Lunch

Lunch is served Friday & Saturday from 11:30am-4pm

APPETIZERS

Grilled Chili Marinated Calamari & Octopus

grilled octopus, citrus, charred avocado, bitter greens

$20

Ahi Tuna Tartare

nori, guajillo sour cream, tahini, cilantro chimichurri

$17

Shrimp “Cocktail”

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

$21

The Broadway Tower

jumbo shrimp, lobster, crab salad, salmon tartare, raw oysters

$64 or $125

Steak Tartare

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

$16

Clothesline Bacon

thick cut, maple glazed

$18

Raw Oysters

chefs selection of fresh east coast oysters

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LIGHT FARE

top your salad with chicken $10 | steak $16 | salmon $14 | grilled shrimp $16

Kale & Romaine Caesar

angry croutons, parmesan crisps

$13

Open Faced Wedge Salad

smoked tomato, bleu cheese, bacon, shallots

$12

Simple Green Salad

zinfandel vinaigrette, chili compressed watermelon & cucumber

$11

French Onion Soup

gruyère puff pastry, sherry

$13

Mizuna Salad

pastrami salmon, english pea, cucumber, mint, pickled shallots

$16

Grilled Chicken Salad

stone fruit, pickled cherries, charred romaine, asparagus, preserved lemon, prosciutto, balsamic

$14

Heirloom Tomato & Burrata Salad

charred peach, pine nuts, fava beans, thai basil

$17

MAIN COURSE

New England Style Lobster Roll

avocado, cucumber, cilantro, spiced corn aioli

$22

Dry Aged Beef Burger

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

$15

Fried Chicken Sandwich

smoked paprika, candied bacon, bibb lettuce, pickle, chipotle aioli

$14

Petite Steak Frites

smoked bleu cheese, roasted brussel sprouts

$30

Lobster Mac n’ Cheese

vermont aged cheddar, truffle, pearl onions, asparagus

$22

Seared Scallops

fire roasted tomatoes, fennel, black truffle beurre blanc, chervil, artichoke confit, frisée

$22

Butchers Cut Steak Sandwich

crispy baguette, roasted mushrooms, bleu cheese fondue

$15

BLT

thick cut DB bacon, ahi amarillo aioli, heirloom tomato, artisan lettuce

$15

Local Pasture Raised Chicken

olive oil poached green almonds, fresh apricot, castlevatrano olives

$26

Baby Artichoke Risotto

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

$24

Organic Scottish Salmon

english peas, heirloom carrots, wild morels

$22

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

BBQ Shrimp

Foie Gras

$10

$18

$16

$15

SIDES $10 each | 3 for $24

Mushroom & Pearl Onions

Roasted Cauliflower

Baked Potato

Spinach | Creamed or Sautéed

Salt & Vinegar Onion Rings

Roasted Brussel Sprouts

Crème Fraîche “Smashed” Fingerlings

Truffle Mac & Cheese

Roasted Parsnips

Lunch is served Wednesday – Sunday from 11:30am – 4pm

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