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CUT at 45 Park Lane offers contemporary interpretations of the classic American steak restaurant.  The signature cuts of beef are grilled over hard-wood and charcoal and then finished under a 1200-degree broiler to impart a truly unique flavor and texture.  CUT also features an extensive "From the Sea" section with dishes such as Pan-Roasted Scottish Lobster with Black Truffle Emulsion, Whole Roasted Loup de Mer with Moroccan Charmoula and Sauteed Dover Sole Meuniere with Preserved Lemon. Accompanying the dinner entrees are a large selection of house-made sauces and sides including CUT's signature Argentinean Chimichurri and the popular Creamed Spinach with Fried Organic Egg.

At lunch, guests can find the same farm-to-table, seasonal ingredients from the CUT dinner menu, but in a lighter style.  Dishes include Warm Lobster Club Sandwich on Walnut Bread with Apple Wood Smoked Bacon, USDA Prime Rib Eye Steak Salad with Smoked Bone Marrow Vinaigrette and Sauteed Scottish Diver Scallops with Yuzu Kosho Butter.

At breakfast, Wolfgang has created classic favorites with his signature take such as Salt Beef Hash Cake with Poached Organic Eggs and Sauce Bernaise, Ricotta-Lemon Blintzes with Peach-Sour Cherry Compote and CUT's version of The English Breakfast offering Fried Brioche, Slow Poached Organic Eggs with Black Truffle Emulsion, Homemade Sage and Black Pepper Sausage and Black Pudding "Cassoulet" and Streaky Bacon.