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King Koji Old Fashioned

Duck Fat-Washed Sagamore Rye, Koji Demerara, Mole Bitters, Orange Bitters

$18

The Martini

Ketel One or Aviation, Ancient Olive Tree, Koji, Olive Oil Washed Dolin Dry Vermouth

$16

New York Negroni

Forthave Blue Gin, Cocchi Americano, Génépy, Salers Aperitif, Smoked Syrah

$16

“Not My Sons” Vieux Carre

Wild Turkey 101, Bénédictine, Rémy Martin V.S.O.P, Peychaud’s Bitters, Red Wine Reduction

$18

Pisco Sour

Barsol Pisco, Lemon, Amargo Chuncho Bitters, Hibiscus Tincture, Egg White

$16

Miller High Life, American Lager

Milwaukee, Wisconsin, 4.6%

$6

Stella Artois, Belgian Lager

Leuven, Belgium, 5.2%

$6

Westbrook Gose

Mt. Pleasant, South Carolina 4%

$6

Other Half, “DDH Forever Ever” Hazy Session IPA

Brooklyn, New York 4.7%

$8

Dewey Beer Company, “Swishy Pants” Hazy IPA

Dewey Beach, Delaware 7.5%

$9

Guinness Stout

Dublin, Ireland, 4.2%

$7

The Fifth Taste

Del Maguey Vida Mezcal, Chinola Passion Fruit, Nixta Licor De Elote, Dragonfruit, Umami

$15

Dante in Dewey

Orange Oil Infused Tito’s, Coconut Fat Washed Campari, Cointreau, Fluffy Orange Juice, Sparkling

$15

Red Flags

White Hornitos, Cucumber Albumine, Lime, Sesame Oil

$15

Monkey Buzz

Banana infused Tomcat Barrel Aged Gin, Lemon, Lucano Amaro, Coffee Foam

$15

Fine Lines

Monkey Shoulder Blended Whiskey, Bénédictine Brandy, Linie Aquavit, Ginger, Lemon

$16

Clarified Skies

Plantation Isle of Fiji, Diplomatico, Velvet Falernum, Yuzu, Pistachio Orgeat, Pineapple

$16

Koji Old Fashioned

Seedlip Spice 94, Blood Orange Bitters, Koji Demerara

$10

Daphne’s Painkiller

Coconut Crème, Pineapple, Orange, Nutmeg

$10

Syrah, Francois Villard, “L’Appel des Sereines”

Northern Rhône, France, 2020

16/64

Bordeaux Blend, Bordeaux Supérieur, Château Siran

Bordeaux, France, 2018

17/68

Cabernet Sauvignon, Jax Vineyards, “Y3,”

North Coast, California, 2019

18/72

Pinot Noir, Bouchaine

Napa Valley, California 2018

20/80

Grenache-Cinsault-Syrah, Côtes de Provence, Peyrassol, “Les Commandeurs”

Provence, France, 2021

16/64

Chardonnay, Bourgogne Blanc, Patrick Piuze

Burgundy, France, 2020

16/64

Riesling, Schlossmühlenhof

Rheinhessen, Germany, 2020

14/70

Chardonnay, Au Bon Climat, “Los Alamos”

Santa Barbara, California, 2019

18/72

Sauvignon Blanc, Auntsfield

Marlborough, New Zealand, 2022

17/68

Champagne-Style, Cremant du Savoie, Jean Perrier

Savoie, France, NV

18/72

Shiraz, Clonakilla

Canberra District, Australia, 2019

$32

Cabernet Sauvignon, Frog’s Leap

Napa Valley, Rutherford, California, 2019

$40

Sauvignon Blanc-Semillon, Pessac-Léognan, Château Carbonnieux

Bordeaux, France, 2020

$27

Chardonnay, Chassagne-Montrachet, Vincent Girardin

Burgundy, France, 2019

$38

Chianina

Chianina beef is one of the most ancient breeds of cattle in existence. Originating from Valdichiana, Tuscany, the meat is revered by Italians as they consider it a most valued delicacy. The porcelain white Chianina is the largest breed of cattle in the world with meat that is red and free from waste but still retains a marbling of fat among the muscling. It is a legendary breed I thought only existed in Italy, and is known for its beefy flavor profile which is lean yet tender. This was the cow I was most excited about featuring on the beef list due to its rarity.

