Dinner — Tue–Sun, 5–11 pm
The Menu
Typeset the way the kitchen cooks: short, confident, and priced in whole dollars.
From the ice
Raw Bar
- Oysters on ice gf
- 24 / 44
- Shrimp cocktail gf
- 25
- Steak tartare
- 26
- Hamachi crudo gf
- 23
- The Plateau
- 95
Half dozen or dozen — East and West coast, mignonette, fresh horseradish.
Poached in court-bouillon, served over ice with horseradish grated at the table.
Hand-cut tenderloin, cured yolk, smoked shallot, rye crisps.
Yellowtail, brown-butter ponzu, chive oil, finger lime.
Oysters, shrimp, king crab, tartare and crudo, stacked on ice for the whole table.
While the grill works
To Start
- Wedge
- 18
- Roasted bone marrow
- 22
- French onion soup
- 16
- Grilled octopus gf
- 24
- Burrata & charred stone fruit v
- 19
- Duck-fat pommes dauphine v
- 15
Iceberg, smoked blue cheese, bacon lardons, pickled shallot, cracked pepper.
Split canoe bones, grilled sourdough, parsley & caper salad, smoked salt.
Beef-bone broth built on aging-room trim, gruyère crown, torched.
Charred over the same oak as the steaks, nduja butter, fingerlings.
Whatever the market brings, aged balsamic, basil, grilled bread.
Crisp potato puffs, malt vinegar crème fraîche, chives.
The reason you're here
The Steaks
- Sirloin gf
- 8 oz 3412 oz 4616 oz 58
- Ribeye, bone-in gf
- 12 oz 5216 oz 6220 oz 74
- Fillet gf
- 6 oz 448 oz 54
- New York Strip gf
- 14 oz 58
- Picanha gf
- 12 oz 46
- Hanger, the butcher’s cut gf
- 10 oz 38
Cut from the large back muscle — bigger, beefier flavour than fillet or ribeye. The house benchmark.
The most marbling on the animal. Rich, buttery, and the reason the aging room exists.
From the lower back, the muscle that never works. The most tender cut we serve — lean, with minimal marbling.
Firm, beef-forward, a proper crust. On the menu since opening night, 1961.
Sirloin cap, fat cap on. Seared standing up, sliced against the grain.
One per animal. For a hundred years butchers kept it for themselves; we understand why.
Sharing — for two
Cooked to order over live coals — allow thirty minutes. Worth all of them.
- Porterhouse gf
- 36 oz 145
- Tomahawk, 60-day reserve gf
- 40 oz 190
- Côte de bœuf gf
- 32 oz 165
Strip on one side of the bone, fillet on the other. Carved tableside; the bone goes back for tomorrow’s broth.
Ribeye on the long bone, aged fifteen days past the house standard. Announced to the room whether you like it or not.
The fore rib, French-trimmed, rib-cap fat left on — it renders over the coals into a succulent finish.
Steak additions
- Half lobster tail, drawn butter
- 28
- Grilled king prawns three
- 16
- Seared foie gras
- 18
- Fried oysters & béarnaise
- 12
- Roasted mushrooms for sharing
- 9
- Blue cheese crust
- 6
For the contrarian
Not Steak
- Dover sole
- 58
- Half roast chicken gf
- 34
- Lamb chops gf
- 52
- Atlantic salmon gf
- 39
- King mushroom “steak” ve
- 29
Whole, on the bone, brown butter and capers. Filleted tableside — Ruth’s addition, 1996.
Brined a day, roasted under a brick, finished with drippings jus.
Grilled over oak, mint & anchovy butter, charred lemon.
Simply grilled, olive oil and sea salt. Sometimes simple is the trick.
Pressed and seared king oysters, mushroom bordelaise, duck-fat-free potatoes.
The supporting cast
Alongside
- Duck-fat potatoes
- 14
- Triple-cooked chips v
- 12
- Creamed spinach v
- 13
- Charred broccolini, anchovy
- 14
- Mac & cheese, aged cheddar v
- 16
- Roasted mushrooms, sherry v
- 15
- Beer-battered onion rings v
- 12
- Comté & truffle mash v
- 15
- Corn, brown butter & lime v
- 11
- Dressed greens ve
- 10
Stay a while
Afterwards
- Basque cheesecake v
- 14
- Chocolate tart v
- 14
- Baked Alaska for two
- 26
- Affogato v
- 12
Burnt top, cold center, no crust, no apologies.
Single-origin dark chocolate, smoked salt, crème fraîche.
Carved and flamed tableside. The birthday rule applies whether it’s your birthday or not.
Vanilla gelato, double espresso. Bourbon optional, encouraged.
Food allergies and intolerances: tell whoever takes your order, or ask for the full allergen list. The kitchen takes it as seriously as the aging room.