APPETIZERS

DYNAMITE SHRIMP

CRISPY FRIED TEMPURA SHRIMP, SCALLIONS, SESAME SEEDS AND DYNAMITE SAUCE FOR DIPPING   10

KOREAN GLAZED PORK BELLY

CRISPY PORK BELLY GLAZED WITH KOREAN BBQ SAUCE WITH STICKY RICE AND GOCHUGANG PICKLES   9

CALAMARI

FRESH CALAMARI, RED PEPPER AND JALAPENO FLASH FRIED AND TOSSED IN A THAI CHILI SAUCE  11

CRAB RANGOONS

(5) HAND FOLDED WONTONS FILLED WITH CRAB MEAT, ONIONS, CARROTS, CELERY AND CREAM CHEESE FRIED AND SERVED WITH SWEET CHILI SAUCE  10

LETTUCE WRAPS

MINCED CHICKEN, MUSHROOM SOY, BEAN SPROUTS, SLAW, CRISPY NOODLES & THAI CHILI SAUCE 10

GRILLED AVOCADO

SEASONED GRILLED AVOCADO, TOPPED WITH A SAVORY BROWN SAUCE, GOAT CHEESE AND SERVED WITH GRILLED BREAD   10

SPRING ROLLS

FRIED GOLDEN BROWN WITH ASIAN SLAW & THAI CHILI SAUCE  8

POTSTICKERS

ASIAN DUMPLINGS FILLED WITH CHICKEN AND SERVED WITH ASIAN SLAW, SCALLIONS & SOY DIPPING SAUCE  8

MARGHERITA FLATBREAD

MARINATED TOMATOES, FRESH MOZZARELLA, BASIL OIL & BALSAMIC GLAZE   10

TUNA STACK

FRESH MARINATED TUNA, SEAWEED SALAD, AND AVOCADO TOPPED WITH SPICY MAYO, SESAME SEEDS, AND TOBIKO, SERVED WITH CRISPY WONTON CHIPS   15

STARTERS

LOBSTER BISQUE

SHERRY, CRÈME FRAICHE

CUP 5   BOWL 8

SOUP OF THE DAY

CHEF’S SELECTION

CUP 4   BOWL 7

HOUSE SALAD - GF

STRAWBERRY, CHOPPED BACON, PECAN, MIXED GREENS, GORGONZOLA, SWEET & SOUR VINAIGRETTE 7

CHOP CHOP SALAD - GF

BACON, SMOKED CORN, TOMATO, SHARP CHEDDAR, GREEN ONION & SUNFLOWER SEEDS, ICEBERG LETTUCE, AND RANCH DRESSING  7

HONEY GINGER SALAD

RED PEPPERS, RED CABBAGE, CARROTS, CUCUMBERS, SCALLIONS, CILANTRO, FIELD GREENS TOSSED WITH HONEY GINGER VINAIGRETTE AND TOPPED WITH CRISPY NOODLES AND PEANUTS   7

ADDITIONS

5 OZ.GRILLED CHICKEN BREAST   5

6 OZ. CRISPY CHICKEN BREAST   6

4 OZ. FLANK STEAK   7

4 OZ. FAROE ISLAND SALMON   10

5 OZ. BLACKEND TUNA   10

ENTRÉES

TUNA POKE BOWL*

FRESH MARINATED TUNA, AVOCADO, CARROT, PICKLED GINGER, MARINATED SEAWEED SALAD, MANGO SALSA, AND CUCUMBERS OVER STICKY RICE AND FINISHED WITH MISO & WASABI AIOLI, SESAME SEEDS & CRISPY WONTON CHIPS   16

FAROE ISLAND SALMON*

SEARED FAROE ISLAND SALMON WITH STEAMED BROCCOLI AND PEAR BEURRE BLANC SAUCE. SERVED WITH COCONUT RICE PILAF   29

CHICKEN PARMESAN

CHICKEN BREST PANKO BREADED, FLASH FRIED WITH MELTED MOZZARELLA SERVED WITH LINGUINI, TOSSED IN A RICH GARLIC CREAM SAUCE A TOP MARINARA  16

PASTA DIAVOLO

SHRIMP, ITALIAN SAUSAGE, RED PEPPER & PENNE PASTA TOSSED IN A SPICY TOMATO CREAM SAUCE, TOPPED WITH GREEN ONIONS AND PARMESAN CHEESE  19

*BLACKENED TUNA

AHI TUNA LIGHTLY SEARED WITH BLACKENING SEASONING FANNED OVER COCONUT RICE, FINISHED WITH A CRAB & AVOCADO TOPPING & MISO DRIZZLE 26

