Barclay Prime menu — United States

A curated selection of fresh raw bar items and seafood cocktails, with the option to add caviar for an additional $75.

Six fresh oysters served raw on the shell with a red wine vinegar and shallot sauce.

Finely diced raw ahi tuna served with a creamy lemon-infused garlic sauce.

Chilled shrimp served with a side of tangy tomato-based cocktail sauce.

Chilled king crab served with a creamy Dijon mustard sauce.

A chilled, whole Maine lobster served with a side of tangy cocktail sauce.

Thinly sliced raw yellowtail served with a citrus-based soy sauce, avocado, and jalapeño.

Delicate salt-cured fish roe served with traditional accompaniments including small pancakes, chopped egg, red onion, crème fraîche, and chives.

This dish features one ounce of premium Baeri sturgeon caviar sourced from Italy.

A one-ounce serving of premium California-raised Ossetra caviar from Regiis Ova.

This is a one-ounce serving of premium Kaluga caviar from Petrossian, Russia.

A rich, creamy soup made with lobster, finished with a touch of cognac.

A fresh salad of crisp romaine lettuce tossed with parmesan cheese and crunchy ciabatta bread croutons.

A crisp wedge of iceberg lettuce topped with smoky Nueske bacon and creamy Point Reyes bleu cheese.

A refreshing salad featuring olives, red onion, and feta cheese, tossed in a light herb vinaigrette.

A refreshing salad featuring roasted beets and elderflower, served with crunchy hazelnuts and a creamy yogurt dressing.

Pan-seared scallops served with a lemon butter sauce and topped with premium sturgeon caviar.

A large, premium crab meat patty served with a creamy lemon-garlic sauce.

Two mini Wagyu beef burgers topped with caramelized onions and melted Gruyère cheese.

Finely chopped smoked Wagyu beef served with caviar and a raw egg yolk.

Roasted bone marrow served with red onion marmalade and grilled sourdough bread.

Pan-seared duck liver served with poached apple, pecans, and a salted caramel sauce.

This premium cheesesteak features hand-cut Wagyu beef, black truffle, foie gras, fried onions, and Cooper Sharp cheese on a fresh sesame roll, served with a half-bottle of champagne.

Pan-seared salmon served with smoked potatoes, fennel, and charred spring onions.

Pan-seared line-caught halibut served with a side of creamy Tuscan kale.

Pan-seared Dover sole served with a lemon, caper, and brown butter sauce.

This dish features Chilean sea bass marinated in koji, served with glazed root vegetables and a spiced carrot sauce.

Tender roasted lamb served with a smooth sweet onion purée and a rich red wine reduction.

Roasted chicken served with wild forest mushrooms and a creamy, rich sauce albufera.

Two tender lobster tails served with melted butter and a charred lemon wedge.

An eight-ounce, tender cut of beef tenderloin served as a steak.

A 10-ounce premium cut of tender, high-quality beef steak.

A 16-ounce prime-grade steak served on the bone.

This 18-ounce prime ribeye steak is dry-aged for 40 days to enhance its flavor and tenderness.

A 14-ounce prime New York strip steak that has been dry-aged for 40 days to enhance its flavor and tenderness.

A 20-ounce prime-grade New York strip steak served with the bone in.

This 32-ounce prime steak is dry-aged for 35 days to enhance its flavor and tenderness.

An 8-ounce filet mignon sourced from Snake River Farms in Idaho, known for its high-quality American Wagyu beef.

A 12-ounce New York strip steak sourced from Creekstone Farms in Nebraska.

This 8-ounce ribeye cap is sourced from Snake River Farms in Idaho and features high-quality American Wagyu beef.

This 24-ounce bone-in ribeye is sourced from Black Hawk Farms in Kentucky and features premium American Wagyu beef.

This 8-ounce A5 Japanese Wagyu striploin is sourced from cattle raised in the Kagawa Prefecture, known for their diet of olives.

This 5 oz. A5 Japanese Wagyu striploin is sourced from the Hyogo Prefecture.

This 8-ounce A5 Japanese Wagyu striploin is sourced from the Shiga prefecture, known for its premium quality and rich marbling.

A classic French compound butter flavored with fresh parsley, lemon juice, and seasonings, typically served melted over grilled meats or fish.

Roasted beef bone marrow infused with a delicate smoky flavor, served as a rich and savory spread.

Thinly sliced fresh truffle served as an aromatic topping to enhance your dish.

A classic preparation featuring a topping of tender crab meat, asparagus spears, and rich hollandaise sauce.

A creamy, bold, and tangy blue cheese produced in Point Reyes, California.

Foie gras is a rich, buttery delicacy made from the liver of a duck or goose.

A rich, savory butter infused with the earthy, aromatic flavor of black truffles.

A single serving of tender lobster tail, typically served steamed or broiled.

A classic French-style sauce made with crushed peppercorns and a rich, savory cream base.

A creamy, savory sauce made with tangy Roquefort blue cheese.

A rich, creamy French sauce made with butter, egg yolks, white wine vinegar, shallots, and fresh tarragon.

A savory, chef-prepared sauce crafted to complement and enhance the flavor of grilled steak.

A creamy, chilled sauce made with tangy crème fraîche and the sharp, pungent flavor of horseradish.

Sautéed mushrooms sourced from Kennett Square, Pennsylvania, prepared as a savory side dish.

Creamy macaroni pasta tossed in a rich cheese sauce infused with aromatic truffle oil.

Thinly sliced onions that are lightly battered and deep-fried until crispy.

Tender stalks of broccolini lightly charred on the grill.

Thinly sliced potatoes baked in a creamy sauce until tender and golden.

Creamy, smooth mashed potatoes prepared with a light and airy texture.

Creamy mashed potatoes infused with the earthy flavor of black truffles.

A whole Idaho potato baked until the skin is crisp and the inside is soft and fluffy.

Crispy, bite-sized cylinders of grated potatoes that are deep-fried until golden brown.

Fresh corn kernels lightly pan-cooked until tender.

Fresh green beans cooked until tender and lightly seasoned.

Fresh spinach leaves lightly cooked in a pan until tender.

Fresh spinach leaves cooked in a rich, creamy white sauce.

This dessert features peanut butter mousse and hazelnuts topped with milk chocolate whipped cream and served with salted caramel ice cream.

A zesty lemon and yuzu bar served with blackberry sorbet and a light bergamot-flavored marshmallow.

A creamy vanilla custard topped with caramelized bananas and crunchy vanilla wafers.

A creamy cheesecake topped with a sweet strawberry and Thai basil fruit sauce.

A rich chocolate mousse topped with vanilla whipped cream and crunchy popcorn brittle.

Three warm, freshly baked cookies served with a scoop of vanilla ice cream and drizzled with chocolate sauce.

A rotating selection of house-made ice creams and fruit-based sorbets featuring seasonal flavors.