Argo Tribeca Menu

Sous vide octopus marinated in lemon zest, pepper, extra-virgin olive oil topped with mashed fava, chives, green oil and garlic caviar.

A la minute beef on slow cooked bone marrow with pommes soufflees puffed potaotes topped with cured egg yolk.

Tzatziki, tirokafteri, hummus, melitzanosalata with fresh pita bread. Vegetarian.

Authentic greek dish cooked in traditional ceramic pot with cheeses, garlic, chillies, virgin olive oil, oregano, tomatoes and bell peppers. Vegetarian.

Roasted and mashed sweet potatoes with tricolor cauliflower finished in lemon, butter an a touch of homemade vinaigrette and white asparagus. Vegan.

Baby iceberg, Caesar dressing, parmigiano, bacon, and croutons.

Baby iceberg, Caesar dressing, parmigiano, bacon, and croutons.

Quinoa, fresh onion, baby tomatoes, parsley and cucumber. Vegan.

Herb crusted, grass fed lamb chops sous vide, with crushed baby potatoes, mint sauce and rainbow carrots.

Fresh aegean sea bass cooked to perfection with crispy skin, gnocchi potatoes, tricolor baby tomatoes and samphire, finished in lemon butter sauce.

Grass fed rib eye steak from pineland farms withidaho pomme vanilla puree and red wine sauce.

A traditional greek dish flavors from the middle east potato, eggplant, bechamel, minced meat beef 80%-20% prepared a la minutes.

Octopus ink risotta with octopus sous vide, shrimp, scallops and mussels.

Classic spaghetti carbonara with Parmigiano-reggiano aged for 2 years, guanciale and eggs.

A thick slice of roasted, locally grown cauliflower seasoned with salt and pepper. Served on roasted and mashed sweet potato with vegan chickpea mayo. Vegan.

A classic pasta dish with freshly prepared tomato concasse along with onion and garlic. Vegetarian.

A classic french dish with pan-fried sous vide tender chicken served with crispy pancetta and oil mashed potatoes.

Spaghetti with classic italian bolognese sauce amde with minced meat beef and tomato juice.

Argo style tiramisu.