Lunch

Lunch is served daily.

SOUP, SALADS & SANDWICHES

ADD CHICKEN $10 | STEAK $16 | SALMON $14 | GRILLED SHRIMP $16

Simple Green Salad

zinfandel vinaigrette, sea salt

$11

Calamari Salad

peppadew, kalamata olives, capers

$14

Wood Fired BBQ Shrimp

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

$21

Maple Glazed Pork Belly & Shrimp

smoked corn puree, IPA braised collard greens, kohlrabi kimchi, brioche croute

$16

Kale & Romaine Caesar

angry croutons, parmesan crisps

$13

Blue Crab Potato Skins

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

$16

Black Bean Burger

artichoke, crispy shallots, aji amarillo mayonnaise, arugula

$14

Heirloom Tomato & Burrata

charred shishito pepper, basil & yuzu aioli

$16

SANDWICHES SERVED WITH FRIES OR A SIDE SALAD

French Onion Soup

gruyère puff pastry, sherry

$13

Chicken Maple Smoked Club

smoked paprika, DB candied bacon, bibb lettuce

$15

Butchers Cut Steak Sandwich

crispy baguette, roasted mushroom, bleu cheese fondue

$15

Loaded Fingerling Potatoes

duck confit & crackling, crème de brie, taleggio

$18

Dry Aged Beef Burger

brioche bun, smoked tomato jam, jasper hill cellar aged cheddar

$19

Open Faced Wedge Salad

smoked tomato, bleu cheese, bacon, shallots

$12

Wild Salmon Burger

brioche bun, pickled pak do, white soy aioli

$21

The Broadway Tower

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

$65 For 2 | $125 for 4

LIGHT FARE

Ahi Tuna Tartare

citrus sesame ginger

$17

Steak Tartare

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

$15

Blue Crab Salad

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

$16

Oysters

mignonette, cocktail sauce

MP

MAIN COURSE

Roasted Cauliflower & Brussel Sprout

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

$24

Organic Scottish Salmon

english pea, crispy artichoke, asparagus, chickpea

$38

Pork Belly Mac n’ Cheese

peppadew, vermont cave aged cheddar, arugula

$17

Steak Mac n’ Cheese

bleu cheese, marsala caramelized onion, cauliflower

$20

Turbot

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

$42

Cherry Wood Smoked Roasted Chicken

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

$31

Baked Stuffed Lobster

northeast cold water lobster, lobster seafood pretzel stuffing

MP

Cavatelli Bolognese

san marzano tomato, dry aged beef & lamb

$26

Lobster Mac n’ Cheese

vermont cave aged cheddar, truffle, pearl onions, asparagus

$22

Roasted Mushroom Mac n’ Cheese

Vermont cave aged cheddar, mustard greens

$16

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

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 Brussel Sprouts

Crème Fraîche “Smashed” Fingerlings

Truffle Mac & Cheese

Lunch is served daily.

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