We’re known as a traditional steakhouse specializing in dry aged corn-fed Midwestern Prime. All our beef is specifically trimmed to our specifications, then packed and shipped by rail from Chicago. Our beef is simply the best money can buy.
Our menu features the best cuts of beef, offers a variety of fresh seafood and pasta as well as veal and lamb. We offer an extensive selection of wine, spirits & aperitifs. See or download our full menu below!
Steak & Chops
Katz proudly serves Midwestern corn-fed prime beef which represents the top 2% of the Nations’ total beef production. From this 2%, each short loin is hand selected & dry aged, a specific process designed to naturally tenderize the beef & enhance flavor. Our beef is then hand trimmed to our specification. From the minimum 120 days on the feedlot to our fast sear 2,200 degree broiler ovens. Our Steaks represent the very best beef in the industry….
Seared Hudson Valley Foie Gras, Truffle Veal Demi-Glace ***Add to Any Cut***
Port Wine & Rosemary Braise, Atop Bacon Mashed Potatoes
*USDA Prime Center Cut 8oz Filet
*USDA Prime A Steakhouse favorite for its dependable texture & flavor
*USDA Prime Center Cut 12oz Filet
Two white marbled farms Rib Chops, Broiled & finished with an Apricot Glaze.
*USDA Prime Extensive marbling enhances the flavor of this classic cut
Medallions of Filet Mignon layered with Gorgonzola Cheese.
Our Cowboy Rib-eye with enhanced flavors from the bone marrow.
KATZ 21s’ Famous 16oz. Prime Rib
Greek-style marinated in olive oil, lemon & fresh herbs then oven roasted to order.
2 Filet Medallions, 2 Jumbo Gulf Shrimp or 2 Scallops
Three Double-Boned Lamb Chops served with our Red Wine Reduction.
Tenderloin cubes, Onions, Bell Peppers, Lemon Herb Beurre Blanc
*USDA Prime “Dinner for Two” Carrots, Sautéed Mushrooms, & Herb Roasted Potatoes
Baby Romaine Heart, Caesar Dressing, Shaved Parmesan, Garlic Herb Crostinis, Sun Dried Tomato Tapenade, Grilled Chicken.
Avocado, Hearts of Palm, Tomato, Mushrooms, Danish Blue Cheese, Candied Walnuts.
Warm Goat Cheese, Arugula, & Champagne Vinaigrette
Marinated Artichokes, Kalamata Olives, Tomatoes, Cucumbers, Red Onions & Feta Cheese in a Greek Vinaigrette.
Mixed Field Greens, Baby Heirloom Tomatoes, English Cucumbers, Balsamic Pickled Mushroom, Goat Cheese, Wild Berry Compote
Crab Meat Sautéed w/ Asparagus Spears
Perfectly seasoned Chicken Breast & Fettuccine in Chef’s Signature Garlic Alfredo. Substitute Four Jumbo Shrimp for….. 7
Sautéed Shrimp, Scallops, Mussels, Clams & Calamari with Lemon Butter White Wine Sauce, served with Linguini.
Tenderloin Medallions & Gulf Shrimp over Garlic Linguini.
Shrimp & Linguini in a Spicy Cream Sauce.
Veal & Poultry
Leg & Thigh, Stuffed with Mushroom & Garlic, Wrapped with Prosciutto
Fondant Potatoes & Rosemary Veal Jus
Sautéed in Butter, Wine, Lemon, Capers. Served with Linguini
Wild Mushroom and Cognac Jus & Herb Mashed Potatoes
Chicken Breast stuffed with Sautéed Spinach, Feta Cheese and Fresh Herbs Baked to Perfection and Served Over...
Duck Fat Fried Pomme Pomme Neuf, Orange Demi-Glace, Beluga Lentils
Wild Mushroom Risotto, Sriracha Beurre Blanc, Micro Greens
Garlic Provencal Sauce
Stuffed with Blue Crab, Seasoned Herbs Lemon Butter Sauce
Two 8oz Lobster Tails, White Wine, Butter
Citrus Filet & White Wine Lemon Beurre Blanc
Sautéed with Lemon Caper Beurre Blanc, Jonah Crabmeat, Micro Greens
Jumbo Gulf Shrimp, Stuffed “Herb Oreganata Style” & Fresh Jonah Crab
Soba Noodle, Shitake Mushroom Stir Fry, Light Soy Broth
Steamed, Served Hong Kong Style, Light Soy Broth, Asian Style Sautéed Kale & Spinach, Pickled...
Artisanal Cheeses, Imported & Domestic Cured Meats, Seasonal Preserves, Baguette Bread ** Half Board $16
Sautéed Shrimp and Crab Placed atop roasted Crostini and Garnished with Fresh Béarnaise
Golden & Roma Tomato, Parmigiana Herb Oil, Avocado Guacamole, Fresh Basil, Aged Balsamic, Extra Virgin Olive Oil,...
Freshly Ground Tenderloin Meatballs, Fresh Herbs & Spices, Marinara
Filled with Mouthwatering Trio of Spicy Shrimp, Pork and Beef in a Light Soy Sauce...
Southern Style Seared Vegetables
Sashimi of Ahi tuna & Yellowtail, Crystalized Ginger, Cilantro Ponzu Broth
Asian Style with Roasted Cashews & Sautéed Vegetables
Asian Pear & Mango Salsa, Avocado & Citrus Filet
Maryland Style with Creamy Remoulade
Sautéed French Snails served in a Garlic Butter Sauce served with Toast Points
Clams, Mussels, Shrimp & Italian Chorizo in Spicy White Wine Tomato Broth
With Asian Pear & Mango Salsa
Oysters served on the Half Shell topped with Sautéed Spinach, Scallions, Cream Cheese, Asiago, Bacon & Herbs
Soba Noodle, Shitake Mushroom Stir Fry, Light Soy Broth
Bacon Marmalade, Sourdough Toast
Fresh Maine Lobster, Cream & Cognac Cup 7/ Bowl 10
South of the Border Style Garnished with Avocado & Sour Cream. Cup 7 / Bowl 10
Baby Heirloom Tomato, Avocado, Honey Roasted Pecans, Danish Bleu Cheese Crumbles, Orange & Strawberry Vinaigrette
Marinated Artichokes, Olives, Tomatoes, Cucumbers, Feta Cheese in Greek Dressing
Mixed Field Greens, Sweet Red Onions, Tomatoes, Julienned Carrots & Cucumbers with a Balsamic Vinaigrette
Crispy Tenderbelly Bacon, Danish Blue Cheese, Buttermilk-Chive Dressing
Mixed Field Greens tossed with Honey Roasted Caramelized Walnuts drizzled with Honey Vinaigrette topped with Gorgonzola Crumbles
Organic Baby Spinach, Red Onion, Mushroom, Red Bell Pepper, Tenderbelly Bacon, Theo’s Vinaigrette
Bufala Mozzarella, Basil, Fresh Oregano, Virgin Olive Oil and Aged Balsamic Vinegar
Shaved Parmesan, Garlic Herb Crouton and Sun Dried Tomato Tapenade
Fresh Jumbo Lump Crab, Avocado, Fresno Chilies, Micro Cilantro Finished with Fresh Squeezed Lime Juice &...