I am very consistent at Mortons, no matter where I go. And I go a lot (I have one of the Mortons VIP cards). I am a low carb person, so this is what I get:

Grey Goose martini, extra olives

A Bordeaux or Brunello di Montalcino, and on a rare occasions a Zinfandel (red!!!!!!)

A dozen oysters, heavy on the horseradish and tabasco
Mortons salad, extra anchovies
NY Strip medium rare
Creamed spinach
Sauteed mushrooms and onions

Desert: A big bowl of mixed berries with heavy cream (liquid)

I finish with a decaf coffee and usually a Remy Martin off the VIP tray

And what I love about Mortons is that it is great every time.