EASTER SUNDAY AT TOP CUT
Top Cut will be open special Sunday hours on April 21, 2019 for Easter Sunday. Join us from 12 – 7 pm for our full Dinner Menu and Chef’s Holiday Features, including Slow Roasted Prime Rib, Colorado Lamb Chops, South African Lobster Tails, and more! Call for your reservations: 610-841-7100.
RAW BAR
Oysters on the Half Shell
six east coast oysters, sweet ginger mignonette sauce, lemon 18.5
Jumbo U-8 Shrimp Cocktail
house cocktail sauce, lemon aioli, fruit chutney 20
Colossal Lump Crab Cocktail
house cocktail sauce, lemon aioli, fruit chutney 20
Yellowfin Tuna Tartare
coconut, chopped herbs, lemon, chili, sweet & sour marinade 19
Fruits de Mer
whole lobster, 6 oysters, 4 shrimp cocktail, 4 oz. crab cocktail 72
STARTERS
Hand Cut Steak Tartare
chopped capers, red onion, mustard, herbs, egg yolk, toast points 17.5
Nueske’s Applewood Smoked Bacon Steak
grape tomatoes, frisee lettuce, vermont maple syrup 14
Asian Wagyu Boneless Short Ribs
cabbage + shiso salad, green onion, peanuts 21
Foie Gras a la Plancha
roasted grapes, pistachio nuts, toasted cherry bread, aged balsamic vinegar 20
Oysters Rockefeller
baked on the half shell, butter, pernod, spinach, parmesan 18.5
Colossal Lump Crab Cake
roasted corn maque choux, charred green onion crème fraiche 20
Clams Casino Royal
applewood smoked bacon, sweet peppers, onions, carrots, butter 16.5
Escargots
white wine braised snails, roasted garlic herb butter, puff pastry 14
Seared U-10 Sea Scallops
truffled cauliflower puree, brown butter, lemon 18.5
SOUPS & SALADS
French Onion Soup Gratinee
caramelized vidalia onions, toasted rustic bread, gruyere cheese 11
Crab Bisque
buttered crabmeat, tarragon crème fraiche 13
Butter Lettuce Salad
breakfast radish, persian cucumbers, candied pecans, julienned pears, sherry vinaigrette 11
Wedge Salad
iceberg lettuce, cherry tomatoes, red onion, smoked bacon, crumbled blue cheese, blue cheese dressing 11
TOP CUT Chop Salad
chopped lettuce, smoked bacon, boiled egg, crispy onion, charred corn, hearts of palm, tomato, avocado, baby mozzarella, buttermilk dressing 11.5
Grilled Caesar Salad
grilled romaine heart, garlic croutons, parmesan crisps, white anchovy 11
ENTREES
King Salmon
macadamia nut crust, yuzu vinaigrette, baby spinach, roasted carrots 44.5
Yellowfin Tuna au Poivre
sauteéd haricot verts, butternut squash, peppercorn cream sauce 41.5
Dover Sole
mustard hollandaise sauce, vegetable fricassee, fresh herbs 47.5
Frenched Chicken Breast
asparagus, roasted cipollini onions, lemon – garlic pan jus 29
Colorado Lamb Chops
pan roasted fingerling potatoes, pea tendrils, pomegranate puree 49
Veal Rib Chop
watercress, potato mousseline, porcini mushroom cream 41
STEAKS
At Top Cut, we exclusively present the highest quality USDA PRIME grade steaks. We only serve 100% pure bred Black Angus, raised in the heart of the Midwest. All cuts are hand selected by our specialty butcher in Chicago, assuring that every steak offers superior marbling and flavor.
Ribeye 16 oz. 50
Bone-In New York Strip 20 oz. 56
Filet Mignon 10 oz. 52
Dry Aged Bone-In Ribeye 22 oz. 58
Dry Aged New York Strip 14 oz. 55
Porterhouse 32 oz. 89
ADD TO THE STEAK
South African Lobster Tail MP
Oscar Style 20
Bone Marrow Shallot Crust 6
White Truffle Butter 6
Porcini Mushroom Cream 6
SAUCES $3 each
Béarnaise
Au Poivre
Red Wine
House Steak Sauce