DINNER
Please be advised that we serve exclusively the Pre Theatre Prix Fixe menu in our dining room Monday thru Saturday, from 5 to 7pm. For à la carte dining we invite you to walk in to our bar & lounge.
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|6braised short rib barbajuan *
|14Charred Scallion Aïoli, Parmigiano-Reggiano
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19White Raisins, Toasted Pine Nuts
CURED "BOCARTE" ANCHOVIES *
|20Shaved Fennel, Crispy Socca
ACORN-FED IBÉRICO HAM "Cinco Jotas" *
|30Pan Con Tomate, Marinated Olives
STARTERS
pantelleria salad
|19Arugula, Pecorino Romano, Winter Citrus, Pistachios, Date Vinaigrette
seared green-walk hatchery trout *
|18Capers, Roasted Piquillo Peppers, Lemon
potato leek soup
|16Chive Oil, Celery, Fingerling Potato Chips
"SETAS CON HUEVO" *
|AP 20 | MC 27Fire-Roasted Wild Mushrooms & Croûton Salad
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|24Marcona Almonds, Arugula, Jerez Vinegar
grilled calamari *
|26Yellow Grapefruit, Carrots, Cumin
HUDSON VALLEY FOIE GRAS TERRINE
|26Hazelnut “Dukkah,” Persimmon Chutney, Toasted Brioche
PASTA & GRAINS
"Tutta la pasta é fatta in-casa" | All of our pasta is made in-house
foraged mushroom AGNOLOTTI
|AP 24 | MC 34Mascarpone, Pickled Beech Mushrooms, Porcini Crumble
LEMON SAFFRON LINGUINI *
|AP 23 | MC 33Seppia, Sardinian Bottarga, Puntarella
BUTTER-POACHED LOBSTER RISOTTO *
|AP 28 | MC 38Sorrento Lemon, Mascarpone, Tarragon
MAIN COURSES
MEDITERRANEAN SEA BASS “EN PAPILLOTE” *
|35Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad
maine flounder *
|34Eggplant, P’titim, Crispy Fried Leeks, Caramelized Fennel
SEARED DAYBOAT SEA SCALLOPS *
|36Roasted Belgian Endive, Orange Suprêmes, Carrot-Cumin Emulsion
DOVER SOLE "MÉDITERRANÉE" *
|63Sauce Amandine, Lemon
MOROCCAN CHICKEN TAGINE
|35Turnips, Cauliflower, Couscous
GRILLED niman ranch beef sirloin *
|42Red Wine-Braised Treviso, Trumpet Mushrooms, Taleggio Espuma
grain-crusted LONG ISLAND DUCK *
|40Duck Confit "Crépinette," Parsnips, Sumac-Pomegranate Jus
DU MARCHÉ
|MPChoice of One Side Dish
BRANZINO FOR TWO *
Grilled or Salt-Baked
Side Dishes
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
FIRE-ROASTED MUSHROOMS
Almazara Perales Olive Oil, Chives
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
PRE THEATRE PRIX FIXE
Three Course Dinner | 65
Choice of Appetizer, Main Course & Dessert
Please be advised that we serve exclusively the Pre Theatre Prix Fixe menu in our dining room Monday thru Saturday, from 5 to 7pm. For à la carte dining we invite you to walk in to our bar & lounge.
Choice of Appetizer, Main Course & Dessert
Please be advised that we serve exclusively the Pre Theatre Prix Fixe menu in our dining room Monday thru Saturday, from 5 to 7pm. For à la carte dining we invite you to walk in to our bar & lounge.
