“ SOME TWENTY-FIVE YEARS AGO, a young man arrived in Rochester and took over the management of the old Cook House. He gave Rochester a better Cook House. Then he gave us the Kahler, a human sort of place. Then came the Zumbro, the Colonial, the Worrall, Stanley and Rochester, until his work was culminated in the wonderful building that we dedicate tonight. This man is J.H. Kahler. He had the vision, the ability, to see and think and act. He has made possible the Clinic expansion. Whenever the Clinic had to advance, Mr. Kahler was on the spot, and he built or acquired to take care of things. I want to acknowledge that Mr. Kahler has done more for the advancement of the Mayo Enterprises than all the rest of the citizens of Rochester together.”

– Dr. William J. Mayo –

Kahler Dedication Banquet, 1921

Robert Devereux 2nd Earl of Essex

Menu Subject to Change. *Consuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Classic Caesar . . . . . . . . . $7 / $10Romaine hearts, anchovy, shaved parmesan, caesar dressing, freshly baked crouton

Chophouse . . . . . . . . . . . . . . . $7 / $10Chopped greens, blue cheese, tomato, cucumber, eggs, bacon, champagne-chive dressing

Wedge . . . . . . . . . . . . . . . . . . . . . . . . $7 / $10Bacon praline, blue cheese, tomato syrup, buttermilk ranch

Arugula HazelnutSalad

. . . . . . . . . . . . . . . . . . . . . . . . . . . . $7 / $10 Radicchio, apple, radish,tomato, hazelnut vinaigrette

Lobster Bisque . . . . . . . . $8 / $12Garnished with fresh butter-poached lobster

French Onion . . . . . . . . . . . . . . . . . . . . . $8Carmelized onions, beef broth, sherry wine

Smoked Chicken Flatbread

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$12Boursin cheese, roasted corn, avocado,roasted red pepper, shredded mozzarella,balsamic glazeCrab Cake

. . . . . . . . . . . . . . . . . . . . . . . . . $15Spicy mustard aioli,

tomatillo salsa

Scallops

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $18Carrot ginger puree, arugula,arugula honey pistou, preservedlemon

Shrimp & Crab

Claw Cocktail

. . . . . . . . . . . . . . . . . . $15Jumbo shrimp, crab claw, horseradish cocktail sauce, lemon

S a l a d s

S o u p s

A p p e t i z e r s

Add Chicken . . . . . . . . . . $5 Add Salmon . . . . . . . . . . . $9Add Shrimp . . . . . . . . . . . . $9

Baked Brie . . . . . . . . . . . . . . . . . . . . . . . . . $16Poached pear, orange sabayon, candiedwalnuts, lavash crackers

We deliver an indulgent experience customized for you, serving the finest available hand-selected USDA Prime. Served to your exact preferences, seasoned with sea salt and fresh, cracked black pepper, broiled at 1,800° and finished with herb butter.

T-Bone 26oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $75

Filet Queen Elizabeth cut, 6oz . . . . . . . . . . . . . . . $47

Filet King George cut, 10oz . . . . . . . . . . . . . . . . . . . $60

New York Strip 14oz . . . . . . . . . . . . . . . . . . . . . . . . $55

Prime Rib Knight cut, 12oz . . . . . . . . . . . . . . . . . $41

Prime Rib Baron cut, 14oz . . . . . . . . . . . . . . . . . . $45

Excalibur Dinner For 2 . . . . . . . . . . . . . . . . . . $11032oz bone-in ribeye, includes two small salads and choice of starch and vegetable sides

PREPARATION GUIDE: Pittsburgh Blue: Charred black outside, cold & red center Blue: Cold, red center Rare: Very red, cool center Medium Rare: Red, warm center

Medium: Pink, hot center Medium Well: Dull pink center Well-Done: Cooked throughoutWe recommend that Medium Well and Well-Done Filet Mignon be butterflied.

New York Strip . . . . . . . . . . . . . . . $MP 14oz, limited availability

Sautéed Wild Mushrooms .$3

Sautéed Onions . . . . . . . . . . . . . . . . . . $3

Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $9

Atlantic Lobster Tail . . . . . . $25

S t e a k s

•P r im e D r y -A ge d St e a k s•

•I n d u l g e n t St e a k C o m pa n i o n s•

Menu Subject to Change. *Consuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Pecan-Crusted Salmon

. . $29Asparagus, balsamic

glaze, basmati rice

Fresh Catch

. . . . . . . . . . . . . . . . . . . . . $MPBasmati rice,

steamed broccolini

Surf & Turf

. . . . . . . . . . . . . . . . . . . . . . $65Lobster tail, filet of beef

Lobster Gnocchi

. . . . . . . . . . . . . . $29Spinach and potato gnocchi, amablu cream sauce,

prosciutto, sunburst tomatoes, julienne asparagus, basil

F r o m t h e S e a

Menu Subject to Change. *Consuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

New Zealand Lamb . . . . . . . . $36Lamb rack with mint demi, garlic yukon mashed

Smoked Short Rib . . . . . . . . . . . . $30Teriyaki BBQ sauce

Pork Tenderloin

. . . . . . . . . . . . . . . $29Choice of mango chutney or a stoneground mustard reduction

Half Airline Chicken

. . . . . . . $26Brussels sprouts, fried shallots,fennel jus

Maple Leaf

Orange Duck Breast . . . . . . . $28Pan-seared duck breast, orange marmalade, basmati rice

B u t c h e r B l o c k

S i d e s � t f o r T w oSautéed Spinach

. . . . . . . . . . . . . . . . $9

Creamed Spinach

. . . . . . . . . . . . . . $9

Loaded Mashed

. . . . . . . . . . . . . . . . $11

Cheesy Hash Browns

. . . . . . $7

Baked Potato

. . . . . . . . . . . . . . . . . . . . . . $9

Jumbo Asparagus

. . . . . . . . . . . . . . $9

Broccolini

. . . . . . . . . . . . . . . . . . . . . . . . . . . . $9

Essex Mac & Cheese

. . . . . . . $9Brussel Sprouts . . . . . . . . . . . . . . . . $10