Astor Court Menu

Aged provolone and gruyere cheese gratin

Diced chicken, elbow pasta, seasonal aromatic vegetables

– Cilantro mint chutney

Fresh Meyer lemon “red snapper” cocktail sauce

House ponzu, blue fin tuna, red pepper, chili aioli, furikake rice cracklings

Beecher’s Flagship Cheddar (New York), Robiola (Italy), Point Reyes Bay Blue (California), Seasonal and dried fruits, honeycomb, toasted raisin pecan bread

- Corn flour fried calamari & shrimp, smoked tomato aioli

Red quinoa, chickpeas, feta, Kalamata olives, tomatoes, baby kale, sauvignon vinaigrette

Romaine lettuce, aged parmesan cheese, white anchovies, brioche croutons, classic dressing

Chilled lobster salad, herb aioli, buttered brioche

White cheddar, grilled pork belly, lettuce, vine ripe tomatoes, half sour pickles

Avocado, crisp bacon, bibb lettuce, heirloom tomatoes, garlic aioli, grilled country bread

Sauerkraut, Swiss cheese, Russian dressing, seeded rye bread

Seasonal mushrooms, mascarpone, black truffle butter

Mascarpone, Parmesan bread crumbs

Pan seared shrimp, blistered cherry tomato sauce, penne pasta

Maine lobster, truffle cheddar, lobster béchamel, tarragon bread crumbs

Carrot and Celery Sticks, Peanut Butter

French Fries and Honey Mustard

French Fries

Roasted Potatoes and Baby Green Salad

Steamed Broccoli and White Rice

Filet Mignon with French Fries and Béarnaise

Seasonal Fresh Berries, Vermont Maple Syrup, Cultured Butter, White Chocolate Chantilly

Seasonal Fresh Berries, Vermont Maple Syrup, Cultured Butter, White Chocolate Chantilly

Cage Free Poached Eggs, Canadian Bacon, Hollandaise, English Muffin, Petite Green Salad

House Made Pickled Onion, Confit Cherry Tomatoes, Hell’s Kitchen Sourdough

Tomato, Onion, Sliced Cucumber, Chives, Plain Cream Cheese

Quinoa, Chickpeas, Feta, Kalamata Olives, Tomatoes, Kale, Red Wine Vinaigrette

Romaine Lettuce, Aged Parmesan Cheese White Anchovies Brioche Croutons, Classic Caesar Dressing

Chilled Lobster Salad, Herb Aioli, Eli’s Buttered Brioche

North Country Applewood Smoked Bacon, White Cheddar, Vine Ripe Tomatoes, Lettuce, Sour Pickles, Crispy Fries

Caramelized Onions, Nettle Meadow Chevre, Baby Salad Leaves, Truffle Vinaigrette

Two Organic Eggs Any Style, Seasoned Breakfast Potatoes

Asparagus, Morels, Preserved Truffles, Lobster Fondue

1oz Caviar Russe Select Osetra Traditional Accoutrements, Crème Fraîche, Red Onion Chopped Eggs, Chives, Toasted Brioche, Blinis

SF.i\SON1\I. FRUTTS ANO BERRIES

RAW SUGAR, C OCONUT FLAKES, RASPBERRIES

GRANNY SMl"JH APPLES, RtD CURRANTS. CRUSHED HAZELNUJS

GREEK YOGURT, SEASONAL BERRLES. DRLED tRUTTS & GRANOLA , ALMONJ)S

GOLDLN RAISINS, TOASTEU ALMONUS & llROWN SUGAR

TWO OR\oAN TC EGGS /\NY STY!.F, BRFAKFAST POTATO ES, CHOIC:E OF APPLEWOOD SMOKED BACON, CHICKEN SAUSAGE OR TURKEY BACON, CHOICE: OF TOAST

SHAKSHOUKA: TWO EGGS SC:RAMIBLED IN CUM!N SCENTED TOMATO SAUCE WITH ONAlONS, CRLLMBLED ETA, LAllNA, CUCUMBER AND TOMATO SALAD, GRILLED PIIA

served wilh a complimen lary glass of i·irgin red snapper

SLIcED TTunsoN VALLEY SALMON, TOMA TO, ONTON, CUCUMBF.RS, ClllVES, PLAAlN CREAM CHEESE, CHO!CE or BAGE

CnoPPF.D EGGS & BAJ.SAMJC REDUCTJON

TWO SUNNY SIDE Ur EGGS, ST REGIS SIGNATURE BLEND CORNED BEEF, CARAMELIZF.O ONIONS, TRJCOJ.OR BABY POTATOES

TWO SOFT POACHED EGGS, CANADIAN BACON ON TOASTED ENtGl,ISJI MUFFJN, CJ.ASSIC 11O1JANOAISE SAUCF

WO SOFT POACHED EGGS, HUDSON VALLEY SMOKED SALMON ON TOASTED ENGLISH MUFFIN, CLASSIC HOLLANDAISE SAUCE

ORGANIC TOFU "SCRAMBLE", TURMERIC, SLICED AVOCADO, TOMATO, SALSA, GREEN ONION, CILANTRO, GRILLED CORN TORTILLAS

PElTl'E CEDAR RIVER FARMS FlLET MlGNON, TWO FARM F RESH EGGS, BREAKtAS'J POTATOFS

TH!CK-CUT FRESH BAKED BRIOCHE, STRAWBERRY CREAM CHEESE MOUSSE SEASONAL BERRY COMPOTE

STIVAWBER!UES AND RASPBER!UES, CHOICE OF WHIPPED CREAM, CHOCOLATE SAUCE OR LOCAL MAPLE SYRUP

CHOICE OF BLUEIBERRY, !'LAXSEED, CHOCOLATE CHIP OR STRAWBERRY, "SLLGARMAN" PURE MAPLE SYRUP