APPETIZERS
MEDITERRANEAN MEZZE
Spicy Moroccan Hummus, Herb Falafel, Babaganoush
POTATO LEEK SOUP
Chive Oil, Celery, Fingerling Potato Chip
pantelleria salad
Arugula, Pecorino Romano, Winter Citrus, Pistachios, Date Vinaigrette
GAMBAS AL AJILLO
Ruby Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
LEMON SAFFRON LINGUINI *
|AP | MCSeppia, Puntarella, Sardinian Bottarga
MAIN COURSES
foraged mushroom AGNOLOTTI
|AP | MCMascarpone, Pickled Beech Mushrooms, Porcini Crumble
MEDITERRANEAN SEA BASS “EN PAPILLOTE” *
Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad
maine flounder *
Eggplant, P’titim, Crispy Fried Leeks, Caramelized Fennel
MOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED niman ranch beef sirloin *
|12 supp.Red Wine-Braised Treviso, Trumpet Mushrooms, Taleggio Espuma
DOVER SOLE “MÉDITERRANÉE” *
|25 supp.Sauce Amandine, Lemon
DESSERTS
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
COCONUT RIZ AU LAIT
Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron Sorbet
LINGOT AU CHOCOLAT
Praline Feuilletine, Guanaja Ganache, Mint-Chocolate Gelato
HOUSEMADE CRÈMES GLACÉES
Chef's Daily Ice Cream Selections
"ASSIETTE DE FROMAGES"
|5 supp.Chefs Selection of Two Cheeses
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|6braised short rib barbajuan *
|14Charred Scallion Aïoli, Parmigiano-Reggiano
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19White Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
ACORN-FED IBÉRICO HAM "Cinco Jotas" *
|30Pan Con Tomate, Marinated Olives
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
FIRE-ROASTED MUSHROOMS
Almazara Perales Olive Oil, Chives
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Mediterranean Feast
Priced per Person | 85
Menu subject to change based on availability and dietary restrictions
Available for parties of 4 or more
Menu subject to change based on availability and dietary restrictions
Available for parties of 4 or more
"CHIPS & DIPS" *
Taramasalata, Moroccan Hummus, Babaganoush, Tzatziki, Muhammara
pantelleria salad
Arugula, Pecorino Romano, Winter Citrus, Pistachios, Date Vinaigrette
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
Arabic Lamb Flatbread
Eggplant, Pine Nuts, Labneh
BRAISED SHORT RIB BARBAJUAN *
Charred Scallion Aïoli, Parmigiano-Reggiano
>>>>>>>>>>>>>>>>>>>>>>>>>>>>
foraged mushroom AGNOLOTTI
|AP | MCMascarpone, Pickled Beech Mushrooms, Porcini Crumble
MEDITERRANEAN SEA BASS “EN PAPILLOTE” *
Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad
OR
WHOLE MEDITERRANEAN BRANZINO *
|20 supp. per personMOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED BAVETTE STEAK *
"Patatas Bravas," Swiss Chard, Garlic Aïoli
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
HARISSA-ROASTED CARROTS
Yogurt, Cilantro, Pomegranate
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
LINGOT AU CHOCOLAT
Praline Feuilletine, Guanaja Ganache, Mint-Chocolate Gelato
BOULUD SUD MIGNARDISES
Assortment of Housemade Mediterranean Sweets
HOUSEMADE CRÈMES GLACÉES
Chef's Daily Ice Cream Selections
