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informaTION
The Final Cut is a contemporary American steakhouse featuring a combination of hand selected USDA Mid-western Prime Beef and American Wagyu and that has been cornfed and naturally or dry aged four weeks to ensure maximum flavor and texture. Each steak is hand cut to order, seasoned with kosher salt and Malabar peppercorns, then broiled at 1600 degrees to create a thin charred crust that seals in the delicious natural beef juices.
In addition to serving the highest quality beef, The Final Cut also features a variety of seafood including Cold Water Lobster, Diver Scallops, Chilean Salmon, and our chef’s seasonally selected fish of the day. On top of all that, The Final Cut offers fresh baked breads and house made side dishes plus a vast bottle wine list that features both New and Old World Wines.
Hours
Reservations are required.
Thursday & Sunday:
5pm - 9pm
FRIDAY & Saturday:
5pm - 11pm
MONDAY-WEDNESDAY:
Closed
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final cut menu
PORK BELLY & DEVILED EGGS | 16
butterfly pea flower deviled eggs, crispy slow cooked pork belly, pineapple hoisin aïoli, bbq demi-glace
baked brie with honey, balsamic, strawberry, fresh basil, toasted walnuts, assorted artisan crackers
FINAL CUT CRAB CAKE | 19
vibrant corn relish, tangy remoulade aïoli, micro green salad
CLASSIC SPRING MUSSELS | 18
garlic, shallots, white wine, butter, fresh parsley, lemon
SHRIMP COCKTAIL | 19
paprika dusting, bed of romaine
six (6) oysters broiled with garlic, white wine, butter, fresh parsley, lemon, grated parmesan cheese, lemon zest, charred lemon, focaccia crostini
CLASSIC CAESAR SALAD | 9
brioche croutons, shaved parmesan cheese, caesar dressing
STRAWBERRY BURRATA SALAD | 13
honey balsamic marinated strawberries, fresh basil, arugula, candied pecans, crostini
FINAL CUT ICEBERG WEDGE | 11
bacon lardons, amish blue cheese, cherry tomatoes, pickled red onions, ranch dressing
SPRING GREEN GODDESS | 14
mixed greens, sugar snap peas, chives, parsley, avocado, green onions, green pepper, chopped pistachios, green goddess dressing
CLASSIC FRENCH ONION | 10
beef broth, crouton, gruyère cheese
SHRIMP BISQUE | 11
shrimp, white wine, garlic, fresh parsley, herb crème, crostini
CHEF’S SEASONAL FISH | 38
apple cider chimichurri, marbled potatoes, herb medley, red onion, cherry tomatoes, fresh spinach, mushrooms, butternut squash purée
PESTO ROASTED CHICKEN | 32
airline chicken, pesto, blistered tomatoes, fresh basil, mozzarella cheese, sautéed squash & zucchini, pearled couscous
SEAFOOD PASTA BLANCO | 34
white wine garlic cream sauce, fettuccine, shrimp, mussels, lobster, tomato, herbs, asparagus, mushrooms, shallots, squash, pecorino cheese, charred lemon, focaccia crostini
BRANDY APPLE BUTTER PORK CHOP | 38
brandy apple butter gastrique, roasted brussels sprouts,
bacon lardons, braised apples
DAY BOAT SEARED SCALLOPS | 38
lemon butter, garlic, chardonnay, parsley, asparagus & sweet pea risotto, parmesan crisp, lemon zest
BROWN SUGAR SALMON | 36
bourbon-brown sugar glazed seared salmon, green beans, brandied mashed sweet potatoes
8 OZ. FILET | 59
12 OZ. FILET | 85
14 OZ. USDA PRIME NY | 75
16 OZ. RIBEYE | 58
16 OZ. BONELESS WAGYU RIBEYE | 125
32 OZ. TOMAHAWK RIBEYE | 139
21 OZ. DOUBLE LAMB CHOP | 50
CHEF BUTTERS | 4
bourbon bacon, garlic, red wine shallot
MUSHROOM & ONION TOPPER | 4
PARMESAN CRUST | 5
ROASTED CHICKEN | 16
SEARED SCALLOPS | 17
GRILLED SHRIMP | 19
CRAB & BÉARNAISE TOPPER | 20
LOBSTER & BEARNAISE TOPPER | 25
LOBSTER TAIL 8-10 OZ. | MARKET
STARCH | 9
baked potato
roasted garlic mashed potatoes
truffle parmesan potato wedges
mac & cheese (lobster add 4)
three-cheese au gratin |14
or loaded potato | 12
VEGETABLE | 8
grilled asparagus with beurre blanc
green bean casserole with mushroom cream & crispy onions
maple brittle brussels sprouts
mushroom trio
classic creamed spinach with bacon lardons
candied carrots
southern style creamed corn
SAUCE | 4
port demi-glace
au poivre
béarnaise
mop sauce
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