P.J. Clarke's On The Hudson

P.J. Clarke's Burger

A thick, hand-formed beef patty with a well-seasoned crust — the anchor of the menu and the dish Clarke's has built its reputation on across all locations.

Oysters on the Half Shell

A rotating selection of East and West Coast oysters served ice-cold with classic mignonette and cocktail sauce — consistently fresh and a genuine highlight of the raw bar.

New England Clam Chowder

A creamy, hearty chowder loaded with clams and potato — a reliable cold-weather staple that hits the right notes of richness without being overly thick.

Caesar Salad

A classic preparation — crisp romaine, shaved parmesan, and a punchy dressing — solid but unremarkable, best treated as a side rather than a destination dish.

Steak

Competently cooked cuts that satisfy without surprising — a safe choice for a business dinner but not the reason to make a special trip.

Fish and Chips

A pub-style rendition with battered white fish and thick-cut fries — crowd-pleasing and consistent, though not a standout in a city with better versions.

Shrimp Cocktail

Chilled jumbo shrimp with a sharp horseradish-forward cocktail sauce — a dependable raw bar classic that pairs well with the oyster selection.

French Onion Soup

A deeply savory broth topped with a thick gruyère crust — one of the more satisfying cold-weather starters on the menu and a natural fit for the saloon setting.