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 prime
butchers cuts, chops and seafood. Though not required, utensils are provided...and women, of course, are welcome!

Salads.
NEW AMERICAN CAESAR

HERBED BEEF CARPACCIO

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Little Gem lettuce, anchovy relish, fines herbs,

garlic croutons, dry jack and Caesar aioli.

With celery, watercress, garlic chips, deviled egg,

shallot relish, Worcestershire cream and ships cracker.

HOUSE SALAD

THE WEDGE

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Boston Bibb, radish, cornichon, tiny brioche,

deviled egg and vinaigrette 1917.

BLUEFIN TARTAR

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Iceberg, Berkshire bacon, Roquefort cheese, beefsteak

tomato, garlic confit and horseradish-buttermilk dressing.

CRAB LOUIE

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Sushi grade tuna, Sandowsky-style avocado, Meyer lemon,

torn herbs, bacon crema, tomato jam and ships cracker.

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Maine Peekytoe crab, oven dried tomato, grilled

asparagus, scallions, boiled egg and Louie dressing.

Soups & Toasts.

SHE-CRAB SOUP

BEEF BONE MARROW

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Creamy bisque, lump meat, roe, sweet

butter, snipped chives and cracker.

ONION SOUP

Wrapped in Virginia ham with Dijon

remoulade and potato-chive crust.

KING CRAB LEGS

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Four onions, bone broth, gruyere,

dry sherry and toasted baguette.

POTATO SOUP

CEDAR ROASTED SHRIMP

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Caramelized Brandt beef bone with shallot

relish, fresh thyme and house-made rye.

BROILED OYSTERS

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Rockefeller-style with spinach,

smoked ham hock, fennel, parmesan,
sweet cream and absinthe.

Broiled crab with lemon-garlic aioli,

torn basil, Aleppo chili and fresh lemon.

SOUFFLED CRAB CAKES

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Beef fat potatoes, black truffles,

crispy pork belly and fried herbs.

OYSTER STEW

Sweet Local crab meat, tomato

jam, chives, crispy potato and
cognac-peppercorn sauce.

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Local oysters, roasted fennel, ham,

preserved lemon, bacon-tarragon
cream, sherry and ships cracker.

CHIPPED BEEF ON TOAST

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Braised Beef with Bristol cream gravy,

slow egg, Hen of the Woods, dry jack and
tobacco onion on marbled rye.

BAKED STUFFED GIANT CLAM

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

*Food is cooked to order. Reminder: Consuming raw or undercooked meats, poultry, seafood, shellfish 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 party has a food allergy.

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Our Beef.
We are proud to offer USDA Prime, all natural, source-verified, humane beef that is always hormone
and antibiotic free. Our steaks have been carefully selected from the Brand Familys Freisian Steer and
Creekstone Farms Black Angus cattle. They are seasoned liberally with sea salt, cracked black pepper,
and broiled at over 1200 degrees ... finished with house-made Worcestershire butter.
All steaks and chops are served with roasted tomato, horseradish-celery salad and garlic toast.

Hand Selected Steaks.

CREEKSTONE FARMS FILET MIGNON

BRANDT TOP BLADE*

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8oz. or 12oz.

Dressings.

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12oz.

BRANDT NEW YORK STRIP LOIN*

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Diane | Oscar | Rossini | Carpet Bagger

CREEKSTONE T-BONE STEAK*

12oz. or 16oz.

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24oz.

BRANDT RIB EYE*

CREEKSTONE PORTERHOUSE*

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12oz. or 16oz.

Sauces,Relishes&Butters.

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00|EACH

44 oz. Suggested for 2.

BRANDT HANGER STEAK*

DRY AGED NEW YORK STRIP LOIN*

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10oz.

Burgundy Braisage | Beefsteak Sauce

Hollandaise | House Butter | Barnaise
Roquefort Butter | Chimmi Churri
Black Truffle Herb Butter

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17oz., 35-day age.

LONG BONE TOMAHAWK*

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

Seafood & Chops.

BERKSHIRE PORK CHOP

WHOLE ROASTED FISH

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

NORTHSTAR FARMS LAMB*

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2lb daily catch with lemon and seasoned salt.

