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

Baby Kale Salad

grana padano, garlic croutons, anchovy dressing add marinated anchovies | $1.50

$14

Calamari Salad

peppadew, kalamata olives, capers

$14

Shrimp Cocktail

cucumber water, frisée, preserved tomato, avocado, radish

$21

Butchers Cut Steak Sandwich

crispy baguette, roasted mushroom, bleu cheese fondue

$15

The Broadway Tower

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

$65 For 2 | $125 for 4

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

Wild Salmon Burger

brioche bun, pickled kimchi, white soy aioli

$21

Loaded Fingerling Potatoes

duck confit & crackling, crème de brie, taleggio

$18

Lobster Rolls

english pea salad, pearl onion, brioche bun

MP

Open Faced Wedge Salad

smoked tomato, bleu cheese, bacon, shallots

$12

LIGHT FARE

Ahi Tuna Tartare

citrus sesame ginger

$17

Blue Crab Salad

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

$16

Steak Tartare Tacos

chipotle aioli

$15

MAIN COURSE

Halibut

baby turnips, grapes, maitake mushroom, fingerling potatoes

$42

Organic Scottish Salmon

english pea, crispy artichoke, asparagus, chickpea

$38

T62 Roasted Chicken

risotto “primavera,” roasted garlic lemon jus

$31

Spring Vegetable Risotto

“primavera”

$21

Dry Aged Beef Burger

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

$24

Roasted Cauliflower Steak

thick cut curried cauliflower, marcona almond gremolata, lemon confit

$24

Cavatelli Bolognese

san marzano tomato, dry aged beef & lamb

$26

2lb Lobster

northeast cold water

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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

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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

Bloody Mary Onion Rings

Asparagus & Chopped Eggs

Crème Fraîche “Smashed” Fingerlings

Truffle Mac & Cheese

add lobster + $10

$10

$18

$10

$10

$10

$10

$10

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