RESERVATIONS

OPEN TABLE +1 212 970-1280

DINNER

APPETIZERS
A5 KOBE TARTAR
Pickled Mustard Seeds, Puffed Quinoa, Salted Egg Yolk, Aged Gouda, Sauce Gribiche
26
OCTOPUS
Tandoori Spiced, Black Garlic, Papadam
25
BRUSSEL SPROUTS
Charred, Stone Fruit Salsa Macha, Pepitas, Seared Foie Gras
24
RED BEETS
Tagliatelle, Cepa Vieja, Stracciatella
21
HEN EGG
Slow cooked, Butter Beans, Morcilla
24
BURRATA
Tomato Jam, Balsamic Pearls, Kombucha
21
BROCCOLI
Roasted, Buttermilk, Hemp Seed, Ranch, Nutritional Yeast
21
MAITAKE
Bitchotan, Sea Vegetables, Mushroom Jus
26
LAMB CHOPS
Turkish Spiced, Infused Tomato, Tzatziki
28
CELERY ROOT SHAWARMA
Labneh, Pickled Onion, Herbs, Laffa
22
 

RAW BAR/SMOKED BAR
Build a plateau of seafood or indulge in a tower with chef’s selection of seasonal offerings (mignonette, cocktail sauce, remoulade, bois boudran).

OYSTERS
West/East Coast
6/22 or 12/40
POACHED COLOSSAL SHRIMP
3/21 or 6/38
MARINATED TUNA TARTARE
18
SLOW COOKED OCTOPUS
18
CAVIAR (PER OZ)
Kaluga
145
Gold Osetra
170
White Sturgeon
95
 
TOWER EXPERIENCE
Includes the above raw bar options (excludes Caviar)
TRIPLE PLAY
140
HOME RUN
195
 
SOUPS
FRENCH ONION
Caramelized Onions, Beef Broth, Parmesan, Gruyere Cheese
18
CHOWDER
Clams, Potato Confit, Smoked Oil, Lardo
19
 
SALADS
TABLE SIDE CESAR SALAD FOR 2
Hydroponic Romaine, Aged Parmesan, Anchovies, Torn Bread
38
BEET SALAD
Beetroot, Plums, Ricotta, Balsamic Glaze, Oregano Vinaigrette
19
CLASSIC FRISEE SALAD
Confit Potato, Bacon, Soft Egg, Lardo, Broken Vinaigrette
20
 
U.S.D.A DRY AGED PRIME STEAKS
Our steaks are consciously sourced from individual sustainable farms that highlight the characteristics of the meat. Our aging process takes place on-property to cultivate the fullest flavor of each cut. All of our steaks include one sauce. Extra sauce $4
BONE IN STEAKS
RIBEYE, 24oz, FOUR STORY HILL FARM, PENNSYLVANIA
90
LONG BONE, 48oz, FOUR STORY HILL FARM, PENNSYLVANIA (FOR 2)
195
PORTERHOUSE 28oz, FOUR STORY HILL FARM, PENNSYLVANIA
105
½ ROASTED ROTISSERIE CHICKEN, FOUR STORY HILL FARM, PENNSYLVANIA
46
PORK CHOP RIBEYE 14oz, FOUR STORY HILL FARM, PENNSYLVANIA
56
SPECIALTY CUTS OFF THE BONE
FILLET, 8oz, BLACK HAWK FARM, KENTUCKY
60
NY STRIP 12oz, BLACK HAWK FARM, KENTUCKY
64
SKIRT STEAK, 10oz, FOUR STORY HILL FARM, PENNSYLVANIA
56
KOBE A5 CUTS “NOT AGED”
STRIP LOIN, “SNOW BEEF” HOKAIDO
80/oz (4oz min)
NY STRIP, “OLIVE BEEF” SANUK
72/oz  (4oz min)
SAUCES Chimichurri, Madeira Beef, Béarnaise
ADDITIONS
KING CRAB OSCAR
28
LOBSTER TAIL
38
COLOSSAL SHRIMP
28
 
LOCAL SPECIALTIES
PITCH BY PITCH
Ask your server about our daily 6 course menu created by our executive chef
145
MEATBALLS
Ground Bison, House-Made Ricotta, Ash, Tomato Sugo, Thick Cut Country Loaf
24
CHESAPEAKE BAY BLUE CRABCAKE
Citrus, Fennel, Chives, Grainy Mustard Aioli
28
BONE MARROW
Brined & Roasted, Carrot Top Salsa Verde, Marrow Pop Over
26
BRANZINO
Charred Whole, Gremolata, Scorched Honey
52
ROOT VEGETABLE FILET
Sweet Potato, Celeraic, Potato, Osso Buco Style, Gremolata
40
 
SIDES
GRAND SLAM
pick 4 sides
45
MUSHROOMS
Brown Butter, Black Garlic
15
ASPARAGUS
Hazelnuts, Veloute, Pickled Mustard Seeds
15
CREAMED SPINACH
Chopped, Garlic, Rainbow Chard, Bitters
15
THOUSAND LAYER POTATOES
Duck Fat, Smoked Trout Roe
15
MASHED POTATOES
Yukon Gold, Whipped Crème Fraîche
15
CARROTS
Roasted, Alliums, Labneh
15
FRIES
Hand-Cut, Smoked Mayo
15
WAFFLE TOTS
Crème Fraîche, Caviar
18
 
EXECUTIVE CHEF OSCAR GONZALEZ

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.