Morton's The Steakhouse
$5.99
Menu
Enhancements
Blue Cheese Butter
2 oz. Butter, Worcestershire, Lemon juice, Black pepper, Salt, Chives, Parsley, Blue Cheese Crumbles.
Black Truffle Butter
2 oz. Shallots, Garlic, Black Truffle & Mushroom, Butter, Truffle oil, Salt, Pepper, Butter
Cognac Sauce Au Poivre
2 oz. Peppercorn Sauce with Demi-Glace, Butter, Shallots, Peppercorn blend, Cognac, Heavy cream.
BĂ©arnaise Sauce
2 oz. Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper.
Garlic Butter
2 oz. Butter, Shallots, Garlic, Parsley, Pernod, Anchovy Paste.
Whipped Horseradish
Horseradish, Heavy Whipping Cream, Tabasco Sauce, Dijon Mustard
Philly Style
Sauteed Red Bell Peppers, Onions and Mushrooms, Melted Fontina Cheese, Morton’s Seasoned Salt, Parsley. No Au Jus.