Morton's Steakhouse Menu 2026: Full Menu Guide & Signature Items

Morton's The Steakhouse is known for its USDA prime-aged beef, particularly the double-cut filet mignon and New York strip. Other signature elements include the tableside Caesar salad — prepared at your table by a server — the jumbo shrimp cocktail, the whole baked Maine lobster, and the molten hot chocolate lava cake dessert. The chain is also known for its formal, classic fine-dining atmosphere dating to the original 1978 Chicago opening.

No. Morton's The Steakhouse does not publish menu prices on its website (mortons.com) or through any official channel. Pricing varies by location and market. To get current prices, call your local Morton's directly or ask your server when you arrive. As a general benchmark, Morton's is positioned as an upscale fine-dining steakhouse — expect entree prices in the $50–$100+ range for prime steaks.

Morton's double-cut filet mignon is widely regarded as the restaurant's signature cut and most-ordered steak. The jumbo shrimp cocktail is the most iconic starter. For dessert, the Morton's Legendary Hot Chocolate Cake (molten lava cake) is the standout — it consistently tops Morton's own recommendations and is a must-order for first-time guests.

The tableside Caesar salad is one of Morton's signature experiences — a server prepares the dressing from scratch at your table, combining egg yolk, anchovy, Dijon mustard, garlic, lemon juice, Worcestershire and Parmesan in a wooden bowl, then tosses it with romaine, freshly baked croutons and shaved Parmesan. It's a throwback to classic fine-dining service that sets Morton's apart from most modern steakhouses.

Morton's is positioned as upscale fine dining. While Morton's does not publish prices, industry data and guest reviews consistently place it in the premium steakhouse tier — comparable to Ruth's Chris, Capital Grille and Mastro's. Guests should expect to budget $100–$200+ per person for a full dinner with appetizer, steak, a side dish, dessert and drinks. A la carte steak entrees typically run $50–$100+, depending on the cut and location.

Morton's serves USDA prime beef — the top grade awarded by the U.S. Department of Agriculture, given to roughly the top 2% of all beef produced in the United States. USDA prime is defined by heavy marbling (fat distributed within the muscle), which yields superior flavor, juiciness and tenderness when cooked. Morton's wet-ages its prime beef 21 to 28 days before service, which further breaks down muscle fiber for maximum tenderness. This is the same grading used by most white-tablecloth steakhouses and premium butchers.

Morton's does not enforce a strict dress code at most U.S. locations, but the atmosphere is business casual to formal. Most guests dress for a special occasion — jackets for men are common, particularly in the evening. The vibe is classic, old-school fine dining. Jeans and smart-casual attire are generally accepted, but shorts, athletic wear or casual flip-flops would feel out of place. Confirm with your specific location if unsure.

Yes. Most Morton's locations have a bar menu with a curated selection of lighter dishes and cocktails at more accessible price points than the full dining room menu. The bar area is typically walk-in (no reservation required), and offers a good way to experience Morton's — including the shrimp cocktail, cocktails and a burger or steak sandwich — without committing to a full fine-dining spend. Morton's also offers a Power Lunch at some locations with a fixed-price midday menu.

Morton's, Ruth's Chris and Capital Grille are all premium American steakhouse chains in the same tier. Key differences: Morton's leans most strongly on the old-school, classic steakhouse experience — tableside service, white tablecloths, formal service. Ruth's Chris is known for serving steaks on a 500-degree sizzling butter plate. Capital Grille skews slightly more contemporary and power-business in its atmosphere. All three serve USDA prime or equivalent beef; all three price comparably in the fine-dining range.