St. Louis Restaurant Week

3-COURSE MENU | $60 Per Person

November 16 - 22

• SOUP •
CUP OF FRENCH ONION SOUP GRATINÉE
CUP OF LOBSTER BISQUE
STEAKHOUSE WEDGE SALAD
CLASSIC CAESAR
FRENCH ONION MEATBALL ($7 UPGRADE)
SEARED AHI TUNA ($7 UPGRADE)
WAGYU BEEF DUMPLINGS ($7 UPGRADE)

 • ENTRÉE •
CENTER-CUT FILET MIGNON, 6 OZ.
DOUBLE-CUT HERITAGE PORK CHOP, 16 OZ.
GRILLED SALMON FILET
CHICKEN CHRISTOPHER
MAINE LOBSTER RAVIOLI
CENTER-CUT FILET MIGNON, 8 OZ. ($15 UPGRADE)
ADD A 6 OZ. COLD-WATER LOBSTER TAIL ($20 UPGRADE)

• ACCOMPANIMENT •
SOUR CREAM MASHED POTATOES
PARMESAN & TRUFFLE MATCHSTICK FRIES
CREAMED SPINACH
THICK-CUT ONION RINGS
SAUTÉED GARLIC GREEN BEANS
SMOKED GOUDA & BACON AU GRATIN POTATOES FOR TWO ($10 UPGRADE)

• $5 UPGRADES •
BLUE CHEESE BUTTER
BLACK TRUFFLE BUTTER
RÉMY MARTIN SAUCE AU POIVRE
GARLIC BUTTER

• DESSERT •
CRÈME BRÛLÉE
ESPRESSO POT DE CRÈME 
KEY LIME PIE
MORTON'S LEGENDARY HOT CHOCOLATE CAKE ($10 UPGRADE)

Make A Reservation

Sales tax & gratuity not included. No substitutions. Not valid with any other offer. Offer valid during St. Louis Restaurant Week for dine-in only at Morton's St. Louis location.