Final Cut Steakhouse People Table
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a cut above the rest

FINAL CUT STEAKHOUSE

The Final Cut is a contemporary American steakhouse featuring a combination of hand selected USDA Mid-western Prime Beef and American Wagyu that has been cornfed and naturally aged up to four weeks to ensure maximum flavor and texture. Each steak is hand cut to order, seasoned with kosher salt and tri-color peppercorns, then broiled at 1600 degrees to create a thin charred crust that seals in the delicious natural beef juices.

In addition to serving the highest quality beef, The Final Cut also features a variety of seafood including Cold Water Lobster, Diver Scallops, Chilean Salmon, and Yellowfin Tuna. On top of all that, The Final Cut offers fresh baked breads and homemade side dishes plus a four hundred bottle wine list that features both New and Old World Wines.

Steven Hillenbrand | Chef de Cuisine
Alexander Link | Restaurant Manager

Hours

SUNDAY: 11 a.m. – 2 p.m.

MONDAY: Closed

TUESDAY: Closed

WEDNESDAY: Closed

THURSDAY: 5 p.m. – 9 p.m.

FRIDAY: 5 p.m. – 10 p.m.

SATURDAY: 5 p.m. – 10 p.m.

Maximum seating at a table is six people.

Reservations are recommended.

Contact

ADDRESS:
750 Hollywood Drive
Charles Town, WV 25414

CALL: 1-800-795-7001
Press 4 for Dining and then 2 for Reservations.

Reserve a table 

If you have a food allergy, please speak with the chef, the manager or your server.

Consuming Raw or undercooked meat, seafood, poultry, or eggs may increase your risk of food-borne illness.

Must be 21 years of age or older to dine.

Pasta | $14
chef's weekly selection

Tiger Prawns | $15
cocktail, greens, radish

Oysters | Market Price
cocktail, mignonette

Fried Chicken | $14
smoked glaze, charred slaw, house pickle

Prime Beef Tartare | $14
pickled shallot, marrow aioli, parsley puree, crostini 

Smoked Salmon | $14
pickled onions, fried capers, crostini, dilled crème fraiche

Soups

French Onion Soup | $12
gruyere, crouton

Crab & Corn | $16
crab, corn, smoked butter

Salad

Romaine | $10
caesar dressing, sundried tomato, parmesan, focaccia crouton

Wedge of Iceberg | $12
garlic herb dressing, bleu cheese, apples, onion, bacon, cucumber

Market Salad | $12
local greens, local fruit, house dressing

Watermelon & Feta | $12
whipped feta, watermelon, mint, fennel, spring greens

usda certified prime beef

Filet Mignon (8 oz) | $47

New York Strip (14 oz) | $49

Bone-In Ribeye (24 oz) | $66

Bone-In New York Strip (20 oz) | $62
28 day dry ages

Specialty Cuts

Ribeye (16 oz) | $30

Bavette (12 oz) | $28

Hanger Steak (10 oz) | $29
marrow bone, mushroom, potato

Lamb Loin | $38
mushroom, pea, onion jus

Accompaniments

Lobster Tail | $23

Crab Oscar | $18

Scallops | $16

Rogue Bleu Cheese | $7

Brandied Onions | $6

Black Truffle Butter | $3

Bearnaise | $3

Chimichurri | $3

Diver Scallops | $32ch
charred broccolini, caper verde, brioche crumb

Chilean Salmon | $30
cauliflower risotto, eggplant

Red Snapper | $28
aguachile, masa cake, charred squash

Airline Chicken Breast | $25
fennel, harissa, meyer lemon

Pappardelle | $24
ash pasta, spring greens, taleggio, saffron

Eggplant Ravioli | $22
tomato, roasted red pepper, olive oil

Broccolini | $10
seeds, tahini

Roasted Wild Mushrooms | $14

Truffle Mac & Cheese | $14

Baked Potato | $8

Duck Fat Fries | $10
ketchup, beer, cheese

Cauliflower | $10
lemon, shichimi togarashi

Yukon Gold Whipped Potatoes | $10

Grilled Asparagus | $10

Heirloom Carrots | $12
beef fat, herb verde

Tiger Prawn | $15
bloody mary cocktail, greens, radish

Watermelon & Feta | $12
whipped feta, watermelon, mint, fennel, spring greens

Smoked Salmon | $13
arugula, shallot, cucumber, dilled crème fraiche

Oysters | Market Price
half shell, mignotte, bloody mary cocktail

Huevos Rancheros | $16
corn tortilla, black bean puree, fried egg, salsa, feta

Chicken & Waffles | $18
sourdough waffle, fried chicken, hot sauce syrup

Smoked Salmon Benedict | $18
arugula, béarnaise, paprika

Southwest Omelet | $12
bacon, mushroom, peppers, onions, tomatoes, cheddar, hot sauce

Steak & Eggs | $18
coffee rub, eggs, verde

French Toast | $16
brioche, luxardo cherry, cherry ice cream

Breakfast Poutine| $15
duck fat fries, cheese curd, steak, egg, gravy, spring onion

Avocado Toast | $12
brioche, sunny egg, radish

Grit Bowl | $14
bacon, charred corn, mushroom ragout, egg

16 oz Ribeye | $34
charbroiled at 1600 degrees, sea salt, freshly ground pepper

Served with potato hash or cheddar grits

Avocado Toast | $12
brioche, sunny egg, radish

Grits | $14
charred corn, mushroom ragout, egg

Bellini | $12
prosecco, peach schnapps, peach nectar, cherry

Rossini | $12
prosecco, strawberry schnapps, strawberry puree, strawberry

Hemingway Daiquiri | $12
rum, fresh lime juice, maraschino, liqueur, fresh grapefruit juice

Bloody Mary | $10
vodka, house made Bloody Mary – tomato juice, horseradish, tabasco, capers, pickle brine

Candied Bacon | $14
Neuske's, brown sugar, black peppercorn

Cheddar Grits | $8

Potato Hash | $9
red pepper, green onion

Assorted Pastries | $10
Chef Philippe's weekly selection

French Press Coffee | $5

Cappuccino | $6

Latte | $6

Espresso | $4

Fresh Orange Juice | $4

Apple Juice | $3

Cranberry Juice | $3

Soft Drinks | $3

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Final Cut Awards

Thank you for your help in receiving Wine Spectator's Best of Award of Excellence three years in a row, from 2018 to 2020. As always, we value your patronage and look forward to serving you soon!