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AppetizersTuna TartareSmoked Pacific Salmon Maine Lobster Cocktail Jumbo Lump Crabmeat Cocktail Broiled Sea Scallops Wrapped in Bacon Colossal Shrimp Cocktail Oysters on the Half Shell Oysters Rockefeller Jumbo Lump Crab Cake Colossal Shrimp Alexander Baked Five Onion Soup Lobster Bisque Prime Ocean Platter SaladsCenter Cut IcebergCaesar Salad Morton's Salad Sliced Beefsteak Tomato Chopped Salad EntréesMorton's SteaksFilet Mignon, Double Cut Porterhouse Steak Double Porterhouse New York Strip Steak Chicago Style Bone-In Ribeye Steak Prime Rib, Bone-In Double Cut (Available Friday and Saturday only) Morton's "Slightly Smaller" Steaks New York Strip Steak Filet Mignon, Single Cut Filet Oskar Ribeye Steak Cajun Ribeye Steak Additional Entrées Domestic Double Rib Lamb Chops Chicken Christopher Sesame Encrusted Yellowfin Tuna Broiled Salmon Fillet Jumbo Lump Crab Cakes Colossal Shrimp Alexander Alaskan King Crab Legs Jumbo Lobster Tail, Western Australian Lobster Tail, Western Australian Whole Baked Maine Lobster Side DishesSteamed Fresh Jumbo AsparagusGrilled Jumbo Asparagus Sauteed Garlic Green Beans Steamed Fresh Broccoli Creamed Spinach Sauteed Fresh Spinach & Mushrooms Sauteed Button Mushrooms Jumbo Baked Idaho® Potato Hashbrown Potato Lyonnaise Potatoes Mashed Potatoes Potato Skins French Fries Macaroni & Cheese DessertsFresh Raspberries or Mixed BerriesNew York Cheesecake Key Lime Pie Carrot Cake Double Chocolate Mousse Haagen-Dazs Ice Cream Creme Brulee Morton's Legendary Hot Chocolate Cake Upside-Down Apple Pie Souffle (Chocolate, Raspberry, Grand Marnier and Lemon) |
Jumbo Lump Crab Cake 
Jumbo Baked Idaho® Potato 
Double Cut Filet 
Carrot Cake |
Lunch is available at participating locations.$25 Morton's Prime Lunch Selections*Includes Cup of Soup or Salad, Entree and DessertChoice of Soup or Salad: Lobster Bisque, Baked Five Onion Soup, Morton's Salad, Caesar Salad or Mixed Field Greens Salad Choice of Entree: • Grilled Ribeye Steak with Garlic Butter and Mashed Potatoes • Grilled Colossal Shrimp & Sea Scallops with Grilled Vegetables • Grilled Northwest King Salmon with Sauteed Garlic Green Beans • Chicken Christopher with Garlic Beurre Blanc Sauce and Mashed Potatoes Choice of Dessert: Double Chocolate Mousse or Key Lime Pie *Not available at New York (Manhattan) location Morton's lunch menu also features entree salads, sandwiches... and of course, steak! AppetizersLobster BisqueBaked Five Onion Soup Tuna Tartare Jumbo Lump Crab Cake Colossal Shrimp Cocktail Classic Caesar Salad Morton's Salad Sliced Beefsteak Tomato Tomato Mozzarella Salad Center Cut Iceberg Mixed Field Greens Salad Entree SaladsClassic Chicken Caesar SaladChopped Salad Grilled Salmon Salad Warm Steak Salad Stacked Prime New York Strip Salad Salad Additions: Grilled Salmon, Grilled Chicken, Grilled Shrimp, Beef Tenderloin or Seared Tuna SandwichesMorton's Prime BurgerGrilled Chicken Breast Sandwich Prime Rib French Dip Sliced New York Strip Steak Sandwich Sashimi Tuna Burgers Lunch EntreesTenderloin Al Forno with Spinach Fettuccini AlfredoColossal Shrimp & Sea Scallops with Grilled Vegetables The following items served with choice of: Mashed Potatoes, Creamed Spinach, Steamed Asparagus or Broccoli "Not so Big" Filet Grilled Prime Ribeye Grilled Northwest King Salmon Chicken Christopher Slightly Smaller New York Strip Steak Roasted Boneless Prime Rib Morton's Signature SteaksDouble-Cut Filet MignonCajun Ribeye Steak New York Strip Steak Vegetables & PotatoesSteamed Fresh Jumbo AsparagusSteamed Fresh Broccoli Creamed Spinach Sauteed Button Mushrooms Mashed Potatoes French Fries Jumbo Baked Idaho® Potato DessertsNew York CheesecakeKey Lime Pie Creme Brulee Double Chocolate Mousse Fresh Seasonal Berries with Sabayon Sauce Carrot Cake Morton's Legendary Hot Chocolate Cake |
Morton's Prime Burger 
Baked Five Onion Soup 
Stacked Prime New York Strip Salad 
Key Lime Pie |
Morton's continues to raise the bar in the areas of beverage service with a dedication to the wine education of its employees. Most locations have a certified Sommelier on staff to make your dining experience at Morton's even more memorable!
