2021 Restaurant Week Menu

July 20 – August 21

2 Course Prix Fixe | $39 per person ++


(please note our A la carte and 777 Burger Night Menus are not available during Restaurant Week)


  • chilled oysters
    (6) naked mignonnette, cocktail sauce
  • little gem chopped salad
    roasted tomato vinaigrette, olives, cucumber, radishes, watercress, croutons
  • pastrami salmon
    shaved crudite, preserved lemon, caviar vinaigrette
  • 5 leaf caesar salad
    soft herbs, kale, lettuce, anchovy vinaigrette, pecorino crisp
  • burrata salad
    watermelon, asparagus, basil, haricots verts, prosciutto
  • lobster dumplings
    (supplement 5)
    spicy tomato, lemon, basil
  • crab cake pretzel
    (supplement 5)
    old bay tomato jam, chipotle tartar sauce
  • citrus tuna salad
    (supplement 5)
    mandarin ponzu sauce

Table Share

Clothesline Bacon
Maple & Black Pepper Glazed
3 pieces – 22
6 Pieces – 42
9 pieces – 64


Lobster Dumplings
6 pieces – 26
9 pieces – 35
12 piece – 44

David Burke Tavern Steamed Angry Lobster Dumplings

David Burke Tavern seared Wagyu beef, dashi pickled beech mushrooms, baby bok choy


  • black sea bass
    roasted cherry tomatoes, haricots verts
  • grilled salmon
    roasted asparagus and spring onion
  • roasted scallops & shrimp
    tomato, capers, olives, lemon
  • roasted chicken
    roasted carrots, caramelized endive, fennel and watercress
  • tavern cheeseburger
    LTO, b1, mayo, VT cheddar, fries, side salad
  • lobster avocado salad
    (supplement 8)
    lobster, avocado, red peppers

Patented Salt Aged Beef

Salt-Aging Brick Beef is a patented dry-aging process
using Himalayan pink salt by Chef David Burke
US Patent No: 7,998,517 B2

  • ny strip 7oz
    (supplement 10)
    chimichurri and fries
  • 34 oz dry aged porterhouse for 2
    (supplement 35 per person)


9. / 3 for 25. *a la carte

mushroom with leeks and kale
roasted peas & carrots
spinach & leeks
roasted asparagus with lemon gremolata
hipster fries with bacon, shishito, parmesan

Side dishes at David Burke Tavern


a la carte

sorbet & berries

chocolate crunch cake
chocolate sauce

apple tart
salted caramel ice cream

cheesecake lollipoptree
bubble gum whipped cream

*Menus are subject to change. For daily selections, please call the restaurant directly.

*If you have a food allergy, please speak to the chef, manager, or your server.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.


Crémant d Alsace, Calixte Brut Rose, NV 17
Prosecco, Ciodet, Extra Dry, NV, Italy 12
Blanc de Blanc, Conundrum, California 2017 16
Champagne, Gisele Devilry, Blanc de Noir, France 22


Chardonnay, Flowers, Sonoma Coast, CA, 2016 18.
Pinot Grigio, Lagaria, Veneto, Italy, 2019 14.
Sauvignon Blanc, Shannon by Seamus, Russian River Valley, CA, 2015 17.
Sancerre, Bernanrd Reverdy et Fils, 2019 17.


Chateau de L’Engarran, Languedoc, France, 2020 12
Cote du Provence, Out East, 2020 16


Cabernet Sauvignon, Decoy, California, 2018 18.
Pinot Noir, Whoa Nelly, Willamette Valley, OR, 2019 15.
Cote du Rhone, Domaine St. Pierre, Plan de Dieau, France, 2016 15.
Sangiovese, Rosso Toscano, Italy, 2019 15

Brooklyn Pilsner, Brooklyn, NY 10.
Sam Adams “Boston Lager”, Boston, MA 10.
Peroni Lager, Italy 10.
Flower Power IPA, Ithaca, NY 10.
Heineken 0.0% alcohol free 8.

Beets by Burke
Sapphire, beet juice, peach liquor, lime, bitters 17.

Smoke Show
Bulleit Bourbon, maple, orange, rosemary 17.

DB Pisco Sour
Pisco 100, lime juice, simple syrup, egg whites, bitters 17.

DBT Margarita
Casamigos Reposado, Liquor 43, lime, vanilla 17.

Paloma Cocktail
Casa Noble Blanco, lime juice, grapefruit juice, agave nectar 17.

What’s up doc
Tito’s vodka, carrot juice, ginger beer, lime 17.

Código 1530 Rosa Blanco, rose wine, rose syrup, lime 17Breeze


Moscow Mouse 10.

of Operation

David Burke Tavern

Open for Private Dining – Lunch and Dinner.

Plan your business, social and holiday parties now!

A la carte dining is closed for the remainder of 2021. 


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