Republic Chophouse - Menu completo

Vodka, Kahlua, chocolate bitters and shot of Espresso

Sweet sparkling balanced with Cassis and Float of Blavod

Whiskey infused with Chai Tea and Pomegranate Molasses; muddled with fruit bitters; splash of lemon-lime soda

Mezcal Rum and Orgeat syrup finished with Blue Curacao and pineapple juice

Ever-changing blend of wine, spirits and juices

Tanqueray with hibiscuss honey and citrus

Bulliet Bourbon and apple syrup, served on the rocks with sweet soda

Tomato and basil bruschetta on toast points with balsamic reduction

Fresh brussel sprouts seethed tender, tossed with parmesan, fine herbs and white truffle oil

Dry gin, elderflower and frothed egg whites served on the rocks with a splash of red wine

Baked vanilla bean custard with a burnt sugar crust

4 layers of red velvet cake, vanilla buttercream frosting dark chocolate drizzle

21Shareable layers of vanilla and chocolate Haagen-Dazs packed full of cookies, candies, and homemade goodies. Served with extra spoons

Flourless, crustless chocolate cake topped with chocolate ganache, house-made caramel candied pecans

4 layers of chocolate cake spiked with a hint of coffee, chocolate butter cream frosting and drizzles of white and dark chocolate ganache

Vanilla ice cream served with whipped cream

Lady fingers soaked in coffee liquor with mascarpone cream and cocoa

4 colossal shrimp with cocktail sauce and lemon

A selection of hand-crafted cheeses, meats, and seasonal bites

Tempura fried, sriracha aioli and sesame

Your choice add cheddar, bacon, sour cream and/or green onion

Romaine, hard-cooked egg, croûtons and Parmesan; topped with anchovies

Key lime cheesecake on a graham cracker crust with lime curd and fresh whip

Adobo spiced marinated half chicken over rice with spicy pickled vegetables

Fresh and seasonal variety of oysters, Rockefeller 'em if you 'd like

Field greens, cucumber, shredded carrot, tomato, and onion

Freshly made showcasing the season's best flavors and ingredients

Fresh tomato, basil and Parmesan in heavy cream, accented with balsamic reduction

Classic ceviche with sea bass and chili oil, served with crispy tortillas

Fresh mozzarella dredged in basil vinaigrette, heirloom tomato and balsamic reduction

Iceberg, tomato, bacon, bleu cheese crumbles and dressing

Lightly breaded and fried crispy with a trio of sauces; garlic aioli, red pepper sweet and sour, and horseradish sour cream

Sautéed with olive oil and sea salt

Made with the season's freshest and best ingredients and flavors

Roasted red pepper, egg, dried cranberries, orange wedges, and pepitas with creamy mustard vinaigrette

Vegetable green curry over rice with coconut milk, seasonal vegetables, and toasted coconut

Thinly sliced raw tenderloin; red wine gastrique, fried garlic, arugula, shallot, and capers

Add melted cheddar if you like

6 bones australian lamb in moroccan spices; cilantro-lime crème fraiche

8 oz. pan-seared miso and soy marinated sea bass over lemon ginger sticky rice

8 oz. tenderloin grilled as you like; topped with roasted garlic compound butter and herb gremolata

20 oz. bone in pork glazed with agave mustard over white rice with charred onions and jalapeños

Short ribs slow-cooked in red wine and aromatics; seared with roasted trumpet mushrooms and rosemary demi glace, served with garlic mash

Cola marinated steak tips served over garlic mashed potatoes

14 oz. boneless rib eye smothered with bleu cheese; bleu cheese and Dijon mustard pan sauce

Thick cut steak fries with shaved parmesan and white truffle oil

8 oz. pan-seared halibut over hibiscus rice topped with fresh pea pesto, pickled onions, and carrots

Skewers of Asian-marinated tenderloin with bell peppers and onion, gochujang and scallion

2 sea scallops, Applewood smoked bacon, and spinach-bacon cream

Raw ahi tossed in orange-gochujang with avocado and cilantro-lime crème fraiche; baked sesame seed wontons

16 oz. prime, dry aged 30 days

Long Island splashed with cherry

3 sections with drawn butter and lemon

2 pan seared sea scallops with drawn butter

8 oz. grilled norwegian salmon with orange marmalade and crispy leeks

6 oz. sashimi-grade ahi rubbed with Cajun spices and pan-blackened; sweet soy glaze

Caramelized onions, marsala-thyme beef broth and melted gruyere croûton

Baby spinach sautéed with olive oil and garlic. Your choice add cream and parmesan

Crimini, button, shiitake and oyster mushrooms, sautéed in butter and garlic

Cavatappi macaroni; smoked gouda cheese sauce

8 oz. prime

Thick cut crispy steak fries

Steamed in beer-tomato broth with chorizo, pepperoncini, and fresh cilantro

8 oz. cold water Maine tail

6 Bones, Australian

20 oz. berkshire

New York strip, 14 oz. premier wagyu

22 oz. prime, dry aged 30 days