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.
DIP DUO 7
hummus, tzatziki, warm pita
SPANAKOPITA 9
three phyllo pastries, spinach feta filling
FRIED HALOUMI 12
harissa aioli, spicy honey, lemon
MAYFLOWER CHIPS 11
lightly fried zucchini & eggplant, tzatziki
SPICY FETA 8
greek feta, roasted fresno pepper, pita
PATATAS BRAVAS 7
potato wedges, aioli, tomato fondue
BRUSSEL SPROUTS 8
crispy, spiced, honey brussel sprouts
TRUFFLE FLATBREAD 13
brie, mozzarella, fig, wild mushrooms
CRAZY SHRIMP FETA 13
gulf shrimp, chili pepper, ouzo, greek feta
CALAMARI 14
peperoncini, lemon, garlic aioli, marinara
CRAB FRITTERS 14
lump blue crab, harissa aioli, paprika
OCTOPUS GALLEGA 16
spanish octopus, potato, harissa aioli
TUNA CARPACCIO 15
thin sliced tuna, arugula, balsamic glaze
COCKTAIL MARTINI 14
three jumbo shrimp, harissa cocktail sauce
SAFFRON MEJILLONES 17
p.e.i. mussels served in tomato saffron
MOULES MARINIERE 15
white wine garlic broth, thyme, parsley
KEFTES TWO WAYS 13
meatballs, tomato fondue, tzatziki
WAGYU MOUSSAKA 13
greek style lasagna, potato, eggplant
LAMB MERGUEZ 12
spicy lamb sausage, onion, labneh
BONE MARROW 14
caramelized onions, toast points
CHEESE & CHARCUTERIE 16
mixed artisanal meats & cheeses
HOUSE CAESAR 10
chopped romaine, white anchovies, aged parmigiano, deviled egg
GREEK SALAD 10
feta, cucumber, peperoncini, tomato, red onion, olives
TOMATO BURRATA 11
campari tomato, spinach basil pesto, aged balsamic, e.v.o.o
WAGYU BOLOGNESE 19
ground wagyu beef, san marzano marinara, aged parmigiano
LAMB PAPPARDELLE 18
eight hour braised lamb, tomato fondue, aged parmigiano
FRUTTI DI MARE 22
seafood pasta, gulf shrimp, p.e.i. mussels, maine lobster
SPAGHETTI MILANESE 18
breaded chicken filet, creamy alfredo, tomato, aged parmigiano
TROFIE AL PESTO 17
spinach basil pesto, pine nuts, pecorino romano
MEDI BURGER 18
brie, caramelized onion, apricot preserve, oregano, french fries
MOROCCAN SALMON 22
6oz. atlantic salmon, creamy beurre blanc, couscous, sauteed broccolini
AEGEAN BRANZINO 25
8oz. mediterranean seabass filet, lemon potato, pickled onion, lemon
PORK FIRESHANK 24
eight hour braised pork shank, tomato orzo, aged parmigiano, rosemary
STEAK FRITES 26
prime ny strip, shoestring fries, hennessy peppercorn sauce, gold leaf
CRAB CAKES 27
6oz blue crab cakes, arugula, grilled haloumi, lemon
SMOKED LAMB CHOPS 39
three australian lamb chops, potato puree, asparagus, tzatziki, pickled onion
MIXED GRILL FOR TWO 79
peri chicken, lamb chops, colossal prawn, hanger steak, served over a bed of fries
THE MAYFLOWER SPRITZ 16
malfy gin, butterfly peaflower, st.germain elderflower liqueur, sparkling wine cucumber toasted simple syrup, tonic
CHERRY BLOSSOM MARGARITA 18
patron silver, 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
grey goose citron, 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 7
phyllo pastry, spinach & feta filling
KEFTES TWO WAYS 9
meatballs, tzatziki, tomato fondue
CHEESE & CHARCUTERIE 9
artisanal meat and cheese sampler
TUNA CARPACCIO 9
thin sliced tuna, arugula, balsamic glaze
COCKTAIL MARTINI 9
three jumbo shrimp, harissa cocktail sauce
