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
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19White Raisins, Toasted Pine Nuts
CURED "BOCARTE" ANCHOVIES *
|20Shaved Fennel, Crispy Socca
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
TURKISH "PIDE"
|23Spicy Soujouk Sausage, Feta Cheese, Spinach
ACORN-FED IBÉRICO HAM "Cinco Jotas" *
|30Pan Con Tomate, Marinated Olives
STARTERS
endive & arugula salad
|19Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese
MONTI'S BURRATA
|22Berbere Spiced Beets, Walnut-Kale Pesto, Pickled Onion
Mushroom veloutÉ
|16Jerez Labneh, Brioche Croûtons, Chestnuts
SOUPE DE POISSON *
|18Marseille-Style Fish Soup, Garlic Rouille
"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
PORTUGUESE CLAMS
|26“Massa de Pimentão,” Linguiça, Madeira
PASTA & GRAINS
"Tutta la pasta é fatta in-casa" | All of our pasta is made in-house
PUMPKIN AGNOLOTTI
|AP 24 | MC 34Brown Butter, Pear “Mostarda,” Sage
LEMON SAFFRON LINGUINI *
|AP 23 | MC 33Seppia, Sardinian Bottarga, Puntarella
BUTTER-POACHED LOBSTER RISOTTO *
|AP 28 | MC 38Sorrento Lemon, Mascarpone, Tarragon
BUCKWHEAT FLOUR RIGATONI
|AP 21 | MC 31Wild Boar Ragù, Parsnips, Pecorino Pepato
MAIN COURSES
MEDITERRANEAN SEA BASS “EN PAPILLOTE” *
|35Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad
DAURADE À LA PLANCHA *
|33Quinoa, Mint, Pepitas, Sweet Potato "Espuma"
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 LONE MOUNTAIN american WAGYU BEEF *
|45Brussels Sprouts, Confit Chestnuts, Porcini Mushrooms
BRAISED LAMB SHANK
|39Broad Bean Gremolata, Piquillo Peppers, Capers
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
SEASONAL SIDES
|12 eachMUSHROOM FARROTTO
“Fines Herbes,” Parmigiano-Reggiano
HARISSA-ROASTED CARROTS
Yogurt, Cilantro, Pomegranate
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
mushroom veloutÉ
Jerez Labneh, Brioche Croûtons, Chestnuts
endive & arugula salad
Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese
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
PUMPKIN AGNOLOTTI
|AP | MCBrown Butter, Pear “Mostarda,” Sage
MEDITERRANEAN SEA BASS “EN PAPILLOTE” *
Sicilian Olives, Meyer Lemon, Grilled Scallions, Herb Salad
DAURADE À LA PLANCHa *
Quinoa, Mint, Pepitas, Sweet Potato "Espuma"
MOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED LONE MOUNTAIN american WAGYU BEEF *
|12 supp.Brussels Sprouts, Confit Chestnuts, Porcini Mushrooms
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
caffÈ e latte entremet
Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte 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
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
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
seasonal sides
|12 eachMUSHROOM FARROTTO
“Fines Herbes,” Parmigiano-Reggiano
HARISSA-ROASTED CARROTS
Yogurt, Cilantro, Pomegranate
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
For parties of 6 or more
Menu subject to change based on availability and dietary restrictions
For parties of 6 or more
"CHIPS & DIPS" *
Taramasalata, Moroccan Hummus, Babaganoush, Tzatziki, Muhammara
endive & arugula salad
Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese
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
>>>>>>>>>>>>>>>>>>>>>>>>>>>>
PUMPKIN AGNOLOTTI
|AP | MCBrown Butter, Pear “Mostarda,” Sage
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
caffÈ e latte entremet
Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte 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
WINTER RESTAURANT WEEK
Three Course Dinner | 42
Served January 21 thru February 9, excluding Saturdays
Available for parties up to 6 guests | Menu subject to change
Served January 21 thru February 9, excluding Saturdays
Available for parties up to 6 guests | Menu subject to change
APPETIZERS
POTATO LEEK SOUP
Chive Oil, Croûtons, Potato Chip
ARUGULA SALAD
Dates, Feta, Pistachios
LONG ISLAND FLUKE CRUDO *
Pistachio Tahini, Grapefruit Suprêmes, Sunflower Seeds
MAIN COURSES
hand-cut TAGLIATELLE
|AP | MCMushrooms, Leeks, Parmigiano-Reggiano, Soft-Cooked Egg
GRILLED DAURADE *
Eggplant P’titim, Crispy Fried Leeks, Caramelized Fennel
BRAISED LAMB SHOULDER
Harissa-Spiced Carrots, Braised Chickpeas, Cilantro
DESSERTS
Ricotta cheesecakE
Pistachio Crémeux, Citrus Curd, Blood Orange Sorbet
LINGOT AU CHOCOLAT
Praline Feuilletine, Guanaja Ganache, Mint-Chocolate Gelato
HOUSEMADE CRÈMES GLACÉEs
Chef's Daily Ice Cream Selections
"Assiette De Fromages"
Duo of Mediterranean Cheeses
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
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
CAFFÈ E LATTE ENTREMET
|16Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte 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
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
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
APPETIZERS
endive & arugula salad
|19Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|24Marcona Almonds, Arugula, Jerez Vinegar
BRUNCH & EGGS
GREEK YOGURT PARFAIT
|13Almond Granola, Seasonal Fruit, Date Honey
RICOTTA PANCAKES
|18Honey Butter, Lemon Curd
brioche FRENCH TOAST
|19Crème Fraîche Chantilly, Maple-Pumpkin Butter
THREE-EGG FRITTATA *
|20Tomato 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 *
|19Feta Cheese, Kale, Soft-Poached Hen Egg
TUNISIAN BRIK *
|19Confit Tuna, Capers, Gruyère, Local Hen Egg
GRILLED DAURADE *
|25Choice of One Side Dish
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 *
|20Quinoa, Mint, Pepitas, Sweet Potato Purée
turkish "pide" *
|24Spicy Soujouk, Feta Cheese, Hen Egg
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
endive & arugula salad
Grapefruit Suprêmes, Toasted Hazelnuts, Feta Cheese
mushroom veloutÉ
Jerez Labneh, Brioche Croûtons, Chestnuts
ITALIAN SALUMI BOARD *
Housemade Pickles, Grilled Bread
MAIN COURSES
moroccan shakshouka *
Feta Cheese, Kale, Slow-Poached Hen Egg
GRILLED MEDITERRANEAN DAURADE *
Choice of One Side Dish
SLOW-roasted FAROE ISLAND SALMON *
Quinoa, Mint, Pepitas, Sweet Potato Purée
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
caffÈ e latte entremet
Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte 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
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
|17herdade dos grous, vinho regional alentejano, Portugal 2017
|16clos marfisi, patrimonio vermentino « ravagnola » corsica 2018
|17GUILLERAULT-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
|17MATRONE, lacryma christi del vesuvio « territorio de' matroni » Italy 2017
|18JORDI 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