Cherokee Chophouse menu — United States

Thinly sliced, rare-seared strip steak served with Parmesan cheese, arugula, capers, horseradish aioli, olive oil, and crisp crostini.

Eight chicken wings served with ranch dressing, available either fried or char-grilled with your choice of lemon pepper or hot seasoning.

Thick-cut bacon smoked over hickory wood and glazed with a sweet coating.

Fresh James River oysters from Virginia, served either char-grilled New Orleans style or raw on the half shell with cocktail sauce and horseradish.

• 6 Pieces$19
• 12 Pieces$33

Fresh, sashimi-grade tuna finely diced and served with creamy avocado.

Crispy, deep-fried bites of macaroni and cheese served with a side of zesty Mardi Gras sauce.

Five large grilled or fried shrimp served over a peach chutney sauce and mashed potatoes.

A broiled appetizer featuring large, premium pieces of crab meat served with a creamy mustard sauce.

• One$17
• Two$29

Four large chilled shrimp served with a side of cocktail sauce.

Tender beef and mushrooms simmered in a creamy sauce, served over buttery noodles with a dollop of sour cream.

A creamy potato soup topped with cheddar cheese, bacon bits, and chives.

A savory beef and red wine broth filled with caramelized onions, topped with toasted bread and melted Gruyere cheese, and finished with crispy fried onions.

A hearty, savory soup featuring tender pieces of steak simmered with vegetables in a rich broth.

A fresh mix of greens topped with diced tomatoes, chopped egg, bacon, shredded cheese, and crunchy croutons.

• Small$8
• Large$14

This salad features baby spinach, herb-marinated mushrooms, goat cheese, bacon bits, heirloom tomatoes, and crispy shallots, all tossed in a roasted red onion vinaigrette.

• Small$9
• Large$16

This salad features lump crab meat served over chopped iceberg lettuce with tomatoes, scallions, bacon, and crispy shallots, all tossed in a buttermilk dressing.

Fresh romaine lettuce tossed in a creamy Caesar dressing, finished with crunchy garlic croutons and shaved Parmesan cheese.

• Small$8
• Large$14

A crisp wedge of iceberg lettuce topped with bacon, heirloom tomatoes, red onions, and a creamy blue cheese dressing.

• Small$9
• Large$16

Roasted Brussels sprouts served with savory smoked bacon and grated Parmesan cheese.

Crispy golden fries tossed with aromatic truffle oil and topped with grated Parmesan cheese.

Crispy, house-battered onion rings served with chipotle aioli and honey ranch dipping sauces.

Sliced potatoes sautéed with onions and bacon.

Tender broccolini sautéed in extra virgin olive oil and fresh garlic.

Sautéed mushrooms and onions cooked until tender.

Fresh asparagus spears roasted with a blend of savory herbs.

Slow-cooked collard greens seasoned with savory pieces of bacon.

A large baked potato served with butter and sour cream, or topped with bacon, cheddar cheese, and chives.

Creamy mashed red-skinned potatoes topped with a golden, crispy crust.

Sweet corn kernels simmered in a rich, creamy sauce and mixed with savory, smoked Andouille sausage.

Slow-roasted prime rib served with savory meat juices, creamy horseradish sauce, and a baked potato.

This premium Black Angus beef filet mignon from Greeley, Colorado, is served topped with a savory garlic herb butter.

• 8 Oz$54
• 12 Oz$69

A 14-ounce premium Black Angus ribeye steak sourced from Grand Island, Nebraska.

This 14-ounce 1855 Black Angus ribeye is marinated for 48 hours in a blend of pineapple, soy, and ginger.

This 16-ounce premium Black Angus beef steak from Grand Island, Nebraska, is served topped with garlic herb butter.

This dish features a filet mignon served with spicy marinated jumbo shrimp and scallops, accompanied by our homemade steak sauce and basil-infused olive oil.

• 8 Oz$64
• 12 Oz$79

A 14-ounce portion of certified Angus beef sourced from Friona, Texas.

This platter features a selection of skirt steak, filet mignon medallions, and two lamb chops, served sizzling with herb garlic butter, béarnaise, and red wine bordelaise sauces.

This 18-ounce, premium Black Angus bone-in strip steak is served on a sizzling platter with herb garlic butter, béarnaise sauce, and a red wine bordelaise sauce.

This 24-ounce premium Black Angus T-bone steak is served on a sizzling platter with herb garlic butter, béarnaise sauce, and a red wine bordelaise sauce.

This 24-ounce, premium Black Angus ribeye steak is served on a sizzling platter with herb garlic butter, béarnaise sauce, and a red wine bordelaise sauce.

A topping of tender asparagus and lump crabmeat finished with a rich hollandaise sauce.

A savory topping of crumbled blue cheese broiled onto your choice of entrée for a rich, tangy finish.

Five shrimp sautéed in a rich, creamy garlic sauce.

A tender 8-ounce Maine lobster tail prepared either fried or grilled.

A rich, savory sauce made from red wine, bone marrow, and herbs, traditionally served with steak.

A smooth, tangy sauce made with grated horseradish and a creamy base.

A rich, creamy French sauce made with butter, egg yolks, white wine vinegar, shallots, and fresh tarragon.

A rich, savory butter infused with the earthy flavor of black truffles.

A savory spread made from slow-cooked onions and crispy bacon, reduced into a sweet and salty jam.

A rich, creamy sauce made with crushed peppercorns and a splash of cognac.

Tender, slow-cooked beef short rib served over creamy herb risotto and finished with a savory brown sauce.

These Australian-style lamb chops are served over a bed of collard greens and finished with a mint garlic sauce.

Your choice of veal, chicken, or seabass sautéed in a lemon butter caper sauce, served with Parmesan-crusted angel hair pasta.

A thick, bone-in cold-smoked Berkshire pork chop served with a maple glaze, fresh jicama and apples, and a side of mashed potatoes.

Pan-seared scallops seasoned with a bold spice blend, served over creamy herb risotto and finished with a light citrus butter sauce.

Five pieces of fresh, hand-breaded chicken tenderloins served with a side of french fries and honey mustard.

A premium ground beef burger topped with bacon onion jam, chipotle mayonnaise, and aged cheddar cheese, served with lettuce, tomato, and a side of fries.

This pan-seared Chilean sea bass is served over grilled bok choy and finished with a citrus butter sauce and a sweet-and-tart blueberry reduction.

Tender pork ribs glazed in barbecue sauce, served with a side of macaroni and cheese and housemade coleslaw.

A 16-ounce breaded and fried bone-in veal rib chop topped with marinara sauce and mozzarella cheese, served with a side of fettuccine marinara.