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
WEEKEND BRUNCH
FOR THE TABLE
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
braised short rib barbajuan *
|14Charred Scallion Aïoli, Parmigiano-Reggiano
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19Golden Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
APPETIZERS
pantelleria salad
|19Arugula, Pecorino Romano, Winter Citrus, Pistachios, Date Vinaigrette
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|24Marcona Almonds, Arugula, Jerez Vinegar
potato leek soup
|16Chive Oil, Celery, Fingerling Potato Chips
HUDSON VALLEY FOIE GRAS TERRINE
|26Hazelnut “Dukkah,” Persimmon Chutney, Toasted Brioche
BRUNCH & EGGS
GREEK YOGURT PARFAIT
|13Almond Granola, Seasonal Fruit, Carob Syrup
RICOTTA PANCAKES
|18Honey Butter, Lemon Curd
brioche FRENCH TOAST
|19Crème Fraîche Chantilly, Blood Orange Caramel
THREE-EGG FRITTATA *
|23Tomato Concassé, Roasted Mushrooms, Goat Cheese
HARISSA TIROKAFTERI *
|20Whipped Feta, Arugula, Sunny-Side Egg, Olive Ciabatta
FRENCH-STYLE SCRAMBLED EGGS *
|27DB's Smoked Salmon, Toasted Brioche
EGGS BENEDICT *
|25 | 27 | 29Traditional Accoutrements & choice of: House-Smoked Pancetta, DB's Smoked Salmon or Peekytoe Crab
GRILLED STEAK & EGGs *
|29"Patatas Bravas," Swiss Chard, Garlic Aïoli
MAIN COURSES
moroccan shakshouka *
|21Feta Cheese, Kale, Soft-Poached Hen Eggs
TUNISIAN BRIK *
|21Confit Tuna, Capers, Gruyère, Local Hen Egg
SEARED DAYBOAT SEA SCALLOPS *
|36Roasted Belgian Endive, Orange Suprêmes, Carrot-Cumin Emulsion
LEMON SAFFRON linguini *
|AP 20 | MC 30Seppia, Puntarella, Sardinian Bottarga
bucatini "cacio e pepe"
|AP 20 | MC 30Vermont Butter, Cracked Black Pepper, Parmigiano-Reggiano
slow-roasted FAROE ISLAND SALMON *
|28Eggplant, P'titim, Crispy Fried Leeks, Caramelized Fennel
CHICKEN TAGINE
|35Cauliflower, Moroccan Couscous, Preserved Lemon
moroccan merguez shawarma *
|21"M'smen," Tzatziki, Arugula
HARISSA LAMB BURGER *
|25Eggplant, Saganaki, Spiced Fries
Brunch Prix Fixe
Two Courses 29 | Three Courses 35
APPETIZERS
MEDITERRANEAN MEZZE
Spicy Moroccan Hummus, Herb Falafel, Babaganoush
pantelleria salad
Arugula, Pecorino Romano, Winter Citrus, Pistachios, Date Vinaigrette
potato leek soup
Chive Oil, Celery, Fingerling Potato Chip
ITALIAN SALUMI BOARD *
Housemade Pickles, Grilled Bread
MAIN COURSES
moroccan shakshouka *
Feta Cheese, Kale, Slow-Poached Hen Eggs
seared dayboat sea scallops *
Choice of Side
SLOW-roasted FAROE ISLAND SALMON *
Eggplant, P'titim, Crispy Fried Leeks, Caramelized Fennel
moroccan merguez shawarma *
"M'smen," Tzatziki, Arugula
GRILLED STEAK & EGGs *
"Patatas Bravas," Swiss Chard, Garlic Aïoli
DESSERTS
COCONUT RIZ AU LAIT
Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron Sorbet
lingot au chocolat
Praline Feuilletine, Guanaja Ganache, Mint-Chocolate Gelato
HOUSEMADE CRÈMES GLACÉEs
Chef's Daily Ice Cream Selections
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
TUNISIAN FRENCH FRIES *
Harissa Aïoli
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Passover
Three Course Dinner | 100
