Butcher and Banker NYC Menu

Creamed spinach, pernod.

Avocado guasacaca, smoked chili oil.

Steamed in red wine, garlic and spiced tomato broth, focaccia.

Warm salad of lentils & chorizo, chef’s chili-ketchup.

Serrano pepper-honey glaze.

Tomato, basil, shallots smoked tomato water, sesame toast.

Neusky’s bacon, Gorgonzola dressing.

Baked goat cheese, walnuts, pomegranate, beet chips.

Daikon-parsley salad, fresh horseradish.

Hollandaise.

Sauteed.

Crunchy with onions.

Exotic aromatics.

Creamed or sauteed.

Sriracha and smoked paprika salt.

Garlic aioli.

Shishitos, curry salt and wasabi aioli.

3 pieces. Filet mignon topped with garlicky shrimp.

Bacon-panko and tarragon.

Smoked and grilled topped with lump crab, asparagus, hollandaise or simply grilled, broiled with charred lemon.

Green olive pesto, sauteed spinach, garlic aioli.

Wrapped in crispy filo, aromatic butternut squash, and orange-balsamic sauce.

Colcannon cabbage hash, chive beurre blanc.

Brussels sprouts, roasted red grapes and shallots, pan juices.

A grand arch of loin chop, rib, belly and cracklings roasted and glazed.

Kentucky bourbon butter.

Add extras for an additional charge.

Smoked drippings

Certified black Angus. Add garlic shrimp scampi for an additional charge.

Pan vegetables and their juices, horseradish sauce.

Mint chimichurri, silken garlic potatoes.

Bearnaise sauce.

Dry-aged and prime bacon, onion rings, smoked cheddar, frites.