THE MAYFLOWER CLUB

Chef Alex Oradei's Mediterranean heritage is showcased in the 'nouveau' style menu that highlights fresh local produce in its simplicity combined with distinct flavors and ingredients. Dishes are created to be shared and are complimented by carefully selected wines and hand crafted cocktails that tie to the 1930's prohibition era of the building itself. Commitment to the genuine and approachable service extends the fun Mediterranean life-style.
For tables larger than 6 please email dinnerparties@mayflowerclubdc.com to make arrangements.

book a reservation

MENU

DINNER
COCKTAILS
DESSERT

APPETIZERS

MEZZE DIP 10
hummus, tzatziki, tarama, pita
FRIED HALOUMI 11
harissa mayo, spicy honey, lemon
TRUFFLE FLATBREAD 16
brie, mozzarella, fig, wild mushroom
MIXED CALAMARI 14
gulf shrimp, peperoncini, garlic aioli
P.E.I  MEJILLONES 18
mussels served in a choice of tomato safforn or white wine broth

CRAZY SHRIMP FETA 13
gulf shrimp, chili pepper, ouzo, feta
OCTOPUS GALLEGA 16
spanish octopus, potato, aioli, paprika
BONE MARROW 14
caramelized onions, toast points
KEFTES TWO WAYS 15
meatballs, tomato fondue, tzatziki
CHEESE & CHARCUTERIE 19
prosciutto, soppressata, tete de moine, bellavitano merlot, apricot jam

COLD BAR

OYSTERS
1/2 dozen 22  |  dozen 38
oysters of the day, harissa cocktail sauce, mignonette, horseradish

SEAFOOD TOWER
PETITE 99    |  GRAND 189
alaskan king crab, maine lobster, colossal shrimp jumbo lump crab, oysters of the day, mignonette, harissa cocktail sauce

COCKTAIL MARTINI 21
colossal shrimp, harissa cocktail sauce

SALADS & SOUP

HOUSE CAESAR 11
baby gem lettuce, anchovies, aged parmigiano, egg
GREEK SALAD 12
feta, cucumber, peperoncini, tomato, red onion, olives

NICOISE TUNA SALAD 19
seared tuna, romaine, green beans, potato, tomato, black olives, egg
LANGOSTINO BISQUE 11
chives, creme fraiche

CANAPE TOWERS

MINIMUM OF 6

SPANAKOPITA      5 each
phyllo, spinach feta filling
FIG & BRIE CUP     4 each
creamy brie, sweet port reduction

BACON DATE        4 each
almond goat cheese, bacon
LAMB SLIDER         7 each
pulled lamb shank, honey yogurt

CRAB CAKE           9 each
challah toast, harissa aioli
ZEBBIE'S ROLL      16 each
poached lobster, potato roll

PASTA

WAGYU BOLOGNESE 28
ground wagyu beef, san marzano marinara, aged parmigiano
FRUTTI DI MARE 32
seafood pasta, gulf shrimp, P.E.I mussels, maine lobster

LAMB PAPPARDELLE 26
pulled lamb shoulder, aged parmigiano, tomato fondue
TRUFFLE TAGLIATELLE 34
seasonal truffle, butter cream, aged parmigiano

ENTREES

SMOKED LAMB CHOPS 39
10oz. australian lamb, pistachio herb crust, lemon potatoes, tzatziki
STEAK FRITES 41
8oz. snake river farm wagyu, shoestring fries, hennessy peppercorn sauce
PERI PERI CHICKEN 26
organic chicken quarters, rosemary garlic potato puree

MOROCCAN SALMON 32
6oz. ora king salmon, beurre blanc, couscous, sauteed broccolini
AEGEAN BRANZINO 36
10oz. mediterranean seabass, lemon rosemary potatoes, parsley
LAMB KLEFTIKO 29
braised lamb shank, fingerling potato, pepper, pearl onion, tomato

COCKTAILS

THE MAYFLOWER SPRITZ 16
malfy gin, butterfly peaflower, st.germain elderflower liqueur, sparkling wine cucumber toasted simple syrup, tonic
CHERRY-DATE OLD FASHION 17
bourbon, angostura bitters, citrus zest, armena cherry and medjool date simple syrup
HARVEST SIDECAR 17
d'usse cognac, spiced sweet potato, maple, lemon, cinnamon-sugar rim
A PARTRIDGE IN A PEAR TREE 17
reposado tequila, spiced pear simple, amaretto, lime, triple sec, pistachio spice rim

MARTINI MELATA 18
grey goose vodka, honeydew melon juice, italicus bergamont liqueur, rosewater honey, torched rosemary
DONNA ROSA SBAGLIATO 18
campari, don ciccio & fig amaro, spiced cranberry simple syrup, orange bitters, prosecco
WAKE ME UP EARLY 18
vodka, kahlua, bailey's, whipped cream
ZEBBIE'S TREASURE 22
vida mezcal, spiced pineapple reduction, ginger, honey, lemon, scotch, mayflower smoke

HOT DRINKS

CIDRE BOUCHE 16
spiced rum, cranberry apple cider
CAFE AMARETTO 18
amaretto, averna amaro, coffee , whipped cream

CHOCOLAT 18
bourbon, kahlua, hot chocolate, whipped cream
RAKOMELO 25
raki infused with cinnamon and clove
serves 2-4

WINE BY THE GLASS

RED

PINOT NOIR, Smith & PERRY 12|48
OREGON, USA. Light, dry, smoky, bright red fruits
RIOJA, Carlos Serres Crianza 11|44
RIOJA, SPAIN. 100% Tempranillo. Structured, fresh and fruity

