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110112
“PRIME” DF BURGERCheddar Cheese | Crisp LettuceVine Ripe Tomato | Red Onion
B&B Pickle Chips | Skillet Potato Chips14
MINIATURE DEEP DISH PIZZAHousemade Sausage | Hand Crushed
Tomato | Fresh Mozzarella14
CHICAGO KOBE DOGSBread & Butter Relish | Heirloom Tomato
Micro Lettuce | Spicy Peppers15
PRIME ITALIAN BEEF SLIDERSHousemade Giardiniera | Natural Jus
16
SEARED FILET MEDALLIONSChateau Potatoes | Bordelaise
15
COLD SMOKED SALMON PLANKDill-Lemon Remoulade | Bagel Crisps
12
TRUFFLED POTATO PIEROGICaramelized Shallots | Beet Sour Cream
12
DEVILED EGGSTruffle-Chive Vinaigrette
10
FIND US/FOLLOW US
Dinner Menu Available
BARM E N U
99081v3DelfChicagoTrifold-BarFoodMenu.indd 1 11/1/12 6:13 PM
110712
L IM ITED D INNER MENU AVAILABLE
*Cooked to order. Consuming raw or under-cooked meats may increase your risk of food borne illness, especially if you have certain medical conditions.
Before placing your order, please inform your server if anyone in your party has a food allergy.
S TA R T E R S
CHILLED SHRIMP COCKTAIL Remoulade ·∙ Italian Marinade - Cocktail three 16 six 18.5
CRAB CAKE Cajun Lobster Sauce 18.5
FRIED CALAMARI - SHANGHAI STYLE Sweet Chili Glaze, Bean Sprouts, Cherry Peppers, Crushed Peanuts & Scallions 15
CHEESESTEAK EGGROLLS Caramelized Onions, Melted Cheese, Sweet Chili & Mustard Sauce 11
ONION RINGS Beer Battered, Thick Cut 10
AHI TUNA TARTARE* Citrus, Capers, Kalamata Olive Spread & Crostinis 16
ICEBERG WEDGE Bacon, Cherry Tomato & Blue Cheese Dressing 10
DEL’S SALAD Crisp Mixed Greens, Tomato, Carrot, Crispy Bacon & Fresh Croutons 10
CAESAR SALAD Crisp Romaine, Shaved Parmesan & Housemade Caesar Dressing 10
WILD MUSHROOM SOUP Heirloom Barley, Root Vegetables 9
LOBSTER BISQUE Poached Lobster, Crème Fraiche, Sherry 14
B U S I N E S S L U N C H 24
Served with Market Fresh Vegetables and Chateau Potatoes or French Fried Potatoes Please, No Substitutions
CHOICE OF STARTER Del's Salad, Caesar Salad, Wild Mushroom Soup or Lobster Bisque
CHOICE OF ENTRÉE Filet Mignon 6 oz, Salmon Fillet or Chicken Breast
E N T R É E S A L A D S
CHOPPED CHICKEN Chopped Grilled Chicken, Crisp Iceberg, Avocado, Tomato, 16 Blue Cheese, Bacon, & Creamy Basil Dressing
STEAKHOUSE* Broiled Prime Strip Steak, Deviled Egg, Baby Mixed Greens, Watercress, Avocado, 18 Cherry Tomato, Bacon, Parmesan, Blue Cheese & Horseradish-Lemon Dressing
CHICKEN CAESAR Crisp Romaine Leaves, Shaved Parmesan & Housemade Caesar Dressing 16
SEARED AHI TUNA* Shaved Napa Cabbage, Arugula, Mango, Chilled Noodles, Toasted Almonds, 18 Peanuts, Tomato, Avocado & Ginger-Sesame Dressing
S A N DW I C H E SServed with French Fried Potatoes
PRIME CHEESEBURGER* Prime Beef Burger with American Cheese, Lettuce, Tomato, Red Onion & Pickle 14
PRIME SHAVED STEAK SANDWICH Au Jus & Horseradish Sauce 16
CHICKEN AVOCADO WRAP Crisp Bacon, Lettuce, Tomato & Chipotle Aioli 15
L U N C H E N T R É E S
FILET MEDALLIONS* Scallion Mashed Potatoes, Thin Green Beans, Bordelaise & Lemon Butter Sauce 26
PRIME RIBEYE MILANESE* Baby Mixed Greens, Roasted Red Pepper, Tomato, Couscous & Basil Garlic Dressing 24
VEAL RIBEYE* Sautéed Spinach, Roasted Herb Potatoes & Lemon Caper Sauce 26
CHICKEN SCHNITZEL Baby Arugula, Thin Green Beans, Tomato, Balsamic Mushrooms & Lemon Vinaigrette 19
ORECCHIETTE Housemade Italian Sausage, Baby Spinach, Roasted Red Pepper, Garlic-Parmesan Cream 18
SPAGHETTINI* Garlic Shrimp, Plum Tomato, Basil & Lemon Zest 19
SOLE FRANCESE Lump Crabmeat, Baby Arugula, Cherry Tomato, Lemon-Chive Beurre Blanc 21
PORTOBELLO STEAK Artichoke-Basil Mashed Potatoes, Glazed Carrots, Lemon-Thyme Reduction 17
98381v12ChicagoDFLunchMenu.indd 1 11/7/12 1:26 PM
SHELLFISH PLATEAU*Chilled Alaskan King Crab Legs, Iced Jumbo Shrimp, Fresh Oysters on the Half Shell, Chilled Crab Claws,
& Traditional Garnishes
