The Arthur J

Buckwheat Blinis, Crème Fraîche, Sieved Organic Egg, Red Onion, Chive

Heavily Seasoned Beef Sirloin, Quail Egg, Green Peppercorn, Rye Toast

Bone Marrow served with Black Pepper Bacon Onion Jam, Parsley and Red Radish Salad with Grilled Focaccia.

Summer Corn Succotash, Red Pepper Coulis, Pickled Fresno Chili and Basil

Served with Potato Purée, Cranberry-Kumquat Preserves

Avocado, Kumquat Curd, Apricot, Calabrian Chili, Mint, Shrimp Chips

Spicy Cocktail Sauce with Fresh Horseradish, Dill, Cucumber

Served Steamed

Served Steamed

Puffed Crisps with Strawberry Butter

Golden Buttery Outside, Soft Warm Inside, Served with Deviled Ham

White Anchovy, Parmigiano-Reggiano, Garlic Croutons

Mycella Blue Cheese, Nueske's Double Smoked Bacon, Crumbled Organic Egg, Red Onion, Cherry Tomato

Valdivia Farms Heirloom Tomato, Persian Cucumber, Munak Ranch Melon and Croutons

Bacon Jam, Crème Fraîche, Espelette Pepper

Basil Pesto, Bianco Sardo Cheese, Butter Beans

This heralded tender cut of Beef is extremely lean, succulent with a buttery texture.

A more modest cut of our Filet Mignon.

In our humble opinion, the most impressive cut of beef. An eyecatcher with a nutty, umami flavor to match. This is the Rib Eye cut at its Best.

With its Prime inspection, this extremely rich tender cut is one of our most flavorful and rich meats.

Named for it's start in the second greatest Manhattan, this short-loin steak is firm textured and full of flavor.

Hand selected by Bryan Flannery’s Holstein Beef. A reserved cut of this shortloin steak. Firm Textured, great marbling and full flavored.

A 2 pound steak that combines the best of the New York Strip and the Filet Mignon. The “T” shaped bone provides moisture and flavor to an already nutty and sweet 28 day aged steak.

With a thicker bone in cut of our NY Strip Steak, leaving the bone in adds moisture and flavor. From Prime beef Dry Aged for 28 days for tenderness, this has a concentrated, nutty flavor.

4 oz portions of R&R RanchTenderloin, Prime Strip Loin, Snake River American Wagyu Zabuton. Our Sampler is the best way to compare different cuts, flavors and textures with examples of unique and wonderful selections of our Beef.

Grade A5 Strip Loin From Kagoshima Prefecture Kyushu, Japan. Intense marbling and a melt-in-your-mouth texture. Arguably one of the world's best meats.

Nueske's bacon, emmental and caramelized onions.

Date Mustard, Swiss Chard and Grilled Regier Farms Peach.

Beluga Lentils, Pine Nuts and Preserved Lemon Chimichurri.

Nicoise Olives, Capers, Basil and Breadcrumbs.

Grilled over Oak Embers and finished with Shallot Butter.

Seared Bok Choy, Shitake Mushrooms, Momo Oil.

Root Vegetable Mash, Chimichurri and Charred Lemon.

Crispy Tobacco Onions.

Pine Nuts, Currants, Garlic, Chili Flake.

Vermont Sharp Cheddar.

Tamai Farms Sweet Yellow Corn, Crispy Tobacco Onions.

Bearnaise, Grilled Lemon.

Local Mushrooms, Olive Oil, Rosemary.

Chinese Sausage, Soy Glaze, Crushed Peanuts, Green Onions.

Yes, you should.

Malt Vinegar, Whole Grain Mustard Aioli.

Sour Cream, Cheddar, Butter, Bacon, Chives.

Lemon, Garlic, Toasted Almonds.

Pumpkin latte spice cake, cream cheese frosting, buttermilk ice cream, candied pepitas.

Heavily seasoned Beef Sirloin, Quail Egg, Green Peppercorn. Served with Rye Toast.

Bone Marrow, Bacon Onion Jam, Parsley Salad, Red Radish. Served on Grilled Foccacia.

