The Club’s home for steaks enhances its menu with dishes of seasonal produce like cauliflower, asparagus, spring peas, baby radishes and pomegranate.
Head to CHOP Steakhouse to try the following spring selection:
Appetizers
• Hokkaido mozzarella, fruit tomato, grilled asparagus, olive tapenade, champagne vinaigrette and pancetta and pine nut crumble | ¥1,580
• Double-cut bacon steak with barbecue sauce | ¥1,200
• Seafood on Ice: lobster, snow crab, Tsukiji ceviche, smoked oysters, tuna tartare and shrimp cocktail (serves three) | ¥7,900
• Pan-seared Hokkaido scallops, spring pea relish, baby radishes and pomegranate glaze | ¥1,880
Salads
• Roasted cauliflower wedge with grilled bacon, cherry tomatoes and Stilton blue cheese | ¥1,500
Sides
• Grilled asparagus with pancetta and pine nut crumble | ¥1,200
• Roasted inca potatoes with anchovy red pepper sauce | ¥860
CHOP Bar
• Garlic honey chicken wings | ¥1,300
• Spice-rubbed pork ribs with cabernet barbecue sauce | ¥1,200
Desserts
• Chocolate peanut butter cake | ¥900
