Menus
Dinner
Oysters
| Oysters on the half shell | 12 / 24 / 48 |
| Island Creek, Duxbury, MA | |
| Vietnamese oysters | 16 / 32 / 64 |
| ginger, chili, soy, sesame, crispy shallots | |
| Bone marrow oysters | 18 / 36 / 72 |
| charcoal-roasted |
Starters
| Shrimp cocktail | 24.00 |
| chili crunch cocktail sauce | |
| Fried shrimp | 24.00 |
| jalapeno tartare sauce | |
| Hawksmoor smoked salmon | 22.00 |
| herbed cream cheese, Guinness bread | |
| Steelhead tartare | 18.00 |
| citrus, ginger, chili, cilantro | |
| Charcoal-roasted scallops | 26.00 |
| white port & garlic | |
| Carolina-spiced pork belly | 21.00 |
| vinegar slaw | |
| Roasted bone marrow | 22.00 |
| slow-cooked onions | |
| Potted beef & bacon | 20.00 |
| Yorkshire puddings, onion gravy | |
| Steak tartare | 24.00 |
| dry-aged rump, filet, pickled shiitakes | |
| Ash-baked beets | 18.00 |
| pickled fennel, horseradish, hazelnuts | |
| Delta Queen asparagus | 18.00 |
| hollandaise | |
| Caesar salad | 19.00 |
| Cantabrian anchovies |
Charcoal-grilled steaks
The key to great steak is happy cattle. We’ve visited family-run farms across the country to find the best pasture-reared beef from ranchers in the Pacific Northwest and rural northweast of the US. Dry aged and grilled over real charcoal. Beef + salt + charcoal – when the steak is that good, that’s all you need.
| Rib-eye (14 oz) | 70.00 |
| Filet (10 oz) | 65.00 |
| Strip (14 oz) | 65.00 |
| Rump (12 oz) | 40.00 |
| Cast-iron filet | 60.00 |
| bone marrow & onions | |
| Bone-in-rib chop | 5.00 per oz |
| Bone-in strip | 4.50 per oz |
| Porterhouse | 5.50 per oz |
| T-bone | 4.50 per oz |
| Chateaubriand | 6.00 per oz |
| BEEFSTEAK 1894 | 18.94 |
| Channeling local restaurant legend HM Kinsley, add 3 bone marrow oysters and bone marrow gravy to any steak |
Extras
| Garlic shrimp | 16.00 |
| Half Maine lobster | 3.5 per oz |
| Maple bacon | 12.00 |
| Grilled bone marrow | 12.00 |
| Two fried eggs | 8.00 |
Sauces
| Anchovy hollandaise, Ba Ba Blue hollandaise, Béarnaise, Peppercorn, Bone marrow gravy | 6.00 |
Mains
| East coast swordfish | 45.00 |
| romesco sauce, agrodolce vinegar | |
| Maine lobster | 3.50 per oz |
| garlic butter | |
| Veal chop & fried oysters | 60.00 |
| tartare sauce | |
| Charcoal chicken Ana Mari | 30.00 |
| roast garlic dressing, shmaltz croutons | |
| Hawksmoor burger | 24.00 |
| Whitney or Ba Ba Blue cheese | |
| Grilled spiced cauliflower | 26.00 |
| curried chickpeas, mint yogurt, almonds | |
| Bent River Wellington | 28.00 |
| shiitake & oyster mushrooms |
Sides
| Beef dripping chips | 9.00 |
| Hawksmoor ketchup | |
| Mashed potatoes | 12.00 |
| Madeira gravy | |
| Bent River mash | 13.00 |
| mashed potatoes, cheese | |
| Macaroni & cheese | 12.50 |
| five cheeses, herb crumb | |
| Mushrooms Diane | 15.00 |
| Cognac, shallots, cream | |
| Sautéed spinach | 12.00 |
| lemon & garlic | |
| Creamed spinach | 12.00 |
| rosemary, cayenne, nutmeg | |
| Bitter leaf salad | 12.00 |
| Ba Ba Blue cheese, candied pecans | |
| Caesar salad | 12.00 |
| Cantabrian anchovies | |
| Boston lettuce salad | 10.00 |
| fresh herbs, mustard vinaigrette | |
| Publican sourdough | 5.00 |
| Nordic Creamery cultured butter |
Please note this is a sample menu and subject to change.