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ABOUT MENUS 1933 LOUNGE PRIVATE DINING LOCATION STORE CONTACT

WORLD FAMOUS ST. ELMO SHRIMP COCKTAIL™

4 jumbo shrimp served with our spicy signature cocktail sauce. 15.95

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STEAKS

Includes navy bean soup or tomato juice & choice of baked potato, fresh-cut fries, redskin mashed potatoes, or French green beans with cashew brown butter.

 

Porterhouse Steak
28 oz. bone-in cut, combines the rich flavor of a strip with the tenderness of a filet. 61

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Bone-In (Cowboy) Ribeye
18 oz. exceptional flavor, great balance of marbling. 51

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Ribeye
14 oz. excellent marbling, loaded with flavor. 43

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Bone-In Filet
14 oz. lean & full of flavor. 57

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Filet Mignon
8 oz. / 12 oz. tender, center-cut. 44 / 55

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USDA Prime New York Strip
14 oz. strip with abundant marbling resulting in superior tenderness and flavor. 58

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Flat Iron
12 oz. naturally lean, exclusively grass-fed. 43

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Bone-In Prime Rib
38 oz. of flavorful balanced marbling, slow roasted, finished to temperature. Limited availability. 57

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Dry-Aged USDA Prime Bone-In Filet
16 oz. 21 days. 81

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Dry-Aged USDA Prime New York Strip
12 oz. 60 days. 67

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Dry-Aged USDA Prime Tom-a-hawk Ribeye
32 oz. 60 days. 104

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Dry-Aged USDA Prime Ribeye
18 oz. 45 days. 77

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CHOPS & CHICKEN

Includes navy bean soup or tomato juice.

 

Grilled Rack of Lamb
Locally sourced from Viking Lamb, chateaubriand sauce, served with redskin mashed potatoes. 55

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Pork Chops
Cherrywood smoked, locally sourced from Smoking Goose, served with redskin mashed potatoes. 27

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Chopped Steak
20 oz. ground ribeye with sautéed onions, smothered in Gorgonzola served with mushroom duxelle toast. 25

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Roasted Chicken Breast
Airline-cut, heirloom baby rainbow carrots, Brussels sprouts, pea shoots, and a wild mushroom demi-glace. 25

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SEAFOOD

Includes navy bean soup or tomato juice.

 

Fresh Fish
Seasonal selection, chef preparation. Market Price

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Sashimi Yellowfin Tuna
#1 grade ahi tuna, traditional accoutrements. Market Price

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South African Lobster Tails
Three, 5 oz. succulent cold water lobster tails, drawn butter, grilled lemon, served with roasted asparagus. 79

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Crab Stuffed Shrimp
5 jumbo shrimp stuffed with lump crab meat and lemon beurre blanc. 31

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King Crab and Shrimp Linguine
Alaskan king crab, shrimp, tomatoes, pesto-cream sauce. 38

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SALADS

 

House Wedge
Bacon, tomatoes, creamy Gorgonzola. 11

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Caesar
Romaine, shaved Parmigiano-Reggiano, herb crust. 11

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Chopped BLT
Applewood smoked bacon, Gorgonzola, tomatoes, crispy fried
onions, house vinaigrette. 11

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Spinach
Oranges, candied walnuts, Indiana goat cheese locally sourced from Caprini Creamery, crispy fried onions, Dijon-bacon vinaigrette. 11

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Sliced Tomato & Onion
Beefsteak tomatoes, onions, Gorgonzola, house vinaigrette. 11

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ADDITIONAL SIDES

 

Skillet Mushrooms

Loaded Baked Potato

House-Made Onion Rings

Creamed Spinach

King Crab Mac 'n Cheese

Brussels Sprouts

Roasted Asparagus

Potatoes Romanoff

 

 

DESSERTS

 

Cheesecake

New York style with a graham cracker crust. 10
With raspberry puree or hot fudge. 11

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Double Chocolate Mousse Pie

Chef Jeremy’s double chocolate mousse pie with raspberry purée, espresso cream anglaise, and candied toffee crumbs. 12

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St. Elmo Crème Brulee

Traditional French recipe, prepared with Madagascar vanilla beans. 8.00

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White Chocolate Blueberry Bread Pudding

Served with bourbon cream sauce & vanilla ice cream.  11

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Raspberry Sorbet

Premium sorbet, sourced locally in the Midwest. 6

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Vanilla Bean Ice Cream

Premium ice cream, handcrafted in small batches.
One scoop. 4 │ Two scoops. 8

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Lemon Butter Cake

House-made lemon butter cake with crème anglaise and blackberry/ginger balsamic served with Madagascar bourbon vanilla bean ice cream. 11

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Seasonal Pie

Baked locally by My Sugar Pie in Zionsville, IN. 10
À la mode. 13

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