Morton's The Steakhouse - Menu completo

12 oz. can

12 oz. can

12 oz. can

6.8 oz. bottle

Morton's Signature Salad, Cherry Tomatoes, Chopped Egg, Crispy Bacon Crumbled Blue Cheese. Choice of Homemade Morton #39;s Blue Cheese Dressing or Thousand Island Dressing

Diced Potatoes, baked with Smoked Gouda, Bacon, Green Onions, a Creamy Béchamel. Cannot be prepared without Bacon.

8 oz. Center-Cut Filet Mignon, finished with Au Jus.

Bruleed house-made Cheesecake, strawberries, lemon cream, strawberry puree, and mint sprig garnish.

House-made Key Lime Pie with a Graham Cracker Crust, Fresh Lime Zest, Whipped Cream

House-made Bread Pudding with Dates, Brown Butter Toffee Syrup, garnished with crushed English Toffee, served with Vanilla Ice Cream.

Classic Dressing, Parmesan Cheese, House-made Egg Onion Crouton

Burrata cheese atop Gazpacho Vinaigrette, arugula, egg onion croutons, English cucumbers, red onion and roasted tomato salad. Seasoned with rosemary-truffle salt and extra virgin olive oil.

Jumbo Shrimp dusted with Seasoned Breadcrumbs, Baked, Beurre Blanc Sauce

Thick Cut Neuske's Bacon, Soy-Pineapple Caramel Glaze, garnished with Carbonated Sugar, Green Onions, Sesame Seeds.

(2) 6 oz. Snake River Farms Wagyu Meatballs, Marinara Sauce, Whipped Basil-Ricotta, Parmesan Cheese, Fresh Basil.

3 pcs. Fresh Mozzarella, Tomato Basil wrapped in thinly sliced Proscuitto, pan seared, drizzled with Balsamic Glaze, served over a small Arugula Salad.

3 oz. Fresh Colossal Crab Meat, House-made Cocktail Mustard Mayonnaise Sauces, Lemon.

Ahi Tuna, English Cucumbers, Soy-Pineapple Caramel Sauce, Wonton Chips, Sesame Seeds.

Blend of Oyster, Shitake, Cremini Mushroms tossed with Miso Butter Chives.

(3) pcs. Lobster Raviloi in a Truffle-Lobster Cream Sauce, garished with Shiitake Mushrooms, Crispy Brussels Sprouts Leaves, Lobster Meat, Grana Padano.

4 oz. Crab Cake, Mustard Mayonnaise

Morton's Famous Egg Onion loaf, served with Whipped Butter. You can also enjoy it with one of our Butter Enhancements.

Jumbo Shrimp dusted with Seasoned Breadcrumbs, Baked, Beurre Blanc Sauce

(5) pcs. Lobster Raviloi in a Truffle-Lobster Cream Sauce, garished with Shiitake Mushrooms, Crispy Brussels Sprouts Leaves, Lobster Meat, Grana Padano.

Finished with Parmesan Cheese, Truffle Oil and Parsley or Plain.

Sautéed with Shallots.

Cavatappi Pasta with a Five-Cheese Cream Sauce, Smoked Bacon, Onion (cannot be removed), Toasted Panko Breadcrumbs. Can be prepared without Bacon upon request.

Creamy Cauliflower puree with Black Truffles, Parmesan cheese, Chives

Sautéed Onions Button Mushrooms, Finished with Au Jus

Baked Creamy Sweet Corn Soufflé, with Pickled Cherry Peppers, Parmesan Cheese Crust.

Blend of Oyster, Shitake, Cremini Mushroms tossed with Miso Butter Chives.

Bok Choy, Miso Broth

Served with Truffle Aioli.

Two 5-6 ounce Cold Water Lobster Tails, served with drawn butter.

Jumbo Shrimp, Fettucine Pasta, Spinach, Cherry Tomato, Garlic, White Wine.

Finished with Brandy, Crème Fraiche, Lobster Medallions, Chives.

Chopped Iceberg Romaine, English Cucumbers, Blue Cheese Crumbles, Bacon, Chopped Eggs, Purple Onions, Avocado, Cherry Tomatoes, Dijon Vinaigrette

Two 4 oz., Chicken Breasts (Boneless, Skinless Breaded) Pan Seared to Golden Crisp, served with a Garlic Beurre Blanc Sauce.

Grilled with EVOO Sea Salt, Charred Lemon

Salt-Crusted Baked Potato served with your choice of Cheese, Bacon, Butter Sour Cream on the side. Gluten sensitive.

House-made Silky Hazelnut Chocolate Mousse, garnished with chopped roasted Hazelnuts, Whipped Cream, Pirouline Cookie

(3) Scallops wrapped in Bacon served with Apricot Chutney.

6 oz. Center-Cut Filet Mignon 5 oz. Lobster Tail, served with drawn butter.

Cavatappi Pasta with a Five-Cheese Cream Sauce, Old-Bay Seasoning, Maine Lobster, Toasted Panko Breadcrumbs

(3) 2-2.5 oz. each, Cold-Water Lobster Tails, served open, with House-made Cocktail Mustard Mayonnaise Sauces, Lemon

House-made Cocktail Mustard Mayonnaise Sauces, Horseradish, Lemon.

Sping Feature: Broiled Ora King Salmon, Calabrian Chili Romesco Sauce, Herb Roasted Cauliflower, Pickled Pepper Relish.

2 oz. Butter, Worcestershire, Lemon juice, Black pepper, Salt, Chives, Parsley, Blue Cheese Crumbles.

Sautéed with Bacon Shallots. Can be prepared without Bacon upon request.

16 oz. Finished with Au Jus, Served with Apricot Chutney

7 oz. American Wagyu Filet Mignon, Broiled to Temperature, topped with Caramelized Shallot-Balsamic Butter.

12 oz. Center-Cut Filet Mignon, finished with Au Jus.

16 oz. Boneless Cut, finished with Au Jus.

22 oz. Cooked on the bone to give it incredible flavor, finished with Au Jus.

16 oz. Boneless Cut. Marinated in Cajun spices for 48 hours, finished with Au Jus.

(2) 6-8 oz. Australian Lamb Chops, frenched, served with House-made Mashed Potatoes, and a Blueberry Port Demi sauce

8 oz. Center-Cut Filet Mignon, served with Classic Oscar Sauce (Fresh Crabmeat, Asparagus mixed with a Bernaise sauce)

2 oz. House-made Steak Sauce. Thick, tangy sauce with a hint of spice.

2 oz. Peppercorn Sauce: Demi-Glace, Butter, Shallots, Peppercorn blend, Cognac, Heavy cream.

(2) 4 oz. Crab Cakes, Mustard Mayonnaise

8 oz. Lobster Tail, Drawn Butter.

The Burger that started it all in 1978. 9 oz. Patty, Lettuce, Tomato, Red Onion, Dill Pickles, French Fries, Special Sauce.

16 oz. Morton& 39;s Signature Cut, finished with Au Jus.

2 oz. Shallots, Garlic, Black Truffle Mushroom, Butter, Truffle oil, Salt, Pepper, Butter

Finished with Parmesan Cheese

2 oz. Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper.

2 oz. Thick, burgundy-colored sauce with Red wine, Port wine, Shallots, Garlic, Black Peppercorns, Unsalted Butter, Demi Glaze, Fresh Thyme