Burton & Doyle
GREAT NECK
661 Northern Blvd

516-487-9200
www.burtonanddoyle.com



APPETIZERS
Lobster Risotto - Maine lobster, spring peas,
wild mushrooms
Tuna Carpaccio - soy-aioli, cherry tomatoes,
calamata olives, micro wasabi greens
The Wedge - iceberg lettuce, beefsteak tomatoes,
buttermilk-bleu cheese dressing
Imported Buffala Milk Mozzarella
vine ripened tomatoes, basil, drizzled with
extra virgin olive oil

STEAKS
Porterhouse Steak
Ribeye
Rib Steak - Niman Ranch 45 day aged
Filet Mignon

SEA
Branzino - potatoes, cherry tomatoes,
calamata olives, Manila clams
Salmon - sauteed escarole, Yukon Gold potatoes,
roasted tomato vinaigrette

LAND
Grilled Veal Chop - fingerling potatoes, cipollini onions, arugula salad, orange vinaigrette
Roasted Breast of Chicken - herb almond crust,
whipped potatoes, sauteed spinach

SPECIALTY ROLLS
Lobster Roll - Maine lobster, spicy mayonnaise,
tempura flakes, red tobiko wrapped in soy paper
Toro Roll - fatty tuna tartar wrapped in rice
& cucumber topped with tartar & tempura flakes

Cuisine: Steak House
Avg. Check: $40 - $50
Attire: Casual but Neat

Burton & Doyle’s General Manager Jeffrey Falivene trained to be a chef but gravitated toward the front of the house. His varied expertise allows him to provide the ultimate dining experience, facilitating a move toward a more refined menu concentrating on full plate presentations to offer diners variety beyond the a la carte tradition.
Executive Chef Francis Falivene and Chef de Cuisine Jeffrey Sisco source the finest ingredients, letting the components speak for themselves. They prepare crisp salads like the classic steak house wedge or an insalata caprese with imported bufala mozzarella, vine-ripened tomatoes and basil. The house specialty remains 28 day dry-aged USDA prime steaks including a perfectly executed porterhouse for one, two, three or four. Try Maine lobster, roasted branzino, rack of lamb or a specialty roll from the sushi bar. Pastry Chef Leticia Meneses’ works of edible art include exemplary creme brulee and honey cake with sauteed pears and rum-raisin creme anglaise. Round out your meal with a scotch, port or rare cognac. Let sommelier Mark L. Slattery guide you through a wine list that reads as a veritable who’s who of the world’s best vineyards. With nearly 800 selections including rare varieties and reserves, the cellar earned the prestigious Wine Spectator “Best Of” Award of Excellence.
Director of Banquet Sales Francine Travalin will assist you with all your special event needs. Their private rooms have the same rich decor as the dining room and can accommodate 15 to 100 guests.
Whether enjoying a designer martini under the high ceilings and subdued lighting of the bar or luxuriating in the open space and unparalleled cuisine of the dining room, you are treated as a welcomed guest from the moment you enter Burton & Doyle.

PRIVATE PARTIES; PRIVATE BANQUET ROOMS; WINE DINNERS; OUTDOOR DINING; GIFT CERTIFICATES; TAKE OUT; HANDICAP ACCESSIBLE

RESERVATIONS
Suggested

CREDIT CARDS
AMEX VISA MC DINERS CLUB

HOURS
Dinner
Mon, Tues, Wed
5:00 - 10:00
Thur, Fri, Sat
5:00 - 11:00
Sunday 3:00 - 9:00

Bar
Mon - Thur 4 - 12pm
Fri & Sat 4 - 12 am
Sunday 3 - 10

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