Golden Corn, White Miso Polenta, Pickled Sweet Peppers, Tomato Fondue.

Cranberry-Kumquat Preserves. Served with Potato Puree.

Pomegranate Ponzu, Coconut, Avocado, Cucumber, Wasabi.

Tossed in Olive Oil and Dill. Served with Spicy Cocktail Sauce, Fresh Horseradish, Cucumber and Avocado.

Basil, Pesto, Bianco Sardo Cheese, and Fall Squash.

Sweet Yellow Corn, Yukon Gold Potatoes, Neuske's Bacon, Espellete.

White anchovy, parmigiano reggiano, garlic croutons.

Mycella blue cheese, Nueske's double-smoked bacon, crumbled organic egg, tiny tomato.

Summer Melon, Pickled Red Onion, Candied Pecans, Focaccia

Summer Melon, Picked Red Onion, Candied Pecans, Focaccia

Puffed crisp with Strawberry Butter for dipping.

Golden buttery outside, soft warm inside, served with Deviled Ham.

This marbled cut is one of our richest and most flavorful cuts of beef.

Named for its start in the second-greatest Manhattan, this short loin steak is firm textured and full of flavor.

Hand-selected by Brian Flannery's Holstein Beef. A reserved cut of the short loin steak. Firm texture, great marbling and full flavor.

A thicker bone-in cut of our NY Strip Steak. Dry-aged for 28 days for a concentrated, nutty flavor and bone preserves moisture in one of our all-time favorite steaks.

Black Angus Tenderloin, Prime Strip Loin, American Snake River Wagyu Flat-Iron. Designed to showcase the unique characteristics, flavors, and textures of several different cuts of beef.

This heralded tender cut of beef is extremely lean and succulent with a buttery texture.

A more modest cut of our lean and succulent Filet Mignon.

In our humble opinion, the most impressive cut of beef. An eye catcher with a nutty, umami flavor to match. This is the rib eye cut at its best.

A 2-pound steak that combines the best of the New York Strip and the filet mignon. The 'T' shaped bone provides moisture and flavor to an already nutty and sweet 28 day dry-aged steak.

Grade A5 Strip Loin from Kagoshima Prefecture in Kyushu, Japan. Intense marbling and a melt-in-your-mouth texture makes it arguably one of the world's best meats.

Date Mustard, Swiss Chard & Spring Peas.

Beluga Lentils, Pinenuts, and Preserved Lemon Chimichurri.

Warmed Summer Beans, Peppadew Peppers, Lemon-Chicken Jus, and Oregano.

Shrimp, Clams, and Blue Crab with Guancialle and White Wine.

Leak Fondue, Cauliflower, Sultanas and Capers.

Grilled over white oak embers, finished with Shallot Butter.

Summer Patty Pan Squash, Tomato Confit, Roasted Garlic.

Crispy Tobacco Onions.

Pine Nuts, Currants, Garlic and Chili Flake.

Red Pepper Marinara, Pecorino Romano.

Local Mushrooms, Olive Oil and Rosemary.

Yes, you should.

Malt Vinegar and Whole-Grain Mustard Aioli.

Sour Cream, Cheddar, Butter, Bacon and Chives.

Vermont Sharp Cheddar.

Bacon Lardons, Creme Fraiche, Lemon.

Bernaise and Grilled Lemon.

Jack Cheese, Roasted Peppers, Sherry Vinegar & Chives.

Charred half pound beef, nueske's bacon, caramelized onion, emmental cheese, in-house made parkerhouse bun.

A more modest cut of our filet mignon.

White anchovy, parmigiano-reggiano, garlic croutons.

Vermont sharp cheddar.

Pine nuts, currants, garlic, chili flake.

Malt vinegar, whole grain mustard aioli.

Mycella blue cheese, Nueske's double smoked bacon, crumbled organic egg, cherry tomato.

Yes, you should.

With its prime inspection, this extremely rich tender cut is one of our most flavorful and rich meats.