75 for Two Guests / 145 for Four Guests
A P P E T I Z E R SSHRIMP COCKTAIL 18.5
SHRIMP REMOULADE 18.5
MARINATED SHRIMP 18.5
CRAB CAKE 18.5Cajun Lobster Sauce
FRIED OYSTERS* 15
FRIED CALAMARI 15Shanghai Style
OYSTERS ON THE HALF SHELL* 17.5
TUNA TARTARE* 16
STEAK TARTARE* 14
PRIME BEEF CARPACCIO* 15Creole Mustard
CHEESESTEAK EGGROLLS 11Sweet Chili & Mustard Sauce
S A L A D SDEL’S SALAD 10
CLASSIC CAESAR 10
BLUE CHEESE LETTUCE WEDGE 10
BEEFSTEAK TOMATOES & SLICED ONIONS 11
BEETS & GOAT CHEESE 11.5
S O U P SWILD MUSHROOM & HEIRLOOM BARLEY 9
LOBSTER BISQUE 14
S T E A K S & C H O P SFILET MIGNON* 8 oz. / 12 oz. 39 / 45
BONE-IN FILET* 16 oz. 59
PRIME RIBEYE* 16 oz. 46
BONE-IN PRIME RIBEYE* 22 oz. 53
PRIME STRIP* 16 oz. 47
BONE-IN PRIME STRIP* 22 oz. 52
PRIME PORTERHOUSE* 24 oz. 56
LAMB* 2 Double Cut 8 oz. Chops 46
VEAL* Tomahawk Chop 14 oz. 44
WAGYU “LONGBONE”*32 oz. Ribeye 89
S E A FO O DSALMON* 33Tchoupitoulas Sauce
BACON-WRAPPED SEA SCALLOPS* 35Lemon Spinach, Couscous, Lobster-Tomato Butter Jus
SESAME-SEARED TUNA* 37Soy Ginger Glaze & Wasabi Cream
CRAB CAKES 36Fresh Pappardelle Noodles & Cajun Lobster Sauce
SEAFOOD OF THE DAY* MP
L O B S T E R
BROILED LOBSTER TAIL*Carved tableside & served with drawn butter & lemon Please ask your server for price & sizes available
MP
L AG N I A P P EFILET MEDALLIONS* 33Chateau Potatoes, Thin Green Beans & Red Wine Demi-Glace
PAN-ROASTED CHICKEN BREAST 28Sweet Corn Risotto & Porcini Jus
VEAL RIBEYE* 36Chateau Potatoes, Sautéed Spinach & Lemon-Caper Sauce
SMOKED PORK CHOP 28Chateau Potatoes, Tobacco Onions & Bourbon-Apple Butter Glaze
S I D E D I S H E SSPINACH SUPREME 10
SAUTÉED MUSHROOMS 9.5
ASPARAGUS 12
MAQUE CHOUX CORN 9.5
PEAS & CARROTS 9
BRUSSELS SPROUTS 10
ONION RINGS 10
KING CRAB GNOCCHI 15
LOBSTER MACARONI & CHEESE 16
BAKED POTATO 9
CHATEAU POTATOES 10.5
POTATOES AU GRATIN 11
WILD MUSHROOM RISOTTO 13
COVER ARTWORK:
Photo Credit: Esquire Radiance - Devyn Caldwell
*Cooked to order. Consuming raw or under-cooked meats may increase your risk of food borne illness, especially if you have certain medical conditions.
Before placing your order, please inform your server if anyone in your party has a food allergy. 110712
98382v13DFDinnerMenuChicago.indd 1 11/7/12 1:31 PM
Del Frisco’s was created for the pleasure
and enjoyment of our guests. We strive to
create a world-class dining experience that
exceeds even your highest standards. If for
any reason you are not completely satisfied
with the service or cuisine, please ask for me,
Troy Smith, General Manager.
T H A N K YO U V E R Y M U C H F O R D I N I N G W I T H U S .
WWW.DELFR ISCOS .COM
58 East Oak StreetChicago, IL 60611(312) 888-2499
T H E P E R F E C T S TA R TROEDERER ESTATE 14Brut NV, Anderson Valley
NICOLAS FEUILLATTE 20Cuvee Gastronomie Brut NV, Epernay
VEUVE CLICQUOT 28Ponsardin Brut NV, Reims
S I G N AT U R E D R I N K S
THE VIPSvedka Clementine Vodka infused with fresh Hawaiian pineapple
13
POMEGRANATE MARTINI 14360 Vodka, PAMA Pomegranate liquor, splash of cranberry
THE MARGATINI 14Avión Silver Tequila, Cointreau, house-made sweet & sour, fresh juices, sea salt rim
A BREATH OF FRESH PEAR 15Grey Goose La Poire Vodka, Cointreau, white cranberry juice, fresh lime juice
THE PROFESSIONAL MARTINI 15 Belvedere Vodka with your choice of blue cheese-stuffed or pimento-stuffed olives
BLACKBERRY GINGER COCKTAIL 14 Woodford Reserve Bourbon, fresh blackberries, fresh lemon juice, mint, splash of ginger beer
DEL’S MANHATTAN 13Maker’s Mark Bourbon, Dolin Rouge Sweet Vermouth, bitters, Luxardo cherry
OLD FASHIONED 14Knob Creek Bourbon, muddled cherry, orange, sugar & bitters
THE ORIGINAL SAZERAC 13Hennessy VS, Peychaud’s bitters & simple syrup served in a Lucid rolled glass
BOSTON CHARLOTTE DALLAS DENVER FORT WORTH
HOUSTON LAS VEGAS NEW YORK
PHILADELPHIA CHICAGO
98382v13DFDinnerMenuChicago.indd 2 11/7/12 1:31 PM