Hawksmoor NYC

An elegant aperitif pairing Neversink apple brandy with fragrant pommeau and crisp sparkling champagne.

Johnnie Walker Black Label scotch blended with quince, fresh apple, verjus, lemon verbena, and sparkling soda.

A rich twist on a classic featuring Fords gin, Martini Rubino, tart sour cherry, and bitter Campari.

Premium sparkling Blanc De Noirs from Napa Valley, delivering refined crispness and fruit nuance.

Freshly shucked East Coast oysters from Island Creek, Massachusetts, served cold on ice.

Freshly shucked oysters topped with a zesty and fiery Scotch bonnet mignonette.

Succulent oysters charcoal-roasted to perfection and drizzled with rich roasted bone marrow.

Silky Steelhead trout crudo delicately dressed with vibrant citrus, fresh ginger, and a subtle chili kick.

Charcoal-roasted sea scallops infused with aromatic white port and roasted garlic butter.

Half Maine lobster grilled over open embers and basted in decadent garlic butter.

Hand-cut dry-aged rump steak tartare balanced with savory pickled shiitake mushrooms.

Tender Old Spot pork belly roasted until crisp, paired with a bright, tangy vinegar slaw.

Succulent Elysian Fields lamb T-bones grilled over live fire, garnished with pickled red onions and fresh mint.

Rich charcoal-roasted bone marrow served with deep, savory slow-cooked onions.

Traditional potted beef and bacon spread accompanied by airy Yorkshire puddings and rich onion gravy.

Crisp bitter leaves tossed with sharp Bluebird blue cheese, crunchy pecans, and a savory anchovy dressing.

Earthy ash-baked beets accompanied by pickled fennel, pungent horseradish, and toasted hazelnuts.

Crisp romaine lettuce tossed in classic Caesar dressing with premium Cantabrian anchovies and parmesan.

14oz dry-aged rib-eye, rich in intramuscular marbling and grilled over live charcoal for intense flavor.

10oz center-cut tenderloin filet, exceptionally tender and cooked to temperature over charcoal.

14oz dry-aged New York strip steak with robust beef flavor and a deep charcoal crust.

12oz dry-aged rump steak, lean and packed with deep, traditional beef character.

Prime bone-in rib chop steak cut to order (priced per ounce), grilled over open fire.

Dry-aged sirloin cooked on the bone for rich depth of flavor (priced per ounce).

The ultimate cut featuring both filet and strip steaks attached to the T-bone (priced per ounce).

Classic dry-aged T-bone steak combining tenderloin and sirloin cuts (priced per ounce).

The prized tender center cut of the filet, exceptionally soft and buttery (priced per ounce).

Charcoal-roasted marrow bone, perfectly seasoned to enhance any steak cut.

Thick-cut Vermont hardwood-smoked bacon grilled over coals.

Two farm-fresh eggs fried in butter with crisp edges and runny yolks.

Rich, velvety emulsion sauce scented with fresh tarragon and shallots.

Classic green peppercorn and cognac pan sauce with rich cream.

Deep, slow-simmered beef gravy infused with roasted bone marrow.

Rich hollandaise sauce elevated with savory Cantabrian anchovy essence.

Hollandaise sauce crafted with tangy Bluebird blue cheese.

Pan-roasted East Coast halibut paired with a rich porcini mushroom and bone marrow pan reduction.

Whole or half Maine lobster roasted over live charcoal with herb butter.

Tender milk-fed veal chop served with crispy fried oysters and house-made tartare sauce.

Cast-iron seared filet steak served over traditional bone marrow skirlie stuffing.

Succulent roasted heritage chicken accompanied by traditional English roasting trimmings.

Slow-roasted celeriac served over nutty Maine farro, sautéed mushrooms, and aged parmesan cheese.

Hand-cut potatoes triple-cooked in rendered beef fat for maximum crispness.

Warm artisanal sourdough bread served with house-cultured butter.

Fresh spinach sautéed with bright lemon juice and garlic.

Charred Brussels sprouts tossed with crispy bacon pieces and toasted chestnuts.

Tender Atlas carrots glazed with hard cider and coarse grain mustard.

Creamy buttery mashed potatoes topped with rich bone marrow gravy.

Steamed Butterball potatoes tossed in melted butter and sea salt.

Elbow macaroni baked in a rich four-cheese sauce until golden and bubbling.

Rich, decadent creamed spinach prepared in the classic steakhouse style.

Fresh Boston lettuce leaves tossed with tender herbs and a light vinaigrette.

Additional side portion of selected dish.

Side portion of crisp Caesar salad with parmesan and house dressing.

Curated selection of artisanal American farmhouse cheeses served with house fruitbread, rye crackers, oatcakes, and quince paste.

Refreshing sundae featuring citrus sorbet, fresh grapefruit, mandarin segments, and passion fruit drizzle.

Decadent milk ice cream layered with sticky toffee sponge cake and rich caramel sauce.

Gourmet ice cream sandwiches featuring marmalade & bourbon or mascarpone & pecan flavor combinations.

House-made fruit sorbet scoop, refreshing and dairy-free.

Creamy house-made ice cream scoop.

Clean and crisp cocktail crafted with Neversink N.Y. apple eau-de-vie, green apple acid, and Lillet Blanc.

Ragtime Rye bottled-in-bond mixed with current cassis, cardamom, and verjus for a fruity, complex sour.

Robust digestif featuring Kings County single malt, Compass Box Artist's Blend, amaro, and salted peach.

Long, refreshing carbonated blend of Sipsmith dry gin, rooftop Union Square honey, chamomile, and fino sherry.

Light and vibrant fizz crafted with Redbreast Irish whiskey, Forthave amaro and bitter, lemon sherbet, and soda.