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at the New-York Historical Society Grilled Branzino Roasted

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a t t h e N e w -Yo r k
Historical
Society
�ew York State �otto : Ever Upward
IN S A L A T E
A N T I PA S T I
Marinated Olives
Baccala
herb oil
salsa verde & grilled crostini
Minestrone
F o i e G r a s M o n tat o
13
cannellini beans, croutons & pesto
campari & cherry gelée
B u r r ata & R o a s t e d
B a by C a r r o t s
R i c o tta C r o s ti n i
Toro Crudo
truffle honey & apricot
pickled cucumber & Calabrian chili
Misticanza Salad
mixed herbs,
cherry tomatoes &
ricotta salata
crispy chickpeas &
citrus
5
12
8.5
18
9
21
R o a s t e d B a by B e e t s
C r i s p S pa e tz l e
16
prosciutto & robiola
lamb, olives, pecorino & mint
Caesar Salad
Grilled Octopus
marinated anchovies
fingerlings, fennel & green olive gremolata
13
16
16
P r o s ci utt o S a n D a n i e l e
9
Sautéed Spinach &
Ramp Leaves
meyer lemon
P R I� I
R i g a t o n i . . . . . . . . . . . . . 16
frutti di mare, tomato & white wine
P a p p a r d e l l e w i t h D u c k R a g Ù . . 19
tomato sauce, meatballs & parmesan
R o b i o l a P a n z o t t i. . . . . . . . . 18
9
parmesan froth & balsamic reduction
R i c o t t a C ava t e l l i
lobster, favas & chervil
22
S E C O � D I
Grilled Branzino
Roasted Organic Chicken
preserved lemon gremolata & fingerling potatoes
Roman gnocchi, morels & marsala
25
27
R o a s t e d D ay b o a t C o d
L am b R a c k S c o tta di t o
taggiasca olives, sweet peppers &
cherry tomato puttanesca
spring peas, carrots, blackberry & mint
26
Seared Skate
roasted cauliflower & lemon-brown butter
22
Grilled Hampshire Pork Chop
asparagus, spring onion & pork belly agrodolce
32
5.5.14
F o i e G r a s & S h o rt R i b
A g n o l o t t i . . . . . . . . . . . . 17
Ligurian nettle pesto & fresh garbanzos
9
Whole Roasted
Hen of the Woods
Mushroom
saba glaze
S p a g h e t t i . . . . . . . . . . . . . 18
shaved chocolate & orange
Crispy Polenta Pyramid
truffle oil &
parmesan
9
B u c a t i n i . . . . . . . . . . . . . 24
Italian sausage bolognese & pecorino
9
Grilled Asparagus
preserved lemon &
parmesan
18
14
C O N T O R N I
Roasted Brussels Sprouts
cipollini &
candied pancetta
burrata, pickled vegetables & grilled crostini
Executive Chef
Matthew Oetting
39
28 Day Dry Aged NY Strip Steak (10 oz)
salsa verde
32
Short Rib Ossobucco
ramp leaves, spinach & horseradish
34
Consuming raw or undercooked eggs, beef, lamb,
milk products, pork, poultry, seafood or shellfish
may increase your chances of foodborne illness.
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