The Ghostbar at the Whitney Menu

baked lump crab, wine grained mustard hollandaise

lightly breaded, lemon aioli, thyme buerre blanc

port braised short rib, butter poached prawns

spicy remoulade, citrus fennel

breaded eggplant served with finely chopped tomato, cucumber, garlic, basil

horseradish, raisin coulis, mustard micros

ask server for our selection

gass centennial farms baby greens, marinated teardrop tomatoes, shaved cucumber, ricotta crostini, herbed vinaigrette

baby spinach, lightly tossed with a strawberry balsamic vinaigrette, topped with fresh strawberries, candied roasted pecans and goat cheese

shaved parmesan, brioche croutons

walnut vinaigrette, vanilla truffle oil

truffled peas, maple-pancetta pumpkin, corn puree

veal jus, bleu cheese potato hash, grilled asparagus with peppercorn cream

golden raisin and sage stuffing, orange and cranberry chutney

tomato consommé, basmati rice, vegetable salad

served with a white asparagus sauce, grilled asparagus tips and a meyer lemon-thyme buerre monte

mint fig chutney, juniper demi, potato purée

veal cabernet reduction, onion confit

one and a half pounds, de-shelled tableside

ricotta potato gnocchi, fall vegetables

with pancetta au gratin

with peppercorn sauce