Top Cut - Menu complet

Barr hill gin, fresh lemon, house-infused lavender caledonia honey. A timeless classic, invigorating in all seasons, served up in a coupe

Tito's vodka, fresh lemon, muddled ginger, clover honey, fever tree ginger beer. Vintage-inspired and ginger driven, served in a copper mug

Original or barrel aged elijah craig 'small batch ' bourbon, averna, cherry heering, aperol, angostura orange bitters. A Top Cut signature, spirit-forward but approachable, served up with an orange twist

Fernando de castilla brandy, lelouvier calvados, apple cider muscovado simple syrup, cinnamon, spanish cava, fresh lemon. A seasonally-inspired aperitif; bubbly refreshing. served up in a coupe

Piùcinque italian gin, fresh lime, agave, muddled blueberry thyme, egg white, pinch of salt, angostura bitters. Reminisce on a summer missed. A playful twist on a gin sour

Fernando de castilla brandy, giffard crème de cacao, heavy cream, cinnamon. Our take on the Brandy Alexander: warming, silky, and slightly boozy for after dinner

Maker's mark bourbon or rittenhouse rye, demerara syrup, angostura orange aromatic bitters. The American classic served on the rocks with a twist

Ocho blanco tequila, fresh lime, agave, pinch of salt. Pure and simple – enjoyable in all seasons. served on the rocks

Hendrick's gin or belvedere vodka, muddled cucumber, fresh lime, basil, simple syrup. A house favorite, clean and refreshing, served up or on the rocks

caramelized vidalia onions, toasted rustic bread, gruyère cheese

apple cider-whiskey glaze, fried parsnips

truffled cauliflower purée, brown butter, lemon

applewood smoked bacon, sweet peppers, onions, carrots, butter

cabbage shiso salad, green onion, peanuts

warm haricot vert fingerling potato salad, lemon-garlic aioli

house cocktail sauce, lemon aioli, cilantro-mint yogurt chutney

seared duck liver, chef's daily garnish

radish, green onion, mustard seeds, lemon

house cocktail sauce, lemon aioli, cilantro-mint yogurt chutney

chopped lettuce, smoked bacon, boiled egg, crispy onion, charred corn, hearts of palm, tomato, avocado, baby mozzarella, buttermilk dressing

buttered crabmeat, tarragon crème fraiche

sauteed parmesan brussel sprouts, caramelized onion – mustard cream

mushroom-butternut squash hash, rosemary white wine sauce

six east coast oysters, champagne mignonette, lemon

sautéed baby kale, crispy shiitake mushrooms, sweet carrot-ginger vinaigrette

orange-ginger vinaigrette, toasted sesame seeds, fried wonton chips

iceberg lettuce, cherry tomatoes, red onion, smoked bacon, crumbled blue cheese, blue cheese dressing

julienne yellow peppers, beefsteak tomatoes, olives, cucumbers, feta cheese, honey-red wine vinaigrette

grilled romaine heart, garlic croutons, parmesan crisps, white anchovy

white wine braised snails, roasted garlic herb butter, puff pastry

whole lobster, 6 oysters, 4 shrimp cocktail, 4 oz. crab cocktail

green herb potato puree, roasted carrots, port fig demi-glace

baked on the half shell, butter, pernod, spinach, parmesan

Buffalo trace bourbon, cardamaro, bénédictine, chocolate bitters, lagavulin. A balanced blend of smokey and sweet. Served with a flamed orange peel

creamed leeks, sauteed asparagus, prosciutto crisp, sun-dried tomato vinaigrette

stone ground grits, diced tomato, capers, lemon, brown butter