Sweet Greens Beta Glow Root Renewal Green Zing Banana-Berry ...
JUICES & SMOOTHIES
APPETIZERS
SOUPS & SALADS
Sweet Greens
Egg Caviar 46
Tomato Gazpacho Summer Flavors and Olive Oil 18
Spinach, Kale, Apple Pineapple, Lemon
14
Avocado Toast
Beta Glow Carrot, Beta-Carotene, Citrus
14
Root Renewal Beet, Ginger, Lemon, Carrot, Apple, Spinach Turmeric, Celery
14
Green Zing Ginger, Basil, Pineapple, Romaine, Parsley, Jalepeño
14
Banana-Berry Smoothie Berries, Banana, Maple Syrup
15 RAW
Chilled Seafood Platter Oysters, Clams, Shrimp Lobster and Tuna Tartare 39/77 Oysters on the Half-Shell 5.25 each Little Neck Clams 4.75 each Shrimp Cocktail 25 Chilled Maine Lobster 30 Osetra Caviar with Warm Blinis 91 per ounce
Tuna Tartare Avocado, Spicy Radish and Ginger Marinade 27 Sushi Grade Hamachi Sashimi Avocado, Soy-Yuzu Dressing 27 Crispy Sushi Salmon, Tuna, Scallop Hamachi and Avocado 27
(Seven Grain, Gluten Free) 15 with Two Poached Eggs 20 with Smoked Salmon 23 With Eggs and Salmon 27
Chicken and Coconut Milk Soup Galangal and Shiitakes 19
Crispy Calamari Lemon Dip 24
Steamed Shrimp Salad Avocado and Enoki Champagne Dressing 29
Peekytoe Crab Cake Pink Grapefruit, Avocado and Ginger 25 “Russ and Daughters’” Norwegian Smoked Salmon Horseradish Condiment Grilled Country Bread 26 Crispy Octopus and Potatoes Fennel - Herb Salad Lemon Caper Emulsion 25 Chilled Artichoke Mustard Dipping Sauce 22 Burrata Heirloom Tomato and Basil 24 Corn and Thai Basil Potstickers 20/27 PASTAS
Fresh Fettuccine Meyer Lemon, Parmesan and Black Pepper 21/29
Hearts of Romaine Caesar Salad 23
Kale Salad Lemon and Parmesan Vinaigrette, Croutons and Serrano 22 Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 21 Organic Market Vegetable Salad, Feta and Black Olive 23 Niçoise Salad Sicilian Tuna Lemon Confit Vinaigrette 24 Watermelon and Goat Cheese Cracked White Pepper Olive Oil 22 PIZZAS
Mozzarella, Tomato and Basil 19 Avocado, Jalapeno, Cilantro, Lime and Onion 22 “Russ and Daughters’” Smoked Salmon 26
Fusilli with Tomato Mozzarella and Basil 20/27
Wild Mushroom Pizza with Farm Egg 25
** Gluten Free Fusilli Pasta Available
Black Truffle with Fontina Cheese 29 **All Pizzas are available Gluten Free
Lunch 7.13.17 Summer
SUMMER LUNCH 2017 EXECUTIVE CHEF PIERRE SCHUTZ CHEF JEAN–GEORGES VONGERICHTEN
SANDWICHES
ENTREES
SIDES 12
Lobster Roll on Potato Bun Napa Cabbage Slaw with Hand Cut French Fries 31
Wild Mushroom and Kale Frittata 23
Sautéed Spinach
Croque M Flying Pigs Farm Ham Comte and Gruyere Cheese 23
Maitake Mushrooms Sesame and Lime
Grilled Tuna Burger Shiso and Yuzu Pickles 30 “Russ and Daughters’” Norwegian Smoked Salmon Club Sandwich on Seven Grain Tofu Cream Cheese and Dill 28 Chicken Club Sandwich House Mayonnaise 26 Grilled Organic Chicken Panini on Ciabatta, Chipotle Dressing 25 THE MARK Cheeseburger Black Truffle Dressing, Brie 32 Cheeseburger Pepper Jack Cheese, Avocado Crispy Onions, Russian Dressing 30
Slowly Cooked Salmon Boston Lettuce Carrot Ginger Dressing 45
Sautéed Kale
Sautéed Broccoli Rabe Lemon Zest and Olive Oil Mashed Potatoes Hand Cut French Fries
Chopped Lettuce Avocado, Apple Pecans, Blue Cheese 22
Tender Green and Yellow Beans Olive Oil Sea Salt
with Grilled Chicken Paillard 31 with Grilled Shrimp 33
HOUSE MADE SODAS 9
Grilled Black Sea Bass Braised Fennel and Carrots Cerignola Olives 46
Fresh Ginger Ale Cherry Yuzu Lemonade Arnold Palmer
Veal Milanese Arugula and Tomato Salad Red Wine Vinaigrette 42 Beef Tenderloin Gingered Shiitakes, Tender Green and Yellow Beans Soy Caramel Infusion Sauce 51
A gratuity of 20% for parties of 8 or larger is suggested We are committed to serve our guests local, organic and GMO-free products
