Maxwell Alley

Warm, gooey cheese served by server on cart

Signature pasta dishes

Crowd-pleaser appetizer

Innovative preparation

Crowd-pleaser appetizer

Innovative preparation

Cuts like butter with crispy, perfect crust

Delicate blend of lettuce greens with white-balsamic vinaigrette, crisp and tangy with hint of sweetness

Simply and expertly executed with unlimited fries

Simply and expertly executed with unlimited fries

Perfectly juicy, medium-well with unlimited fries

Simply and expertly executed with unlimited fries

Showstoppingly succulent Prime steak with Haitian-inspired flair

Served with apple-honey mustard spread

In brothy cream sauce, speckled with corn and white beans

Trendy appetizer

Trendy appetizer

Lightly seasoned steak

Perfectly rare and crusted with sesame seeds, pistachios and wasabi aioli

In a bath of butter and garlic

Succulently wilted

House-made pasta, creamy and full-bodied

Deeply truffled, sizzling from wood-fired Acunto oven imported from Naples, Italy, cranked to nearly 650 degrees, composed of house-made mutz and gluten-free dough

Standout salad

Chef's spin on the Belmont Tavern classic

Italian classic with fine-dining preparation

Traditional Jewish dish from grandma's recipes

With ginger

Transcendent steak

Transcendent steak

House made and drizzled with truffle aioli and topped with osetra caviar

With a trio of creamy spreads, including blended butter with inventive herb combos, mustard and honey

Traditional spicy sweetness with black garlic, smoky spicy harissa, and maple syrup, finished with tart lime

Select number of guests

Served with bacon, leeks and cream

With olives and crispy potato

Extensive raw bar selection

Unique sushi program featuring fish flown in from Japan

Premium side dish

Premium side dish

Premium chop selection

Premium steak cut