DINNER

Our nightly specials also include a 3-course $40 prix-fixe menu.

Please call us at 212 254 1200 if you'd like more information.

APPETIZERS

GRILLED SAUSAGE PLATE
roasted grape tomatoes, garlic, cipollini onions,

grilled herb bread, hot mustard, chive aïoli
15

GRILLED MARINATED SHRIMP 
lemon orzo, roasted tomato, saffron broth
13

SPRING BARLEY RISOTTO 
pearl barley, carrots, fresh green peas, fennel, spring onions,
ricotta and parmesan cheeses, fresh basil

12

CORN & MUSHROOM TAMAL 
zucchini, wild mushrooms, guajillo chile, crème fraîche 
12

ORGANIC KALE SALAD 
organic gala apples, roasted baby carrots, manchego cheese,

toasted almonds, buttermilk dressing

10

RADICCHIO and BOSTON LETTUCE SALAD
roasted beets, goat cheese, honey spiced pecans, blue cheese dressing 
9

ENDIVE SALAD 
stilton, bacon, pears, red onions, port wine and walnut dressing 
9

SEAFOOD SALAD
shrimp, scallops, grilled calamari, new zealand mussels,
boston lettuce, radishes, red onion, meyer lemon vinaigrette
13

TUNA TARTARE 
avocado, ginger cured vegetables, lemon-lime vinaigrette 
10

LOBSTER and CRAB CAKES 
seaweed and vegetable salad, thai curry coconut sauce 
12

CHOPPED SALAD 
turnips, jicama, beets, roasted onions, carrots, celery,

green apple, fennel, yellow peppers, enoki mushrooms,

mesclun greens, ginger shallot vinaigrette 
9

ENTRÉES

ROASTED LOBSTER
creamed corn, shiitake mushrooms, escarole, shellfish chili broth
32

BRAISED SHORT RIBS
wild rice and spring vegetable timbale, ancho chili sauce
23

PAN SEARED HALIBUT
roasted tomato and eggplant, amaranth, mustard cream sauce
23

ROASTED PEKIN DUCK BREAST 
sautéed shiitake, pea greens, soba noodles, kumquat & tamarind sauce
23

HERB CRUSTED RACK OF LAMB 
brussles sprouts with bacon, potato and leek galette, rosemary au jus 
32

FILET MIGNON AU POIVRE 
herb grilled vidalia onions, steak cut fries, spicy mustard, bourbon au jus 
32

CORIANDER CRUSTED YELLOWFIN TUNA
coconut & jasmine rice, carrots, shiitake mushrooms,
wakame seaweed, citrus spiked soy sauce 
25

SEARED SEA SCALLOPS 
spinach, grape tomatoes, quinoa, pine nuts, caper relish, orange sauce 
24

PAN ROASTED FREE RANGE CHICKEN BREAST 
haricot verts, wild leeks, mashed potatoes, thyme au jus 
21

WILD NORTH ATLANTIC ARCTIC CHAR 
oven dried tomatoes, basil risotto, black truffle sauce
22

GRILLED PORK RIBEYE 
fingerling potatoes with lardons, morels, fresh peas and spring onions, shallot au jus
23

CHEF YOEL CRUZ

Menu items and prices are subject to change.