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 Soups & Toasts.

SHE-CRAB SOUP 00

Creamy bisque, lump meat, roe, sweetbutter, snipped chives and cracker.

ONION SOUP 00

Four onions, bone broth, gruyere,dry sherry and toasted baguette.

POTATO SOUP 00

Beef fat potatoes, black trufes,

crispy pork belly and fried herbs.

OYSTER STEW 00

Local oysters, roasted fennel, ham,preserved lemon, bacon-tarragoncream, sherry and ship’s cracker.

  BEEF BONE MARROW 00

Caramelized Brandt beef bone with shallotrelish, fresh thyme and house-made rye.

BROILED OYSTERS 00

Rockefeller-style with spinach,smoked ham hock, fennel, parmesan,

sweet cream and absinthe.

  CHIPPED BEEF ON TOAST 00

Braised Beef with Bristol cream gravy,slow egg, Hen of the Woods, dry jack and

 tobacco onion on marbled rye.

CEDAR ROASTED SHRIMP

 Wrapped in Virginia ham with Dijonremoulade and potato-chive crust.

KING CRAB LEGS

Broiled crab with lemon-garlic aioli, torn basil, Aleppo chili and fresh lemon.

SOUFFLE’D CRAB CAKES

Sweet Local crab meat, tomato

 jam, chives, crispy potato andcognac-peppercorn sauce.

BAKED STUFFED GIANT CLAM

Casino-style quahog with bacon, garlic,buttered crumbs and peppers.

  Salads. 

NEW AMERICAN CAESAR 00

Little Gem lettuce, anchovy relish, nes herbs,garlic croutons, dry jack and Caesar aioli.

  HOUSE SALAD 00

Boston Bibb, radish, cornichon, tiny brioche,deviled egg and vinaigrette 1917.

  BLUEFIN TARTAR 00

Sushi grade tuna, Sandowsky-style avocado, Meyer lemon, torn herbs, bacon crema, tomato jam and ship’s cracker.

  HERBED BEEF CARPACCIO 00

 With celery, watercress, garlic chips, deviled egg,shallot relish, Worcestershire cream and ship’s cracker.

  THE WEDGE 00

Iceberg, Berkshire bacon, Roquefort cheese, beefsteak tomato, garlic cont and horseradish-buttermilk dressing.

  CRAB LOUIE 00

Maine Peekytoe crab, oven dried tomato, grilledasparagus, scallions, boiled egg and Louie dressing.

*Food is cooked to order. Reminder: Consuming raw or undercooked meats, poultry, seafood, shellsh or eggs

may increase your risk of foodborne illness, especially with certain medical conditions.

Before placing your order, please inform your server if anyone in your par ty has a food allergy.

The Flank Experience.Flank is a steakhouse inspired by the century old beefsteak tradition where men would gather by the dozens to feast on

piles of beef without utensils. With a nod to the past, The New American Beefsteak is a contemporary feast of primebutcher’s cuts, chops and seafood. Though not required, utensils are provided...and women, of course, are welcome!

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P2 2.5.16

 Plates. 

POT ROAST 00

Slow braised prime shoulder with contpotato, heirloom root vegetables, richbroth and buttered toast.

STEAK FRITES* 00

Marinated prime ank with black trufe, beef fat fries, dry jack,béarnaise and beefsteak sauce.

RISOTTO 00

Aquerello rice with caramelized tomatoes,leeks, red cow parmesan and petite herbs.

  SLOW-BRAISED BEEF SHANK 00

 With wild barley porr idge, braising jus,hen of the woods, thyme, creamed

onion and marrow bone.

  NEW AMERICAN ROAST BEEF* 00

Rib roast with ground mustard,butcher’s potatoes, cornichon,

horseradish crema, radish and jus.

  HAND CUT PAPPARDELLE 00

 Wild mushrooms, onion straws, black trufe, cipollini, cream sherry, red cow

parmesan and a slow egg.

HERB BRINED HALF CHICKEN

Semi-boneless local chicken, babyvegetables, lemon and natural jus.

SALMON WELLINGTON

King salmon with duxelle, foiegras, spinach, beets, horseradish,

hollandaise and aky pastry.

LOCAL COD

 Wrapped in Virginia ham withroasted cauliower, warm potato

salad and romano beans.

 Our Beef.  We are proud to offer USDA Prime, all natural, source-veried, humane beef that is always hormoneand antibiotic free. Our steaks have been carefully selected from the Brand Family’s Freisian Steer and

Creekstone Farms’ Black Angus cattle. They are seasoned liberally with sea salt, cracked black pepper,and broiled at over 1200 degrees ... nished with house-made Worcestershire butter.

 All steaks and chops are served with roasted tomato, horseradish-celery salad and garlic toast.

  Seafood & Chops. 

