First Course - Soup
- Maine Lobster Bisque
  
  tarragon.
- Butternut Squash
  
  maple glazed bacon.

Second Course - Domestic Wagyu
- 14 Oz. New York Strip
- 14 Oz Ribeye
- 12 Oz. Skirt Steak
- 8 Oz. Flat Iron

First Course - Salad
- Caesar Salad
  
  pickled anchovy.
- Warm Frisee
  
  farm egg, smoked bacon.
- Italian Buffalo Mozzarella
  
  hazelnuts.
- Market Spinach
  
  apple, port wine.
- Persian Cucumber
  
  watercress, ginger.
- Wild Arugula
  
  shaved pecorino, pine nuts.
- Roasted Baby Beets
  
  pickled egg.
- Organic Lettuces
  
  lemon vinaigrette.
- Roasted Red Peppers
  
  garlic chips, basil.

Second Course - Australian A5 Wagyu
- 8 Oz. New York
- 8 Oz. Filet
- 8 oz Skirt

Side Dishes - Potato/ Grains/ Pasta
- Risotto
  
  pinenuts, tomato petals.
- Farro
  
  mierpoix, lamb confit.
- Pumpkin Agnolotti
  
  chanterelles, sage.
- Potato Gratin
  
  roasted garlic cream.
- Potato Puree
  
  yukon gold, chive.
- Sweet Potato Puree
  
  sage.
- Fingerling Potatoes
  
  rosemary.
- French Fries
  
  smoked paprika.

Chef's Beef Selection

Three course menus, parties of two or more.
- Angus Beef
- Domestic Wagyu
- Domestic Wagyu Surf & Turf
- Australian A5 Wagyu
- Australian A5 Wagyu
- Surf & Turf

First Course - Raw/ Chilled
- Daily Oysters
  
  olde salt (va), rappahannock (va), fisher island (ny).
- Littleneck Clams
- Shellfish Sampler
  
  2 pp.
- Lobster Salad
  
  ginger lime vinaigrette.
- Shrimp Cocktail
  
  traditional.

First Course - Sauteed/ Grilled
- Pacific Blue Prawns
  
  cocktail sauce.
- Diver Sea Scallops
  
  shaved fennel, lemon.
- Foie Gras
  
  roasted quince, ver jus.

First Course - Cured/ Tartare
- Charcuterie Selection
  
  spicy mostarda.
- Hand-cut Wagyu Tartare
  
  crostini.
- Prosciutto San Daniele
  
  mission.

Second Course - Braised
- Shortrib
  
  24 hour, cipollini onion.

Second Course - Grilled
- Ribeye
  
  16 oz. black angus, bone in.
- New York Strip
  
  16 oz. dry age, bone in.
- Hangar Steak
  
  12 oz. brandt beef.
- Angus Flat Iron
  
  8 oz black angus.

Second Course - Roasted
- Porterhouse
  
  32 oz. 21 day dry age, 2/ pp.
- Filet Mignon
  
  10 oz. black angus.
- T Bone
  
  22 oz. black angus.
- Free Range Chicken
  
  fresh herb jus.
- Colorado Rack Of Lamb
  
  lamb jus.
- Kurobuta Pork Chop
  
  stuffed apple.

Second Course - Seafood
- Maine Lobster
  
  2 1/2 lb. tarragon butter.
- Diver Sea Scallops
  
  shaved fennel.
- Salmon
  
  chanterelle, garlic cream.
- Surf & Turf
  
  6 oz. filet.

Side Dishes - Vegetables
- Asparagus
  
  lemon zest.
- Brussels Sprouts
  
  smoked bacon.
- Baby Spinach
  
  garlic oil.
- Baby Carrots
  
  local desert honey.
- Butternut Squash
  
  maple bourbon glaze.
- Maui Onion
  
  minus 8 vinegar.
- Sweet Peppers
  
  verjus, vermont butter.
- Braised Tuscan Kale
  
  white beans and bacon.
- Red Cabbage
  
  granny smith apples.

Side Dishes - Mushrooms
- Mushroom Assortment
- Hen Of The Woods
- Baby Shitake
- French Horn
- White Beech

Desserts

2 Selections, 6 selections.
- Almond Brown Butter Cake
  
  poached quince, concord grape sorbet.
- Chocolate Souffle
  
  hazelnut chocolate chip ice cream, caramel sauce.
- Cinnamon Monkey Bread
  
  brown sugar sour cream ice cream, pecan toffee.
- Flourless Chocolate Cake
  
  braised mango, raspberry sorbet.
- Maple Bread Pudding
  
  apple pie ice cream, nutmeg anglaise.
- Meyer Lemon Tart
  
  rosemary meringue, pine nuts, blueberries.
- Vanilla Bean Cheesecake
  
  cranberries, candied tangerine.
- Farmers Market Fruit Plate
  
  asian pear, date, dragon fruit, grape, pomegranate.
- Ice Cream
  
  apple pie, brown sugar sour cream, hazelnut chocolate chip, mascarpone espresso, milk chocolate malt, vanilla bean.
- Sorbet
  
  concord grape, espresso chocolate, prickly pear, quince, raspberry, tangerine.