Porterhouse | Bistecca Fiorentina, Feeds 2-4 $6 per oz

Filet | Feeds 1 $7 per oz

Washugyu

American Wagyu Angus crossbreed. This cow gives us the best of both worlds. Deep marbling leads to a rich and complex flavor profile. This has quickly become one of our most popular steaks.

Strip | Feeds 1-4 $5.50 per oz

Bone in Filet | Feeds 1-2 $6 per oz

Ribeye | Feeds 2-4 $5 per oz

Piedmontese

Considered the genetically gifted cow they are lacking a myostatin protein gene which allows them to have double muscling. Essentially, they carry double the amount of muscle but incredibly lean muscle, which creates very tender beef (one of the most tender we have tried). This is one of the healthiest cows you can eat, high in protein but lower in fat than chicken. When I think about it, its just over all delicious. This breed hits all the notes; beefy, tender, full-bodied, its what you dream a steak to taste like.

Tomahawk | Feeds 2-4 $3.50 per oz

Aberdeen Angus

100% grass fed prime graded beef, which is incredibly difficult to achieve most cows are finished on grain or corn to fatten them up for marbling. Less than 5% of American cattle qualify as true Aberdeen angus. This steak wowed us, we couldn’t believe how amazing the flavor was considering it was fed grass its whole life

Hanger | Feeds 1-2 $5 per oz

Delmonico | Feeds 2-4 $5 per oz

Australian Wagyu

Sirloin Butt | Raspberry Bordelaise, Feeds 1-2 $5 per oz

Japanese Wagyu

Originating from Japan, it is considered one of the best breeds in the world for beef production, and is very well known. True Japanese wagyu is incredibly marbled with a grading scale. We source only full-blooded wagyu cattle from Australia and Japan which gives us 2 different flavor profiles. Japan’s flavor profile is the richest with a very soft fat composition. Australia’s is grassier, based off of the diet, lends to a cleaner, lighter flavor.

A5 Striploin | Snow Aged $25 per oz

Holstein

A kitchen favorite. We had always thought of this breed as America’s dairy cow, we realized through R&D this was untrue. Holstein is incredible beef, beautifully marbled, with a delicious, fat flavor profile lending to a buttery steak.

picanha | chimichurri crema, feeds 1-2 $5 per oz

A Steak Tasting

$180

Vaca Vieja

$80

Zabuton

$120

Goji Bernaise

$4

B1 Sauce

$4

Lobster Tail

$30

Lobster Butter

$4

Au Poivre

$4

Caviar

$60

Beef Garum Au Jus

$4

Trio- Select Three

$12

Black Truffle

$30

Ribeye

This steak is rich, juicy and full-flavored with generous marbling throughout. Exceptional taste and tenderness this is THE steak cut tender, beefy, this is the top steak you can get.

Filet

Tenderloin steak (filet mignon): This is the most tender steak, lean yet succulent, with a fine buttery texture. A steakhouse classic

Picanha

Steak cut from the triangle-shaped muscle that caps or covers the Top Sirloin. With plenty of marbling, this is a juicy and savory steak. Very popular in Brazil where they are known to be cooked over open fire at the country’s churrascarias

Hanger

Often known as the butcher’s steak, butchers would traditionally keep this cut for themselves. This cut comes from the lower belly with meat considered to be the most tender besides tenderloin.

Porterhouse

“Bistecca Fiorentina” This is one of our signature steaks here at Bardea. Classically in Italy from the Chianina cow, the best of both worlds, a tenderloin and strip loin with a central bone holding them together.

Strip

Tender cut of meat from the short loin section of the cow. Comes bone-in or boneless considered a high-end cut due to its marbling

Zabuton

The name zabuton is taken from the Japanese word which translates to “little pillow.” Also known as Denver Steak, this cut comes from under the shoulder blade. Extremely tender and marbled, this is one of our best cuts.

Sirloin Butt

Located behind the Short Loin on the top back end of the animal, the Top Sirloin is usually fabricated into individual boneless steaks. Top Sirloin Steak is less tender than cuts from the Short Loin, but still very flavorful.