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MAIN COURSES
meat
corn-fed
New York Strip (Dry-Aged In-House)
Niman Ranch, California
28-Day 18 oz. 50.
42-Day 18 oz. 53.
56-Day 18 oz. 56.
New York Strip 12 oz. 40.
Niman Ranch, California
Flat Iron 8 oz. 34.
Brandt Beef, California
Filet Mignon 6 oz. 36./ 10 oz. 50.
Brandt Beef, California
Hanger Steak 12 oz. 38.
PGA Beef, Texas
T-Bone 20 oz. 64.
Niman Ranch, California
grass-fed
New York Strip 18 oz. 56.
Parker Ranch, Hawaii
Ribeye 14 oz. 55.
Painted Hills Farm, Oregon
New York Strip 12 oz. 59.
Montana Ranch, Montana
wagyu
New York Strip (gold) 12 oz. 102.
Strube Ranch, Texas
Filet Mignon (grade 9) 10 oz. 90.
Sher Ranch, Australia
Skirt Steak (gold) 10 oz. 75.
Snake River Farm, Idaho
Pan-Fried
Speck-Wrapped Farm Chicken
Black Truffle & Celery Root 28.
Braised
Beef Short Rib 29.
fish
Roasted
Salmon, Lentils
& Roasted Root Vegetables 30.
Striped Bass, Curried Pumpkin
& Blood Orange 28.
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SIDE DISHES
vegetables
Roasted
Cauliflower 12.
Baby Carrots 10.
Tokyo Turnips 10.
Cipollini Onions 10.
Jerusalem Artichokes 12.
Brussels Sprouts & Bacon 12.
Braised
Collard Greens & Tasso Ham 11.
Sautéed
Swiss Chard 10.
Fried
Texas Onion Rings 10.
Gratin
Spinach 14.
mushrooms
Roasted
Oyster 13.
Yellow Foot 16.
Chanterelle 18.
Baby Shiitake 13.
Trompette Royale 14.
Hen of the Woods 16.
Mixed 22.
potatoes
Fries 10.
Rösti 10.
Gratin 11.
Gnocchi 11.
Yukon Gold Purée 11.
Sweet Potato Fingerling 12.
Fingerling & Bacon Vinaigrette 10.
grains & rice
Grits & Red Wine Poached Egg 12.
House-Made Bacon, Honey-Roasted
Kuri Squash Risotto 16.
chef/owner Tom Colicchio
executive chef Damon Wise
chef de cuisine Shane McBride
Tuesday, November 18, 2008
We source our beef from farmers who raise all-natural livestock that is antibiotic and hormone-free.
All steaks can be prepared charred,
au poivre or with garlic confit upon request.
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