RAW YELLOWFIN TUNA Smoked Avocado, Hottish, Lobster Oil
19
HIRAMASA Miso Dashi
18
STEAK TARTARE Dry Aged Egg Yolk, Tabasco
17
C L ASSICS CORNFLAKE CRAB CAKE Smoked Onion Remoulade, Charleston Slaw
19
HRIMP COCKTAIL BATCH Horseradish, Lemon
18
FOIE GRAS “BOWL” Geleé, Fruit, Nuts, AC Baguette
19
SALADS OG TEL CAESAR Parmigiano Reggiano, Soft Egg, Pullman Crouton
14
SHAVED SPRING VEGETABLES Sugar Snaps, Carrots, Radishes, Beets, Greens, Goat Cheese
15
STEAK KNIFE WEDGE Neuske’s Bacon, Maytag Blue Cheese, Sun Dried Tomatoes
15
AM ER I CA N C UT SE AFOOD TA STI N G DJB Oysters, Raw Oysters, Shrimp Cocktail, Hiramasa Tartare, Tuna, Jumbo Lump Crab 136
HOT DIAMOND JIM BRADY OYSTERS Champagne, Black Truffle, Crucola
18
CHILI LOBSTER Texas Toast
34
BACON, SCHALLER & WEBER MF Steak Sauce, Black Onion
16
OCTOPUS Marcona Almond Romesco, Celery Salsa Verde BONE MARROW Burgundy Escargot, Short Rib, James Beard Salad
19
WET AGED 21 DAYS HANGER 10 oz
32
FILET MIGNON 10 oz
46
BEEF SHORT RIBS
37
DRY AGED 30 DAYS NY STRIP 14 oz
THE NEW YORK CITY CUT 54 20 oz Bone-In Ribeye, Pastrami Spices, Smoke
45
TH E AM E RIC A N C U TS for TWO TOMAHAWK RIBEYE CHOP 42 oz 145
SURF & TURF 42 oz & 2lb Tomahawk Ribeye Chop & Chili Lobster 175
PORTERHOUSE 40 oz 109
P O RT ERH OU SE COLORADO LAMB 16 oz
44
SAU C E & B U T T E R
ON TOP
Chimichurri Bearnaise Au Pierre Poivre Red Wine Maitre D’ Butter { 2 per sauce / 8 for all }
Feather Ridge Farm Egg 3 Schaller & Weber Double Smoked Bacon 6 Bone Marrow 12 Foie Gras 18 Chili Lobster 34
WAGY U B E E F MIYAZAKI 10 oz A5
45
UPSTATE VEAL 16 oz
BIR DS M/P
BELL & EVANS CHICKEN Natural Jus, Chili
26
FROM T H E SE A DAD’S PLANKED SALMON 31 Fava Bean Tabouleh
DOVER SOLE Black Truffle
MP
SIDES 12 Dry Aged Potatoes, Bacon, Mushrooms Latkes, Gribenes, Apple, Sour Cream Twice Baked, NY Cheddar, Truffle Potato Puree “Robuchon”, Local Butter Tater Tots, AE Ketchup
Sunchoked Spinach, Fontina, Smoked Salt Carrot Glazed Carrot, Mint, Maldon Broccoli & Cheddar, Sunflower Seed Vinaigrette Cauliflower, Sauce Proposal Grilled Asparagus, Vidalia Onion, Chimichurri
Wild Mushrooms, Grilled Polenta 14
5.1.15