7/30/2019 DF Chicago Dinner Menu Chicago110712

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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 s

ShrimP 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 Sh ell* 17.5

tuna tartare* 16

Steak tartare* 14

Prime beef Car PaCCio* 15Creole Mustard

CheeSeSteak eggrollS 11Sweet Chili & Mustard Sauce

s A l A d s

delS 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 s

filet 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 46Veal* Tomahawk Chop 14 oz. 44

Wagyu longbone*32 oz. Ribeye 89

s e A f o o d

Salmon* 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 A g n i

filet medallionS*Chateau Potatoes, Thin Green Bean

Pan-roaSted ChiCken Sweet Corn Risotto & Porcini Jus

Veal ribeye*Chateau Potatoes, Sauted Spinac

Smoked Pork ChoPChateau Potatoes, Tobacco Onions

s i d e d

SPinaCh SuPreme

Sauted muShroomS

aSParaguS

maque Choux Corn

PeaS & CarrotS

bruSSelS SProutS

onion ringS

king Crab gnoCChi

lobSter maCaroni & C

baked Potato

Chateau PotatoeS

PotatoeS au gratin

Wild muShroom riSott

CoVer artWork:

Photo Credit: Esquire Radiance - Devyn

*Cooked to order. Consuming raw or und

increase your risk of food borne illness, ecertain medical conditions.

Before placing your order, please inform y

in your party has a food allergy.

7/30/2019 DF Chicago Dinner Menu Chicago110712

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Del Friscos 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.

58 East Oak StreetChicago, IL 60611(312) 888-2499

t h e p e r f e c t s tA r t

roederer eState 14Brut NV, Anderson Valley

niColaS feuillatte 20Cuvee Gastronomie Brut NV, Epernay

VeuVe CliCquot 28Ponsardin Brut NV, Reims

s i g n A t 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 14Avin 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 15Belvedere Vodka with your choice of blue cheese-stuffed orpimento-stuffed olives

blaCkberry ginger CoCktail 14Woodford Reserve Bourbon, fresh blackberries, fresh lemon juice,mint, splash of ginger beer

delS manhattan 13Makers Mark Bourbon, Dolin Rouge Sweet Vermouth, bitters,Luxardo cherry

old faShioned 14Knob Creek Bourbon, muddled cherry, orange, sugar & bitters

the original SazeraC 13

Hennessy VS, Peychauds bitters & simple syrup served in aLucid rolled glass

boSton Charlotte dallaS de nVer fort Worth

houSton laS VegaS neW york

PhiladelPhia ChiCago