Surf and Turf in Arlington, TX

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Why there is no single surf and turf on the menu

Most chain steakhouses print one surf and turf plate: a set cut, a set shellfish, one price. Mercury Chophouse – Arlington does it the other way around. Every steak and chop on the dinner menu can take a seafood enhancement, so the pairing is yours to decide. That lets a guest who wants a 27 oz Wagyu Long Bone Ribeye with shrimp order it as readily as a guest who wants a 6 oz filet with lobster.

The approach also keeps the price honest. You pay the menu price of the cut you actually want plus the enhancement, rather than a bundled number that assumes a filet you might not have chosen. The enhancements section of the menu lists four shellfish additions: Oscar Style Lobster, Oscar Style Shrimp, Oscar Style Crab, and a Jumbo Lump Crab Cake, plus Grilled Gulf Shrimp as a larger portion. The steak toppers page covers the butters and sauces that sit alongside them.

Pairings and what they cost

Here are the combinations guests ask about most, with the steak price and the enhancement added together. Sides are separate and shareable.

Oscar Style Shrimp at $14 is the smaller shrimp option; Grilled Gulf Shrimp at $23 is the fuller portion. Sauces are $4 each: Béarnaise, Demi-Glace, Chimichurri, or the Rye Whiskey Cream. A Sauce Flight of the first three is $9 if the table cannot agree.

Choosing the steak side of the plate

Lobster and crab are delicate, so they read best next to a leaner cut. The center-cut filet, at 6 oz or 8 oz, is the usual partner, and the 8 oz Wagyu Filet is the step up. Shrimp has enough snap to stand beside a ribeye; the Hand-Cut Ribeye and the Bone-In Ribeye with Dijon butter both take the Grilled Gulf Shrimp well.

Butters matter here too. Every steak arrives with its listed butter, herbal on the filets and Dijon on the bone-in ribeye, and Truffle Butter can join it for $8. A Gorgonzola Crown at $14 is the one topper that fights with lobster; save it for a night without shellfish.

For two people, the Dry-Aged 36 oz Porterhouse with bone marrow confited shallots is the shareable cut, and one order of Gulf shrimp or a crab cake can be split across it. Bear in mind the $25 split-plate fee applies to composed entrées, so ask your server how the porterhouse is best divided for two. More on the cut itself is on the porterhouse page.

Turf and surf, reversed

Some guests want the seafood to lead. The Seared Sea Bass is $57 with grilled asparagus, corn risotto and beurre blanc, and the Imperial version adds sautéed jumbo lump crab and grilled Gulf shrimp for $20, which makes it the menu’s closest thing to a composed surf plate. The Crab Cakes entrée is $44 with whipped potatoes and asparagus.

As a starter, the Land & Sea Sampler at $26 per person puts Chophouse calamari, a filet mignon cigar, a crab cake and the MCA shrimp cocktail on one plate, a small surf and turf before the main one arrives. If the seasonal crab-stuffed lobster tail is running, it is the other seafood-led option; the lobster tail page explains how to check.

Sides, sharing and the check

Steaks are listed with their butter, not a side, so plan on one or two shareable sides per couple. Corn Risotto is $16, Grilled Asparagus $18, Whipped Potatoes $14 and Creamed Spinach $16. The Mac-n-Cheese is $15, or $35 with lobster added, if the table wants shellfish in the side as well.

Parties of six or more carry a 20% gratuity, and groups of 12 or more in general dining receive one check. Surf and turf is a common order for anniversaries and client dinners on the ninth floor, where the curved window wall looks over Globe Life Field about 1 mile away and the sun sets to the west around 7:00 PM in October. If the shellfish is the reason for the visit, mention it when you book; window seats cannot be guaranteed, but the host will do what the night allows. The printed weekday lunch menu does not list the shellfish enhancements, so treat surf and turf as a dinner order or ask your server at midday. Reservations run through OpenTable or 817-381-1157.