Morton The Steakhouse - Washington, DC

Morton's famous Egg & Onion Loaf Bread, served with Whipped Butter.

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

(3) pcs. Lobster Ravioli in a Lemon Cream Sauce, Sun-Dried Tomatoes, Asparagus, Dill.

Spring Feature: Fresh Burrata Cheese, served on a bed of Arugula, Citrus Segments, Toasted Pistachios, Pomegranate Seeds, drizzled with White Balsamic Glaze, garnished with Microgreens

Spring Feature: Ora King Salmon, Calabrian Chili Romesco Sauce, Herb Roasted Cauliflower

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

18 oz., 45 Days Dry-Aged, Bone-In Kansas City Strip, Broiled to Temperature, Served with Roasted Bone Marrow Butter.

36 oz. Tomahawk Ribeye Steak, Brolied to Temperature, finished off with Au Jus. An impressive Cut!

36 oz. Tomahawk Ribeye Steak, Brolied to Temperature, finished off with Au Jus. An impressive Cut!

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

House-made Cocktail Sauce and Mustard Mayonnaise sauce

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

4 oz. Crab Cake, Mustard Mayonnaise.

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

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

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

Mixed Arugula Greens with Vinaigrette, Balsamic Glaze

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

(3) pcs. Lobster Raviloi in a Lemon Cream Sauce, Sun-Dried Tomatoes, Asparagus, Dill.

Classic Dressing, Fresh Parmesan Cheese, Crouton

Chopped Egg, Crispy Bacon & Crumbled Blue Cheese. Choice of Homemade Morton's Blue Cheese Dressing or Thousand Island Dressing.

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

Spring Feature: Fresh Burrata Cheese, served on a bed of Arugula, Citrus Segments, Toasted Pistachios, Pomegranate Seeds, drizzled with White Balsamic Glaze, garnished with Microgreens

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

18 oz., 45 Days Dry-Aged, Bone-In Kansas City Strip, Broiled to Temperature, Served with Roasted Bone Marrow Butter.

8 oz., 12 oz. Finished with Au Jus.

16 oz. Morton's Signature Cut. Finished with Au Jus.

22 oz. Cooked on the bone to give it an incredible flavor. Finished with Au Jus.

16 oz. Boneless Cut. Finished with Au Jus.

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

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

The Burger that started it all in 1978. 10 oz. Patty, Lettuce, Tomato, Red Onion, Dill Pickles, Special Sauce, French Fries.

Bok Choy, Miso Broth.

Spring Feature: Ora King Salmon, Calabrian Chili Romesco Sauce, Herb Roasted Cauliflower

(2) 4 oz. Crab Cake, Mustard Mayonnaise.

(5) Jumbo Shrimp dusted with Seasoned Breadcrumbs, Baked, Beurre Blanc Sauce.

(5) Jumbo Shrimp, Fettucine Pasta, Spinach, Cherry Tomato & White Wine.

8 oz. Lobster Tail served with drawn butter.

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

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

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

36 oz. Tomahawk Ribeye Steak, Broiled to Temperature, finished off with Au Jus. An impressive Cut!

2 oz. Marrow Bones, Shallots, Garlic, Chives, Brandy, Marsala, Parsley, Salt, Pepper, Butter. Great on any Steaks & with Morton's Egg & Onion Bread!

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

3 oz.

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

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.

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

Served with Truffle Aioli.

Grilled with Balsamic Glaze

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

Sautéed with Shallots.

Sautéed Onions and Button Mushrooms, Finished with Au Jus

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

Finished with Parmesan Cheese and a Hint of Nutmeg

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

Salt Crust, Butter, Bacon, Sour Cream, Cheese, Chives

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.

(5) pcs. Lobster Ravioli in a Lemon Cream Sauce, Sun-Dried Tomatoes, Asparagus, Dill.

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

Brûléed Sugar Crust, Seasonal Berries Compote, Whipped Cream

Served with fresh whipped cream.

House-made Bread Pudding with White Chocolate Chips Bananas, Banana-Caramel Sauce, Vanilla Ice Cream, White Chocolate Confetti.

Served with fresh whipped cream.

1 Liter.

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)

Each cryo-vac packed (raw/uncooked)

Each cryo-vac packed (raw/uncooked)