Menus
Dinner menu
Oysters
Oysters on the half shell*14/28/56
seasonal East Coast variety
Scotch bonnet oysters*16/32/64
Scotch bonnet mignonette
Vietnamese oysters*16/32/64
ginger, chili, soy, crispy shallots
Chilled Seafood
Gulf shrimp cocktail29
chili crunch cocktail sauce
Steelhead carpaccio*28
citrus, ginger, chili, cilantro
New Bedford crab on toast35
cucumber salad
Starters & Salads
Hawksmoor smoked salmon25
Guinness bread, herbed cream cheese
Lobster crumpet46
drawn Vermont butter, tarragon
Charcoal-roasted scallops29
white port & garlic
Steak tartare*29
crispy beef fat hash browns
Potted beef & bacon25
Yorkshire puddings, onion gravy
Mushroom crostini19
whipped New Haven ricotta, tarragon
Ash-baked beets19
pickled fennel, horseradish, hazelnuts
Berkshire pork belly26
Carolina spices, vinegar slaw
Lincolnshire Caesar20
Lincolnshire Poacher, Cantabrian anchovies
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
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. Chatel Farms Black Angus.7/oz
The great plains
1855 Black Angus
Filet 8oz/12oz75/98
Black Angus, GEORGIA
Châtel Farms
Strip55
10oz
Ribeye75/90
14oz/18oz
Dry-aged porterhouse7/oz
Dry-aged rib chop7.5/oz
Akaushi Wagyu
Strip90
10oz
Upper MIDWEST
Grass Run Farms
100% grass-fed filet81
8oz
TASMANIA
Altair Wagyu
100% grass-fed strip125
12oz
Elevate Your Steak
Half Maine lobster4/oz
North Country maple bacon14
Two fried eggs*8
Sauces
Stilton hollandaise, Béarnaise, Peppercorn, Bone marrow gravy7.5
Mains
Charcoal chicken Ana Mari39
roast garlic, shmaltz croutons
Roasted hake49
vinegar peppers & basil
Roasted Dover sole95
brown butter, capers, lemon, shallots
Lobster frites50/95
thermidor butter
Salisbury steak49
Boyden Farm top sirloin, shoestring fries
Salt-baked celery root29
maitake, Fiore Sardo, farro
Sides
Crispy beef fat hash browns14
malt vinegar mayo
Beef fat fries12
sea salt & malt vinegar
Mashed potatoes14
Madeira gravy
Macaroni & cheese15
Vermont cheeses
She Wolf sourdough10
Vermont Creamery butter
Creamed spinach14
rosemary, cayenne, nutmeg
Boursin mushrooms15
garlic, chives, parsley
Boston lettuce salad13
fresh herbs, mustard vinaigrette
Lincolnshire Caesar17
Lincolnshire Poacher, Cantabrian anchovies
Sautéed spinach15
lemon & garlic
Tunworth mash16
molten Tunworth cheese
New potatoes12
thermidor 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.