Feel free to browse Morton's 'core' wine list of selections available at all locations. For more information on your preferred location's wine list, please contact the restaurant and ask to speak to the General Manager or Sommelier.
United States (Red)
Cabernet Sauvignon
Merlot
Meritage
Pinot Noir
Syrah / Petite Sirah
Zinfandel
French (Red)
Bordeaux
Burgundy / Rhone
Italian
Red Wine
Spanish / Portuguese
Red Wine
Australian / New Zealand
Red Wine
Chilean / Argentine
Red Wine
South African
Red Wine
United States (White)
Chardonnay
Other Whites
French
White Wine
Italian/Spanish
White Wine
Australian/New Zealand
White Wine
Other Wines
Champagne / Sparkling Wine
Dessert Wine
Large Bottle Selections
Tylor Field, III, Morton's Vice President of Wine and Spirits,
discusses wine pairings to consider when dining at Morton's or entertaining at home.
To view more videos from Morton's The Steakhouse, please visit our YouTube page.
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Three Miniature Crab Cakes Served with Mustard Mayonnaise Chicken Goujonettes Crispy Fried Chicken Strips with Mustard Mayonnaise Three Prime Cheeseburgers Served on Silver Dollar Rolls with Lettuce, Tomato and Purple Onion Jumbo Lump Crab, Spinach & Artichoke Dip Served with Toasted French Bread Croutons Three Miniature Crab Cakes Served with mustard mayonnaise sauce Iceberg Wedge Bites Bite-Sized Wedge Salads served with Tomato, Egg, Bacon and Blue Cheese Dressing Four Petite Filet Mignon Sandwiches Served with Mustard Mayonnaise Blue Cheese French Fries Melted Blue Cheese, Red Pepper Flakes and Chives Oysters on the Half Shell Colossal Shrimp Cocktail |
Three Prime Cheeseburgers |
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Sirloin Rolls
The slightly elusive and yet unmistakable flavor of the lemongrass combined with the simple Asian-style sauce makes this appetizer hard to resist. It's great for parties or a treat for a few beef-loving friends gathered for a quick bite. It takes no time to cook and little effort to prepare. Serves 6 ¼ cup fish sauce 2 tablespoons sesame oil 2 tablespoons dry sherry 1 tablespoon minced shallot 1 tablespoon minced scallions, white and green parts 1 tablespoon minced peeled lemongrass 1 tablespoon soy sauce 1½ pounds partially frozen sirloin strip steak, fat trimmed, 2½ to 3 inches thick, see Note 6 lemongrass stalks, peeled and trimmed to ¼-inch diameter and cut into twelve 6-inch pieces 1 tablespoon sugar 1/8 teaspoon cornstarch 2 tablespoons sunflower or canola oil In a small bowl, mix together the fish sauce, oil, sherry, shallot, scallion, lemongrass, and soy sauce until well blended. You will have about ¾ cup of chunky sauce. Divide the sauce approximately in half, each in a separate bowl. Set 1 bowl aside to use later. Holding a knife at a sharp angle, slice the sirloin into 12 very thin slices, each 2½ to 3 inches wide. Lay the meat on a work surface and brush 1 side of each slice with sauce. Lay a lemongrass stalk lengthwise along each strip of meat and roll up. Arrange the rolls, seam sides down, in a shallow glass dish and brush the tops and sides with more sauce. You will, by now, have used all of 1 bowl of sauce. Cover and refrigerate the rolls for about 1 hour to give them time to absorb the flavors of the sauce and the lemongrass. Whisk the sugar and cornstarch into the reserved sauce. In a sauté pan large enough to hold the rolls, heat the oil over medium-high heat and when hot, cook the rolls, seam-side down, for about 1 minute or until browned. Use tongs to turn the rolls very gently and continue to cook for another minute or so to brown on all sides. The meat is wrapped loosely around the lemongrass and so you will have to use great care. Drizzle the reserved sauce over the rolls and cook for 3 to 4 minutes longer or until the sauce is heated through. Serve immediately. Note: It's important that the steak be 2½ to 3 inches thick so that when it's sliced, the pieces will be wide and thin enough. Partially freezing the meat makes it easy to slice. Put the meat in the freezer about an hour before you will slice it. Wine recommendation With Asian-style dishes with lemongrass and fish sauce try a wine that accentuates the sweetness but that can stand up to the protein. The citrus in Sauvignon Blanc is perfect for this. We recommend The Crossings and Cloudy Bay, both from New Zealand. For true indulgence you can't beat a late-harvest Riesling or Semillon. The sweetness and velvety texture of these wines are a treat and will balance the dish. We suggest Mer Soleil "Late" and Inniskillin.
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Recipe Archive: Porterhouse Steak Sirloin Rolls New York Strip Steak with Parsley Sauce |
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