Menus
À La Carte
Oysters
Oysters on the half shell*12 / 24 / 48
seasonal East Coast variety
Scotch bonnet oysters*14 / 28 / 56
Scotch bonnet mignonette
Vietnamese oysters*14 / 28 / 56
ginger, chili, soy, crispy shallots
Bone marrow oysters*18 / 36 / 72
roasted over charcoal
Chilled Seafood
Gulf shrimp cocktail29
chili crunch cocktail sauce
Steelhead carpaccio*26
citrus, ginger, chili, cilantro
New Bedford crab on toast32
cucumber salad
Starters & Salads
Hawksmoor smoked salmon24
Guinness bread, herbed cream cheese
Charcoal-roasted scallops24
white port & garlic
Steak tartare*25
crispy beef fat hash browns
Berkshire pork belly25
Carolina spices, vinegar slaw
Potted beef & bacon22
Yorkshire puddings, onion gravy
Ash-baked beets19
pickled fennel, horseradish, hazelnuts
Mushroom crostini18
whipped Rhode Island ricotta, tarragon
Lincolnshire Caesar19
Lincolnshire Poacher, Cantabrian anchovies
Lobster crumpet41
drawn Vermont butter, tarragon
Charcoal-grilled steaks
The key to great steak is happy cattle and passionate farmers and ranchers.
Grilled with Maldon sea salt over red and white oak charcoal handcrafted in Virginia.
All served with charcoal-roasted bone marrow.
1855 CHATEAUBRIAND
The most luxurious sharing cut, born in London in 1822. Black Angus.
6.5/oz
DRY-AGED LONG-BONE RIB CHOP
As served at Dolly’s of London, World’s First
Steakhouse. Châtel Farms Black Angus.6.5/oz
CHÂTEL FARMS, GEORGIA
Black Angus
Strip 10oz55
Ribeye 14oz/18oz70/85
Dry-aged porterhouse 6.5/oz
Dry-aged rib chop 7/oz
Akaushi Wagyu
Strip 10oz90
GREAT PLAINS
1855 Black Angus
Filet 8oz/12oz 69/98
Upper MIDWEST
Grass Run Farms
100% grass-fed Filet 8oz75
TASMANIA
Altair Wagyu
100% grass-fed strip 12oz115
Elevate Your Steak
North Country Maple Bacon12
Two fried eggs* 8
Half Maine Lobster3.5/oz
Sauces
Stilton Hollandaise6.50
Béarnaise6.50
Peppercorn6.50
Bone Marrow Gravy6.50
Mains
Charcoal chicken Ana Mari36
roast garlic, shmaltz croutons
Salt-baked celery root28
Maitake, Fiore Sardo, farro
Roasted Dover sole95
brown butter, capers, lemon, shallots
Lobster frites45/90
thermidor butter
Roasted hake48
vinegar peppers & basil
Salisbury steak46
Boyden Farm top sirloin, shoestring fries
Sides
Crispy beef fat hash browns14
malt vinegar mayo
Beef fat fries10
sea salt & malt vinegar
Mashed potatoes14
Madeira gravy
Tunworth mash16
molten Tunworth cheese
New potatoes12
thermidor butter
Macaroni & cheese15
Vermont cheeses
Creamed spinach14
rosemary, cayenne, nutmeg
Sauteed spinach15
lemon & garlic
Boursin mushrooms15
garlic, chives, parsley
Lincolnshire Caesar17
Lincolnshire Poacher, Cantabrian anchovies
Boston lettuce salad10
fresh herbs, mustard vinaigrette
Hi-Rise sourdough7
Vermont creamery butter
Please note this is a sample menu and subject to change.
*Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. We cannot guarantee the absence of nuts or other allergens, cheeses may be unpasteurized. Please advise staff if you have any dietary requirements.