specialty cocktails

SPECIALTY COCKTAILS
RETOX
hendrick’s, lillet blanc, cucumber, basil, pineapple 16
NOVELA
avion silver, passion fruit, thai chili, lime 18
BUMBLING BUCK
absolut elyx, grapefruit, honey, ginger 16
BAROLO BARREL AGED NEGRONI
plymouth, campari, carpano antica 17
RED HERRING
martell caractere, campari, pineapple, lime, bitters 16
CARIBBEAN SAZERAC
mount gay black barrel, pernod absinthe, limoncello, bitters 16
PASSING DEADLINE
creyente mezcal joven, green chartreuese, lime, agave 18
TEMPLE BLACK
hangar 1 mandarin, creme yvette, amarena cherry, bubbles 16
RESERVE COCKTAILS
THE CADILLAC
milagro select barrel reposado, grand marnier, lime 26
THE CHAMPAGNE COCKTAIL
perrier-jouët grand brut, martell caractere, bitters 35
THE DIRTY MARTINI
stoli elit, olive brine, peperoncino 25
THE HEMINGWAY
brugal 1888, luxardo maraschino, grapefruit, lime 18
THE MANHATTAN
woodford rye, carpano antica, bitters 22
THE MARTINEZ
nolets silver, carpano antica, luxardo maraschino, bitters 22
THE PENICILLIN
chivas 12, ardbeg, ginger, honey, lemon 19
- THE PLANK SMOKED OLD FASHIONED wild turkey 81, maple smoke, ac bitters, caster sugar 20
BUBBLES
Prosecco - LDV, NV, Veneto, Italy
14
Brut Champagne - Perrier-Jouët “Grand Brut”, NV, Champagne, France
30
Rosé Champagne - G.H. Mumm “Le Rosé”, NV- Champagne, France
40
WHITE
Grüner Veltliner - Loimer “Lois”, 2014, Kamptal, Austria
13
Chenin Blanc - Leo Steen, 2014, Dry Creek Valley, California
15
Pinot Grigio - LDV, 2014, Friuli-Venezia-Giulia, Italy
10
Riesling - Red Newt “Circle”, 2013, Finger Lakes, NY
12
Sauvignon Blanc - Voss Vineyards, 2015, Yountville, Napa, California
16
Chardonnay - Qupé “Y Block”, 2014, Santa Barbara County, California
18
Chardonnay - Leflaive “Les Setilles”, 2014, Burgundy, France
20
ROSE
Grenache/Syrah - Domaine Valcolombe, 2015, Provence, France
12
Nebbiolo - Sperino “Rosa dela Rosa”, 2015, Piedmont, Italy
15
RED
Pinot Noir - J.K.Carriere “Provocateur”, 2013, Willamette Valley, Oregon
18
Chianti Colli Senesi - LDV, 2013, Tuscany, Italy
11
Grenache- Bonny Doon “Clos du Gilroy”, 2014, Central Coast, California
14
Nebbiolo - Mauro Veglio “Angelo”, 2013, Langhe, Piedmont, Italy
19
Cabernet Blend- Hedges Family Estate, 201, Red Mtn, Washington
22
Cabernet Sauvignon - Fiancetto “Gravelly Loam”, 2013, Napa Valley, CA
18
Zinfandel - Valravn “Old Vine”, 2014, Sonoma Valley, California
15
Tempranillo - Ysios Reserva, 2008, Rioja, Spain
21
BEER
Miller High Life, WI
5
Brooklyn East India Pale Ale, NY
8
Magic Hat #9, VT
8
Smart Beer, NY
5
Ballast Point Victory at Sea, CA
