Chef / Owner David Burke & Executive Chef Sylvain Delpique, have teamed up to create a new dinner menu rooted in classic training and skillful technique, as well as Burke’s creative style.  While continuing to offer the inventive dishes that make the restaurant both a neighborhood fixture and a critically acclaimed destination, Burke is expanding the menu to include signature dishes from throughout his career, including Homemade Pastrami Salmon and The Lobster Steak.  A new meat-carving station in the dining room will provide guests with a sense of theater as dishes including whole chicken, rack of lamb and porterhouse steak are carved and presented tableside.

Burke and executive chef, Sylvain Delpique, worked closely to create new dishes such as Fluke Sashimi with Jalapeno on Pink Himalayan Rock Salt, Asian Chicken Consommé with Chicken Dumplings, Berkshire Pork Steak “Au Poivre,” and Roasted & Glazed Peanut Brittle Duck.  Burke and Delpique will also offer a new four-course prix fixe menu for $55, which will change daily.

 

   Dinner Menu