I found their Indy menu (it initially kept bouncing me back to Louisville due to my location, but they don't have a menu yet) and I thought it had some interesting items, though it isn't the kind of place that I frequent. Some apps look good, but steakhouse entrees are what they are, typically.
Regarding the basic aspect of the menu, I literally read this article right before I read this thread.
https://www.grubstreet.com/2022/09/why-have-restaurant-menus-gotten-so-simple.html#_ga=2.6450802.1543741645.1663013139-1901473589.1662583893I'm not sure if there is a paywall, but the gist is that both supply (potatoes, higher prices for seafood) and staffing issues have led places to simplify their menus and, regarding staffing, remove menu items that are labor-intensive. A similar NY "chophouse" was featured that intended to open with 16-20 kitchen employees, but only has ten (when no one is sick). I don't know if it applies to CG's menu, but interesting either way.