Hyde Park Prime Steakhouse – Dublin Dinner Menu

Call us at 614.717.2828

RAW BAR • APPETIZER
Colossal Lump Crab Cocktail
Spicy mustard, cocktail sauce  19
Wagyu Beef Carpaccio
Chilled wagyu beef sliced razor thin  17
Jumbo Shrimp Cocktail
Cocktail sauce  (3,5) 12/18
Jumbo Lump Crab Cake
Red pepper aioli, spicy mustard sauce  19
Escargot
Port wine reduction, garlic butter, toast points  13

SOUPS • SALADS
Lobster Bisque  11
Caesar Salad
Anchovies upon request  10
Classic Baked Onion Soup  10
Hyde Park Wedge
Smoked bacon, candied pecans, tomato, blue cheese dressing, port wine drizzle  11

SEAFOOD
Surf & Turf*
6oz Filet & Twin Lobster Tails, 5oz each  69
Lobster Tail 12oz-14oz  59
Blackboard Fresh Fish*
Pan-seared; lemon crystal citrus sauce or soy vinaigrette
Salmon Filet  34
Chilean Sea Bass  43

BAR FAVORITES
Dry Aged Cheeseburger* 9oz
Fries or Onion Straws 13
Bacon Gruyère Dry Aged Burger* 9oz
Fries or Onion Straws  14
HP Burger* 9oz
American cheese, lettuce, special sauce  14
Chicken Milanese
Crispy romano-crusted; white wine lemon caper sauce  23
Salmon Caesar Salad*  25
Petite Filet Mignon* 6oz  35

STEAKS • CHOPS
Filet Mignon 8oz/12oz  44/54
Heavy Cut Lamb Chops 14oz
Three, double cut from the rack  43
The Bobby Rahal Steak 16oz
Ribeye, heavily marble  47
New York Strip Steak 14oz  43
Steak Herbstreit 22oz
Bone-In Ribeye, heavily marbled  49
The Urban Meyer Steak 15oz
Bone-in Filet Mignon  58
Australian Wagyu Filet Mignon 8oz
Ranger Valley Farms  64
Steak Woody 7oz
Petite cuts of tenderloin wrapped in bacon, melted blue cheese & bordelaise sauce  33
Steak Griffin 8oz/12oz
Filet Mignon, garlic, cracked black pepper, roasted shallot Cabernet sauce  46/56
Steak Tressel 14oz
New York Strip topped with roasted cloves of garlic & mushrooms  48
Steak Au Nicklaus 14oz
New York Strip, cracked peppercorns & cognac bordelaise sauce (Spicy)  48
Steak Kosar 8oz/12oz
A Filet Mignon over bordelaise crowned with asparagus, lobster & bearnaise, sliced mushrooms  52/62
Sauces $3
Béarnaise Sauce • Cognac Peppercorn Bordelaise • Horseradish Sauce • Roasted Shallot Cabernet Sauce
Add Ons
Roasted Cloves of Garlic & Mushrooms  5
Blue Cheese Crusted/Bordelaise  5
Jumbo Crab, Asparagus, Béarnaise  13
Petite Lobster Tail 5oz  21

SIDES
Sautéed Asparagus, E.V.O.O., parmesan  12
Sautéed Spinach & Mushrooms  11
Sautéed Mushrooms  11
Roasted Brussels Sprouts, bacon marmalade  13
Lobster Mac & Cheese  19
Potatoes Gruyère Gratin  10
Roasted Garlic Whipped Potatoes  9
Fresh-Cut Boardwalk Fries  9

BLUE- Very red, very cool center •RARE- Red, cool center •MEDIUM RARE- Red, warm center
MEDIUM- Pink center •MEDIUM WELL- Slightly pink center •WELL- Cooked throughout, no pink

HYDE PARK DOES NOT ADD AN “AUTOMATIC GRATUITY” TO ANY CHECK REGARDLESS OF PARTY SIZE.
*Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions.