D & D

Up to 55 days - we use the whole animal to make something of everything.

Dry Aged Steaks

Garlic Bone Marrow

Dry Aged up to 55 days - we use the whole animal to make something of everything.

Steaks

Selection of OLD FASHIONED or NEGRONI made tableside off the COCKTAIL TROLLEY

Three Spirit Social Elixir, coffee & maraschino cherry. All the kick with no impact on the morning after, depending on what else you do.

Lowpresso Martini (off the booze)

T-Bone

Smoked Beef Ribs

Christmas Chateau

Yuletide Burger

Pigs in Blankets

3 seasonal cheeses with sourdough crackers & chutney.

Cheese plate

Barbecued Cauliflower Chop Roast

Rib-eye

This is for you, dear sharers. Pre-chop bites followed by a heady mix of beef, pork and lamb chops piled high on charcoal-grilled flatbreads with a choice of side each.

Lamb Cutlet / T-Bone / Pork Loin / Rib

Potted Meats & Kimchi

A harmonious blend of tequila, grapefruit, lime & Prosecco with a kick of jalapeño pepper.

Winter Negroni

Have a chat with one of our team for today's flavours.

A Bowl of Ice Cream

Barbecued Baby Gems & Anchovy Dripping

Whole joints are roasted over open coals and English oak - the traditional way.

Meat-Free Roast

Inspired by Joe Beef and grilled blushing pink with the help of vintage Blacklock irons.

Chops

Juicy pork rib eye chop, grilled to perfection.

Pork Rib Eye Chop

Trimmings from our morning butchery, fuelled by a hearty stout. A handful made a day so catch them while they're hot.

Steak and Stout Pie

Kick, first served at Louis' Lunch in New Haven in 1895.

Steak Sarnie

Preheat your oven to 350°F (175°C). This will ensure that your dish cooks evenly.

Preheat the Oven

Grease a 9x13 inch baking dish with butter or non-stick spray. This will prevent the mixture from sticking.

Prepare Baking Dish

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

In a separate bowl, combine the milk, vegetable oil, and vanilla extract. Whisk until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.

Combine Mixtures

Fold in the chopped nuts and chocolate chips until evenly distributed throughout the batter.

Add Mix-Ins

Pour the batter into the prepared baking dish, spreading it evenly.

Pour Mixture into Dish

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Vegetable oil

Vanilla extract

Chopped nuts (e.g., walnuts or pecans)

Chocolate chips

Generously sprinkle sea salt, black pepper, and garlic powder on both sides of the bone-in ribeye steaks. Let them sit at room temperature for about 30 minutes to absorb the seasoning.

Season the Steaks

Heat your grill or a cast-iron skillet over medium-high heat until very hot. Add olive oil to the pan if using a skillet.

Preheat the Grill or Pan

Place the steaks on the grill or skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time based on thickness and desired doneness.

Cook the Steaks

Remove the steaks from the heat and let them rest for about 10 minutes before slicing. This allows the juices to redistribute.

Rest the Steaks

Set up your refrigerator or aging chamber. Ensure that it maintains a consistent temperature between 34°F and 38°F (1°C to 3°C).

Prepare the Aging Setup

Using a wire rack, place the seasoned steaks in the aging chamber. Ensure they are not touching to allow air circulation.

Place the Steaks

Cover the steaks loosely with cheesecloth or paper towels to protect them from contaminants while allowing airflow. Monitor the temperature with a thermometer.

Cover and Monitor

Allow the steaks to age for a minimum of 21 days, and up to 55 days for maximum flavor development. Check periodically for any off smells or excessive drying.

Age the Steaks

Bone-in Ribeye Steak

Sea Salt

Black Pepper

Garlic Powder

Olive Oil

Refrigerator or Aging Chamber

Wire Rack

Cheesecloth or Paper Towels

Thermometer

Preheat your oven to 450°F (230°C). This will create the perfect roasting environment for the bone marrow.

Place the beef bone marrow pieces upright in a roasting pan. Ensure that the marrow is facing upwards to allow for even cooking.

Prepare the Bones

Drizzle olive oil over the marrow and sprinkle with sea salt and black pepper to taste.

Season the Marrow

Peel the garlic cloves and place them around the bone marrow in the roasting pan.

Add the Garlic

Transfer the roasting pan to the preheated oven and roast for about 20-25 minutes, or until the marrow is bubbly and starts to brown on top.

Roast the Bones

While the marrow is roasting, finely chop the fresh parsley and set it aside for garnish.

Prepare Parsley

Once cooked, remove the bone marrow from the oven and let it cool for a few minutes. Serve it hot, topped with chopped parsley and with crusty bread and lemon wedges on the side if desired.

Serve the Marrow

Beef bone marrow

Garlic cloves

Olive oil

Fresh parsley

Sea salt

Black pepper

Crusty bread

Lemon wedges

Remove the steaks from the refrigerator and let them come to room temperature for about 30-60 minutes before cooking.

Prepare the Steaks

Generously season both sides of the steaks with kosher salt and freshly ground black pepper.

Place a cast iron skillet or a heavy-bottomed pan over high heat and let it get very hot, about 5 minutes.

