Churchill's Steakhouse

Churchill’s offers only the world’s finest USDA Prime Midwestern Beef, dry aged for tenderness and cooked to perfection at 1800 degrees, sealing in the savory juices. The dry aging process results in added texture and flavor and is unique to the region. Churchill’s menu also includes premium quality lamb chops, pork chops, fresh fish and other seasonal seafood offerings. The appetizer menu includes Scottish smoked Salmon, Beluga Caviar, Crab Cake Soufflé and several Oyster offerings.


Baked Idaho Potato Baked Stuffed Potato Potatoes Au Gratin Shoestring Fries with Parmesan Cheese Fresh Pacific Oysters on the half shell Sautéed Spinach with Shallots & Crumbled Bleu Cheese Creamed Spinach Creamed White Sweet Corn, Gratinée Sautéed Asparagus with Balsamic Syrup Sautéed Asparagus with Hollandaise Sauce

Sautéed Mushrooms in Madera Cream Buttered Mushrooms with Sherry Caramelized Sweet Onions Crumbled Bleu Cheese Sauce Béarnaise

Scottish Smoked Salmon; minced Red Onion, Chopped Egg, Capers, and Créme Fraiche, served with Toast Points Jumbo Gulf Shrimp Cocktail; Wild Gulf of Mexico Shrimp, Minced Celery, Cocktail Sauce or Remoulade Jumbo Lump Crab Cocktail; Maryland Blue Crab Carpaccio of Prime Beef Loin (Raw); Shaved Beef, Extra Virgin Olive Oil, Ripe Olive Tapenade, Dijon Mustard, Capers & Minced Scallions served with Toast Points Iced Fresh Pacific Oysters on the half shell (Raw) Oysters Muscovite; Fresh Oysters on the Half Shell over a bed of Steamed Spinach, topped with Creamed Horseradish Sauce, crowned with Sturgeon Caviar Oysters Rockefeller; Fresh Baked Oysters Florentine, topped with Sauce Hollandaise

Creamed Five Onion Soup Mushroom Soup


Beefsteak Tomatoes Vinaigrette; over Baby Field Greens with Sliced Purple Onion and Crumbled Bleu Cheese Caesar Salad Caprése Salad; Fresh Mozzarella and Sliced Tomato over Baby Field Greens with Extra Virgin Olive Oil & Aged Balsamic Vinegar Butter Lettuce Salad Vinaigrette; with Shredded Beets, Candied Walnuts, and Goat Cheese Iceberg Lettuce Wedge; with Diced Tomato and Chopped Green Onion, served with Green Goddess, Bleu Cheese or Buttermilk Dressing

Dinner entrees are served with Garlic Mashed Potatoes, Today’s Vegetable, Fresh Baked Bread, and Imported Butter. Tenderloin Beef Brochette; served over Rice with Sauce Bordelaise Tornado’s of Beef Oscar; Tenderloin Medallions topped with sautéed Crabmeat and Asparagus crowned with Hollandaise Sauce Double Cut, Colorado Lamb Chops; served over Pecan Honey Demi Glace Double Cut Berkshire Pork Chops (2) Double Cut Berkshire Pork Chop (1) Chicken Coq au Vin; Free Range Chicken marinated & oven roasted in Red Wine with Mushrooms, Onions, and Herbs, served over Rice


All U.S.D.A. Prime, from Mid-Western Cattle, Corn Fed, and Dry-Aged New York Strip Steak, 16 ounce T-Bone Steak, 20 ounce Porterhouse Steak, 28 ounce Top Sirloin Steak, 12 ounces Cowboy Rib Steak, 24 ounce Rib-Eye Steak, 14 ounce Filet Mignon, Bone-in, 16 ounce Filet Mignon, 12 ounce Filet Mignon, 8 ounce Crisp Onion Straws and Herbed Compound Butter are served on all Steaks.


Alaskan King Crab Legs & Claws Jumbo Garlic Shrimp Scampi; served over Rice Fresh Troll-Caught Pacific King Salmon; pan seared Fresh Soft Shell Crab; pan fried with Brown Butter
* NOTICE: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourn illness especially if you have certain medical conditions.