Farm to Table

Chop House Hours:

TUESDAY – SATURDAY: 5:00PM – CLOSE
Make a reservation
(229) 236-2467
Old Fashioned
oysters and beer
bread pudding

Dinner Menu

Starters

Oysters

(Selected from Sustainable Farms, Ask Server for Regional Details)

*Oysters Half Shell –

Oysters, Half Shell served with Mignonette, Horseradish, Crystal Hot Sauce … 36 1 dozen / 18 half dozen

*Pimento Oysters –

Baked with Sweet Grass Dairy Pimento Cheese and Applewood Smoked Bacon … 36 1 dozen / 18 half dozen

 

 

*Oysters Rockefeller –

Oysters, Baked with Classic Rockefeller Sauce Topping … 36 1 dozen / 18 half dozen

*Grilled Oysters –

Grilled in Shell Served with Garlic Herb Butter … 36 1 dozen / 18 half dozen

APPETIZERS 

Soup of the Day –

8 each bowl / 4 each cup

Chop House O-Rings –

Beer Battered and Deep-Fried Vidalia Onion Rings, Spicy Aioli and House Steak Sauce …12

Lobster Egg Rolls

Maine Lobster Claw and Knuckle Meat, Corn, Roasted Peppers, Beans, Rice, Spicy Aioli …21

Steak Tartare
Finely Chopped Beef Tenderloin, Onions, Capers, Mustard, Egg Yolk, Fried Saltine Crackers…23

Pimento Croquettes –

3 Sweet Grass Dairy Farms Fried Pimento Cheese Croquettes, Pepper Jelly …12 

Smoked Fish Dip –

 Served with House Pickles and Fried Saltine Crackers …15 

Crab Cakes –

3 Seared Jumbo Lump Blue Crab Cakes, Mustard Rémoulade, Elote-Avocado Salsa …21

SALADS

*Caesar Salad –

Grilled Romaine Lettuce, Bacon, Fried Egg, Cornbread Croutons, Aged Romano Cheese, Bacon Fat Caesar Dressing …15

Wedge Salad –

 Iceberg Wedge, Gorgonzola Cheese, Bacon, Cherry Tomatoes, Pickled Red Onions, Buttermilk Ranch Dressing …15

Chopped Salad –

Lettuce Mix, Grilled Corn, Cornbread Croutons, Bacon, Vine Tomatoes, Pickled Red Onions, Gorgonzola, Champagne Vinaigrette …15

Entreés

*Filet Mignon –

Grassroots Coffee Rubbed 8oz ‘Meats by Linz’ Angus Filet Mignon, Smashed Red Potatoes with Bacon and Gorgonzola, Southern Corn Succotash, Smoked Shiitake Mushrooms, Roasted Garlic and Bone Marrow Demi-Glace … 55

*New York Strip –

Cane Syrup Glazed 12oz ‘Painted Hills Natural Beef’ Angus NY Strip, Brulée Sweet Potato, Grilled Asparagus, Chop House Steak Sauce … 51

Shrimp and Chorizo –

 Seared Shrimp and Chorizo, Polenta Cake, Roasted Peppers, Sweet Pickled Jalapenos, Scallions … 27

*Pork Tenderloin

SMiso Glazed Cheshire Farms 8oz Pork Tenderloin, Sauteed Bok Choy, Crispy Onions … 31

Mahi Mahi

 Seared 8oz Mahi Mahi, Yellow Rice, Mango Salsa, Sweet Chili Soy Glaze … 35

*Dry Aged Ribeye –

35 Day Dry Aged ‘Creekstone Farms’ 16oz Bone In Ribeye, Potato Cake, Creamed Corn, Bourbon Bacon Jam, House Steak Sauce … 59

*Lobster Ravioli –

 Maine Lobster Knuckle and Claw Meat, Sherry Tomato Cream Sauce, Maine Lobster Stuffed Ravioli … 49

*Hanger Steak –

Grilled 8oz Hanger Steak, Paprika-Cumin Roasted Potatoes, Chimichurri Sauce, Elote-Avocado Salsa … 43

*Chop House Burger –

8oz of Wagyu and Black Angus Beef, Fried Egg, Sweet Grass Dairy Asher Blue Cheese, Caramelized Onions and Smoked Shiitake Mushrooms, Bacon, Lettuce, Tomatoes, Chop House Sauce, Brioche Bun, Steak Frites … 20
Substitutions Welcome – Menu Subject to Change – Please Inform Server of any Allergies or Dietary Restrictions – Please Refrain from Using Speaker Phone in the Dining Room
*CONSUMING RAW OR UNDERCOOKED SHELLFISH, SEAFOOD, MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE A MEDICAL CONDITION*

Our Story

Matt Hagel | Chef/Owner

When you look at a dish from Matt Hagel’s menu, you see art on a plate. That may be due to the fact that he comes from a family of artists, but it’s also because of his ardent desire to create something with his hands. That passion for creativity was ignited when he attended and graduated from the Art Institute of Ft. Lauderdale, training under some of the most notable chefs in the country, including Master Chef Klaus Friedenreich. Matt’s skills were later sharpened under a mentorship by Chefs Mark Militello and Mike Fiorelli of Mark’s at the Park in Boca Raton as well as Chef Brian Rutherford at Bistro Mezzaluna in Ft. Lauderdale. His skills and knowledge of food led him to become an integral part in the launch of restaurants in South Florida. As Sous Chef at Tallahassee’s Cypress Restaurant, Matt refined his style of cooking which can be described as New South Fine Dining. Having received awards and acclaim from the industry and numerous media publications, Matt is an accomplished chef with a passion to create beautiful and well thought out dishes at Chop House on the Bricks. If you were to ask him what his favorite dish is to cook, he would say, “Duck Three Ways”.

Matt Hagel

Kimberly Hagel | Sommelier/Owner

Kimberly Hagel is the co-owner and resident sommelier of Chop House on the Bricks. Unique in the fact that she is an abstaining sommelier, her knowledge of food and drink is exemplified with her excellent ability to pair just the right wine or beverage with your food to create a very special experience. As a seasoned professional in the hospitality industry, Kimberly not only oversees the cocktail & beverage program but is at the helm of the front-of-house operations. She draws her customer service skills and hospitality from her grandparents who operated a chain of 11 bookstores and gift shops in Florida, in a way that made every customer feel welcomed as if a guest in their own home. Those values and the love for entertaining are at the core Kimberly’s approach to making sure your dining experience is nothing but exceptional at Chop House on the Bricks.

Martini