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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
SUNDAY: 5 p.m. - 9 p.m.
MONDAY: Closed
TUESDAY: Closed
WEDNESDAY: Closed
THURSDAY: 5 p.m. - 9 p.m.
FRIDAY: 5 p.m. - 11 p.m.
SATURDAY: 5 p.m. - 11 p.m.
Contact
ADDRESS:
777 Hollywood Boulevard
Lawrenceburg, IN 47025
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. 20% gratuity will be added to parties of six or more.
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Exceptional Menu
Defining Fine Dining in Lawrenceburg
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.
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Menu
PORK BELLY 15
herb barley, sautéed arugula, quail egg, apple & pear chutney
LOBSTER CASSEROLE 20
asparagus, carrots, grilled cipollini onions, tarragon, tomatoes, pistachio crust, crostini
FINAL CUT CRAB CAKE 19
tomato jam, lemon chive beurre blanc, greens, grilled lemon
PRINCE EDWARD MUSSELS 17
tasso ham nage, blistered tomatoes, wilted arugula, toasted brioche
SHRIMP COCKTAIL 19
cocktail sauce, grilled lemon
OYSTERS MORNAY 22
parma ham, gruyère cream, parmesan cheese, lemon crumbs
POACHED PEAR SALAD 12
seasonal greens, goat cheese, toasted almonds, honey vinaigrette
WARM SPINACH SALAD 13
blackberries, walnuts, manchego cheese, crispy shallots, balsamic vinaigrette
CLASSIC CAESAR SALAD 9
brioche croutons, shaved parmesan, caesar dressing
SEASONAL SALAD 13
smoked burrata cheese, roasted beet purée, mixed greens, cherry tomatoes, roasted garlic vinaigrette
FINAL CUT ICEBERG WEDGE 11
bacon lardons, amish blue cheese, cherry tomato, pickled red onions, ranch dressing
BLT SALAD 12
black pepper bacon, beefsteak tomatoes, boston bibb lettuce, chipotle ranch dressing
CLASSIC FRENCH ONION 10
beef broth, crouton, gruyère cheese
LOBSTER BISQUE 11
lobster stock, cognac cream, butter poached lobster
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
CHEF’S SEASONAL FISH 38
potatoes, asparagus, roasted orange cauliflower,
grilled cipollini onions, lemon hollandaise
LEMON & HERBS TUFFED CHICKEN 32
brown sugar sweet potato purée, sautéed spinach,
black eyed peas, chicken jus
SEAFOOD PASTA 33
lobster, shrimp, mussels, mushrooms, seasonal vegetables,
parmesan cheese, lobster sauce
HALF RACK OF LAMB 38
boursin cheese mashed potato, ratatouille stuffed eggplant, rosemary demi-glace
ACHIOTE RUBBED KUROBUTA PORK CHOP 37
chorizo hash, caramelized onions, orange honey glaze
DAY BOATS EARED SCALOPS 38
caramelized onion risotto, roasted baby fennel, arugula walnut pesto
CRISPY SKIN KING SALMON 36
brown butter gnocchi, foraged mushroom, red wine reduction
MIXED GRILL 60
6 oz. filet, 3 grilled shrimp, smoked sausage served
8 OZ FILET 47
12 OZ FILET 68
14 OZ USDA PRIME NY 58
16 OZ RIBEYE 49
16 OZ BONELESS WAGYU RIBEYE 110
TOPPERS AND ADD ONS
CRAB AND BEARNAISE TOPPER 19
MUSHROOM & ONION TOPPER 4
LOBSTER TAIL 8-10 OZ MARKET
GRILLED SHRIMP 16
SEARED SCALLOPS 17
STARCH 9
baked potato / roasted garlic mashed potatoes / truffle parmesan pomme fritesmac & cheese (lobster add 4) / au gratin or loaded potato 12
mac & cheese (lobster add 4) / au gratin or loaded potato 12
VEGETABLE 8
grilled asparagus / green beans with bacon / maple brittle brussels sprouts / mushroom trio
rockefeller creamed spinach / glazed carrots / broccoli
SAUCE 4
port demi-glace / au poivre / béarnaise / hollandaise / mop sauce
