Our Menu
Please advise your server of any food allergies. All dishes are prepared in a kitchen that also processes milk, eggs, wheat, soy, peanuts, tree nuts, fish, and shellfish.
*Raw or undercooked meats, poultry, seafood, or eggs. *Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness.
Shareables
Pear compote, stracciatella.
Cucumber kimchi, pickled cabbage.
Prime steak, provolone, green bell pepper, mushroom, chipotle aioli.
Three-cheese, jalapeño, house-made tortilla chips.
Avocado, mint, ponzu, seaweed salad, wonton chips.
Sweet chili lime sauce.
Lemon mascarpone cream, fig balsamic gastrique.
1oz caviar, crème fraîche, sieved egg, shallots, chives, blini.
First Course
Romaine hearts, Parmigiano Reggiano, croutons.
Top Sirloin steak 4oz. +$19.00
Mary’s Chicken Breast +$12.00
Boquerones +$3.00
Tomato, red onion, Point Reyes blue cheese, bacon, house-made ranch.
Top Sirloin steak 4oz. +$19.00
Mary’s Chicken Breast +$12.00
Mixed field greens, croutons, Pecorino Romano red wine vinaigrette, cucumber, grape tomato.
Top Sirloin steak 4oz. +$19.00
Mary’s Chicken Breast +$12.00
Leeks, shallots, sourdough, Gruyère cheese.
Entrées
(Choice of fries or house salad) Proprietary blend of prime ribeye filet, New York strip, American cheese, bacon marmalade.
Tomato, lettuce, house pickles served on side.
Impossible burger available.
Bacon +$4.00
House-made pasta, prime ground beef, Italian sausage, San Marzano Parmigiano Reggiano.
Sweet potato purée, bourbon apple gastrique, roasted baby carrots.
Mashed potatoes, carrots red wine reduction.
Sweet potato purée, crispy onions, lemon herb butter sauce.
Mascarpone sun-dried tomato crust, mashed potatoes demi-glace.
Butcher & Barrel Steaks
USDA Prime accounts for less than 3% of all beef produced in the United States. At Butcher and
Barrel, that is our floor, not our ceiling. Every steak we serve is Prime grade or better, hand-cut in
house and wet-aged 21 days.
Dry-aged in house.
Choose two steak sauce add-ons.
8/10oz. Lobster Tail +$44.00
Wild Gulf Shrimp (8oz.) +$18.00
Horseradish Cream +$4.00
Chimichurri +$4.00
Red Chimichurri +$4.00
Point Reyes Blue Cheese Crust +$6.00
Confit Garlic Herb Compound Butter +$4.00
House-Made BB1 Sauce +$4.00
Demi-Glace +$4.00
Au Poivre +$4.00
A La Carte
Chipperbec potatoes, parsley.
Truffle Oil +$4.00
Locally sourced.
Bacon, maple bourbon glaze.
Garlic, shallots, tamari, Worcestershire, paprika.
Cream cheese, parmesan crust.
Garlic compound butter and herbs bacon and sour cream on side.
Crème fraîche, chives.
Cheddar, jack, fontina.
Bacon +$4.00
Lobster (4/5oz.) +$22.00
Monday – Friday
4 pm – 6 pm
Happy Hour Menu
Best enjoyed with your best friend, two martinis any style, fries, and Caesar salad.
Kennebec potatoes and parsley.
Add Spicy Dry Rub +$2.00
Whipped yolk, smoked paprika, and chives.
Add Caviar Bump +$12.00 for 1 | +$20.00 for both
Horseradish cream and BBQ sauce.
Chef's choice.
Chipotle aioli.
Russian dressing.
Shrimp, bell pepper, cilantro, jalapeño, and lemon & lime juice.
Crème fraîche, sieved egg, shallots, chives, and chips.
Desserts
White chocolate mousse, cherry compote, shortbread crumble.
Chardonnay poached pear, spiced pear coulis.
Toffee sauce, vanilla ice cream.
Seasonal fruit.
Vanilla ice cream, Camellia espresso.
(Choice of one): Kahlúa | Baileys Irish Cream | Baileys Chocolate | Borghetti Caffè | Buffalo Trace Bourbon Cream
Dessert Wines & Ports
Sauternes, Bordeaux
Cognac