What’s New on the Menu at Mercury Chophouse

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Reading the current menu

Mercury prints a date on its menu, and the version in the dining room now is July 2026. Guests who have not been up to the ninth floor in a while ask what has changed, and the honest way to answer is to walk through what is on the menu today rather than guess at what was or was not there before. The steak section, from the 6 oz filet at $62 to the 27 oz Wagyu Long Bone Ribeye at $210, is the constant. The items below are the ones worth knowing about if you are planning a visit this fall, whether that is a weeknight dinner after work on Highway 360 or a Saturday before a concert at AT&T Stadium.

The full menu, including lunch and desserts, is published at mercurychophouse.com and is the reference for prices on any given night.

The starter the menu calls its signature

At the top of the starters sits Our Signature Wagyu and Black Truffle Ravioli, $34: pasta filled with Wagyu beef and black truffle, over wild mushroom risotto with Burgundy and a balsamic demi-glace. It is the one starter the menu labels as a signature, and it is the plate to order if you want to understand what the kitchen thinks it does well. Two people can share it before lighter entrées, or one person can order it with a Caesar at $16 and call that dinner.

Around it, the starter list runs from the Land and Sea Sampler at $26 per person, which puts calamari, a filet mignon cigar, a crab cake and a shrimp cocktail on one order, to the Salmon Mousse at $18 with house-made crostini and the Savory Meatballs at $18 with house-made marinara and shaved Parmigiano-Reggiano.

Three plates that are not steaks

A chophouse is judged by its steaks, but three entrées on the current menu deserve a look from anyone who has already worked through the ribeyes.

The elk is lean and dark and takes the coffee rub the way a ribeye takes a Cajun sear. The short rib is the plate for a cold evening, braised until it comes off the bone, and it is the entrée regulars order when they want beef without choosing a temperature. The saltimbocca is the chicken dish that makes a steakhouse work for a table where not everyone eats beef; the non-steak entrées page covers it and the rest of the Chophouse Classics.

At the bar: the Steakhouse Old-Fashioned

The cocktail list carries a Steakhouse Old-Fashioned at $19 made with tallow-washed Knob Creek bourbon and rye and a measure of Fonseca port. Tallow washing means the whiskey is infused with rendered beef fat and then chilled and strained, leaving a rounder, savory spirit with no fat in the glass. It is the drink built to sit next to a steak, and it is the one to try if you only order one cocktail. Ask for it before the entrée arrives; the port in it makes it a slower drink than a standard old-fashioned.

The MCA Smoked Manhattan at $18, with Old Bardstown, Dolin sweet vermouth and Angostura under smoke, is the other whiskey drink regulars order first. The full list of seventeen specialty cocktails, draft beer from Manhattan Project in Dallas and the whiskey shelf are on the cocktails page.

Prime Rib Nights on Friday and Saturday

The one item with a start and end date is prime rib. Mercury announced that Prime Rib Nights return to Friday and Saturday nights through the end of September 2026: a 14 oz Prime Rib Dinner with creamy mashed potatoes, au jus and whipped horseradish crème for $50, while supplies last. It is not on the printed menu, so ask for it when you sit down on a weekend night, and book early on Fridays, since the roast runs out. The prime rib page has the details.

If you want to know what is running on a given night, including the Soup du Jour at $8 a cup and any seasonal feature, call 817-381-1157. The restaurant is open Monday through Thursday 11 AM to 9 PM, Friday 11 AM to 10 PM, Saturday 4 PM to 10 PM, and closed Sunday.