Dinner

Join us for an exceptional dinner experience.

LITE FARE

Wood Fired BBQ Shrimp

brussel sprouts, shishito, charred pineapple, old bay yuzu aioli

$21

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

espelette confit egg yolk, scallion purée, chipotle aioli, peppadew, arugula

$15

Ahi Tuna Tartare

nori, guajillo sour cream, tahini, cilantro chimichurri

$17

APPETIZER

Crispy Calamari

aji amarillo mayonnaise

$12

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

Clothesline Bacon

thick cut, candied, maple glazed

$18

Blue Crab Potato Skins

chorizo, blue crab, mascarpone, smoked wild boar bacon, tarragon

$16

Heirloom Tomato & Burrata

charred shishito pepper, basil & yuzu aioli

$16

Blue Crab Salad

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

$16

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

Maple Glazed Pork Belly

warm mushroom salad, frisée, arugula, wood-fired corn purée

$16

MAIN COURSE

Organic Scottish Salmon

english pea, crispy artichoke, asparagus, chickpea

$38

Roasted Cauliflower & Brussel Sprout

brunost cheese fondue, black pepper caramelized marcona almonds, mustard greens

$24

Cavatelli Bolognese

san marzano tomato, dry aged beef & lamb

$26

Baked Stuffed Lobster

northeast cold water lobster, lobster seafood pretzel stuffing

MP

Cherry Wood Smoked Roasted Chicken

citrus maple glaze, butter braised leek risotto, roasted garlic jus, baby turnips

$31

Turbot

black truffle & potato pavé, lettuce & horseradish crème fraîche, kabocha squash, brown butter, mizuna

$42

PRIME CUTS

Flat Iron Steak | Blue Cheese Crust

Chef’s Cut Sirloin | Au Poivre

Filet Mignon

Delmonico

Veal Chop

Strip Steak

Bone-In Filet

American Wagyu Cap Steak

10 oz

10 oz

8 oz

16 oz

12 oz

12 oz

14 oz

9 oz

$28

$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

BBQ Shrimp

Foie Gras

$10

$18

$16

$15

SIDES $10 each

Mushroom & Pearl Onions

Baked Potato

Spinach | Creamed or Sautéed

Salt & Vinegar Onion Rings

Asparagus Gribiche

Roasted Cauliflower

Roasted Brussel Sprouts

Crème Fraîche “Smashed” Fingerlings

Truffle Mac & Cheese

add lobster + $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