Smith & Wollensky

Boston – Back Bay

Signature Dishes

The Dry Aging Difference The Dry Aging Difference

Our steaks are chosen from the top 2% of all beef designated by the USDA as “Prime.” That means they reflect the highest degree of marbling for optimum tenderness, juiciness and flavor. Our 28-day dry-aging process further intensifies the flavor before our house butchers create the final magnificent cut you’ll savor.

Coffee & Cocoa Rubbed Filet Coffee & Cocoa Rubbed Filet

14 oz. filet rubbed with coffee and cocoa then charbroiled. Topped with ancho chile butter and crispy angry onions.

Shellfish Bouquet Shellfish Bouquet

Our famous tower of chilled lobster and crabmeat, piled high with jumbo shrimp, oysters and clams. Complemented with a selection of cocktail, ginger and mustard sauces and sherry mignonette.

Filet & Lobster Tail Filet & Lobster Tail

10 oz. filet mignon and fresh steamed lobster tail

Signature Crab Cake Signature Crab Cake

Colossal lump crab meat served with cognac mustard and ginger sauces

Steak Tartare Steak Tartare

Hand-diced prime tenderloin blended with dijon mustard, capers and red onion

USDA Prime Long Bone Rib Eye USDA Prime Long Bone Rib Eye

32 oz. long bone rib eye rubbed and charbroiled with a blend of eastern spices, bone marrow butter and harissa, lemon-parsley garnish

Beef Tenderloin Trio Beef Tenderloin Trio

Three cuts of beef tenderloin charbroiled and prepared individually with cajun seasoning, gorgonzola crust and madeira demi glace.

Whole Maine Lobster Whole Maine Lobster

Simply steamed or stuffed with jumbo lump crab meat

Truffled Macaroni & Cheese Truffled Macaroni & Cheese

Parmesan, provolone, monterey and cheddar cheeses baked together and topped with crunchy panko breadcrumbs