Menus
Lunch menu
Oysters (3/6/12)
Natural*14 / 28 / 56
East Coast
Scotch bonnet*16 / 32 / 64
scotch bonnet mignonette
Vietnamese*16 / 32 / 64
ginger, soy, crispy shallots
Bone marrow19 / 38 / 76
charcoal-roasted
Starters
Steelhead tartare*28
citrus, ginger, chili
Shrimp cocktail29
chili crunch cocktail sauce
Hawksmoor smoked salmon24
herbed cream cheese, Guinness bread
Fried Louisiana shrimp29
tartar sauce
Charcoal-roasted scallops29
white port & garlic
Steak tartare*29
rump, filet, pickled shiitake mushrooms
Carolina-spiced pork belly25
vinegar slaw
Potted beef & bacon25
Yorkshires & onion gravy
Roasted bone marrow25
slow-cooked onions
Jonah Crab Claws38
crab shack mayo
Ash baked beets salad19
pickled fennel, horseradish, hazelnuts
Caesar salad20
Cantabrian anchovies
Charcoal – Grilled Steaks
Carefully selected from wide-open ranches in the Pacific north-west and small family farms in the north-east. Dry-aged and grilled over live-fire charcoal.
Rump45
12 oz
Filet73/95
8 oz / 12 oz
Rib-eye73/95
12 oz / 16 oz
Strip73
14 oz
Porterhouse6.5 per oz
blackboard
Chateaubriand6.5 per oz
blackboard
Sirloin on the bone7 per oz
Ribchop7 per oz
Extras
Charcoal-grilled half Maine lobster3.5 per oz
Vermont smoked bacon14
Grilled bone marrow16
Two fried eggs*8
Sauces
Anchovy hollandaise, Boucher blue hollandaise, Béarnaise, Peppercorn, Bone marrow gravy7.5
Mains
East Coast Halibut49
cafe de paris butter, provencal breadcrumbs
Whole Maine lobster3.5 per oz
roasted over charcoal
Cast-iron filet steak*70
bone marrow skirlie
Sides
Beef fat fries12
Mash & gravy14
Macaroni & cheese14
Sourdough & cultured butter7
Mushroom Diane14
Spinach, lemon & garlic14
Creamed spinach14
Altas carrots14
Boston lettuce & herb salad13
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.