Bar Bites

  • $25

    Petite Rib-Eye

    6oz. dry aged center cut rib-eye, dusted with Republic’s signature seasoning.
  • $34

    Flat Iron

    7oz. Niman Ranch flat iron dusted with Cajun seasoning; cheddar grits.
  • $16

    Burger

    8oz. patty topped with 4-year-old cheddar, candied bacon and crunchy fried onions, served with house-made pickles and fries.
  • $20

    Crab Cake Sandwich

    King Crab cake topped with melted Swiss, sweet and spicy Thai chili and mixed greens on a toasted brioche.
  • $12

    Short Rib Sliders

    Two sliders with soy and ginger braised short ribs with pickled carrot and cucumber slaw on toasted roll.
  • $9

    Beer BBQ Chicken

    Dark meat wrapped in Nueskes bacon with house-made beer BBQ.
  • $10

    Meatballs

    House-made balls of beef, pork and veal smothered in cognac cream with sautéed mushrooms.
  • $18

    Wasabi Tuna

    Seared rare with wasabi peas; soy reduction and sriracha.

Starters

  • $18

    Shrimp Cocktail

    4 colossal shrimp with cocktail sauce and lemon.
  • $18

    Oysters on the Half Shell*

    6 fresh and seasonal variety of oysters, Rockefeller ’em if you’d like.
  • $18

    King Crab Cake

    Seared house made cake packed with king crab; lemon caper aioli.
  • $14

    Bacon Wrapped Sea Scallops

    2 sea scallops, Applewood smoked bacon, and spinach-bacon cream.
  • $17

    Beef Carpaccio *

    Thinly sliced raw tenderloin; truffle oil, shaved parmesan, and perfect dusting of ake salt.
  • $18

    Tuna Tartare *

    Raw ahi in wasabi vinaigrette, avocado and cilantro-lime crème fraiche; baked sesame seed wontons.
  • $17

    Spicy Rock Shrimp

    Tempura fried, sriracha aioli and sesame.
  • $13

    Chive Potato Croquettes

    Chive and garlic croquettes breaded in panko and fried; bacon and bacon aioli.
  • $16

    Mussels

    Your choice of traditionally steamed in white wine and garlic OR bacon, blue cheese and cream.
  • $18

    Artisan Cheese Plate*

    A selection of hand-crafted cheeses, crackers and seasonal bites.
  • $16

    Calamari

    Lightly breaded and fried crispy with marinara sauce.
  • $17

    Beef Kabobs

    Skewers of Asian-marinated tenderloin with bell peppers and onion, gochujang and scallion.

Sides for Two

  • $9

    Gouda Mac & Cheese

    Cavatappi macaroni; smoked Gouda cheese sauce.
  • $9

    Baked Potato

    Your choice – add cheddar, bacon, sour cream and/or green onion.
  • $9

    Garlic or Cheesy Garlic Mashed Potatoes

    Add melted cheddar if you like.
  • $21

    Crab Mac

    Baked 3 cheese cream sauce, king crab, and panko breading.
  • $9

    Sautéed Wild Mushrooms

    Crimini, button, shiitake and oyster mushrooms, sautéed in butter and garlic.
  • $8

    Sautéed or Creamed Spinach

    Baby spinach sautéed with olive oil and garlic. Your choice – add cream and Parmesan.
  • $9

    Truffle & Parmesan Steak Fries

    Beer battered steak fries with shaved Parmesan and white truffle oil.
  • $11

    Fried Brussel Sprouts

    Fresh Brussel sprouts seethed tender, tossed with Parmesan, fine herbs and white truffle oil.
  • $8

    Steak Fries

    Crispy beer-battered steak fries.
  • $11

    Asparagus

    Roasted with olive oil and sea salt.

Soups & Salads

  • $8

    Wedge

    Iceberg, tomato, bacon, bleu cheese crumbles and dressing.
  • $7

    French onion

    Caramelized onions, marsala-thyme beef broth and melted Swiss croûton.
  • $6

    Chef’s Seasonal Soup

    Freshly made showcasing the season’s best flavors and ingredients.
  • $5

    Tomato Basil Bisque

    Fresh tomato, basil and Parmesan in heavy cream, accented with balsamic reduction.
  • $8

    Spinach

    Bacon, bleu cheese, red onion and pecans with raspberry-balsamic vinaigrette.
  • $8

    Caesar*

    Romaine, hard-cooked egg, croûtons and Parmesan; topped with anchovies.
  • $10

    Caprese

    Fresh mozzarella dredged in basil vinaigrette, heirloom tomato and balsamic reduction.
  • $5

    Chop

    Field greens, cucumber, shredded carrot, radish and onion.