COLOSSAL KING CRAB LEGS

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

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Broiled with Meyer lemon aioli and fine herbs.

Plates.
POT ROAST

SLOW-BRAISED BEEF SHANK

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Slow braised prime shoulder with confit

potato, heirloom root vegetables, rich
broth and buttered toast.

STEAK FRITES*

Marinated prime flank with black

truffle, beef fat fries, dry jack,
barnaise and beefsteak sauce.

RISOTTO

With wild barley porridge, braising jus,

hen of the woods, thyme, creamed
onion and marrow bone.

NEW AMERICAN ROAST BEEF*

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HERB BRINED HALF CHICKEN

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Semi-boneless local chicken, baby

vegetables, lemon and natural jus.

SALMON WELLINGTON
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King salmon with duxelle, foie

gras, spinach, beets, horseradish,
hollandaise and flaky pastry.

Rib roast with ground mustard,

butchers potatoes, cornichon,
horseradish crema, radish and jus.

HAND CUT PAPPARDELLE

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Aquerello rice with caramelized tomatoes,

leeks, red cow parmesan and petite herbs.

LOCAL COD
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Wrapped in Virginia ham with

roasted cauliflower, warm potato
salad and romano beans.

Wild mushrooms, onion straws, black

truffle, cipollini, cream sherry, red cow
parmesan and a slow egg.

Sides .
POTATO PUREE

HASSELBACK POTATO

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STUFFED MUSHROOMS

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BROCCOLI CROWNS

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Sweet cream butter and herbs.

Fully loaded, with deviled egg.

Sausage and buttercrumbs.

Sharp grafton cheddar.

YUKON GOLD GRATIN

FRENCH FRIES

WILTED SPINACH

BABY ROOT VEGETABLES

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Fresh cream and ruyere.

Truffle and fine herbs.

Toasted garlic and lemon.

Butter roasted with fine herbs.

FINGERLINGS

STEAKHOUSE MAC

CREAMED KALE

ROASTED SWEET ONIONS

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Crushed with fines herbs.

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Five cheeses, bread crumbs.

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With smoked ham hock.

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Black pepper and sherry..

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new american

Beefsteak.
A fastidious feast of Prime Butchers cuts,
sliced small enough to eat with your fingers,
although silverware is provided.
Our Beefsteak dinners are served family-style
with all the trimmings of the traditional banquets.

Raw & Chilled

Seafood.
Caviar Service.

We ask that the entire table participate.

Served with traditional garniture of egg,

chives, onion and buckwheat blini.

The Butcher.

BELUGA STURGEON

THREE COURSES 85|PER

A selection of salads, chilled shellfish and small bites.

Sliced flank and hanger steaks, heritage pork chop
and prawns, with marinated and roasted
baby vegetables and salt roasted fingerlings.
Iced milk and a selection of warm, house-made cookies.

The Banker.
THREE COURSES 120|PER

Local charcuterie, salads, shellfish and canaps.

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1oz., Malossol, 000 grade.

PETROSSIAN

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1oz., Royal Ossetra, 000 grade.

Traditional Raw Bar.

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

COLOSSAL GULF PRAWNS

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Cold poached in a spiced lemon bouillon.

ALASKAN KING CRAB

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Center cut legs, poached and chilled.

Sliced flank, coultotte, lamb chops, grilled prawns
and crab legs, with salt roasted heirloom potatoes,
and marinated and roasted vegetables.
Dark chocolate fondue with brioche and seasonal fruit.

The Butter & Egg Man.

CRAB COCKTAIL

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Lump peeky toe and swet Maine crab.

MAINE LOBSTER TAILS

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Whole cracked tail, poached in spiced lemon bouillon.

LOCAL OYSTERS

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Daily selection paired with homemade small-batch hot sauce.

FOUR COURSES 175|PER

Chilled shellfish and poached lobster tails with local charcuterie.

Onion soup, she-crab bisque and salads.

Shellfish Towers.

Sliced flank, coultotte, lamb chops, grilled prawns

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

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

Dark chocolate fondue with baguette and

seasonal fruit and iced milk and cookies.

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MALLARD

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FLYING SCOTTSMAN

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Local clams, oysters, poached shrimp, lump crab

and crab legs with canaps and toasts.
Serves 6 to 8 people

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