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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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Easter special
Easter Prime Rib
Celebrate this Easter with a dinner that the you will enjoy! Our Easter Prime Rib Special is the perfect way to indulge in a flavorful and tender prime rib roast, served with all the delicious sides you love. Starting at just $45 per guest, it’s an unforgettable way to spend the holiday.
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final cut menu
HERB ROASTED CHICKEN PROVENCAL TART | 17
oven roasted tomatoes, garlic, olive medley, cabernet reduction, cream, gruyere cheese
WHIPPED MOZZARELLA DIP | 14
mozzarella & ricotta cheeses, sauvignon blanc, basil pesto, blistered tomatoes, crostinis, marinated grilled zucchini
FINAL CUT CRAB CAKE | 19
tomato jam, lemon chive beurre blanc, greens, grilled lemon
STEAMED MUSSELS & CHORIZO | 17
lime, cilantro, tomato, chipotle-honey rouille, cornbread crostini
SHRIMP COCKTAIL | 19
cocktail sauce, grilled lemon
K1 SESAME TUNA & DEVILED ‘TEA EGGS’ | 22
plum miso, apricot chile oil, pickled ginger
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
arugula spring mix, walnut brittle, country ham, brie cheese, grapes, citrus pomagrante vinaigrette
FINAL CUT ICEBERG WEDGE | 11
bacon lardons, amish blue cheese, cherry tomato, pickled red onions, ranch dressing
CLASSIC FRENCH ONION | 10
beef broth, crouton, gruyère cheese LOBSTER BISQUE 11 lobster stock, cognac cream, butter poached lobster
LOBSTER BISQUE | 11
lobster stock, cognac cream, butter poached lobster
RUSTIC HEIRLOOM TOMATO SOUP | 15
gruyère & goat cheese crouton, lemon creme, merlot, garlic
CHEF’S SEASONAL FISH | 38
panache vegetables, sweet red peppers, roasted squash purée, citrus hollandaise sauce
AIRLINE CHICKEN VELOUTÉ | 36
smashed marble potatoes, roasted carrots, white wine mushrooms, velouté sauce
SEAFOOD PASTA | 33
lobster, shrimp, mussels, mushrooms, seasonal vegetables, parmesan cheese, lobster sauce
DOUBLE LAMB CHOPS | 40
ricotta gnocchi, tomatoes, artichokes, herbs, bianca sauce
ACHIOTE RUBBED KUROBUTA PORK CHOP | 37
sweet potato purée, braised brandy cider apples, caramelized onions, orange-honey glaze
DAY BOAT SEARED SCALLOPS | 38
elote risotto, avocado pesto, tequila sunrise gastrique
P.B. GL A ZED SALMON | 36
caramelized pineapple, citrus coconut couscous, broccolini
FINAL CUT SHORT RIBS | 38
parsnip mash, sweet pea purée, roasted carrots, pearl onions, red wine demi-glace
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
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 pomme frites mac & cheese (lobster add 4)
parmesan herb marble potatoes or loaded potato | 12
VEGETABLE | 8
grilled asparagus with beurre blanc
kung pao breen beans with soy, honey, peanuts, & red pepper flakes
maple brittle brussels sprouts
mushroom trio
classic creamed spinach with bacon lardons
lemon butter broccolini
cream corn
SAUCE | 4
port demi-glace
au poivre
béarnaise
hollandaise
mop sauce
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