Booker’s Bourbon, and Kentucky sassafras root, enhancing its rich, caramelized crust. Finished with fresh herbs and our signature mayhaw butter, melting into the steak as it rests. Its natural juices cascade over roasted red skin potatoes, sunchokes, and celery root with fresh herbs and preserved lemon. Expertly carved tableside. A true wood-fired showpiece — meant to be shared.

A tender 5.5oz filet paired with a wood-fire grilled lobster tail, mashed potatoes, and asparagus.

Indulge in our hand cut Wagyu Sirloin, expertly prepared on our famous wood-fired grill for a buttery tenderness and rich marbling. Served with our large salt crusted baked potato.

40-day Dry-aged USDA Prime 14oz New York Strip, wood-grilled to your desired temperature and accompanied by three grilled wild-caught Gulf shrimp. Finished with lobster-infused Béarnaise and served with a salt-encrusted baked potato.

40-day Dry-aged USDA Prime 14oz New York Strip, wood-grilled to your desired temperature and accompanied by three grilled wild-caught Gulf shrimp. Finished with lobster-infused Béarnaise and served with a salt-encrusted baked potato.

SUPER CRUNCH SHRIMP ~ 168 Crispy fried shrimp, lightly tossed in a Bang Bang aioli, drizzled with yuzu wasabi sauce, and finished with candied ginger and a toasted sesame slaw for the perfect balance of sweet heat and citrus.

House-made, hand-cut linguine gently tossed in a creamy mushroom butter with bay shrimp, roasted mushroom duxelles, preserved lemon, and fresh tarragon. Finished with Grana Padano, whipped buttermilk ricotta, and peppery arugula lightly dressed in a raspberry vinaigrette.

Roasted & shredded Prime Pork Roast seasoned with "285 Dry Rub" dressed with our sweet & tangy Dark Heart BBQ, Seeded cabbage slaw & crispy radish garnish. Served with Derby Fries.

30-Day Dry Aged USDA Prime Porterhouse 36 oz USDA Prime Porterhouse, dry-aged for 30 days and wood-grilled over white oak to your desired temperature. Served with grilled asparagus and our signature salt-crusted baked potato.

Grey Goose Vodka, watermelon puree,, fresh lime juice, & simple syrup.

Skyy Vanilla Vodka, Kahula, fresh brewed espresso

Grey Goose, Lychee liquor & Lychee juice

Grey Goose L'Orange Vodka, Cointreau, blood orange puree, & fresh orange juice.

Titos Vodka, Elderflower, Pomegranate, white cranberry.

Licor 43, Bailey's Irish Cream, & Siesta Key Spiced Rum

Classic Hemingway Bourbon cocktail, served in a smoke glass

Tanteo Jalapeno Tequila, agave, house made cucumber puree, fresh lime & a salt rim

Grey Goose, Lemoncello, lemon jice, local honey & prosecco.

Casa Migos Mezcal, Patron Reposado, Fresh lime & orange juice, agave & a tajin rim

Maker’s mark bourbon, skrewball peanut butter whiskey, strawberry preserves, black walnut bitters. garnished with Nutter Butter.

Made fresh daily! Unique and Delicious, featuring fresh blackberries & Sage

Hendricks Gin, Elderflower liqueur, fresh lime, peach bitters, peach puree, & local honey.

Papa Pilar Hemingway, Black Cherry Liqueur, rich simple, chocolate bitters, luxardo cherry & orange twist

Buffalo Trace Bourbon, dark rum, cinnamon syrup, cream, Grand Marnier & a toasted cinnamon stick

Vanilla Ice Cream, Kahlua, Siesta Key Spice Rum, Chocolate Chips blended with a Cookie Whisky Dough floater

Hanson cucumber vodka, housemade cucumber puree, fresh lime juice, & local honey.

Buffalo Trace Bourbon, Mr. Black Coffee Liqueur, Licor 43, fresh brewed espresso, & simple syrup.

Whistle Pig bourbon, maple syrup, black walnut bitters.

Casamigos Mezcal, agave, blackberry, & orange

Papa Pilar dark rum, bitters, chipotle pineapple syrup, filthy cherry & orange

Hemingway bourbon, cointreau, fresh lime juice, simple syrup, fresh blackberries

Teremana Blanco, Cointreau, Fresh Peaches, fresh lime juice, hot honey

Casamigos Reposado, Patron Citronge, Huckleberry compote, fresh lime juice, agave

Patron Anejo, watermelon puree, fresh lime juice, tajin rim

Licor 43, Bailey's Irish Cream, & Siesta Key Spiced Rum

Buffalo Trace Bourbon, Mr. Black Coffee Liqueur, Licor 43, fresh brewed espresso, & simple syrup.