Choice of Appetizer, Main Course & Dessert
Served Wednesday, April 8th & Thursday, April 9th
Menu Subject to Change
Choice of Appetizer, Main Course & Dessert
Served Wednesday, April 8th & Thursday, April 9th
Menu Subject to Change
APPETIZERS
fattoush SALAD
Kale, Hummus, Housemade Pita
oRA KING SALMON rillette *
Crème Fraîche, Lemon, Matzo Crackers
MATZO BALL SOUP
Leeks, Carrots, Parsley Oil
MAIN COURSES
Served with Sides to Share | Idaho Potato "Kugel," Za'atar-Roasted Asparagus
ATLANTIC COD À LA PLANCHA *
Green Chickpeas, Crispy Panisse, Heirloom Tomatoes
ROASTED PENNSYLVANIA CHICKEN
Carrot & Sweet Potato Tzimmes
BRAISED beef BRISKET
Pomegranate, Walnut, Swiss Chard
DESSERT
STRAWBERRY-RHUBARB VACHERIN
Vanilla Chantilly, Meringue, Candied Violet
HAZELNUT DACQUOISE
Milk Chocolate Chantilly, Passion Fruit Sherbet
MIGNARDISES
Toffee Matzo, Lemon Macarons | Served to Share
EASTER BRUNCH
Three Course Prix Fixe | 50
Choice of Appetizer, Main Course & Dessert
Served Sunday April 12th, from 11am to 3:30pm
Menu Subject to Change
Choice of Appetizer, Main Course & Dessert
Served Sunday April 12th, from 11am to 3:30pm
Menu Subject to Change
APPETIZERS
ASPARAGUS SOUP
Goat Cheese, Brioche Croûtons, Rosemary
pantelleria salad
Arugula, Pecorino Romano, Winter Citrus, Pistachios, Date Vinaigrette
GREEK YOGURT PARFAIT
Almond Granola, Seasonal Fruit, Carob Syrup
GAMBAS AL AJILLO
Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Valencia Orange
Foie gras terrine
Hazelnut "Dukkah," Persimmon Chutney, Toasted Brioche
"SETAS CON HUEVO" AP | MC *
Fire-Roasted Wild Mushrooms & Croûton
MAIN COURSES
SPICY GREEN SHAKSHOUKA *
Feta Cheese, Soft-Poached Hen Egg
BRIOCHE FRENCH TOAST
Crème Fraîche Chantilly, Blood Orange Caramel
spaghetti au citron *
|AP | MCLittleneck Clams, Baby Shrimp, Fennel, Chili
MEDITERRANEAN SEA BASS “EN PAPILLOTE” *
Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad
THREE-EGG FRITTATA *
|Substitute Egg Whites | 5. supplementPotatoes, Asparagus, Mushrooms
EGGS FLORENTINE *
DB’s Smoked Salmon, Dill, Capers, Hollandaise
EGGS BENEDICT *
Housemade Pancetta, Hollandaise
HARISSA GRILLED LAMB BURGER *
|Add Sunny-Side Egg | 2. supplementEggplant, Saganaki, Spiced Fries
GRILLED STEAK & EGGs *
“Patatas Bravas”, Swiss Chard, Sunny-Side Eggs
MOROCCAN BRAISED LAMB SHOULDER *
|9. supplementHarissa Spiced Carrots, Braised Chickpeas, Cilantro
DESSERTS
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
LINGOT AU CHOCOLAT
Praline Feuilletine, Guanaja Ganache, Mint-Chocolate Gelato
“TOCINILLO DE CIELO”
Spanish Egg Custard, Almond Crumble, Cinnamon Gelato
HOUSEMADE CRÈMES GLACÉES
Chef’s Daily Selection
"ASSIETTE DE FROMAGES"
|5 supp.Chefs Selection of Two Cheeses
DESSERT
GRAPEFRUIT GIVRÉ
|16Sesame Halva, Rose Loukoum, Grapefruit Sorbet
PISTACHIO PARFAIT
|16Semolina Crumble, Pistachio-Honey Tuile Pomegranate Gelato
COCONUT RIZ AU LAIT
|16Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron Sorbet
MOUSSE DE CHOCOLATE OSCURO
|16Chocolate Cremeux, Lemon-Infused Olive Oil, Maldon Sea Salt Gelato
LINGOT AU CHOCOLAT
