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    ChopHouse Dinner Web

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    Menuism
    1) The document provides the menu for Chef Emeril Lagasse's new restaurant located at the Sands Casino Resort Bethlehem. 2) The menu includes appetizers, salads, prime steaks, other main dishes of fish, shellfish, pork and chicken, as well as side dishes. 3) The document also mentions that Emeril Lagasse will be opening his first-ever burger restaurant at the same location later in the year.

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    ChopHouse Dinner Web

    Uploaded by

    Menuism
    161 views8 pages
    1) The document provides the menu for Chef Emeril Lagasse's new restaurant located at the Sands Casino Resort Bethlehem. 2) The menu includes appetizers, salads, prime steaks, other main dishes of fish, shellfish, pork and chicken, as well as side dishes. 3) The document also mentions that Emeril Lagasse will be opening his first-ever burger restaurant at the same location later in the year.

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    1) The document provides the menu for Chef Emeril Lagasse's new restaurant located at the Sands Casino Resort Bethlehem. 2) The menu includes appetizers, salads, prime steaks, other main dishes of fish, shellfish, pork and chicken, as well as side dishes. 3) The document also mentions that Emeril Lagasse will be opening his first-ever burger restaurant at the same location later in the year.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    161 views8 pages

    ChopHouse Dinner Web

    Uploaded by

    Menuism
    1) The document provides the menu for Chef Emeril Lagasse's new restaurant located at the Sands Casino Resort Bethlehem. 2) The menu includes appetizers, salads, prime steaks, other main dishes of fish, shellfish, pork and chicken, as well as side dishes. 3) The document also mentions that Emeril Lagasse will be opening his first-ever burger restaurant at the same location later in the year.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 8

    Chef Restaurateur, Emeril Lagasse

    Chef de Cuisine, Michael Blydenstein


    General Manager, Jason Lonigro
    y starters u

    Chef Emeril’s New Orleans Style Barbecued Shrimp


    9

    Charbroiled Oysters on the Half Shell


    garlic, butter, lemon and herbs
    9

    Boiled Gulf Shrimp


    mirleton pickles, cocktail and remoulade sauces
    8

    Baked Crabmeat Gratin


    three cheese béchamel and crostini
    22

    Yellowfin Tuna Wraps


    bibb lettuce, meyer lemon ponzu, jalapeño,
    avocado and crispy noodles
    10

    Crispy Fried Calamari


    hot peppers, cool pickles and tangy lemon aioli
    7

    Beef Tenderloin Carpaccio


    toasted horseradish, crostini, endive,
    radishes and local micro greens
    9

    Maine Lobster Bisque


    8

    Traditional French Onion Soup au Gratin


    6
    y salads u

    The Chop
    butter lettuce, local mushrooms, tomatoes, ham,
    hard-boiled egg, radishes, white cheddar cheese
    and buttermilk-herb dressing
    9

    Traditional Caesar Salad


    hear ts of romaine, croutons and parmigiano reggiano
    8

    The Wedge
    iceberg lettuce, bacon, crispy fried onions
    and bleu cheese dressing
    6

    The Mix
    mixed baby lettuces, fresh herb vinaigrette,
    cherr y tomatoes and hear t of palm
    8

    Sliced Local Tomatoes and Sweet Onions


    extra-virgin olive oil, aged balsamic
    and fresh basil
    10
    y prime steaks u
    allen brothers steaks

    Petit Filet Mignon


    6 ounce
    30

    Filet Mignon
    9 ounce
    39

    New York Strip


    14 ounce
    38

    Bone-In Ribeye
    22 ounce
    42

    all steaks ser ved with maître d’ butter


    and a trio of our house-made sauces:
    Chef Emeril’s house-made worcestershire sauce,
    creamy horseradish and béarnaise

    The Commonwealth of Pennsylvania suggests that consuming


    raw or undercooked meats, poultry, seafood, shellfish
    or eggs may increase your risk of foodborne illness.
    y other choices u
    Grilled Pork Chops
    9 ounces each, maître d’ butter
    27

    Charbroiled Hanger Steak


    10 ounces, maître d’ butter
    22

    Grilled Veal Chop


    16 ounces, maître d’ butter
    38

    Duck Breast
    sea salt cured, dir ty rice,
    smothered green beans and jus
    25

    Roasted Pennsylvania Free Range Chicken


    buttered new potatoes, mushrooms,
    green beans and thyme jus
    23
    y fish and shellfish u
    Swordfish
    chorizo, clams, new potatoes and kale
    27

    Salmon
    sweet barbecue glaze, organic potato hash,
    leeks and scallions
    23

    Today’s Fresh Fish


    lighter preparation: cous cous, veggies
    and tomato citrus vinaigrette
    or
    creole: crawfish cream sauce
    and lyonnaise potatoes
    market

    Jumbo Shrimp Scampi


    garlic, white wine and fresh pasta
    28

    Whole Boiled Lobster


    one and a half pounds, ser ved with corn,
    mushrooms and potatoes
    market
    y sides u

    Butter Whipped Potatoes

    Lyonnaise Potatoes

    Twice-Baked Potato

    Potato Chips, Parmesan Cheese


    and Truffle Oil

    Baked Sweet Potato

    Creamed Spinach

    Roasted and Glazed Pennsylvania


    Button Mushrooms

    Green Beans

    Daily Seasonal Vegetable

    all sides 6

    Gratuities of 20% will be added for parties of eight or more.


    Emeril Lagasse has another signature restaurant
    coming to the Sands Casino Resort Bethlehem.
    You’ll be able to experience Emeril’s distinctive culinar y style
    in his first-ever burger restaurant opening later this year.

    If you’re visiting Las Vegas, enjoy Emeril’s Delmonico Steakhouse in


    the Venetian Resor t Casino & Hotel and Table 10 in The Palazzo.

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