House-made cocktail sauce & mustard mayonnaise sauce.
4 oz. Crab Cake, Mustard Mayonnaise
(3) Scallops wrapped in Bacon served with Apricot Chutney.
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 Mixed Green Salad.
Ahi Tuna, English Cucumbers, Soy-Pineapple Caramel Sauce, Wonton Chips, Sesame Seeds.
Jumbo Shrimp dusted with Seasoned Breadcrumbs, Baked, Beurre Blanc Sauce.
(3) pcs. Lobster Raviloi in a Lemon Cream Sauce, Sun-Dried Tomatoes, Asparagus, Dill.
Blend of Oyster, Shitake, Cremini Mushroms tossed with Miso Butter & Chives.
Finished with Heavy Cream & Brandy
Classic Dressing, Parmesan Cheese, Crouton
"Morton's Signature Salad, Cherry Tomatoes, Chopped Egg, Crispy Bacon & Crumbled Blue Cheese. Choice of Homemade Morton's Blue Cheese Dressing or Thousand Island Dressing (served on the side)."
Spring Feature: 4 oz. Fresh Burrata Cheese, Citrus Segments (Orange, Grapefruit, Blood Orange), Baby Arugula, White Balsamic, EVOO, Kosher Salt, Black Pepper, Toasted Pistachios, Pomegranate Seeds, Micro Greens.
Chopped Iceberg & Romaine, English Cucumbers, Blue Cheese Crumbles, Bacon, Chopped Eggs, Purple Onions, Avocado, Cherry Tomatoes, Dijon Vinaigrette
8 oz. Center-Cut Filet Mignon, finished off with Au Jus.
12 oz. Center-Cut Filet Mignon, finished off with Au Jus.
16 oz. Morton's signature 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.
16 oz. Boneless Cut, finished with Au Jus.
24 oz. "Best of Both Worlds" - New York Strip & Filet Mignon separated by a "T" bone, finished with Au Jus.
16 oz. Served with Apricot Chutney
18 oz., 45 Days Dry-Aged, Bone-In Kansas City Strip, Broiled to Temperature, Served with Roasted Bone Marrow Butter.
7 oz. American Wagyu Filet Mignon, Broiled to Temperature, topped with Caramelized Shallot-Balsamic Butter.
36 oz. Tomahawk Ribeye Steak, Brolied to Temperature, finished off with Au Jus. An impressive Cut!
Sautéed with Shallots.
Modifier Option: 1. Steamed 2. Grilled with Balsamic Glaze
Served with Truffle Aioli.
Finished with Parmesan Cheese & Cream
Salt-Crusted Baked Potato served with your choice of Cheese, Bacon, Butter & Sour Cream on the side.
Diced Potatoes Baked with Smoked Gouda, Bacon, and a Creamy Béchamel. Cannot be prepared without Bacon.
Finished with Parmesan Cheese, Truffle Oil and Parsley or Plain.
Cavatappi Pasta with a Five-Cheese Cream Sauce, Smoked Bacon, Onion (cannot be removed), Toasted Panko Breadcrumbs. Can be prepared without Bacon upon request.
Cavatappi Pasta with a Five-Cheese Cream Sauce, Old-Bay Seasoning, Maine Lobster, Toasted Panko Breadcrumbs
Sautéed with Bacon & Shallots. Can be prepared without Bacon upon request.
Sautéed Onions and Button Mushrooms, Finished with Au Jus
Baked Creamy Sweet Corn Soufflé, with Pickled Cherry Peppers, and a Parmesan Cheese Crust.
(5) pcs. Lobster Raviloi in a Lemon Cream Sauce, Sun-Dried Tomatoes, Asparagus, Dill.
Blend of Oyster, Shitake, Cremini Mushroms tossed with Miso Butter & Chives.
Calabrian Chili Romesco Sauce, Pickled Pepper Relish.
Add to any steak - Jumbo Lump Crab Meat, Asparagus and Bearnaise Sauce
2 oz. Butter, Worcestershire, Lemon juice, Black pepper, Salt, Chives, Parsley, Blue Cheese Crumbles.
2 oz. Shallots, Garlic, Black Truffle & Mushroom, Butter, Truffle oil, Salt, Pepper, Butter
2 oz. Peppercorn Sauce: Demi-Glace, Butter, Shallots, Peppercorn blend, Cognac, Heavy cream.
2 oz. Caramelized Shallot Balsamic Butter - clarified butter, shallots, fresh thyme, balsamic glaze, whole butter, demi-glace, light soy sauce, black pepper, chopped parsley.
2 oz. House-made Steak Sauce. Thick, tangy sauce with a hint of spice.
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. Marrow Bones, Shallots, Garlic, Chives, Brandy, Marsala, Parsley, Salt, Pepper, Butter. Great on any Steaks & with Morton's Egg & Onion Bread!"
House-made Silky Chocolate Mousse, Whipped Cream
Fresh Whipped Cream
House-made Cheesecake with a Brûléed Sugar Crust, Dark Cherry Compote, Whipped Cream.
Aqua Panna
San Pelligrino
Pack of 4 cryo-vac packed (raw/uncooked).
Pack of 2 cryo-vac packed (raw/uncooked).
Each cryo-vac packed (raw/uncooked).
each cryo-vac packed (raw/uncooked)
Each cryo-vac packed (raw/uncooked). Make it gluten-sensitive.
10 oz. each (packed raw/uncooked) with Brioche Burger Bun
Morton's Famous Egg & Onion loaf, served with Whipped Butter. You can also enjoy it with one of of Butter Enhancements.
(2) 4 oz. Crab Cakes, Mustard Mayonnaise
Bok Choy, Miso Broth
Sping Feature: Broiled Ora King Salmon, Calabrian Chili Romesco Sauce, Herb Roasted Cauliflower, Pickled Pepper Relish.
Jumbo Shrimp dusted with Seasoned Breadcrumbs, Baked, Beurre Blanc Sauce.
Jumbo Shrimp, Fettucine Pasta, Spinach, Cherry Tomato, Garlic, White Wine.
8 oz. Drawn butter. Make it gluten-sensitive.
Two (2) 5-6 oz. Canadian Cold Water Lobster Tails. Drawn Butter and Charred Lemon.
Two 4 oz., Chicken Breasts (Boneless, Skinless & Breaded) Pan Seared to Golden Crisp, served with a Garlic Beurre Blanc Sauce.
6 oz. Center-Cut Filet Mignon & 5 oz. Lobster Tail, served with drawn butter.
Hours of Service:
Friday: 03:00PM - 10:00PM
Monday: 04:00PM - 10:00PM
Sunday: 12:00PM - 09:00PM
Tuesday: 04:00PM - 10:00PM
Saturday: 03:00PM - 10:00PM
Thursday: 04:00PM - 10:00PM
Wednesday: 04:00PM - 10:00PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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