Skyy Vanilla Vodka, Kahula, fresh brewed espresso

Southern charm in slushy form — sweet, spirited, and made from the family recipe we probably shouldn’t have shared.

Hemingway Bourbon, fresh lemon, local honey, sea salt foam

Our signature old fashioned with a caffine twist!

Hemingway Bourbon, simple, mint, fresh huckleberry compote, fresh lime, topped with soda.

Hemingway Bourbon, apple cider, housemade vanilla syrup, fresh lemon

Hemingway bourbon, pear nector, house made ginger pear simple, fresh lemon

Hemingway bourbon, banana liqueur, brown sugar simple, chocolate & black walnut bitters

Hemingway Bourbon, muddled blackberries, fresh lime, simple, Cointreau.

Hemingway Bourbon, honey, limoncello, lemon & rosemary

Hemingway Bourbon, House made Hot Honey, fresh peaches, lemon & ginger beer

Reposado Tequila, fresh lime, agave, dash of smoked sea salt, topped with Grand Marinier. Spice it up with muddled Jalapenos

Tequila, coconut milk, simple, lime juice, aperol, cointreau.

Mezcal, muddled blackberries, fresh lime, topped with soda

Tequila blanco, peach schnapps, red pepper jelly, fresh lime

Mezcal, house made ancho chile honey, luxardo, fresh lime, smoke & salty rim

Tequila, honey, lemon, orange bitters, pilar rum

Casa Migos Mezcal, spiced rum, home made hibiscus, fresh lime, smoked salt rim

Tequila blanco, vanilla, Kahula, fresh brewed espresso

Casamigos Reposado, Orange Cintrage, fresh lime, huckleberry compote

Teremana Blanco Tequila, fresh muddled peaches, fresh lime, Cointreau, hot honey, with a Tajin rim.

Papa Pilar Flagship Dark Rum, Smoked pineapple, bitters, Smoked serrano chile powder, club soda

Papa Pilar Blonde Rum, lavender, fresh rosemary, lemon, topped with Prosecco & a twist

Our Signature Old Fashioned with a twist! Papa Pilar Flagship Dark Rum, Blood orange bitters, topped with Ginger Beer.

Cruzan Aged Light & Dark Rums, DeKuyper Creme De Banana, DeKuyper Blackberry Flavored Brandy, Orange & Pineapple Juice & a splash pf grenendine

Papa Pilar Blonde Rum, fresh muddled strawberries, basil, fresh lime, ginger beer

Captain Blaire’s Signature Rum Runner from the Islands.

Cruzan Light, Cruzan Dark, Siesta Key Coconut Rum, fresh orange & pineapple juice.

Cruzan Light shaken with Fresh mint and huckleberry muddled with simple syrup and fresh lime

Cruzan Light & Dark Rums, fresh pineapple juice, coconut milk, shaken and served with a Spiced Siesta Key floater.

Seedlip Spice, Simple, Fresh brewed espresso

Fresh peaches, peach juice, sparkling apple cider, fresh raspberries

Seedlip Garden, fresh cucumber puree & fresh lime, local honey.

Seedlip Spice, Simple, Fresh brewed espresso

Fresh peaches, peach juice, sparkling apple cider, fresh raspberries

Seedlip Garden, fresh cucumber puree & fresh lime, local honey.

House-made buttermilk linguine in a lemon butter cream, topped with Kentucky cornflake–fried chicken breast, baby arugula tossed in hibiscus molasses, finished with pecorino & hot honey.

Filet medallions topped with a light white wine sauce with baby kale, roasted grape tomatoes, wood grilled artichokes, & grana padana.

Pan-seared fresh Tasmanian salmon basted with Meyer lemon & thyme. Served with our house-made mashed potatoes, jerk-seasoned grilled asparagus, & finished with Mt. Hood huckleberry compote.

Hand-rolled pappardelle tossed in citrus-chile marinara with braised beef, charred broccolini, & lemon. Finished with burrata, rapini, & pesto.

Hand-rolled gnocchi sautéed with summer corn, red bell pepper, butter beans, shallots, & foraged mushrooms. Finished with aged Pecorino, baby arugula, & caramelized balsamic.

Herb-marinated chicken with roasted asparagus, green apples, fennel, & green peas, dressed in citrus vinaigrette over baby spinach & arugula. Finished with toasted almonds, feta, & watermelon radishes.

House-brined bourbon turkey breast, slow-roasted & thinly shaved, with charred romaine, roasted cherry tomatoes, Swiss cheese & huckleberry mustard, on house-made toasted huckleberry ciabatta.

Prepared in-house and slow-cooked until tender, carved to order & stacked on house-made buttered rye with fried onions, broiled Gruyère, & a zesty horseradish mustard.