Cookshop

Main course: poached eggs with pork sausage and grits.

Tito's Vodka and grapefruit cocktail.

Little Giant

Starter: roasted cauliflower salad.

Main course: mac & cheese, roasted brussels sprouts and buttermilk-chive biscuit.

Prosecco cocktail.

Fatty Cue

Split with Ben:

Noodles in meat broth.

Lamb ribs with garlic & lemon emulsion.

Pork ribs glazed with fish-palm sauce.

Pullman toast with a side of fat.

Pork loin with green peppercorn & mackerel aioli.

Dark & Stormy cocktail.

Brandy Library

Sis fizz x 2.

Rye

Split with Ben: beet ravioli with goat cheese served with roasted pine nuts, roasted tomatoes and arugula, and short rib terrine with fingerling potatoes.

Main course: pan roasted monkfish with cockles in a chowder broth.

Dessert: donuts and ice cream.

Cocktail: southside - gin with cucumber, lime, mint and soda.

Graffit

Split with Pedro:

Pimientos del piquillo rellenos de bacalao.

Empanadillas de vieiras y mejillones.

Oxtail ravioli with apple and sunchoke cream.

Confit artichokes.

Loster in paprika sauce.

Dessert: transparent rum canneloni with vanilla cream and raspberry.

Beverage: mint tea.

Cocktail: The Beet Goes On - Plymouth gin with ginger liqueur, beets and lime topped with celery foam.

Double Crown

Split with Ben:

Coconut laksa soup with noodles and crab.

Salt & pepper squid with green chile sauce.

Spicy seared beef salad with pickled mango and crispy shallots.

Coconut chicken with snow peas and mint.

Swordfish with butternut squash puree.

Soy and chili glazed brussel sprouts.

Coconut chiffon cake.

Chocolate opera torte.

Cocktail: gin with cranberry, mint and soda.

Fig & Olive

Starter: pea soup topped with pecorino.

Main course: trio de mer - branzino with fig, seared scallop with mushroom, and seared salmon with celery root puree.

Cocktail: jardin de Provence - gin, rosemary, and citrus with soda.

Japonais

Split with group:

Lobster spring rolls.

Manju buns with braised pork.

Spicy tuna roll.

Salmon roll.

Salmon tartare roll.

Panko shrimp roll.

Yellowtail scallion roll.

Unagi avocado roll.

Spicy mono roll.

Cocktail: asian pear with sake.

Mel's Burger Bar

Main course: burger with a side of disco fries.

Vanilla & caramel milkshake with Jack Daniel's.

Fatty Cue

Split with Ben:

Noodles in meat broth.

Pork ribs glazed with fish & palm syrup.

Brisket with bao buns.

Smoked pork with mango slaw and bao buns.

Cocktail: smoked lavender lemonade with gin.

Traif

Split with Ben:

yellow peaches with greens dressed with sherry-truffle vinaigrette and bacon & hazelnuts.

duck confit lettuce wraps with banana-tamarind chutney and cucumber salad.

stuffed corn cakes with shrimp and mango salad.

BBQ pork sliders served with sweet potato fries.

lamb & chorizo meatballs.

Cocktail: spritz - cava, aperol, and orange.

Barbuto

Main course: gnocchi with corn and tomato.

Split with Hilary: bottle of prosecco.

Negroni cocktail.

Soba Ya

Starter: maguro yamakake - tuna sashimi on grated mountain yam.

Main course: tanuki udon in broth.

Sake cocktail with honey and ginger.

Original Crab Shanty

Seafood fettucine alfredo with scallops, shrimp and lobster tail.

Pina colada.

The Commodore

Main course: fried chicken thighs with biscuits.

Sides: blackeyed pea surprise and rainbow chard.

Frozen mojito.

Range

Starter: chicken liver mousse served with frisee and toasted bread.

Main course: braised morel mushrooms with poached egg.

Dessert: coconut cream cake with kumquat and goat cheese-caramel ice cream.

Cocktail: Pimm's Cup.

The Redhead

Split with Ben: duck gumbo with rice.

Main course: fried chicken with spinach & strawberry salad and cornbread.

Bloody Mary.

Allegash white ale.

Maialino

Cherry almond gin smash cocktail.

B&O Brasserie

Shared appetizers:

Market flatbread with kale, sweet potato, truffle cheese & poached egg.

Crab dip with pita chips.

Mac & cheese croquettes.

Orient express cocktail with sake.