| Cuisine
Steakhouse
American
Neighborhood
Beacon Hill
Cross Street
Bowdoin and Somerset
Ambiance
Up-Scale Casual
Dress Code
Business Casual
Features
Private Rooms Available
Full Bar
Lounge
Reservations
Suggested
Parking
Valet (charge)
Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa
Private Rooms
please call
Hours
Breakfast
Monday - Friday
7:00am - 10:30am
Brunch
Saturday - Sunday
8:00am - 2:00pm
Lunch
Monday - Friday
11:30am - 2:00pm
Dinner
Sunday - Thursday
5:30pm - 10:30pm
Friday - Saturday
5:30pm - 11:00pm
Bar Menu
Sunday - Thursday
11:30am - 11:00pm
Friday - Saturday
11:30am - 11:30pm
Bar/Lounge
11:30am - 12:30am |
SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change
Appetizers
Crisp Baby Iceberg
great hill blue, bacon, tomatoes, buttermilk (ranch) dressing 11
Hearts of Belgian Endive and Watercress Salad
roquefort, spiced walnuts, sherry–grain mustard vinaigrette 12
Classic Caesar 12
Steak Tartare ‡*
hand cut beef, pullman toast points 16
Butter Poached Maine Lobster
lobster mushrooms 22
Terrine of Hudson Valley Foie Gras
seasonal fruit, toasted brioche 22
Kobe Beef Dumplings
ginger, scallion and soy 19
Classic Chilled Gulf Shrimp
5 each, horseradish cocktail sauce 24
Native Oysters ‡*
6 each, raspberry mignonette 18
Beef Sirloin Carpaccio
amarene cherries, horseradish & Roquefort, rosemary grissini 17
Sushi Grade Tuna ‡*
ginger, citrus and soy, sesame cracker 18
Maine Lobster Bisque
cognac, sherry 14
Potato and Leek Clam Chowder
ipswich clams, sea salt crackers 12
Stemed Littleneck Clams
sauvignon blanc, garlic butter & grilled baguette 18
Red Meats*
°served with roasted garlic and bone marrow butter
Tenderloin Steak Frites°
Truffled Fries 28
Filet Mignon°
8 ounce 36
New York Sirloin°
14 ounce 38
Rib Eye Steak°
18 ounce 39
Classic Pepper Crusted Sirloin Steak ‘Au Poivre’ 40
Tenderloin of Beef Wellington
foie gras, spinach, duxelle, madeira 44
True 100% Kobe Beef
Kagoshima Prefecture, Japan sirloin 6 ounce 130
Four Story Hill 21 Day
Dry Aged Sirloin°
12 ounce 62
Add Surf to Turf
three jumbo gulf shrimp, vermont garlic butter 12
Other Selections
Wiener Schnitzel
hard boiled egg, parsley, lemon caper brown butter sauce 28
Grilled Colorado Lamb Chops*
mint jelly 38
Skillet Roasted Cornish Game Hen
garlic, lemon, rosemary 22
Red Wine Braised Shortribs
celery root purée 36
Seafood
Grilled Alaskan King Salmon*
citrus butter, lemon, sea salt, 10 ounce 33
Grilled Corvina ‘Mediterranean Style’
lemon & olive oil 36
Seared Sea Scallops*
corn whipped potatoes, white wine, heirloom tomatoes 34
Accompaniments
Steamed Asparagus
hollandaise (of course) 9
Creamed Spinach
hand grated nutmeg 5 / 9
Sautéed Onions 6
Cider Roasted Autumn Squash
vermont butter, chives 8
B and B Mushrooms
butter and brandy 6
Truffled Parmesan Fries 11
Potato Gratin
gruyere cheese, creamy leeks 9
Mushroom Risotto
parmesan cheese, madeira 12
Whipped Sweet Potato
mini marshmallows 8
Exotic Mushroom Mix 14
Cauliflower, Maine Lobster and Black Truffle
Gratin 10
Foie Gras and Black Truffle Whipped Potatoes 18
Side Flight
mashed yukon gold potato, creamed spinach,
truffled parmesan fries, corn succotash 16
Sauces
Bearnaise 2
Red Wine 2
Bordelaise 2
Lou Jean’s BBQ 1
A-1 free
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