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Brunch Menu - New-York Historical Society

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a t t h e N e w -Yo r k
Historical
Society
�ew York State �otto : Ever Upward
A N T I PA S T I
PASTICCERIA
Cornetto Cioccolato
3.5
Pane Brioche
preserves & butter
4.5
Bomboloni
lemon, nutella & fruit
8
B u r r a ta & A utum n S q ua s h . . . . . . . 16
brown butter-chestnut vinaigrette
M i n e s t r o n e. . . . . . . . . . . . . . . . .
8.5
borlotti beans, croutons & pesto
M i s ti c a n z a S a l a d . . . . . . . . . . . . . 1 3
mixed herbs, cherry tomatoes & ricotta salata
C a e s a r S a l a d. . . . . . . . . . . . . . . . . 1 3
marinated anchovies
S m o k e d S a l m o n . . . . . . . . . . . . . . . 1 4
potato rosti, crème fraîche & capers
S a l u m i B o a r d. . . . . . . . . . . . . . . . . 1 9
fruit mostarda & grilled crostini
C O N T O R N I
Toast
2
Apple Wood Smoked
Bacon
4
Roast Potatoes
5
Seasonal Fruit
5
M A T T I NA
B a k e d E g g s & S p i c y T o m a t o . . . . . 1 3
crisp pancetta
S p i n a c h F r i t t a t a. . . . . . . . . . . . . . 1 2
mozzarella
P o l e n t a & E g g s. . . . . . . . . . . . . . . 1 3
taleggio & mushroom ragù
N Y S t r i p S t e a k & E g g s. . . . . . . . . 1 9
roast potato & mixed greens
T w o E g g s a n y s ty l e . . . . . . . . . . . 1 2
roast potato & mixed greens
E g g s B e n e d i c t. . . . . . . . . . . . . . . . 1 6
prosciutto cotto & truffled hollandaise
F r i t t a t a d e l G i o r n o. . . . . . . . . . . 13
I t a l i a n T o a s t . . . . . . . . . . . . . . . . 1 4
ricotta cheesecake -filled brioche &
macerated berries
C A F F È
P� S T�
C A F F È . . . . . . . . 3 . 5
E S P R E S S O . . . . . . 3 . 5
C A P P U C C I N O. . . . . 4 . 5
M A C C H I AT O . . . . . . 4
L AT T E . . . . . . . . . 5
C A F F È C O R R E T T O �� 7. 5
S pa g h e tti C a r b o n a r a . . . . . . . . . . 1 6
pancetta & sunny side egg
L i n g u i n e F r a - D i av o l o. . . . . . . . . . 18
jumbo lump crab & Calabrian chili
P a p p a r d e l l e w i t h D u c k R a g u. . . . 19
shaved chocolate & orange
P r o s c i u t t o P a n z o t t i. . . . . . . . . . . 1 9
robiola crema, gooseberries,
baby arugula & sherry reduction
R i c o t t a C ava t e l l i. . . . . . . . . . . . . . .
22
lobster, brussels sprout leaves & chervil
PA N IN I
G r i l l e d C h i c k e n P a n i n i . . . . . . . . 1 4
broccolini, onion mostarda & fontina
C a p r e s e P a n i n i . . . . . . . . . . . . . . . 1 2
vine-ripened tomato, buffalo mozzarella &
P r o s c i u t t o S a n D a n i e l e . . . . . . . . 1 4
buffalo mozzarella & extra virgin olive oil
C a f f È S t o r i c o B u r g e r. . . . . . . . . . 1 6
stracciatella, vine ripened tomatoes & arugula
10.1.14
basil aioli
Executive Chef
Matthew Oetting
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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