APPETIZERS

Ahi Tuna Poke Sashimi yuzu, macadamia, taro root chips* 22 shiso leaf, yuzu kosho, plum ponzu MP Spicy Salmon Crispy Rice* Grilled Artichokes wasabi, spicy mayo, pickled ginger 25 meyer lemon aioli, smoked sea salt 17 Lollipop Lamb Chops Prime Steak Tartare romesco, shishito peppers 19 filet, grilled sourdough 23 Jumbo Lump Crab Cake Maine Lobster Risotto gribiche, lemon 21 carnaroli rice 30 Charred Spanish Octopus Burrata & 24 Month Aged Prosciutto pepperonata, salsa verde 20 sourdough, sicilian olive oil 28

SOUPS & SALADS French Onion Soup Maine Lobster Bisque aged comté, parmigiano reggiano 16 green apple, chives 18 Little Gem Caesar Boston Bibb Salad parmigiano-reggiano, olive oil dressing 16 radish, lemon vinaigrette 16

The Greek Salad Organic Iceberg Wedge prepared tableside 19 chino valley egg, bacon lardons, please no substitutions red onion, blue cheese dressing 16

RAW BAR Petite Plateau Grande Plateau 1/2 maine lobster, 1/4 lb king crab full maine lobster, 1/2 lb king crab 4 shrimp, 6 oysters 95 6 shrimp, 12 oysters 175 Today’s Oysters Alaskan King Crab Legs east or west coast, 1/2 doz 24 steamed or chilled, 1/2 lb 40 Jumbo Shrimp Cocktail Maine Lobster Cocktail signature cocktail sauce 27 dijonnaise, cocktail sauce 26 BALTAIRE LABEL TSAR NICOULAI CAVIAR house-made herb blini, sieved eggs, chives, red onion, crème fraîche

Classic Malossol Reserve Malossol smooth finish, gentle pop 80 large beads, creamy finish 115 Golden Ossetra Crown Jewel rich, lustrous, nutty 152 gold flecked beads, buttery & creamy 375

@BALTAIRELA /BALTAIRE @BALTAIRE 7.7.21 STEAKS

JAPANESE WAGYU FILET MIGNON Miyazaki A5 Strip Loin 34/oz Petite 8 oz 58 velvety texture, rich flavor Olive-Fed Sanuki A5 Strip Loin 45/oz Center Cut 12 oz 72 umami rich, incredibly tender, peppery Filet Tasting 12 oz 72 PRIME STEAKS

ADDITIONS Dry Aged Bone-In Ribeye 20 oz 75 black truffle butter 15 Veal Chop Au Poivre 16 oz 62 king crab oscar 20 au poivre 6 New York Strip 14 oz 61 béarnaise 3 Kansas City Strip 20 oz 82 baltaire steak sauce 3 Tomahawk 44 oz 184 chimichurri 3 danish blue cheese 6 Dry Aged Porterhouse 40 oz 180

ENTRÉES Pan-Roasted Salmon Chilean Sea Bass english pea risotto, citrus beurre blanc 41 fermented black bean, baby bok choy 47 Dover Sole Sautéed Branzino sautéed vegetables, chives 65 blistered tomatoes, herb salad 38 Maine Diver Scallops Half Roasted Mary’s Chicken salsa verde 40 spinach, mushroom, chicken jus 38 Pan-Seared Alaskan Halibut Broiled Colorado Lamb Chops grilled corn “salsa” 45 chimichurri 59

ON THE SIDE

Brussels Sprouts* thai chili, peanuts 14 Hand-Cut Frites* ketchup 13

Jumbo Asparagus béarnaise 18 Loaded Potato traditional sides 14

Brentwood Creamed Corn olive oil 15 Olive Oil Whipped Potatoes basil oil 13 Sautéed Spinach parmigiano-reggiano 14 loaded +5 lobster +11 Creamed Spinach blue cheese, chives 16 Onion Rings* tahini ranch, parmigiano 17

Roasted Broccolini crunchy chili-garlic 14 Mac And Cheese cavatappi pasta 15 Roasted Mushrooms miso butter 16 lobster +11 king crab +20

Executive Chef | Jeffrey Cosenza Chef de Cuisine | Sean Collins

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. *cooked in peanut oil