Tea
- Black
  
  assam, india earl grey, sri lanka.
- Green
  
  tieguanyin oolong, china.
- Herbal
  
  chamomile, egypt elder flower, europe lemon verbena, morocco wild greek mint, greece.

Coffee
- Regular
- Decaffeinated
- Espresso
- Macchiato
- Cappuccino $7.00
- Latte $7.00

Angus Beef Menu

Served family style.
- Angus Beef Menu $115.00
  
  per person.

First Courses - Salads

Choice of four first courses;
- Italian Buffalo Mozzarella
  
  hazelnuits.
- Market Spinach, Asian Pear
  
  black truffle.
- Organic Lettuces
  
  lemon vinaigrette.
- Persian Cucumber
  
  watercress, ginger.
- Wild Arugula
  
  shaved pecorino, pine nuts.
- Caesar Salad
  
  pickled anchovy.
- Roasted Red Peppers,
  
  garlic chips, basil.
- Baby Beets
  
  pickled egg, fresh herbs.

First Courses - Meats
- Prosciutto San Daniele
  
  Mission Fig.
- Charcuterie Selection
  
  spicy mostarda.
- Hand-Cut Wagyu Tartare
  
  crostini.

First Courses - Shellfish
- Seasonal Oysters $2.00
  
  per person.
- Grilled Pacific Blue Prawns
- Seafood Sampler $22.50
  
  per person.
- Chilled Shrimp Cocktail
- Littleneck Clams $2.00
  
  per person.
- Diver Sea Scallops
  
  shaved fennel, lemon.

First Courses - Side Dishes

Vegetables, mushrooms, potato/ grains.
- Roasted Asparagus
  
  lemon zest, thyme.
- Sauteed Spinach
  
  garlic oil.
- Cranberry Beans
  
  mirepoix and bacon.
- Sugar Snap Peas
  
  fresh horseradish.
- Maui Onion
  
  minus 8 vinegar.
- Nantes Carrots
  
  local desert honey.
- Brussels Sprouts
  
  smoked bacon.
- Butternut Squash
  
  maple bourbon glaze.
- Baby Shiitake
- White Shimeji
- Hen Of The Woods
- French Horn
- Roasted Fingerling Potato
  
  rosemary.
- Sweet Potato Puree
  
  maple syrup, sage.
- Yukon Gold Potato Puree
  
  chive.
- French Fries
  
  smoked paprika.
- Risotto
  
  pinenuts, tomato petals.
- Potato Gratin
  
  roasted garlic cream.

Desserts

Choice of three desserts. Dessert includes selection of seasonal ice creams and sorbets.
- Lemon Tart
  
  pine nuts and blueberries.
- Cinnamon Monkey Bread
  
  pecan toffee sauce.
- Flourless Chocolate Cake
  
  seasonal garnish.
- Vanilla Bean Cheesecake.
  
  seasonal garnish.
- Maple Bread Pudding
  
  nutmeg anglaise.
- Butterscotch Mousse
  
  pecan praline cookies.

Main Courses

Choice of four entrees.
- Dry Aged New York Strip
- Brandt Farms Hangar Steak
- Filet Mignon
  
  $10 per person supp.
- Diver Sea Scallops
  
  w/ shaved fennel.
- Roasted Salmon
- Bone-In, Beef Ribeye
- Dry Aged Beef T-Bone
- Prime Beef Flat Iron Steak
- Roasted, Free Range Chicken
- 24 Hour, Braised Beef Shortribs

Domestic Wagyu Menu
- Domestic Wagyu Menu $140.00
  
  (per person), first courses, main courses. side dishes, desserts.

Domestic Wagyu Surf And Turf Menu

Served family style.
- Domestic Wagyu Surf And Turf Menu $160.00
  
  (per person), first courses, main courses, sides, desserts.

Australian "A5" Wagyu Beef Menu

Served family style.
- Australian "A5" Wagyu Beef Menu $275.00
  
  (per person), first courses, main courses, sides, desserts.

Australian "A5" Wagyu Beef Surf & Turf Menu

Served family style.
- Australian "A5" Wagyu Beef Surf & Turf Menu $295.00
  
  (per person), first courses, main courses, sides, desserts.

Hors D'oeuvres

Select 2 items from each category (4 items total) a person per half hour.
- Hors D'oeuvres $25.00

Hors D'oeuvres - Antipasto Style
- Shaved Prosciutto
- Angus Skirt Steak
  
  bacon and blue cheese salad.
- Crispy French Fries
  
  with smoked paprika.
- Chilled Shrimp Cocktail
  
  or sea scallops.

Hors D'oeuvres - Passed Canapes
- Yellowtail Hamachi
  
  with citrus and beets.
- Creamy Lobster Bisque
  
  tarragon.
- Chilled Oysters On The Half Shell
  
  american caviar.
- Fresh Buffalo Mozzarella
  
  roasted red pepper caponata.

Menu for Craftsteak provided by Allmenus.com

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