Seasonal Menu at Arlington’s Premier Steakhouse

Book a table · Private dining · See the menu

What stays and what rotates

The printed menu at Mercury is dated, and the current one is from July 2026. The steak list on it does not move much: the Center-Cut Filet Mignon at $62 and $74, the Hand-Cut Ribeye at $75, the Bone-In Ribeye at $90, the Dry-Aged 36 oz Porterhouse at $175 and the 27 oz Wagyu Long Bone Ribeye at $210 are there every night the doors are open.

Around that core, a few things change. The Soup du Jour, $8 a cup or $12 a bowl, changes daily. The fresh catch at lunch changes with what the Gulf is sending. And a short list of larger features comes and goes by season. Those features are listed below, with a link to each dish’s own page so you can check its current status before you book.

Prime Rib Nights: the feature running now

The one seasonal item with a published price and schedule is prime rib. The restaurant’s own announcement reads that Prime Rib Nights return to Friday and Saturday nights through the end of September: a 14 oz Prime Rib Dinner with creamy mashed potatoes, au jus and whipped horseradish crème for $50, available while supplies last.

Because it is limited to the weekend and to the roast the kitchen has on hand, an early Friday reservation is the safest way to get it. The prime rib page has the details and what to order if it has sold out.

Three dishes that come back by season

Rack of lamb, crab-stuffed lobster tail and shrimp and grits are the three plates guests ask about most often that are not on the current menu. Each is a seasonal feature rather than a permanent listing, and the kitchen does not publish dates in advance.

The good news is that each has a close relative on the year-round menu. When rack of lamb is off, the Double-Bone Pork Chop at $59 or the Espresso-Rubbed Elk at $85 fills the same spot on the table. When the crab-stuffed lobster tail is off, lobster is still available every night as an Oscar Style topping for $20 on any steak or folded into the Mac-n-Cheese for $20. When shrimp and grits is off, Gulf shrimp are in the ceviche at $23, the shrimp cocktail at $19 and the grilled Gulf shrimp enhancement at $23.

Seasonal pours at the bar

The whiskey list changes too. Mercury keeps roughly forty American whiskeys, about twenty from Scotland, Ireland and the British Isles, and three from Japan, all in 2 oz pours, and the bar book notes that the selection is subject to availability and that guests should ask their server for seasonal selections. Limited bottles come and go, so if you are chasing a particular pour, ask before you order the steak. Blanton’s at $38, Weller Full Proof at $35 and E H Taylor at $19 are the three most often asked about, and none of them is guaranteed to be on the shelf on a given night.

The cocktail list is steadier. The Steakhouse Old-Fashioned at $19 and the MCA Smoked Manhattan at $18 are the two most tied to the season, since both lean on the darker spirits that suit a cooler evening. The full shelf and how it is organized is on the whiskey page.

How to find out what is on tonight

Three ways, in order of reliability. Call the restaurant at 817-381-1157 and ask the host what features are running; they will know whether the prime rib is on, whether lamb is back, and what the soup is. Second, check the menu page at mercurychophouse.com, which is updated when the printed menu changes. Third, ask your server when you sit down; the features are usually recited with the soup.

If a seasonal dish is the reason for your visit, say so when you reserve. For a private dinner in the Boardroom, which seats 8 to 20, private menus can be tailored, and a seasonal feature can sometimes be arranged for a group with enough notice. The restaurant is closed on Sundays, so plan seasonal weekend features around Friday and Saturday.