Dinner Menu

RAW BAR

DAILY SELECTIONS OF OYSTERS Half 16. Full 30
cucumber | champagne mignonette | cocktail sauce | horseradish

JUMBO SHRIMP COCKTAIL 23
horseradish cocktail sauce | mustard aioli

PRIME BEEF TARTARE 24
tostini

TUNA & SALMON TARTARE 23
caviar | ponzu | dill | capers

SALADS

THE CAESAR 14
truffle croutons | parmesan tuiles | marinated anchovies 

THE WEDGE 14
 iceberg | cherry tomatoes | carrots | blue cheese dressing | crispy bacon

BEETS & BURRATA SALAD 14
grilled peaches |arugula | roasted almonds | balsamic drizzle

BUTCHERS SALAD 14
butter lettuce | pomegranate seeds | goat cheese | cherry tomatoes | citrus vinaigrette

THE CAPRESE 13
burrata | heirloom tomatoes | basil vinaigrette | balsamic glaze

SOUP

SIGNATURE CLAM CHOWDER 15
new england style | little-neck clams | bell pepper | onion | celery| potatoes

PASTA

LOBSTER RAVIOLI 36
pink vodka sauce 

SEAFOOD capellini 44
mussels and clams | shrimp | lobster tail | fresh fish | lightly spicy marinara sauce

VEGETARIAN LINGUINE 28
heirloom tomatoes | capers | olives | parmesan cheese| roasted vegetables

RIGATONI CARBONARA 34
onion | pancetta | egg yolk parmesan | cream| roasted bone marrow

BUTCHERS BURGERS

1/2 BEEF WAGYU BURGER 26
caramelized onions | provolone | mushrooms | avocado | bacon | chipotle aioli | parmesan fries

SIDES

TEMPURA BLOOMING ONION  11
GARLIC MASHED POTATOES 11
PARMESAN FRIES 11
BAKED BRUSSEL SPROUTS 12
pomegranate seeds| balsamic glaze
SAUTEED WILD MUSHROOMS 12
shishito peppers
TWICE BAKED POTATOES 11
with all the trimmings
LOBSTER MAC N CHEESE 16
GRILLED APARAGUS 12
ADD TRUFFLE BUTTER TO ANY SIDES. +4

SAUCES

CREAMY HORSERADISH 3                                                                                                                                                                        BEEF BORDELAISE 3
CHIMICHURRI 3
CREAMY DIJON MUSTARD 3
BRANDY MUSHROOM CREAM 3            

ADD TRUFFLE BUTTER TO ANY SAUCE +4

CAVIAR

GOLDEN OSETRA 140

DOMESTIC CAVIAR 85

SERVED WITH ALL ACCOUTREMENTS

APPETIZERS

SAVORY SHRIMP 23
creamy cajun butter sauce | crostini

MUSSELS & CLAMS 22
white wine | shallots| garlic | tomatoes

ITALIAN STYLE MEATBALLS         17
house made marinara | shaved parmesan

CHARCUTERIE BOARD 26
chef’s daily choice of cured meats and cheese

 CRAB CAKE 21
jalapeno aioli

BAKED OYSTERS (6)
garlic horseradish butter | roasted bone marrow | toasted bread

USDA PRIME STEAKS

DRY AGED IN HOUSE (MINIMUM 21 DAYS)

served a la carte

CENTER CUT FILET 8oz 46

CENTER CUT NEW YORK 16oz 44

BONE-IN RIBEYE 22oz 58

T-BONE 20oz 52

PRIME PORTERHOUSE 23oz 75

FRENCH TRIMMED TOMAHAWK 24oz MP

IPA SIRLOIN STEAK 12oz 32
mushroom tapenade | roasted bell peppers

ADD TRUFFLE SHAVINGS +15

BUTCHER’S SELECTION OF WAGYU

A-5 JAPANESE WAGYU MIYAZAKI PREFECTURE
28 PER OZ / MINIMUM 4 OZ

A-8 CENTER CUT N.Y. AUSTRALIAN WAGYU GREG NORMAN FARMS 
18 PER OZ / MINIMUM 4 OZ

ENTREES

AHI TUNA 39
mustard seed crusted| pineapple mustard chardonnay sauce | grilled asparagus

CHILEAN SEA BASS 38
pan seared | creamy polenta | light white wine citrus sauce| grilled asparagus

SCOTTISH SALMON 34
basil citrus sauce | arugula salad | roasted beets

SEARED SCALLOPS 44
creamy lobster polenta | blood orange citrus emulsion 

JIDORI CHICKEN 28
chardonnay lemon rosemary sauce

AUSTRALIAN LAMB CHOP      49
cream cognac mustard sauce | truffle potatoe puree

ESCORTS TO THE STEAKS

LOBSTER TAIL 28
PAN-SEARED SCALLOPS (2) 17
JUMBO SHRIMP SCAMPI (2) 20

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