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.
MEZZE DIP TRIO 10
hummus, tzatziki, tarama, pita
FRIED HALOUMI 12
harissa aioli, spicy honey, lemon
BAKED BRIE 11
sweet port reduction, orange, almonds
SPANAKOPITA CIGARS 9
phyllo pastry, spinach & feta filling
PATATAS BRAVAS 7
potato wedges, aioli, tomato fondue
TRUFFLE FLATBREAD 16
brie, mozzarella, fig, wild mushrooms
CRAB FRITTERS 15
lump blue crab, harissa aioli
P.E.I MEJILLONES 18
mussels served in choice of tomato saffron or white wine garlic broth
CRAZY SHRIMP FETA 13
gulf shrimp, chili pepper, ouzo, feta
CALAMARI 14
peperoncini, garlic aioli, lemon
OCTOPUS GALLEGA 16
spanish octopus, potato, harissa aioli
MOUSSAKA 13
ground wagyu, potato, eggplant
LAMB CHORIZO 13
spicy lamb sausage, onion, labneh
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
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, colossal shrimp, whole maine lobster, p.e.i oysters, mignonette, harissa cocktail sauce, horseradish, tobasco, lemon
COCKTAIL MARTINI 21
colossal shrimp, harissa cocktail sauce
HOUSE CAESAR 11
chopped baby gem lettuce, anchovies, aged parmigiano,boiled egg
GREEK SALAD 12
feta, cucumber, peperoncini, tomato, red onion, olives
TOMATO BURRATA 12
campari tomato, spinach basil pesto, aged balsamic, e.v.o.o
WAGYU BOLOGNESE 28
ground wagyu beef, san marzano marinara, aged parmigiano
LAMB PAPPARDELLE 26
8 hour braised lamb, tomato fondue, aged parmigiano
FRUTTI DI MARE 32
seafood pasta, gulf shrimp, P.E.I mussels, maine lobster
LITTLE NECK LINGUINE 24
baby clams, parsley, e.v.o.o., garlic butter, white wine
TROFIE AL PESTO 22
spinach basil pesto, pine nuts, pecorino romano
SMOKED LAMB CHOPS 39
3 australian lamb chops, lemon potato, tzatziki, asparagus, pickled onion
STEAK FRITES 8oz. 41 | 12oz. 55
prime ny strip, shoestring fries, hennessy peppercorn sauce, gold leaf
PERI PERI CHICKEN 26
organic chicken quarters, potato puree, garlic aioli, spicy peri peri sauce
MOROCCAN SALMON 32
6oz. ora king salmon, beurre blanc, couscous, sauteed broccolini
AEGEAN BRANZINO 36
10oz. mediterranean seabass, lemon potato, pickled red onion
LANGOSTA AZAFRAN MP
whole maine lobster, black rice, cream of saffron, lemon
THE MAYFLOWER SPRITZ 16
malfy gin, butterfly peaflower, st.germain elderflower liqueur, sparkling wine cucumber toasted simple syrup, tonic
CHERRY BLOSSOM MARGARITA 18
blanco tequila, orange curacao, armena cherry syrup, lime juice
LAST WORD 15
gin, genepy des alpes, lime juice, luxardo maraschino liqueur, cherry
CARRED AWAY 16
rye whiskey, cognac, sweet vermouth, allspice dram, peychaud bitters
ON THE BOULEVARD 17
bourbon, carpano antica, coffee-infused campari, lemon zest
21 & OVER CLUB 17
absolut citron vodka, lillet rose, raspberry simple syrup, lemon juice
egg white, dehydrated raspberry dust
VENUS 18
martell blue swift, spiced papaya, coco lopez, coconut-orange simple syrup, fino sherry, sparkling wine, pineapple fronds, cherry
MYKONOS SLING 18
mastiha, pineau des charentes, pineapple juice, lime juice, grand marnier luxardo morlacco cherry liqueur, angostura bitters
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
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
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
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
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
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
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
MYTHOS LAGER 9
SILENT NEIGHBOR STOUT 9
RIGHT PROPER, BELGIAN WHITE 9
ANXO ROSE, DRY CIDER 10
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
CALAMARI 7
peperoncini, garlic aioli, lemon
SPANAKOPITA CIGARS 7
phyllo pastry, spinach & feta filling
KEFTES TWO WAYS 9
meatballs, tzatziki, tomato fondue
CHEESE & CHARCUTERIE 9
artisanal meat and cheese sampler
FRENCH DIP SANDWICH 9
thin sliced beef, creamy horseradish, au jus
OYSTERS OF THE DAY 3 each
oysters of the day, harissa cocktail sauce
mignonette, tabasco, horseradish, lemon
