Menus
Dinner
Oysters
Oysters on the half shell*12 / 24 / 48
seasonal East Coast variety
Vietnamese oysters*16 / 32 / 64
ginger, chili, soy, crispy shallots
Scotch bonnet oysters*16 / 32 / 64
Scotch bonnet mignonette
Chilled Seafood
Gulf shrimp cocktail25
chili crunch cocktail sauce
Steelhead carpaccio*26
citrus, ginger, chili, cilantro
New Bedford crab on toast32
cucumber salad
Starters & Salads
Hawksmoor smoked salmon23
Guinness bread, herbed cream cheese
Charcoal-roasted scallops28
white port & garlic
Berkshire pork belly25
Carolina spices, vinegar slaw
Steak tartare*25
crispy beef fat hash browns
Ash-baked beets19
pickled fennel, horseradish, hazelnuts
Lincolnshire Caesar19
Lincolnshire Poacher, Cantabrian anchovies
Lobster crumpet41
drawn Vermont butter, tarragon
Potted beef & bacon25
Yorkshire puddings, onion gravy
Mushroom crostini18
whipped New Haven ricotta, 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.
STEAK FLIGHT
Four cuts. Taste, compare, crown a winner. (Serves 4-5)
300
Ribeye 14oz – Châtel Farms Angus • Strip 12oz – Altair Wagyu • Strip 10oz – Châtel Farms Akaushi Wagyu Filet 8oz – Grass Run Farms Grass Fed Angus
CHATEAUBRIAND 1855
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
The great plains
1855 Black Angus
Filet 8oz/12oz69/98
GEORGIA, Black angus
Châtel Farms
Strip 10oz55
Ribeye 14oz/18oz70/85
Dry-aged porterhouse6.5/oz
Dry-aged rib chop7/oz
Akaushi Wagyu
Strip 10oz90
Upper MIDWEST
Grass Run Farms
100% grass-fed filet 8oz75
TASMANIA
Altair Wagyu
100% grass-fed strip 12oz125
Elevate Your Steak
North Country maple bacon12
North Country maple bacon
Two fried eggs* 8
Half Maine lobster 3.5/oz
Sauces
Stilton hollandaise6.50
Béarnaise6.50
Peppercorn6.50
Bone marrow gravy6.50
Mains
Roasted hake48
vinegar peppers & basil
Charcoal chicken Ana Mari36
roast garlic, shmaltz croutons
Roasted Dover sole95
brown butter, capers, lemon, shallots
Lobster frites45/90
thermidor butter
Salisbury steak46
Boyden Farm top sirloin, shoestring fries
Salt-baked celery root28
maitake, Fiore Sardo, farro
Sides
Crispy beef fat hash browns14
malt vinegar mayo
Beef fat fries10
sea salt & malt vinegar
Mashed potatoes14
Madeira gravy
Macaroni & cheese15
Vermont cheeses
Boursin mushrooms15
garlic, chives, parsley
Creamed spinach14
rosemary, cayenne, nutmeg
Sautéed spinach15
lemon & garlic
Boston lettuce salad 10
fresh herbs, mustard vinaigrette
Publican sourdough7
Vermont Creamery butter
Tunworth mash16
molten Tunworth cheese
New potatoes12
thermidor butter
Lincolnshire Caesar17
Lincolnshire Poacher, Cantabrian anchovies
Please note this is a sample menu and subject to change.
* These items are served raw, undercooked cooked to order or contain raw or undercooked ingredients.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
We cannot guarantee the absence of nuts or other allergens, cheeses may be unpasteurised. Please advise staff if you have any dietary requirements