Chop House at Mendenhall - High Point, NC

three medallions with grand marnier orange sauce

garlic grilled ciabatta bread topped with fresh mozzarella, balsamic tomato relish, and basil oil

with chili horseradish sauce

drizzled with dijon vinaigrette and accompanied by soy, ginger, wasabi, and seaweed salad

sesame crusted and thai chili glazed over baby greens and wonton chips

jumbo lump blue crab over baby greens with cocktail and honey dijon aioli

baked lumps of crab in a creamy cheese blend served with toasted naan points

on the half shell

baked with parmesan, bacon, and breadcrumbs

Topped with brown sugar pecans, drizzled with honey and served with apples, dried cranberries and toast points

Baked peppered goat cheese over confit of shallots and garlic, with pepperjack pimento cheese accompanied by warm naan and grilled sourdough bread

with a hint of cayenne and sherry

homemade soup changing daily

mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, roasted almonds and peppers

romaine lettuce, caesar dressing, croutons, and parmesan cheese

baby greens topped with dried cranberries, granny smith apples, brie, roasted walnuts, dijon vinaigrette, tomato, shaved red onion, and crispy wonton strips

parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, balsamic drizzle, and crispy onion straws

with bleu cheese dressing, crumbled bacon, shaved red onion and diced tomatoes

Mixed greens, bell peppers, onions, mushrooms, carrot ribbons and fried wontons in a sesame ginger vinaigrette

baby spinach leaves topped with egg, dried cranberries, roasted almonds, onions, gorgonzola cheese, cornmeal dusted oysters and hot bacon dressing

Grilled and served over Parmesan potato gratin with asparagus and tomato basil relish

with shrimp, garlic parmesan orecchiette, and steamed asparagus

grilled and served over sauteed spinach and jasmine rice, with pineapple salsa and ponzu sauce

twin 5 oz cakes pan fried and served with baby greens, honey pecan remoulade, basil oil, and crispy wonton strips

cracker crumb crust, lemon caper aioli, mashed potatoes, and wilted spinach

Served with choice of side item

grilled chicken breast in a savory sauce of onions, mushrooms, and prosciutto over garlic parmesan orecchiette and broccoli

with brown sugar mashed sweet potato, asparagus and raspberry balsamic gastrique

with sundried tomato pesto, mashed potatoes and steamed aspragus

Sliced chicken breast over cavatappi pasta in a spicy tomato cream sauce with Andouille sausage

In a sherried lobster broth with wild mushrooms, spinach and parmesan cheese

creamy romano and parmesan sauce topped with tomatoes and scallions

8 oz center cut tenderloin

12 oz “center cut” boneless strip steak

16 oz bone in ribeye

always juicy and flavorful 12oz cut

a six bone rack grilled and presented over mint demi glace

3 double cut chops simply grilled and glazed with garlic butter

twin 7oz chops with wild mushroom ragout

20 oz is the best of both cuts

8 oz filet mignon with our 8 oz roasted lobster tail

steamed crabmeat, asparagus, and béarnaise

blackening spices with grand marnier orange sauce

blend of sautéed onions and cabernet mushrooms

8 ounce tail roasted with garlic butter and paprika

seared with cracked peppercorns and topped with a brandy cream sauce

savory emulsion of egg, butter, lemon, and tarragon

Sweet claw and knuckle meat warmed in Sriracha aoili

three medallions with grand marnier orange sauce

garlic grilled ciabatta bread topped with fresh mozzarella, balsamic tomato relish, and basil oil

with chili horseradish sauce

jumbo lump blue crab over baby greens with cocktail and honey dijon aioli

sesame crusted and thai chili glazed with baby greens and wonton chips

baked lumps of crab in a creamy cheese blend with toasted naan points

on the half shell

baked with parmesan, bacon, and breadcrumbs

topped with brown sugar pecans, drizzled with honey and served with apples, dried cranberries and toast points

Baked peppered goat cheese of confit of shallots and garlic, with pepperjack pimento cheese accompanied by warm naan and grilled sourdough bread

with a hint of cayenne and sherry

homemade soup changing daily

mixed greens, tomatoes, cucumbers, onion, cheddar, croutons, roasted almonds and peppers

romaine lettuce, caesar dressing, croutons, and parmesan cheese

baby greens topped with dried cranberries, granny smith apples, roasted walnuts, dijon vinaigrette, tomato, shaved red onion, and crispy wonton strips

parmesan peppercorn dressed iceberg lettuce topped with diced tomatoes, cucumbers, red onion, bacon, egg, cheddar, parmesan, and crispy onion straws

baby spinach leaves topped with bacon, egg, dried cranberries, roasted almonds, onions, gorgonzola cheese, and hot bacon dressing

mixed greens, bell peppers, onions, mushrooms, carrot ribbons and fried wontons in a sesame ginger vinaigrette

Flavorful 6oz cut

6oz lean and flavorful steak

8 oz center cut tenderloin

with wild mushroom ragout

5 oz grilled with a blend of pepper and spices

fried and served with tartar sauce and cole slaw

drizzled with garlic butter

grilled chicken breast in a savory sauce of onions, mushrooms, and prosciutto over herbed rice pilaf and steamed broccoli (no side)

creamy romano and parmesan sauce topped with tomatoes and scallions

Sliced chicken breast over cavatappi pasta in a spicy tomato cream sauce with Andouille sausage

In a sherried lobster broth with wild mushrooms, spinach and parmesan cheese

homemade chicken salad on griddled wheat bread with cheddar and tomatoes

sliced sashimi tuna with hot chili sauce, jasmine rice, and seaweed salad in a flour tortilla

triple decker on wheat with ham, turkey, bacon, cheddar, swiss, lettuce, tomato, and mayonnaise

warm corned beef top round, sauerkraut, melted swiss cheese, and thousand island on toasted marble rye

Warm roast beef with pepperjack pimento cheese and crispy fried onions in a flour tortilla drizzled with Texas Pete aoili

with bacon, avocado, tomato, honey dijon aioli, onion, and spring mix in a flour tortilla

pan fried and served on a kaiser roll with lettuce, tomato, and honey pecan remoulade

beer battered cod with lettuce, onion, pico de gallo, and lemon caper aioli in multi grain tortillas

cheddar, bacon, and red onion

bbq sauce, sautéed mushrooms, swiss cheese, and bacon

sautéed onions, cheddar, cole slaw, yellow mustard toasted bun

fresh mozzarella, pesto mayonnaise, bacon and red onion

cajun grilled, texas pete aioli, crispy onions, and bleu cheese

served with a homemade cappuccino pecan ice cream truffle

on a graham cracker crust with mango and raspberry sauces

With dark rum cream cheese hard sauce

our famous recipe of creamy smooth custard with a crispy sugar glazed top and belgian white chocolate shavings

with brown sugar pecans, chocolate and caramel sauces

served with vanilla ice cream, whipped cream, chocolate syrup and topped with a fresh strawberry