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Dry-aged tomahawk steak searing in a cast iron pan at CHR Steak
Food & Wine

The Menu

Dinner, wine, cocktails, and happy hour, all in one place.

Before You Order

Two Ways We Age Beef

Most steakhouses give you one option. Our menu carries two sections of USDA Prime, because the way beef is aged changes what you taste.

Wet-aged beef rests in its own moisture. It stays mild and tender, and it is what most people picture when they think of a good steak. That section is also where the American Wagyu strip lives.

Dry-aged beef sits uncovered in a cold room for a minimum of four weeks. Moisture leaves, the beef's own enzymes go to work, and the flavor turns deeper and nuttier, closer to browned butter or aged cheese than to fresh beef. You can see the room from the bar, behind glass. Our signature cut is the 32 ounce Tomahawk.

Every steak is cut to order and seared on a double-deck infrared broiler that runs near 1,700 degrees across four separately controlled zones. That heat sets the crust without drying the middle.

Past the steaks, the menu runs from the raw bar through wild game: elk, venison, bison, and pork. We serve dinner Tuesday through Sunday in downtown Gainesville. If you are deciding between cuts, ask your server what is in the dry-age room that night.

Raw Bar

  • **Oysters on the Half Shell5 / 20

    cocktail, fresno shishito chili mignonette

  • **Shrimp Cocktail29

    charred lemon, house cocktail

  • **Sea Tower185

    oysters, prawns, domestic shrimp, snow crab, king crab, maine lobster

Small Plates

  • Tuna Cannoli27

    yellow fin tuna, wakame, rice noodles, blistered chilies

  • Crab Arancini26

    pecorino chardonnay risotto, blue crab, panko

  • Sticky Pork Belly24

    roasted brussel sprouts

  • Champagne Tempura Lobster Tails42

    black caviar, house chili crunch

  • CHR-Cuterie42

    sliced cured meats, aged artisan cheese, bone marrow

  • Golden Beet Carpaccio18

    arugula, goat cheese vinaigrette

  • *Lobster Cakes36

    aioli duo

  • *Smoked Salmon19

    crispy frites, chive creme fraiche, caviar

  • Tenderloin Carpaccio38

    crispy capers, pickled shallots, dijon quail aioli, shaved yolk

  • Bone Marrow28

    focaccia crostini, greens · buffalo trace luge · 9

Soup & Salad

  • *Soup of the DayMKT
  • *Lobster Bisque14
  • Caesar9 / 16

    romaine hearts, parmesan, house croutons

  • Wedge10 / 17

    gorgonzola cream, heirloom tomatoes, danish blue, crispy pork belly

  • Chopped Char10 / 17

    beets, red onions, cucumbers, crunchy parmesan, roasted corn, avocado, honey dijon vin

  • Gulf Shrimp29

    charred gem, citrus gremolata, pistachios, blood orange, goat cheese, vidalia vin

Chef's Menu

  • *Sea Bass56

    reggiano crust, cauliflower puree, crispy beets

  • *Salmon39

    wasabi mash, bok choy, caviar, crispy wontons

  • Wagyu Blade Burger35

    caramelized onion, aged gouda, grillos pickles, dijon aioli, crispy potatoes, beef tallow fries · cowart farms, gainesville, ga

  • **Seared Scallops58

    whipped purple sweet potato

  • Lamb Chops64

    parsnip puree, collard greens, paprika oil, mushroom demi

  • *Shrimp Linguini32

    squid ink linguini, pistachio pesto, heirloom cherry tomatoes, chardonnay broth

  • **Sous Vide Chicken35

    springer mountain chicken, sundried tomato pesto mash, brussels

Wet-Aged USDA Prime & Wagyu

Steaks served with your choice of accompaniment.

  • **15oz Ribeye78
  • **8oz Filet62
  • **12oz Spinalis95
  • **15oz Wagyu Strip115
  • **12oz Bone-In Filet82
  • **32oz Tomahawk150

In-House Dry-Aged USDA Prime

  • **PorterhouseMKT
  • **Cowboy RibeyeMKT
  • **T-BoneMKT

Wild Game

  • **Elk Rack69
  • **Venison Tenderloin54
  • **Pork Tomahawk54
  • **Bison Tomahawk150

Sides

  • **Grilled Asparagus13
  • **Charred Street Corn13
  • **Seasonal Mushrooms14
  • Lobster Truffle Mac & Cheese36
  • Beef Tallow Fries14
  • Whipped Potato13
  • **Roasted Cauliflower14
  • **Collard Greens14

Accompaniments & Toppings

  • **Citrus Herb Butter8
  • **Calabrian Chili Butter11
  • **TTB – Truffle Butter14
  • **Black Garlic, Herb Butter11
  • *Bearnaise9
  • *Chimichurri9
  • *Bone Marrow Butter14
  • **Seared Scallops29
  • *Lobster Cake18
  • *Lobster Tail18
  • **Gulf Shrimp24
  • **Salmon36
  • **Danish Blue14
  • **Springer Mountain Chicken19

*Consuming raw or undercooked meat, poultry, seafood, or egg may increase your risk of food-borne illness.

**Gluten free.

For parties of 8 or more a gratuity of 20% may be added to your final bill.

Dry-aged beef, a serious wine list, and a menu worth the trip.

✆Reservations(678) 696-5111

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