Hours of Operation
- Sunday - Thursday
- 6:00 pm - 10:00 pm
- Friday
- 6:00 pm - 10:30 pm
- Saturday
- 5:30 pm - 10:30 pm
BSDC RAW BAR
- BOURBON STEAK SHELLFISH TOWER
- Local and American Merroir
- RAW OYSTERS BY THE HALF DOZEN
- North and Mid-Atlantic Oysters
- chilled maine lobster cocktail
- Cocktail Sauce, Yuzu Aïoli
- Traditional Shrimp cocktail
- Horseradish, Cocktail Sauce
- AHI TUNA TARTARE
- Ancho Chile, Asian Pear, Mint, Toasted Sesame Oil, Pine Nuts
- chef's selection caviar
- Tasting Trio or By the Ounce
APPETIZERS
- TOMATO GAZPACHO
- Crab, Wasabi, Bay Leaf Powder
- charred octopus
- Green Garlic, Spring Onion, Almonds
- maryland soft shell crab
- White Aspargus, Wild Ramp Vinaigrette, Guanciale, Cured Egg Yolk
- tagliatelle pasta
- Chanterelle Mushrooms, Parmesan, Lemon Thyme
- ICEBERG WEDGE
- Smoky Rogue Cheese Dressing, Bacon, Chicken Skin, Tomato
Dinner Entrées
- Maryland Crab Cake
- Pink Peppercorn Tartar Sauce, Soft Greens
- day boat scallops
- Cauliflower, Tahini, Caper Vinaigrette
- Maine LOBSTER POT PIE
- Brandied Lobster Cream, Seasonal Vegetables
- steamed atlantic halibut
- Shellfish Butter, Brown Enoki Mushroom, Fennel
- HERITAGE PORK LOIN
- Golden Beet, Pluot, Chicory
from the wood-burning grill
a5 wagyu beef
- Kagoshima a5 Wagyu
- Served with a Trio of Steak Sauces
- Rosu Chuck
- Rib Cap
- New York Strip
- a5 ohmi shiga
- 4 oz Wagyu Steak, Honey Truffle, Barley Miso
- ohmi shiga A5 wagyu
- Eye of Rib
- Rib Cap
7x pure japanese beef
Exclusively From 7x Ranch in Colorado
- 8 oz Filet of rib
- 10 oz New York Pavé
- 14 oz riB Eye 7x
- 48 oz "argentinian Feast"
- Bone-in Rib Eye Served with a duo of Chimichurri and Regional Accoutre-ments
natural grass-fed beef
From the United States and Australia
- 8 oz filet mignon
- Cedar River Farms, CO
- 10 oz wagyu flat iron
- Darling Downs, AUS
- 12 oz NEW YORK STRIP
- Painted Hills Natural, OR
- 16 oz boneless rib eye
- Painted Hills Natural, OR
- 16 oz wagyu new York STRIP
- Darling Downs, AUS
- 18 oz bone-in nEW YORK STRIP 35 day dry-aged
- Shenandoah Valley Co-Op, VA
- 40 oz tomahawk rib eyE 35 day dry-aged
- Shenandoah Valley Co-Op, VA
american seafood and beef
- 10 oz hanger steak
- Certified Angus
- 38 OZ PORTERHOUSE
- USDA prime
- 6 OZ wild arctic Char
- 6 OZ north atlantic tuna steak
- 1 1/2 lb Maine lobster Thermidor
side dishes
- Broccolini
- Roasted Garlic Vinaigrette
- asparagus
- Black Truffle Vinaigrette
- roasted carrots
- Honey, Yogurt, Mint
- “CREAMed" corn
- Goat Cheese, Tomato Marmalade
- Creamed Spinach
- CLASSIC whipped POTATOes
- Salt-baked potato
- BLACK TRUFFLE MAC & CHEESE
- SHERRY-GLAZED MUSHROOMS
For your convenience, a service charge of 20% is included for parties of six or more.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.