The New Yorker Menu

a baked crock of homemade soup, swiss and parmesan cheeses

with pickled ginger slaw and sweet onion vinaigrette

served with toast points

with whole grain mustard-white truffle sauce

with maytag blue cheese and crab slaw

with grilled asparagus, hearts of palm, peppercorn dressing and parmesan

with curry-avocado-mango salsa

with caramelized pear, port wine reduction and frizzled leeks

with maytag blue cheese, caramelized pecans and honey-lime vinaigrette

with jumbo shrimp, maine lobster, bay shrimp, radicchio, provolone, olives, cherry peppers, iceberg lettuce and louie dressing

with grapefruit, avocado and grapefruit vinaigrette

romaine, sourdough croutons, parmesan and anchovies

with herbed cypress grove goat cheese, roasted sweet red peppers, extra virgin olive and balsamic reduction

with red pepper jelly

with tomato, caper, black olive sauce and grilled french bread

with romesco sauce

with asian slaw and sweet chile sauce

with house made horseradish cocktail sauce

on the half-shell with mignonette sauce, 12 dozen

with garlic butter, sherry and toast points

mixed greens, crispy noodles, sprouts, cashews, sesame vinaigrette

mashed potatoes and country gravy

with french fries and cole slaw

with caramelized red onion, buttermilk blue cheese and port wine reduction

on toasted french bread with beefsteak tomatoes and buttermilk blue cheese

with castelvetrano olives, garlic and fingerling potatoes

with whipped potatoes, spring vegetables and herb butter

pan roasted and served with basil mashed potatoes, wild mushrooms and fava beans

braised with chipotle chipotle sauce with sour-cream- chive mashed potatoes

jumbo prawns, sea scallop and lobster with new orleans style creole sauce

dijon mustard crusted and served with cumin scented yogurt and mint pesto sauces

with gorgonzola-panko crust mushroom jus mashed potatoes

three sauteed filet medallions with three sauces

one of our top notch filet mignon steaks and jumbo lump crab cake with fresh vegetables, bearnaise and louie sauces on the side

14 ounces served with roasted garlic butter, smoked gouda au gratin potatoes and fresh vegetables