CINSAULT, Massaaya Le Colombier 13|52
BEKAA, LEBANON. Dark fruit, spiced palate, smooth finish
CABERNET, Louis M. Martini 12|48
CALIFORNIA, USA. Bold, dry, medium bodied

WHITE

PINOT GRIGIO, Tiefenbrunner 12|44
ALTO ADIGE, ITALY. Bracingly crisp, balanced acidity
SAUVIGNON BLANC, Yealands 12|44
MARLBOROUGH, NEW ZEALAND. Citrus, tropical fruits

ASSYRTIKO, Papagiannakos 15|60
MARKOPOULO, GREECE. Citrus notes with refreshing acidity
WHITE BLEND, Luigi Baudana Langhe 13|52
PIEDMONT, ITALY. Pear, apple, peach, smooth dry finish

BUBBLES

CALI BRUT, Mumm Napa Brut Prestige 14|55
NAPA VALLEY, USA. Vivid aroma of black cherry and red berry
PROSECCO, Cavicchioli "1928" Prosecco 13|46
EMILIA ROMAGNA, ITALY. Pear, yellow apple, light citrus notes

CALI BRUT, Mumm Napa Rose 15|58
NAPA VALLEY, USA. Rose petal and Strawberry. Vibrant bubbles

RED BY THE BOTTLE

BEAUJOLAIS, Pierre Bleue Cote De Brouilly 63
BEAUJOLAIS, FRANCE. 2016. 100% Gamay. Light and perfumed
LANGUEDOC, Les Petits Pas 55
LANGUEDOC, FRANCE. 2019. Grenache, syrah. Earthy, red fruits
PINOT NOIR, EnRoute Les Pommiers 78
RUSSIAN RIVER VALLEY, USA. Rich layers of dark cherry, plum
BORDEAUX, Château Les Arromans Prestige 64
BORDEAUX, FRANCE. 2018. Moderate tannins, lots of red fruit
BRUNELLO, Pian Delle Vigne 138
MONTALCINO, ITALY. 2015. Elegant structure, fresh and fruity
TUSCAN, Tenuta San Guido Le Difese 75
TUSCANY, ITALY. 2019.
Balanced red fruits, elegant structure
CORVINA, Allegrini Palazzo Della Torre 46
VENETO, ITALY. 2018. Velvety texture, dry and tart

CABERNET BLEND, Trefethen Eschol  77
NAPA VALLEY, USA. 2019. Cab Sav, Merlot, Pinot Noir, Full bodied
CABERNET, Austin Hope Paso Robles 87
PASO ROBLES, USA. 2020. Bold, complex, dark fruits. Long finish
TEMPRANILLO BLEND, Dao Reserva 64
DAO, PORTUGAL. 2014. Full bodied, powerful, earthy, chocolate
AGIORITIKO, Aivalis Nemea 59
CRETE, GREECE. 2019. Intense red fruit, oak, medium finish
BAROLO, G.D Vajra Albe 108
PIEDMONT, ITALY. 2017. Big Tannins, rich and aromatic
SYRAH BLEND, Volte Face Reserva 56
ALENTEJANO, PORTUGAL.
Bold floral notes, dark chocolate
SYRAH, Nostos Alexandra's 72
CRETE, GREECE. 2017. Strong oak, mushroom and vanilla

WHITE BY THE BOTTLE

VERMENTINO, Limazzani 52
SARDEGNA, ITALY. 100% Vermentino. Fruity mineral notes
ASSYRTIKO, Gavalas Santorini 75
SANTORINI, GREECE. 'The Blue Bottle' dry oceanic mineral notes

SAUVIGNON BLANC, Frères Sancerre 64
SANCERRE, FRANCE. Crisp, dry, intense citrus fruits
CHARDONNAY, Bourgogne Côte d'Or 88
BURGUNDY, FRANCE. Elegant floral aroma. Clean smooth finish

CHAMPAGNE

GH MUMM, Cordon Rouge 95
Well balanced brut. Lively, fresh fruit
PERRIER-JOUET, Grand Brut 139
Soft Luscious bubbles. Vivid acidity, long finish
VEUVE CLICQUOT 189
N.V. Classic, bright and crisp, bursting with flavor
MOET & CHANDON, Imperial 165
Fresh, crisp and elegant. Vibrant bubbles

MOET & CHANDON, Nectar Imperial Rose 195
Crisp, tart, wild strawberry. Medium bodied
JACQUESSON 744 Extra Brut 190
Dry, mineral, oak, apple. Single Vintage
DOM PERIGNON, Brut 390
2010 Vintage. Self Explanatory

BEER

DRAFT

BUD LIGHT 7
STELLA ARTOIS 8
DEVIL'S BACKBONE VIENNA LAGER 8
DC BRAU CORRUPTION IPA 8

MODEL ESPECIAL 8
TROPICANNON CITRUS IPA 8
MANGO CART WHEAT ALE 7

BOTTLE & CAN

MYTHOS LAGER 9
SILENT NEIGHBOR STOUT 9

RIGHT PROPER, BELGIAN WHITE 9
ANXO ROSE, DRY CIDER 10

DESSERTS

NUTELLA BOMBS 10
three nutella stuffed pastries, greek frozen yogurt, whipped cream, granulated pistachios
CREME BRULEE 12
sugar glass, creamy vanilla bean custard, mixed berries
DECONSTRUCTED TIRAMISU 11
espresso soaked ladyfingers, cocoa, whipped mascarpone filling, white chocolate curls

MAYFLOWER FLAMBE 19
dark chocolate mousse, whipped cream
DESSERT TOWER 24
nutella bombs, baci di dama, dark chocolate mousse cups