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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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Mothers Day Buffet
Mothers Day brunch
Enjoy a special Mother's Day Buffet on Sunday, May 11 from 10AM-2PM for $65 per guest.
Book your reservations today!
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final cut menu
BBQ CHARRED CARROTS | 14
braised carrots, BBQ spices, creamy labneh, romesco, toasted pepitas
FIRE-ROASTED POBLANO & CHORIZO FONDUE | 14
blistered tomatoes, cornbread crostini
FINAL CUT CRAB CAKE | 19
vibrant corn relish, tangy remoulade aïoli, micro green salad
STEAMED MUSSELS & CHORIZO | 17
lime, cilantro, tomato, chipotle-honey rouille, cornbread crostini
SHRIMP COCKTAIL | 19
paprika dusting, bed of romaine, brandy shrimp sauce
JUMBO GRILLED SHRIMP & SWEET CORN COULIS | 19
sweet peas, yellow corn, shaved asparagus, baby spinach, fennel, parsley
FIESTA SPRING SALAD | 12
spring mix, english cucumbers, red onions, grilled pineapple, cilantro, mint, roasted pepitas, mango avocado vinaigrette
BEET & SHAVED CARROT SALAD | 13
baby spinach, carrots, red beets, radish, toasted almonds, citrus scallion dressing
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
CLASSIC FRENCH ONION | 10
beef broth, crouton, gruyère cheese
SEAFOOD CHOWDER | 11
salmon, chef selected fish, shrimp, potatoes, leeks, carrots, fish stock, crème fraîche, garlic, chives
CHEF’S SEASONAL FISH | 38
roasted red pepper rouille, marble potatoes, red onions, mushrooms, herb medley, artichoke & carrot purée, charred lemon
PAN-ROASTED HERB CHICKEN | 36
slow-roasted airline chicken, garlic, sage, rosemary, shallots, chardonnay, broccolini, brown rice
SEAFOOD RAGU PASTA | 33
fettuccine, mussels, shrimp, lobster, merlot, garlic, shaved parmesan, crispy pangrattato, parsley
BOURBON-BRINED PORK CHOP 37
peach bourbon BBQ reduction, fried sweet potato, crispy onions, honey garlic aïoli
DAY BOAT SEARED SCALLOPS 38
lemon butter, garlic, chardonnay, parsley, asparagus & sweet pea risotto, parmesan crisp, lemon zest
P.B. GL A ZED SALMON 36
caramelized pineapple, citrus coconut couscous, broccolini
RED WINE-BRAISED BEEF TIPS 38
pinot noir, onions, mushrooms, rosemary, thyme, garlic mashed potatoes, fresh herbs, cornbread
8 OZ. FILET | 47
12 OZ. FILET | 68
14 OZ. USDA PRIME NY | 58
16 OZ. RIBEYE | 49
16 OZ. BONELESS WAGYU RIBEYE | 110
32 OZ. TOMAHAWK RIBEYE | 125
21 OZ. DOUBLE LAMB CHOP | 50
CRAB & BÉARNAISE TOPPER | 20
MUSHROOM & ONION TOPPER | 4
LOBSTER & BEARNAISE TOPPER | 25
GRILLED SHRIMP | 16
SEARED SCALLOPS | 17
LOBSTER TAIL 8-10 OZ. | MARKET
STARCH | 9
baked potato
roasted garlic mashed potatoes
truffle parmesan potato wedges
mac & cheese (lobster add 4)
parmesan herb marble potatoes or loaded potato | 12
VEGETABLE | 8
grilled asparagus with beurre blanc
green beans amandine
maple brittle brussels sprouts
mushroom trio
classic creamed spinach with bacon lardons
lemon butter broccolini
truffle cream corn
SAUCE | 4
port demi-glace
au poivre
béarnaise
mop sauce
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