Red Horse Plate

Red Horse by David Burke is a modern-american steakhouse and sushi bar by celebrity chef David Burke

MENU

Menu Selections/Pricing Subject to Change.

POPOVER  sweet butter   1.95

FOR THE TABLE

CLOTHESLINE PEKING BACON   20
scallion crepe, pickle    

OYSTERS (6)   18
half shell, cucumber apple mignonette 

DRESSED OYSTERS (5)   25
crab salad, blood orange

ROAST BONE MARROW   32
short rib marmalade, milk toast, pink salt

APPETIZERS

LITTLE GEM CAESAR   17 
aged parmesan, croutons, parmesan crisp

STEAKHOUSE WEDGE SALAD   17 
crispy beef, blue cheese, tomato vinaigrette

RED HORSE SALAD   20
Benton’s Ham, burrata, asparagus, watermelon, sherry mustard vinaigrette

OCTOPUS & CHINESE SAUSAGE
KEBABS 
18
olives, scallion, lemon

SMOKED SALMON & CAVIAR   26
potato pancake, local “Charlotte’s Flock” poached egg

TUNA AND SALMON TARTARE   20
avocado, shaved vegetable salad, potato chips, bonito

WAGYU BEEF TARTARE
& SEA URCHIN
  28 
black truffle, crispy rice

DUCK & PISTACHIO POTSTICKERS   16
chili citrus sauce, chicharron

PAPER WRAPPED PRAWN
“SPRING ROLLS”
  19
pickled peppers, Japanese aioli, crispy herbs

LOBSTER DUMPLINGS   18
chili oil, tomato, basil, miso, preserved lemon

“LEGS AND EGGS”    25
MISO GLAZED KING CRAB
asparagus, ham & mushroom scrambled

MAINS

GINGER AND SESAME SALMON   29
beets, turmeric carrots, snow peas, lotus chips

SCALLOP & OCTOPUS PICATTA  36
steamed broccoli, tomato, herb salad

CRISPY “JOHNNY HONG KONG” LOBSTER  57
spring vegetable fried rice, Singapore chili sauce

WHOLE MARKET FISH OF THE DAY  62
Chinatown market style

RED SNAPPER  38
asparagus, wild rice, grapes, pine nuts, tomato citrus jam

ROAST “GYPSY” STYLE DUCK  35
sweet potato vanilla puree, foie gras dumpling, kumquat and pickled blackberry

KOREAN BBQ BEEF SHORT RIB  36
mushroom chow fun noodles, bok choy

PORK CHOP WITH
SANDY HOOK CLAMS CASINO   32
white wine, garlic, bacon, peppers

SIGNATURE DB ROAST  CHICKEN   29
local mushrooms and leeks, preserved lemon, roast garlic jus, sweet peas, spinach

 

STEAKHOUSE

DB “SALT AGED BEEF”*
David Burke Himalayan Salt Aging: Patent US 7,998,517 B2

8 OZ. WAGYU SIRLOIN   65
7 OZ. FILET MIGNON  39
34 OZ. DRY AGED PORTERHOUSE – FOR 2  125
RED HORSE CHEESE BURGER   25
BONE IN FILET  48
CHATEAU BEYOND filet on the bone (for 2)  95
20 oz. DRY AGED RIBEYE  59
12 oz. PRIME NY STRIP  45
4 oz. A5 MIYAZAKI WAGYU cooked on salt brick  55

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SIDES

Price listed or 3 for 25

“ONION SOUP” MASHED POTATO GRATIN  10
DUCK FAT HOME FRIES  10
SPRING VEGETABLE FRIED RICE  10
SWEET & SOUR BRUSSELS SPROUTS  10
CREAMED SPINACH  10
ASPARAGUS, BROCCOLI & CARROT  12
HIPSTER FRIES bacon, shishito peppers  14

All prices that are displayed on our menu are our cash prices and any other alternative forms of payment may result in a 3% non-cash adjustment.