|16Praline Feuilletine, Guanaja Ganache, Mint-Chocolate Gelato
BOULUD SUD MIGNARDISES
|14Assortment of Housemade Mediterranean Sweets
HOUSEMADE CRÈMES GLACÉES | CHOICE OF THREE
|13Pomegranate Gelato | Espresso Gelato | Fior di Latte Gelato | Raspberry Sorbet | Pineapple-Saffron Sorbet | Chocolate Sorbet
"ASSIETTE DE FROMAGES"
|Choice of Three for 19 | Five for 28Selection of Cheeses with Seasonal Accoutrments
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Cocktails
BEERS
DRAUGHT
PERONI “Nastro Azzurro” Lager
|9BALLAST POINT “SCULPIN” INDIA PALE ALE
|12ROOTSTOCK CIDERWORKS, “New York Dry” Cider
|12BOTTLE
CONEY ISLAND “MERMAID” PILSNER
|11CIGAR CITY BREWING “FLORIDA CRACKER” BELGIAN-STYLE WHITE ALE
|11NON-ALCOHOLIC
MON AMI
|10Passion Fruit, Grapefruit, Soda
FRENCH 72½
|10Gewürtztraminer Grape Juice, Ginger, Lemon
CÉLERIÀDE
|10Housemade Celery Lemonade
COCKTAILS
BELLE HÉLÈNE *
|19Grey Goose "La Poire" Vodka, Amaretto, Chocolate Tincture
mont blanc g&t
|19Beefeater Gin, Génépy des Alpes, Almond & Eucalyptus
FROM THE FIELD
|20Bombay Dry Gin, Lavender, Honeycomb
SKYFALL
|19Del Amigo Mezcal, Gran Classico, Amontillado Sherry
LE VIEUX CHARENTAIS
|18Monteru French Brandy, Pineau des Charentes Absinthe Verte, Blanc de Blancs
h. CORTÉS' CURE
|18Diplomatico Rum, Pinot Noir Grape Juice, Cinnamon
elder's memories *
|19Chamomile-Infused Calvados, Brown Butter Chardonnay Honey
THE old world MANHATTAN
|20Rye Whiskey, Sauternes, Mediterranean Bitters
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Wines by the Glass
CHAMPAGNE & SPARKLING
RAVENTÓS I BLANC, blanc de blancs brut, Conca del riu anoia 2017
|19BENOÎT MARGUET, Extra Brut Rosé Champagne « Shaman 16 » Ambonnay NV
|28ROBERT MONCUIT, Extra Brut Champagne « Cuvée Daniel Boulud » NV
|29WHITE
OSSIAN, Rueda Blanco « Quintaluna » Castilla y León 2016
|17BENANTI, Etna Bianco, Sicily, Italy 2018
|17herdade dos grous, vinho regional alentejano, Portugal 2017
|16GUILLERAULT-FARGETTE, Sancerre « Les Panseillots » Loire 2018
|19KOUTSOYANNOPOULOS, SANTORINI, cyclades, GREECE 2014
|18CELLER PARDAS, Xarel.lo « Pur », Penedès, Spain 2016
|18AU BON CLIMAT, Chardonnay « cuvÉe daniel boulud » Santa Barbara County, California 2017
|19DOMAINE rougeot, Bourgogne Blanc « grandes gouttes » Burgundy 2017
|21DANIEL-ÉTIENNE DEFAIX, Chablis Premier Cru « le lys » burgundy 2005
|25ROSÉ
ALAIN GRAILLOT, Tandem Rosé, Zenata, Morocco 2018
|15RED
DALTON, BORDEAUX BLEND « ALMA CRIMSON » GALILEE, ISRAEL 2017
|17VILLA CERNA, Chianti Classico « Primocolle » Tuscany, Italy 2016
|17JORDI MIRÓ, Terra Alta Crianza « Ennak+ » Catalunya, Spain 2016
|17LE ROC DES ANGES, Côtes Catalanes « Segna de Cor » Roussillon 2017
|18RIDGE, Zinfandel « three valleys » sonoma county, california 2017
|18TROUSSE-CHEMISE, Pinot Noir « Cuvée Daniel boulud » Dundee Hills, Oregon 2018
|19LAMY-PILLOT, SAINT-AUBIN « AGRILLIERS » BURGUNDY 2017
|22OLGA RAFFAULT, Chinon « LES PicasseS » Loire 2014
|19CHÂTEAU TOUR BAYARD, Montagne-Saint-Émilion, Bordeaux 2015
|18FRANCESCO CLERICO, BAROLO « BUSSIA — VIGNA COLONNELLO » PIEDMONT 2011
|30