BERKSHIRE PORK CHOP 00

18oz. bone-in with reduced cider and maple-whiskey glaze.

  NORTHSTAR FARMS LAMB* 00

14oz. Frenched rack with Dijon, butter crumbs and spearmint.

  WHOLE ROASTED FISH 00

2lb daily catch with lemon and seasoned salt.

  COLOSSAL KING CRAB LEGS 00

Broiled with Meyer lemon aioli and ne herbs.

Dressings. 00 | EACH

Diane |  Oscar |  Rossini |  Carpet Bagger

Sauces, Relishes & Butters. 00 | EACH

Burgundy Braisage |  Beefsteak SauceHollandaise |  House Butter |  Béarnaise

Roquefort Butter |  Chimmi ChurriBlack Trufe Herb Butter 

Hand Selected Steaks. 

  CREEKSTONE FARMS FILET MIGNON 00

8oz. or 12oz.

  BRANDT NEW YORK STRIP LOIN* 00

12oz. or 16oz.

  BRANDT RIB EYE* 00

12oz. or 16oz.

  BRANDT HANGER STEAK* 00

10oz.

BRANDT TOP BLADE* 00

12oz.

CREEKSTONE T-BONE STEAK* 00

24oz.

  CREEKSTONE PORTERHOUSE* 00

44 oz. Suggested for 2.

  DRY AGED NEW YORK STRIP LOIN* 00

17oz., 35-day age.

  LONG BONE TOMAHAWK* 00

50oz. bone-in ribeye, 35-day age.

  Sides. 

POTATO PUREE 00

Sweet cream butter and herbs.

  YUKON GOLD GRATIN 00

Fresh cream and ruyere.

  FINGERLINGS 00

Crushed with nes herbs.

  HASSELBACK POTATO 00

Fully loaded, with deviled egg.

  FRENCH FRIES 00

Trufe and ne herbs.

  STEAKHOUSE MAC 00

Five cheeses, bread crumbs.

  STUFFED MUSHROOMS 00

Sausage and buttercrumbs.

  WILTED SPINACH 00

Toasted gar lic and lemon.

  CREAMED KALE 00

 With smoked ham hock.

  BROCCOLI CROWNS 00

Sharp grafton cheddar.

  BABY ROOT VEGETABLES 00

Butter roasted with ne herbs.

  ROASTED SWEET ONIONS 00

Black pepper and sherry..

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P3 2.5.16 P4 2.5.16

new americanBeefsteak.

A fastidious feast of Prime Butcher’s cuts,sliced small enough to eat with your ngers,

although silverware is provided.

Our Beefsteak dinners are served family-style…with all the trimmings of the traditional banquets.

We ask that the entire table participate.

The Butcher. THREE COURSES  85 | PER 

A selection of salads, chilled shellsh and small bites.

Sliced ank and hanger steaks, heritage pork chopand prawns, with marinated and roasted

baby vegetables and salt roasted ngerlings.

Iced milk and a selection of warm, house-made cookies.

The Banker. THREE COURSES  120 | PER 

Local charcuterie, salads, shellsh and canapés.

Sliced ank, coultotte, lamb chops, grilled prawnsand crab legs, with salt roasted heirloom potatoes,

and marinated and roasted vegetables.

Dark chocolate fondue with brioche and seasonal fruit.

The Butter & Egg Man. FOUR COURSES  175 | PER 

Chilled shellsh and poached lobster tails with local charcuterie.

Onion soup, she-crab bisque and salads.

Sliced ank, coultotte, lamb chops, grilled prawns

and crab legs, with salt roasted heirloom potatoes,and marinated and roasted vegetables.

Dark chocolate fondue with baguette andseasonal fruit and iced milk and cookies.

Raw & Chilled Seafood.

Caviar Service. 

Served with traditional garniture of egg,chives, onion and buckwheat blini.

BELUGA STURGEON 00

1oz., Malossol, 000 grade.

  PETROSSIAN 00

1oz., Royal Ossetra, 000 grade.

Traditional Raw Bar. 

Served with creamy English mustard, horseradishcocktail and shallot-black pepper mignonette.

  COLOSSAL GULF PRAWNS 00

Cold poached in a spiced lemon bouillon.

  ALASKAN KING CRAB 00

Center cut legs, poached and chilled.

CRAB COCKTAIL 00

Lump peeky toe and swet Maine crab.

  MAINE LOBSTER TAILS 00

 Whole cracked tail, poached in spiced lemon bouillon.

LOCAL OYSTERS 00

Daily selection paired with homemade small-batch hot sauce.

Shellfish Towers. 

MALLARD 00

Poached shrimp and local oysters, peeky toe crab and canapés.Serves 3 to 5 people

FLYING SCOTTSMAN 00

Local clams, oysters, poached shrimp, lump craband crab legs with canapés and toasts.

Serves 6 to 8 people