8
COLD
OYSTERS
1/2 dz. 18
LITTLE NECK CLAMS
1/2 dz. 13
East And West Coast
SHRIMP COCKTAIL BATCH 22
18
TUNA TARTARE
18
Horseradish
Hearts of Palm, Bergamot
TIDE IS HIGH
99
Raw Oysters, Little Neck Clams, Periwinkles,
Shrimp Cocktail, Stone Crab Claws,
Crab Cocktail, Poached Lobster,
Tuna Tartare, Hiramasa Tartare
RAPTURE
140
17
HIRAMASA TARTARE
Miso Dashi
DJB Oysters, Chili Lobster, Raw Oysters,
Shrimp Cocktail, Hiramasa Tartare,
Stone Crab Claws, Crab Cocktail,
Little Neck Clams, Poached Lobster,
Periwinkles, Tuna Tartare
mp
STEAK TARTARE
Dry Aged Egg Yolk, Tobasco
19
FOIE GRAS
Bread, Salt, Fruit
SALADS
OG 1924 HOTEL CAESAR
14
STEAK KNIFE WEDGE
Parmigiano Reggiano, Soft Egg, Pullman Crouton
Neuske’s Bacon, Maytag Blue Cheese,
Sun Dried Tomatoes
16
MARKET GREENS
CHOPPED
Red Wine Vinaigrette, Feta
Baby Lettuces, Shallot Vinaigrette, Crudite
16
16
HOT
Japanese A5 Miyazaki Wagyu, Frybread, Kaluga Caviar
29
DIAMOND JIM BRADY OYSTERS
Champagne, Black Truffle, Crucola
18
OCTOPUS
Marcona Almond Romesco, Celery Salsa Verde
CHILI LOBSTER
Texas Toast
34
19
BONE MARROW
Burgundy Escargot, Short Rib, James Beard Salad
BACON, SCHALLER & WEBER
MF Steak Sauce, Black Onion
16
CORNFLAKE CRAB CAKE
Smoked Onion Remoulade, Charleston Slaw
19
WET AGED 21 DAYS
HANGER
10 oz
32
FILET MIGNON
10 oz
46
BEEF SHORT RIBS
37
DRY AGED 30 DAYS
THE NEW YORK CITY CUT
54
20 oz Bone-In Ribeye, Pastrami Spices, Smoke
NY STRIP
14 oz
45
TH E AM E RICA N C UTS for TWO
TOMAHAWK RIBEYE CHOP
42 oz
145
SURF & TURF
42 oz & 2lb
Tomahawk Ribeye Chop
& Chili Lobster
175
PORTERHOUSE
40 oz
109
P O RTER H OU SE
44
COLORADO LAMB
16 oz
UPSTATE VEAL
16 oz
45
SAUC E & B U T T E R
ON TOP
Chimichurri
Bearnaise
Au Pierre Poivre
Red Wine
Maitre D’ Butter
{ 2 per sauce / 8 for all }
Feather Ridge Farm Egg 3
Schaller & Weber Double Smoked Bacon 6
Bone Marrow 12
Foie Gras 18
Chili Lobster 34
BIR DS
WAGY U B E E F
MIYAZAKI
10 oz A5
M/P
BELL & EVANS CHICKEN
Garlic Butter, Lemon
26
FROM TH E SE A
MONTAUK TUNA
Cherry Tomato Vierge
31
DOVER SOLE
Mushroom Duxelle, Sauce Jubilee
MP
CEDAR PLANK SALMON
Foraged Greens, Pickled Shitake
31
HALIBUT EN CROUTE
Caper Raisin Emulsion, Hazelnut
31
SIDES 12
Dry Aged Potatoes, Bacon, Mushrooms
Latkes, Gribenes, Apple, Sour Cream
Twice Baked, NY Cheddar, Truffle
Potato Puree “Robuchon”, Local Butter
Beef Fat Fries, AE Ketchup
Sunchoked Spinach, Fontina, Smoked Salt
Carrot Glazed Carrot, Mint, Maldon
Asparagus, Impossible Egg
Grilled Vidalia Onions, Steak Sauce
“Sausage ‘n Peppas”, Shishitos, Bang Bang
Mushrooms, Polenta 14
03.22.16