This document contains the menu for a restaurant. It lists appetizers, salads, soups, entrees and sides. Appetizer options include a turkey sandwich, tuna nicoise salad, and prosciutto with spiced pears. Entree options include seared ahi tuna tartare, chicken breast, steak, seafood dishes like lobster and surf and turf. The menu also lists premium steaks that can be ordered including ribeye, strip steak and filet mignon.

1. S A N DW I C H E S
A P P E T I Z E R S
E N T R E E
TURKEY
TUNA NICOISE
SMOKED, MULTI GRAIN BREAD, AVOCADO, SPROUTS,
WHITE CHEDDAR, AIOLI 10
SEARED RARE, GREEN BEANS, FENNEL,
ORGANIC BEET
LOCALLY FARMED, ROASTED, BRAISED LEEKS,
CARLES ROQUEFORT, WALNUTS, THYME,
DIJON VINAIGRETTE 10
C H I C K E N B LT
10
LA QUERCIA PROSCIUTTO
SHAVED, SPICED PEARS,
GRILLED COUNTRY BREAD
SMOKED CHICKEN
ROMAINE, GREEN APPLES, CURRANTS,
13
BLUE CHEESE, MAPLE VINAIGRETTE
I TA L I A N
13
PROSCIUTTO, SALAMI, PROVOLONE,
ARUGULA, GIARDINIERA, BASIL
11
STEAK SALAD
GRILLED FLANK STEAK, ARUGULA, ENDIVE,
CALAMARI
FRIED, LEMONS, HOT PEPPERS,
ROQUEFORT CHEESE, TOASTED PISTACHIOS,
RED WINE VINAIGRETTE 19
BURGER
APPLEWOOD SMOKED BACON, HERKIMER CHEDDAR,
ONION RINGS, BBQ SAUCE 12
11
SURF
&
CRISPY CAROLINA ROCK SHRIMP,
13
NINE CHOPPED
CHOPPED VEGETABLES, ROMAINE,
TURF
A DUO OF GRILLED BEEF TENDERLOIN,
MAINE LOBSTER SANDWICHES, DIJON AIOLI
ROCK SHRIMP
TWO DIPPING SAUCES
16
EGG, NEW POTATO, OLIVES
CIABATTA BREAD, SHAVED RED ONION, BASIL, LEMON AIOLI
TABASCO AIOLI
S A L A D S
GRILLED CHICKEN BREAST, BACON,
BLUE CHEESE
15
GARBAGE
STEAK
ROMAINE, SHRIMP, MAYTAG BLUE CHEESE,
A TRIO OF GRILLED BEEF TENDERLOIN SANDWICHES,
DIJON AIOLI 14
AHI TUNA TARTARE
CUCUMBER, HEARTS OF PALM, SALAMI,
OLIVES, DIJON VINAIGRETTE
AVOCADO, EDAMAME, CHILE, LIME,
CRISPY CHICKPEA CHIPS 14
JUMBO SEA SCALLOPS
22
C R U S T A C E A
ORGANIC IRISH SALMON
GRILLED, SHIITAKE MUSHROOMS, BOK CHOY,
CHINESE MUSTARD GLAZE, GINGER VINAIGRETTE
MAINE LOBSTER,
COGNAC, CHIVE, CREME FRAICHE
10
12
AS IT SHOULD BE
SEARED, SWEETCORN RISOTTO, LOBSTER, SWEET PEAS
LOBSTER BISQUE
13
CHICKEN CAESAR
ENTREES
S O U P S
12
THE FRESHEST SEAFOOD
20
BY THE PIECE
SURF AND TURF
8OZ. FILET MIGNON, 1/2 MAINE LOBSTER,
SOUP OF THE DAY
CHEF’S LOVING CREATION
42
BEARNAISE, RED WINE SAUCE
8
OYSTERS
LITTLENECK CLAMS
ORGANIC CHICKEN
ROASTED HALF CHICKEN, ROASTED GARLIC & TRUFFLE JUS
19
HANGAR STEAK
GRILLED, SAUCE BORDELAISE,
ROQUEFORT SHALLOT BUTTER, GARLIC FRIES
S A L A D S
ICEBERG WEDGE
UPPER RANCH DRESSING,
CRISP BACON, EGG 8
BLUE CHEESE ADD 2
4
23
18
1/2 MAINE LOBSTER
23
O
8 OZ .
FILET MIGNON, BEARNAISE
14 OZ .
KOBE FLATIRON
36
41
NEW YORK SIRLOIN
24 OZ .
8
2
1/2 POUND KING CRAB
46
20 OZ .
S I D E S
5
HERKIMER CHEDDAR MAC-N-CHEESE
GARLIC STEAK FRIES
CREAMED SPINACH
BROCCOLI CHEDDAR GRATIN
BONE IN RIB-EYE
43
CAESAR
AS IT SHOULD BE
JUMBO SHRIMP
1200 F
W E P RO U D LY S E RV E P R I M E AG E D S T E A K S A N D C H O P S
16 OZ .
LETTUCE
BOSTON BIBB, GOAT CHEESE, PISTACHIOS,
RED WINE VINAIGRETTE 8
3
DRY AGED KANSAS CITY STRIP 62
PRIVATE DINING AND SPECIAL EVENTS
FOR A GOOD TIME CALL JULIE 312.575.9900
WWW.N9NE.COM
YUKON GOLD MASHED POTATOES
LOBSTER MASHED POTATOES
8