Preheat the Skillet

Add vegetable oil to the hot skillet, ensuring the oil coats the bottom of the pan.

Add Oil

Carefully place the steaks in the skillet. Sear without moving them for 3-4 minutes until a crust forms.

Sear the Steaks

Using tongs, flip the steaks and cook for another 3-4 minutes for medium-rare. Adjust the time based on your desired doneness.

Flip the Steaks

For additional flavor, add a sprig of fresh rosemary and crushed garlic cloves to the skillet, and add butter to baste the steaks for the last minute of cooking.

Optional Flavoring

Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes before slicing.

Slice against the grain and serve with your choice of sides.

Serving Suggestion

Dry Aged Beef Steaks

Kosher Salt

Freshly Ground Black Pepper

Vegetable Oil

Fresh Rosemary

Garlic Cloves

Butter

Place the sugar cube in an Old Fashioned glass and add the Angostura bitters. Muddle together until the sugar is dissolved.

Muddle the Ingredients

Pour the bourbon or rye whiskey over the muddled sugar and bitters. Add the ice cubes to the glass.

Add Whiskey and Ice

Stir gently to combine. Use a vegetable peeler to cut a strip of orange peel, twist it over the drink to release the oils, and drop it into the glass. Add a maraschino cherry as garnish.

Garnish and Serve

In a mixing glass filled with ice, combine the gin, Campari, and sweet vermouth.

Combine the Spirits

Stir the mixture gently for about 30 seconds until well chilled.

Stir the Mixture

Strain the cocktail into a rocks glass filled with ice. Use a vegetable peeler to cut a strip of orange peel, twist it over the drink to release the oils, and drop it into the glass as garnish.

Strain and Garnish

Bourbon or Rye Whiskey

Sugar Cube

Angostura Bitters

Orange Peel

Maraschino Cherry

Ice Cubes

Campari

Sweet Vermouth

Place a martini glass in the freezer for about 10 minutes to chill.

Chill the Glass

In a cocktail shaker, combine the Three Spirit Social Elixir, cold brew coffee, and maraschino cherry syrup.

Mix the Ingredients

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Remove the chilled martini glass from the freezer and strain the mixture into the glass.

Strain into Glass

Garnish the drink with two maraschino cherries and float three coffee beans on top for decoration.

Garnish

Serve immediately and enjoy your Lowpresso Martini!

Serve

Three Spirit Social Elixir

Cold Brew Coffee

Maraschino Cherry Syrup

Maraschino Cherries

Coffee Beans

In a small bowl, combine olive oil, chopped fresh rosemary, minced garlic, salt, and black pepper. Mix well.

Marinate the Steak

Rub the marinade mixture all over the T-Bone steak. Place it in a resealable bag or a dish, cover, and let it marinate in the refrigerator for at least 1 hour, preferably overnight.

Apply Marinade

Preheat your grill to medium-high heat. If using a cast iron skillet, place it on the stovetop over medium-high heat.

Preheat the Grill

Remove the steak from the marinade and let any excess marinade drip off. Place the T-Bone steak on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Cook the Steak

Once cooked, remove the steak from the grill and let it rest for about 5 minutes before slicing.

Rest the Steak

While the steak is resting, wash and peel the potatoes. Cut them into quarters and boil them in salted water until tender, about 15-20 minutes.

Prepare Potatoes

Drain the potatoes and return them to the pot. Add butter and mash until creamy. Chop fresh parsley and mix it into the mashed potatoes.

Mash Potatoes

Slice the rested T-Bone steak against the grain and serve it alongside the creamy mashed potatoes. Garnish with additional fresh parsley if desired.

Plate the Dish

T-Bone steak

Fresh rosemary

Potatoes

Trim excess fat from the beef ribs to ensure even cooking and better flavor absorption.

Trim the Ribs

In a bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Generously rub this mixture all over the beef ribs, ensuring they are evenly coated. Let the ribs sit at room temperature for at least 30 minutes.

Apply the Dry Rub

Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes before using.

Prepare the Smoker

Once the smoker is ready, drain the wood chips and add them to the smoker box or directly onto the coals, depending on your smoker type.

Add the Wood Chips

Place the beef ribs bone-side down on the smoker grate. Close the lid and smoke for about 5 to 6 hours, or until the internal temperature reaches 203°F (95°C).

Smoke the Ribs

During the last hour of smoking, you may baste the ribs with a mixture of your choice (optional). Once done, remove the ribs from the smoker and let them rest for at least 30 minutes before slicing.

D & D

Dry Aged Steaks

Garlic Bone Marrow

Steaks

Selection Of Old Fashioned Or Negroni Made Tableside Off The Cocktail Trolley

Lowpresso Martini (off The Booze)

T-bone

Smoked Beef Ribs

Christmas Chateau

Yuletide Burger

Pigs In Blankets

Cheese Plate

Barbecued Cauliflower Chop Roast

Rib-eye

Lamb Cutlet / T-bone / Pork Loin / Rib

Potted Meats & Kimchi

Winter Negroni

A Bowl Of Ice Cream

Barbecued Baby Gems & Anchovy Dripping

Meat-free Roast

Chops

Pork Rib Eye Chop

Steak And Stout Pie

Steak Sarnie