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

Filet Mignon 6 oz.  36./  10 oz.  50. 

      Brandt Beef, California

Ribeye  18 oz.  52.

       Brandt Beef, California

Flat Iron  8 oz.  34.

       Brandt Beef, California

Hanger Steak  12 oz.  38.

        PGA Beef, Texas

T-Bone  20 oz.  64.

       Niman Ranch, California

grass-fed

Ribeye  14 oz.  55.

        Painted Hills Farm, Oregon

New York Strip  18 oz.  56.

        Parker Ranch, Hawaii

wagyu

Filet Mignon (grade 9)  10 oz.  90.

          Sher Ranch, Australia

Skirt Steak (gold)  10 oz.  75.

         Snake River Farm, Idaho

New York Strip (gold)  12 oz.  102.

        Imperial Beef, Nebraska

Pan-Roasted

Speck-Wrapped Farm Chicken

       Black Truffle & Celery Root  28.

fish

Roasted

Salmon, Lentils & Roasted Root Vegetables   30.

Striped Bass, Curried Pumpkin & Blood Orange  28.

SIDE DISHES

vegetables      

Roasted

Baby Carrots  8.

Cauliflower  10.

Tokyo Turnips  8.

Cipollini Onions  8.

Jerusalem Artichokes  10.

Brussels Sprouts & Bacon  10.

Braised

Collard Greens & Tasso Ham  9.

Sautéed

Swiss Chard  8.

Fried

Texas Onion Rings  8.

Gratin

Spinach  11.

mushrooms

Roasted

Oyster  10.

Baby Shiitake  10.

Trompette Royale  11.

Hen of the Woods  12.

Mixed  16.

potatoes      

Fries  8.

Rösti  8.

Gratin  9.

Gnocchi  11.

Yukon Gold Purée  9.

Sweet Potato Fingerling  8.

grains & rice

Grits & Red Wine Poached Egg  10.

House-Made Bacon, Honey-Roasted

       Kuri Squash Risotto  12.

chef/owner Tom Colicchio

executive chef Damon Wise

chef de cuisine Shane McBride

Friday, January 2, 2009

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.