Cleaver Butchered Meats Seafood Classic Cockt Menu with Prices is exactly what you need before you walk through their doors. Cleaver Butchered Meats Seafood approaches pricing with transparency that matches their open-display butcher counter. You will not find hidden fees or vague market-price asterisks here. Instead, the menu lays out every cut and cocktail with a clear number next to it.
This guide breaks down the full menu structure, what each section costs, and how to order smart. Whether you are a first-timer or a regular, you will leave with a full plan for your next visit.
Cleaver Butchered Meats Seafood Classic Cockt Menu With Prices
The menu splits into three main areas: the butcher case, the seafood raw bar, and the classic cocktail program. Each section has its own personality, but they all share the same commitment to quality. Here is what you can expect to pay across the board.
Butcher Counter Cuts And Pricing
The butcher counter is the heart of the operation. You pick your protein by the ounce, and they cook it to your exact specification. This is not a fixed-plate restaurant; it is a choose-your-own-adventure for meat lovers.
- Prime Ribeye: $14.50 per ounce, minimum 10 ounces
- Dry-Aged New York Strip: $16.00 per ounce
- Filet Mignon: $17.25 per ounce
- Pork Tomahawk: $38.00 flat price for the whole cut
- Lamb Rack: $42.00 per half rack
Every cut includes a choice of one house sauce and one side. Extra sauces run $2.50 each. The butcher will also trim and tie your cut right in front of you, so you see exactly what you are paying for.
Seafood Raw Bar Selection
Seafood is treated with the same precision as the beef. The raw bar changes daily, but the pricing structure stays consistent. Oysters are the star, and they offer a rotating selection from both coasts.
- East Coast Oysters: $3.25 each, half dozen minimum
- West Coast Oysters: $3.75 each
- Jumbo Shrimp Cocktail: $18.00 for five pieces
- King Crab Legs: $32.00 per pound
- Lobster Tail (8 oz): $45.00
They also offer a seafood tower for two at $95.00. That includes a mix of oysters, shrimp, and crab claws. It is a solid deal if you want to sample a little of everything.
Classic Cocktail List And Costs
The cocktail menu sticks to the classics, but they do them properly. You will not find weird infusions or smoke-filled cloches here. Just balanced drinks with premium spirits.
- Old Fashioned: $16.00
- Manhattan: $15.50
- Negroni: $15.00
- Martini (gin or vodka): $14.00
- Whiskey Sour: $14.50
Happy hour runs from 4 PM to 6 PM on weekdays. During that window, all classic cocktails drop to $10.00 and select oysters are $2.00 each. That is the best time to visit if you are watching your budget.
Sides And Shared Plates
Sides are not an afterthought here. They are cooked in beef tallow or brown butter, which makes them rich and satisfying. Portions are generous enough to share between two people.
- Roasted Bone Marrow: $14.00
- Crispy Brussels Sprouts: $12.00
- Potatoes Au Gratin: $11.00
- Grilled Asparagus: $10.00
- Mac and Cheese: $13.00
How To Order For The Best Value
If you want the most bang for your buck, follow this simple process. It takes a little planning, but the payoff is worth it.
- Arrive during happy hour and start with $10 cocktails
- Order a half dozen oysters at the discounted $2 price
- Choose a 10-ounce filet as your main protein
- Split one side between two people
- Finish with the bone marrow if you still have room
That whole experience lands around $85 per person before tip. For the quality of meat and the level of service, that is a fair number. You could easily spend double at a steakhouse with less transparent pricing.
One thing to note: the menu changes slightly based on what the butcher sourced that morning. The core structure stays the same, but specific oyster varieties and some special cuts rotate. Always ask your server what came in fresh today. They are usually excited to tell you.
The cocktail list is fixed, but the bartenders will make a off-menu classic if you ask nicely. Do not be shy about requesting a Sazerac or a Vieux Carré. They have the ingredients behind the bar, and they are happy to show off their skills.
If you are celebrating something special, mention it when you book your reservation. The staff often adds a complimentary dessert or a small toast. It is not guaranteed, but it happens more often than not.
Parking is valet only on weekends, which runs $12.00. There is street parking available on weekdays if you are willing to walk a block or two. The restaurant is located near the main intersection, so ride-sharing is also a easy option.
Overall, the pricing at Cleaver is fair for what you recieve. The meat is high-grade, the seafood is fresh, and the cocktails are honest. You are paying for quality ingredients and skilled preparation, not for gimmicks. That is a trade most people are happy to make.