Steaks & Chops

  • $43

    New York Strip*

    14 oz.
  • $43

    Boneless Rib-Eye*

    14 oz.
  • $53

    Cowboy Rib-eye, Bone-In*

    20 oz.
  • $41

    Petite Tenderloin Filet*

    6 oz.
  • $47

    Tenderloin Filet*

    8 oz.
  • $56

    Veal, Porterhouse, Bone-In*

    16 oz.
  • $49

    Lamb Rib Chops*

    6 Bones, Australian.
  • $36

    Pork Chop, Bone-In*

    14 oz. Berkshire.
  • $34

    Flat Iron*

    7 oz.

Reserve Cuts

Cut by hand in Chicago, these beauties showcase the ultimate in juicy steak experiences.

  • $67

    Bone-In Tenderloin*

    12 oz. dry aged 30 days.
  • $69

    Kansas City Strip*

    16 oz. prime, dry aged 30 days.
  • $79

    Bone-In Rib-Eye*

    22 oz. prime, dry aged 30 days.

Surf Additions

  • $14

    Scallops

    2 pan seared sea scallops with drawn butter.
  • $45

    Lobster

    10 oz. cold water Maine tail with drawn butter and lemon.
  • $31

    Alaskan King Crab Legs

    2 legs with drawn butter and lemon.

Seafood

  • $36

    Salmon*

    8 oz. grilled Norwegian salmon with lemon chive butter and crispy leeks.
  • $38

    Tuna*

    6 oz. sashimi-grade ahi rubbed with Cajun spices and pan-blackened; sweet soy glaze.
  • $40

    Scallops*

    4 almond crusted sea scallops drizzled with a spiced honey glaze; truffle mash and fried leeks.
  • $90

    Lobster – Twin

    Twin 10oz. Maine tails.
  • $50

    Lobster

    10oz. cold water Maine tail.
  • $65

    Alaskan King Crab Legs

    4 jumbo legs with lemon and butter.
  • $47

    Sea-Bass

    8 oz. pan-seared sea bass with roasted corn and heirloom tomato salsa.

Chef Compositions

  • $36

    Braised Short Ribs & Trumpets

    Short ribs slow-cooked in red wine and aromatics; seared with roasted trumpet mushrooms and rosemary demi glace.
  • $47

    Blue Cheese & Mustard Rib-Eye*

    14 oz. boneless rib eye smothered with bleu cheese; bleu cheese and Dijon mustard pan sauce.
  • $45

    Garlic Buttered Tenderloin*

    6 oz. tenderloin grilled as you like; topped with roasted garlic compound butter and herb gremolata.
  • $36

    Carved Flat Iron*

    7 oz. flat iron, rosemary-wild mushroom ragout, truffle oil and Parmesan.
  • $39

    Chili Pork*

    14 oz. bone-in pork chop glazed with agave mustard; chorizo red sauce and fried tortilla crisps.
  • $34

    Gnocchi & Beef in Sage Butter

    House-made potato gnocchi, butternut squash and braised beef short ribs; sage-steeped cream, walnuts and Parmesan.
  • $32

    Chicken Marsala

    Hand breaded and fried breast smothered with a rich marsala and mushroom cream with parmesan.
  • $52

    Moroccan Lamb Chops*

    6 bones Australian lamb in Moroccan spices; cilantro-lime créme friache.

Desserts

  • $6

    Haagen-Daz® Ice Cream

    Vanilla ice cream served with whipped cream.
  • $9

    Chocolate Turtle Torte

    Flourless, crustless chocolate cake topped with chocolate ganache, house-made caramel & candied pecans.
  • $9

    Chef’s Seasonal Bread Pudding

    Warm, bread custard with the season’s best flavors and ingredients; served à la mode.
  • $10

    Red Velvet Cake

    4 layers of red velvet cake, vanilla buttercream frosting & dark chocolate drizzle.
  • $9

    Peanut Butter Cheesecake

    Creamy peanut butter cheesecake on an Oreo® cookie crust with a chocolate-peanut butter ganache.
  • $6

    Crème Brûlée

    Baked vanilla bean custard with a burnt sugar crust.
  • $

    Featured Treat

    Featuring a seasonal & creative confection by our talented pastry chef, ask your server for the delicious details.