Dinner

Join us for an exceptional dinner experience.

RAW & CHILLED

Oysters on the Half Shell

mignonette, cocktail sauce

MP

Shrimp Cocktail

cucumber water, frisée, preserved tomato,
avocado, radish

$21

The Broadway Tower

Maine lobster, jumbo shrimp, seasonal oysters, salmon tartare, crab salad

$65 For 2 | $125 for 4

Steak Tartare Tacos

chipotle aioli

$15

Ahi Tuna Tartare

citrus sesame ginger

$17

APPETIZER

Calamari Salad

peppadew, kalamata olives, capers

$14

Kale & Romaine Caesar

angry croutons, parmesan crisps

$13

Loaded Fingerling Potatoes

duck confit & crackling, crème de brie, taleggio

$18

Smoked Scallops & Bacon

smoked sweet & sour tomato jam, tarragon aioli

$22

Blue Crab Salad

parsley root, fennel, ruby red grapefruit, arugula, cashew

$16

Warm Heirloom Tomato & Burrata “Surf & Turf”

crispy citrus maple glazed mangalitsa pork belly & shrimp, charred shishito pepper, basil & yuzu aioli

$22

Lobster Bisque

shaved fennel, lobster shumai

$17

French Onion Soup

gruyère puff pastry, sherry

$13

Simple Green Salad

zinfandel vinaigrette, sea salt

$11

Open Faced Wedge Salad

smoked tomato, bleu cheese, bacon, shallots

$12

Clothesline Bacon

thick cut, candied, maple glazed

$22

MAIN COURSE

Organic Scottish Salmon

english pea, crispy artichoke, asparagus, chickpea

$38

2lb Lobster

northeast cold water

MP

Roasted Cauliflower Steak

thick cut curried cauliflower, marcona almond gremolata, lemon confit

$24

Cavatelli Bolognese

san marzano tomato, dry aged beef & lamb

$26

T62 Roasted Chicken

risotto “primavera,” roasted garlic lemon jus

$31

Halibut

baby turnips, grapes, maitake mushroom, fingerling potatoes

$42

PRIME CUTS

Chef’s Cut Sirloin | Au Poivre

Filet Mignon

Delmonico

Veal Chop

Strip Steak

Bone-In Filet

American Wagyu Cap Steak

10 oz

8 oz

16 oz

12 oz

12 oz

14 oz

9 oz

$30

$42

$45

$45

$52

$54

$78

DAVID BURKE SALT DRY AGED STEAKS**

Dry Aged T-Bone Steak

Kansas Strip Steak

Dry Aged Porterhouse Steak

20 oz

20 oz

24 oz

$75

$75

$90

FOR TWO OR THE TABLE

Chateaubriand Steak

Dry Aged Tomahawk Steak

20 oz

$87

MP

SAUCES

B1 Bordelaise

Béarnaise

Au Poivre

Chimichurri

Bone Marrow Beurre Fondue

$5

$5

$5

$5

$5

ADDITIONS

Onions & Bleu Fondue

Butter Lobster

Angry Shrimp

peppadew, kalamata olives, capers

Foie Gras

$10

$18

$16

 

$15

SIDES

Mushroom & Pearl Onions

Lobster Baked Potato

Spinach | Creamed or Sauteed

Salt & Vinegar Onion Rings

Asparagus & Chopped Eggs

Crème Fraîche “Smashed” Fingerlings

Truffle Mac & Cheese

add lobster + $10

$10

$18

$10

$10

$10

$10

$10

Join us for an exceptional dinner experience.

Culinary Director: Chef David Burke **

Saltage Patented Process US 7,998,517 B2

Our Executive Chef Chris Bonnivier strongly believes in supporting local agriculture. We would like to thank the following farms within our community for providing us with sustainable food.

Royalton Farms, Fresh Take Farms, Battenkill Dairy, Thomas Poultry Farm & Little Field Farms