Hawksmoor NYC

Porterhouse for Two

Dry-aged prime beef with a deeply charred crust and rosy, butter-tender interior — the definitive reason to come here

Ribeye 12oz

Dry-aged, pasture-reared ribeye grilled over oak charcoal with Maldon sea salt — rich, beefy, and perfectly crusted.

Bone-In Rib-Eye

A thick, well-marbled cut with pronounced dry-aged funk and a crust that holds up through the entire plate

Filet 8oz

Butter-tender filet with a clean, delicate beef flavor — the gentler cut for those who prefer lean.

Bone Marrow

Roasted split bones with a molten, fatty interior — one of the better versions in the city and a necessary opening act

Porterhouse (Shared)

A massive shared cut priced by the ounce — the showstopper for two that combines strip and filet.

Beef Dripping Fries

Thick-cut fries cooked in beef fat — deeply savory and the right foil to the richness of the steaks

Vietnamese Oysters

Oysters with a bright Vietnamese-inspired dressing — a creative twist on the raw bar staple.

Steelhead Tartare

Fresh steelhead tartare with clean seasoning — a lighter alternative to the beefy mains.

Shrimp Cocktail

Hawksmoor's riff on the classic — large, properly cold shrimp with a sharp housemade cocktail sauce

Old Fashioned

A well-calibrated house version of the classic — strong cocktail program that punches above the steakhouse standard

Sticky Toffee Pudding

The British import dessert — warm, dense, and properly sauced, a genuine comfort note to close a heavy meal

Creamed Spinach

Rich, heavy, and unapologetically indulgent — the classic steakhouse side done without shortcuts

Roasted Mushrooms

Chocolate Bar with Ice Cream

Baked Scallops