7/6/17
APPETIZERS
SOUPS & SALADS
Sweet Greens
Egg Caviar 46
Tomato Gazpacho Summer Flavors and Olive Oil 18
Spinach, Kale, Apple Pineapple, Lemon
14
Avocado Toast
Beta Glow Carrot, Beta-Carotene, Citrus
14
Root Renewal Beet, Ginger, Lemon, Carrot, Apple, Spinach Turmeric, Celery
14
Green Zing Ginger, Basil, Pineapple, Romaine, Parsley, Jalepeño
14
Banana-Berry Smoothie Berries, Banana, Maple Syrup
15 RAW
Chilled Seafood Platter Oysters, Clams, Shrimp Lobster and Tuna Tartare 39/77 Oysters on the Half-Shell 5.25 each Little Neck Clams 4.75 each Shrimp Cocktail 25 Chilled Maine Lobster 30 Osetra Caviar with Warm Blinis 91 per ounce
Tuna Tartare Avocado, Spicy Radish and Ginger Marinade 27 Sushi Grade Hamachi Sashimi Avocado, Soy-Yuzu Dressing 27 Crispy Sushi Salmon, Tuna, Scallop Hamachi and Avocado 27
(Seven Grain, Gluten Free) 15 with Two Poached Eggs 20 with Smoked Salmon 23 With Eggs and Salmon 27
Chicken and Coconut Milk Soup Galangal and Shiitakes 19
Crispy Calamari Lemon Dip 24
Steamed Shrimp Salad Avocado and Enoki Champagne Dressing 29
Peekytoe Crab Cake Pink Grapefruit, Avocado and Ginger 25 “Russ and Daughters’” Norwegian Smoked Salmon Horseradish Condiment Grilled Country Bread 26 Crispy Octopus and Potatoes Fennel - Herb Salad Lemon Caper Emulsion 25 Chilled Artichoke Mustard Dipping Sauce 22 Burrata Heirloom Tomato and Basil 24 Corn and Thai Basil Potstickers 20/27 PASTAS
Fresh Fettuccine Meyer Lemon, Parmesan and Black Pepper 21/29
Hearts of Romaine Caesar Salad 23
Kale Salad Lemon and Parmesan Vinaigrette, Croutons and Serrano 22 Boston Lettuce and Arugula Salad Avocado, Fine Herbs Mustard Vinaigrette 21 Organic Market Vegetable Salad, Feta and Black Olive 23 Niçoise Salad Sicilian Tuna Lemon Confit Vinaigrette 24 Watermelon and Goat Cheese Cracked White Pepper Olive Oil 22 PIZZAS
Mozzarella, Tomato and Basil 19 Avocado, Jalapeno, Cilantro, Lime and Onion 22 “Russ and Daughters’” Smoked Salmon 26
Fusilli with Tomato Mozzarella and Basil 20/27
Wild Mushroom Pizza with Farm Egg 25
** Gluten Free Fusilli Pasta Available
Black Truffle with Fontina Cheese 29 **All Pizzas are available Gluten Free
Lunch 7.13.17 Summer
SUMMER LUNCH 2017 EXECUTIVE CHEF PIERRE SCHUTZ CHEF JEAN–GEORGES VONGERICHTEN
SANDWICHES
ENTREES
SIDES 12
Lobster Roll on Potato Bun Napa Cabbage Slaw with Hand Cut French Fries 31
Wild Mushroom and Kale Frittata 23
Sautéed Spinach
Croque M Flying Pigs Farm Ham Comte and Gruyere Cheese 23
Maitake Mushrooms Sesame and Lime
Grilled Tuna Burger Shiso and Yuzu Pickles 30 “Russ and Daughters’” Norwegian Smoked Salmon Club Sandwich on Seven Grain Tofu Cream Cheese and Dill 28 Chicken Club Sandwich House Mayonnaise 26 Grilled Organic Chicken Panini on Ciabatta, Chipotle Dressing 25 THE MARK Cheeseburger Black Truffle Dressing, Brie 32 Cheeseburger Pepper Jack Cheese, Avocado Crispy Onions, Russian Dressing 30
Slowly Cooked Salmon Boston Lettuce Carrot Ginger Dressing 45
Sautéed Kale
Sautéed Broccoli Rabe Lemon Zest and Olive Oil Mashed Potatoes Hand Cut French Fries
Chopped Lettuce Avocado, Apple Pecans, Blue Cheese 22
Tender Green and Yellow Beans Olive Oil Sea Salt
with Grilled Chicken Paillard 31 with Grilled Shrimp 33
HOUSE MADE SODAS 9
Grilled Black Sea Bass Braised Fennel and Carrots Cerignola Olives 46
Fresh Ginger Ale Cherry Yuzu Lemonade Arnold Palmer
Veal Milanese Arugula and Tomato Salad Red Wine Vinaigrette 42 Beef Tenderloin Gingered Shiitakes, Tender Green and Yellow Beans Soy Caramel Infusion Sauce 51
A gratuity of 20% for parties of 8 or larger is suggested We are committed to serve our guests local, organic and GMO-free products
7/6/17