STEAK AND FRITTES

12 OZ. HAND CUT RIBEYE SEASONED WITH OUR HOUSE COFFEE RUB AND GRILLED TO TEMPERATURE. SERVED WITH FRENCH FRIES, GARLIC AIOLI AND KETCHUP   36

FILET MIGNON - GF

8 OZ. CENTER CUT CHOICE FILET, SEASONED WITH A HOUSE COFFEE RUB AND COOKED TO PERFECTION WITH WASABI MASHED POTATOES, ASPARAGUS & DEMI GLACE  42

ALL ITEMS BELOW COME WITH A CHOICE OF SIDE

($2 UP CHARGE FOR ASPARAGUS)

CHOPHOUSE BURGER

8 OZ. OHIO PROUD BEEF TOPPED WITH BACON ONION JAM, GORGONZOLA CHEESE & RED WINE REDUCTION. SERVED ON A PRETZEL BUN   15

CRISPY CHICKEN SANDWICH

SRIRACHA/BUTTERMILK MARINATED CHICKEN BREAST FLASH FRIED AND TOPPED WITH SPICY PICKLES, CREAMY NAPA CABBAGE SLAW AND DYNAMITE SAUCE ON A BRIOCHE BUN   14

ASIAN

ITEMS BELOW SERVED WITH CHICKEN, BEEF, SHRIMP, TOFU OR VEGETABLES. FOR COMBINATIONS, PLEASE SELECT UP TO TWO OR THREE OF THE LISTED ITEMS

FRIED RICE

EGG, BEAN SPROUT, CARROT, SCALLION & SOY SAUCE  13    COMBO   15

PAD THAI

RICE NOODLES, EGG, SCALLIONS, BEAN SPROUTS, CARROT AND PEANUT WITH CHILI OIL   14     COMBO 16

THE FOLLOWING ITEMS ARE SERVED WITH STEAMED RICE. SUBSTITUTE FRIED RICE FOR $1 UPCHARGE

JASON’S SPICY CHICKEN

CRISPY FRIED CHICKEN AND STEAMED BROCCOLI TOSSED IN A SPICY BROWN SAUCE  14

SESAME CHICKEN

CRISPY FRIED CHICKEN AND STEAMED BROCCOLI TOSSED IN A SWEET BROWN SAUCE AND TOPPED WITH SESAME SEEDS  14

MONGOLIAN BEEF

TENDERLOIN, SCALLION, ONION & CRISPY RICE NOODLES WITH SPICY BROWN SAUCE 19

JAPANESE EGGPLANT

JAPANESE EGGPLANT, POTATOES, AND SHISHITO PEPPERS WITH SWEET BROWN SAUCE 12

ENTRÉE SALADS

FAROE ISLAND SALMON SALAD - GF

STRAWBERRY, BACON, CANDIED PECANS, AND GORGONZOLA CHEESE TOSSED WITH ICEBERG LETTUCE AND MIXED GREENS & SWEET AND SOUR VINAIGRETTE. TOPPED WITH SESAME MARINATED SALMON   19

CRISPY CHICKEN SALAD

BACON, SMOKED CORN, TOMATO, CHOPPED ICEBERG LETTUCE, SHARP CHEDDAR, GREEN ONION & SUNFLOWER SEEDS TOSSED WITH RANCH DRESSING AND TOPPED WITH CRISPY CHICKEN BREAST   14

CHICKEN HONEY GINGER SALAD

RED PEPPERS, RED CABBAGE, CARROTS, CUCUMBERS, SCALLIONS, CILANTRO, FIELD GREENS TOSSED WITH HONEY GINGER VINAIGRETTE AND TOPPED WITH CRISPY NOODLES, PEANUTS, AND GRILLED CHICKEN BREAST   15

*DINNER SPECIAL

ASK YOUR SERVER ABOUT THE CHEFS DINNER FEATURE THIS EVENING.

SIDES

ASPARAGUS  7

FRENCH FRIES  5

WASABI MASHED POTATOES  5

HOUSE MADE CHIPS  5

BROCCOLI  5

Join us for Sunday
Brunch Buffet

(Very Sorry To Announce That Our Sunday Brunch Buffet Is Closed Until Further Notice)

11 a.m. to 2 p.m.

THE BEST IN TOWN!

www.jliurestaurant.com

Consuming raw or undercooked meats, poultry, seafood or eggs may pose an increased risk of foodborne illness. Gluten-free menu available upon request.

Any checks left open will be subject to an automatic 18% gratuity. Gratuity of 20% may be added to parties of 6 or more. $2 split plate charge assessed.