Devil’s Food and Pnk Peppermint Cake, Espresso Chocolate Ganache, White Chocolate Frosting.

Heavily seasoned beef sirloin, quail egg, green peppercorn, rye toast.

Bone marrow served with black pepper bacon onion jam, parsley salad and red radish, on grilled foccacia.

Golden corn, white miso polenta, pickled sweet peppers, tomato fondue.

Served with potato puree, cranberry-kumquat preserves.

Pineapple, Asian Pear, Yuzu Kosho, Wasabi Tobiko.

Spicy cocktail sauce with fresh horseradish, dill, cucumber.

Served steamed.

Basil pesto, bianco sardo cheese, fall squash.

Japanese Pumpkin, Crème Fraîche, Brown Butter, Candied Pepitas, Sage.

White anchovy, parmigiano-reggiano, garlic croutons.

Mycella blue cheese, Nueske's double smoked bacon, crumbled organic egg, cherry tomato.

Spiced Butternut Squas, Hazelnuts, Pickled Red Onions, Goat Cheese.

Puffed crisp with strawberry butter for dipping.

Golden buttery outside, soft warm inside, served with deviled ham.

This heralded tender cut of beef is extremely lean, succulent with a buttery texture.

A more modest cut of our filet mignon.

In our humble opinion, the most impressive cut of beef. An eyecatcher with a nutty, umami flavor to match. This is the rib eye cut at its best.

A two pound steak that combines the best of the new York strip and the filet mignon. The "T" shaped bone provides moisture and flavor to an already nutty and sweet 28 day aged steak.

Grade A5 strip loin from kagoshima prefecture Kyushu, Japan. Intense marbling and a melt-in-your mouth texture. Arguably one of the world's best meats.

With its prime inspection, this extremely rich tender cut is one of our most flavorful and rich meats.

Named for its start in the second greatest Manhattan, this short-loin steak is firm textured and full of flavor.

Hand selected by Bryan Flannery's Holstein beef. A reserved cut of this shortloin steak. Firm textured, great marbling and full flavored.

With a thicker bone in cut of our NY strip steak, leaving the bone in adds moisture and flavor. From prime beef dry aged for 28 days for tenderness, this has a concentrated, nutty flavor.

Three 4 Oz portions of beef, including black angus tenderloin, prime strip loin, American snake river Wagyu flat iron, designed to show the best example of how unique and wonderful the different cuts of beef are. Our beef sampler is the best way to compare different cuts, flavors and texture of beef.

2 seared duck breasts, served with orange brown butter and candied kumquat.

Seared Bok Choy, Shitake Mushrooms, Momo Oil.

Date mustard, swiss chard and spring peas.

Beluga lentils, pine nuts and preserved lemon chimichurri.

Root vegetable mash, chimichurri and charred lemon.

Nicoise Olives, Capers, Basil and Breadcrumbs.

Summer patty pan squash, tomato confit, roasted garlic.

Grilled over oak embers and finished with shallot, butter.

Charred half pound beef, nueske's bacon, caramelized onion, emmental cheese, in-house made parkerhouse bun.

Two salmon, two pork belly, two beef filet with soy caramel glaze.

Atlantic cod, tarragon remoulade.

Toasted baguette.

Cocktail sauce, fresh horseradish, dill and cucumber.

House pickled vegetables.

Malt vinegar, mustard aioli, rosemary salt.

Vietnamese caramel sauce, thai basil, crispy shallots.

Spicy Tomato, Goat Cheese Crema, Fried Rosemary.

Chinese sausage, soy glaze, crushed peanuts, green onions

Pickled Fresno Chili, Lemon, Crispy Garlic

Crispy tobacco onions.

Pine nuts, currants, garlic, chili flake.

Bearnaise and grilled lemon.

Local mushrooms, olive oil, rosemary.

Yes, you should.

Malt vinegar, whole grain mustard aioli.

Sour cream, cheddar, butter, bacon and chives.

Vermont sharp cheddar.

Devil’s Food and Pnk Peppermint Cake, Espresso Chocolate Ganache, White Chocolate Frosting.