The Poltergeist Feast

A three-course meal including one appetizer, one main course, and one dessert per person.
Pick one from each category for a custom dinner experience!


*All orders will be assessed an automatic 18% gratuity which goes entirely to the staff







Boogie’s Braised Bacon (V Optional)

Braised Smokey Pork Belly on a Bed of Cheesy Grits with a Maple Glaze, Pickled Pearl Onions and Mustard Seeds.

Giant Peach Salad (GF) (V/VG Optional)

Mixed Greens, Peach Vinaigrette, Roasted Peaches, Shaved Radish, and Fried Prosciutto (Pork).

Cheshire Mac & Cheese

Shell Pasta and Cheese Sauce (White Cheddar, Mild Cheddar, Gruyere, and Parmesan) Topped with Herbed Bread Crumbs.

Frites & Frights (Fries)

Nightmare on 6th Street – Sweet and Spicy Sriracha Maple Glaze, Herb Dust, Ranch Aioli. (V optional)

LaLaurie Style – Creole Seasoned, Lemon Spritz, White Parmesan Peppercorn Gravy, Kosher Salt.

Devil’s Breath – Smokey Buffalo Dust, Finely Chopped Celery, Crumbled Blue Cheese, Sriracha Aioli.

Jack’s Jambalaya Risotto

Sauteed Shrimp and Andouille Sausage in a Creamy Roasted Red Pepper Risotto with Green Peppers and Shallots.


The Edward Burger Hands

“One of the world’s best burgers, ABC world news” A half-pound beef patty perfectly grilled and served on a brioche bun, toasted with honey garlic butter. Topped with melted pepper Jack cheese, smoked bacon, a sunny egg, avocado, roasted red peppers, lettuce, tomato,  drizzled with sriracha aioli, and finished with a pair of beetle house scissors which you keep!

SweenEy Beef

A tender 8 oz filet Mignon harvested fresh from local victims. Served atop rustic garlic mashed potatoes, drizzled with a red wine balsamic reduction, sautéed mushrooms, onions, roasted peppers, blood spatter, and finished with a straight razor you can take home for your own murders. +$7

Deetz no meatz burger (VG, V)

Quarter pound “Beyond Burger” with vegan cheddar cheese, sun-dried tomato aioli, mushroom and onion ragu, and mixed greens. With a side of fries.

Bloom’s Big Fish (GF)

Miso glazed salmon filet with grilled pineapple and creamy wasabi cabbage and pickled ginger slaw.

The Butchers bolognese

(Meat hand harvested from the corpses of tourists in nyc)
A hearty and flavorful Slow cooked beef bolognese, cooked for hours with tomatoes, fresh herbs and garlic and served over fresh made pappardelle pasta, topped with micro basil, grated Parmesan and served with garlic toast.

Vegan Butchers bolognese

Flavorful and slow cooked tomato sauce with impossible beef, fresh herbs and spices served over fresh made pappardelle pasta, topped with micro basil and a sprinkle of course salt with vegan garlic bread.

Killer coq au vin

(killer cock in wine)
Zach Neil’s take on a french culinary classic. Chicken slow cooked in wine with lardons, mushrooms, onions, carrots, fresh herbs and seasoning to create one of the most hearty, flavorful and wonderful chicken dishes you’ve ever had. Served in a cast iron crock over creamy mushroom risotto with garlic herbed toast for dipping. This is the perfect, stick to your guts, hearty, perfect meal to get you ready for the evening kill.


Roasted tri-color carrots

Garlic Mashed potatoes

Oven-roasted fingerling potatoes

*Upgrade Plain Fries to Frites & Frights for $6


Death by chocolate

Decadent Chocolate Fondant Cake, Rich Chocolate Drizzle, Hints of Death.

Willy Wonka Vanilla Sundae

Served with Chocolate Sauce, Raspberry Sauce, Lemon Sauce, Rainbow Willy Wonka Candy, Caramelized Banana, and Whipped Cream.


Home Made Bread Pudding with Bulleit Bourbon Carmel Sauce, Served with Pistachio Ice Cream.

Crostata vegana al cereali (V, GF)

Gluten-Free and Vegan, Elderberry Tart Finish, Served with Raspberry Sorbet.


Customize Your Dessert’s Ice Cream Flavor or Order Separately From Our Selection Below.




Mango Sorbet

Raspberry Sorbet

Consuming raw or undercooked meals, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Dine with us

308 East 6th Street New York, NY 10003, USA
tel: 646-510-4786
Wednesday: 4pm-Close
Thursday: 4:00pm-Close
Friday: 4:00pm-Close
Saturday: 4:00pm-Close
Sunday: 4:00pm-Close