Dinner

Join us for an exceptional dinner experience.

APPETIZERS

The Broadway Tower

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

$65 For 2 | $125 for 4

Raw Oysters

chef’s seasonal selection of east coast oysters

MP

Clothesline Bacon

thick cut, candied, maple glazed

$18

Grilled Chili Marinated Calamari & Octopus

grilled octopus, citrus, charred avocado, bitter green salad

$20

Shrimp Cocktail

horseradish, tomato, pickled shallot, cucumber, preserved lemon mache

$21

Steak Tartare

egg yolk confit, arugula, scallion cashew puree, chipotle aioli

$16

Duck Confit Potato Skins

chorizo, mascarpone, smoked wild boar bacon, tarragon

$16

French Onion Soup

gruyère puff pastry, sherry

$13

Lobster “Cappuccino”

butter poached lobster, lobster glace, milk foam, chive gremolata

$17

Ahi Tuna Tartare

nori, guajillo sour cream, tahini, cilantro chimichurri

$17

LITE FARE

Heirloom Tomato & Burrata Salad

charred peach, pine nuts, fava bean, thai basil

$17

Kale & Romaine Caesar

angry croutons, parmesan crisps

$13

Wedge Salad

smoked tomato, bleu cheese, bacon, shallots

$12

Simple Green Salad

zinfandel vinaigrette, chili compressed watermelon & cucumber

$11

MAIN COURSE

Organic Scottish Salmon

english peas, heirloom carrots, wild morels

$38

Cavatelli Bolognese

san marzano tomato, dry aged beef & lamb

$26

Twin Lobster Tails

cold water Canadian lobster tails, beurre blanc

$52

Petite Steak Frites

oscars smoked bleu cheese, roasted brussel sprouts

$30

Baby Artichoke Risotto

sorrel, butter braised leeks, pistachio carrot top gremolata, goat cheese fondue

$24

Local Pasture Raised Chicken

green almonds, fresh apricot, castlevatrano olives, leek risotto

$31

Seared Scallops

fire roasted tomatoes, fennel, black truffle beurre blanc, chevril, artichoke confit, frisee, sunchoke

$42

PRIME CUTS

Chef’s Cut Sirloin

Filet Mignon

Delmonico

Strip Steak

American Wagyu Cap Steak

10 oz

8 oz

16 oz

12 oz

9 oz

$30

$40

$45

$52

$78

DAVID BURKE SALT DRY AGED STEAKS**

Dry Aged T-Bone Steak

Kansas Strip Steak

20 oz

18 oz

$72

$68

FOR TWO OR THE TABLE

Chateaubriand Steak

Dry Aged Porterhouse Steak

Dry Aged Tomahawk Steak

20 oz

34 oz

MP

$87

$130

MP

ADDITIONS

Onions & Bleu Fondue

Butter Lobster

BBQ Shrimp

Foie Gras

$10

$18

$16

$15

SAUCES

B1 Bordelaise

Béarnaise

Au Poivre

Chimichurri

$5

$5

$5

$5

SIDES $10 each

Mushroom & Pearl Onions

Baked Potato

Roasted Brussel Sprouts

Spinach | Creamed or Sautéed

Salt & Vinegar Onion Rings

Roasted Cauliflower

Crème Fraîche “Smashed” Fingerling Potatoes

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