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NOMAD DINING MENU

RESERVATIONS

CHEF’S TASTING MENU 95

Amuse-Bouche

coddled egg, trout roe, milk bread, dill. served with vegetable tart

Sushi Course

temaki duo

Palate Cleanser

chef’s selection

Main Course

(choose one)

GOCHUJANG CHICKEN ROULADEbaby carrots, japanese sweet potato, cauliflower, almond crumble

US PRIME NY STRIP, 8oz potato puree, chimichurri, spring vegetable

THRILLA IN MANILA tagliatelle, manila clams, mussels, comté sabayon, herb salad

AGEDASHI TOFU braised shitake mushroom, kombu, mushroom consomme

Dessert

(choose one)

THE MORNING DRAM TIRAMISU

STRAWBERRY PANNA COTTA

RAW BAR & CAVIAR

CAVIAR  dill crème fraîche, hiramasa negi toro, shallot, milk bread

1oz  110  /  2oz  210  /  3oz  290 

SEAFOOD BOX   110 (1-2 ppl)  king prawns, lobster salad, hiramasa, oysters, mussels

KING PRAWN COCKTAIL  29  crudité, horseradish cocktail sauce, yuzu crème fraîche (gf)

OYSTERS EAST / WEST COAST 1/2 DOZ  24 white soy mignonette, ponzu (gf)

LET’S GET STARTED

PARKER HOUSE ROLLS   8  vermont cultured butter (v)

CHEESE & CHARCUTERIE BOARD 34 (1 -2 ppl)  62 (2 – 4 pp) chef’s selection of four cheeses & four meats

SUSHI / NIGIRI

NIGIRI COMBO 32  chef’s selection 

OMAKASE BOX (1-2 ppl) 95  lump crab roll, hamachi & avacado roll, assorted nigiri and sashimi

BARREL BOARD SUSHI (3-4 ppl) 140  lump crab roll, hamachi & avocado roll, assorted nigiri, served on a board from a whiskey barrel

SPICY TUNA ROLL 25 chili oil, togarashi, spicy mayo

KING SALMON AVOCADO ROLL 25 King Salmon with avocado

TUNA, SALMON, AVOCADO & CUCUMBER 26 tuna, salmon, spicy mayo, chili crisp

TORCHED SALMON ROLL  26 salmon, spicy mayo, house sweet sauce, chives

CUCUMBER & AVOCADO ROLL 18  cucumber, avocado, sesame seeds (vg)

ROASTED MUSHROOM ROLL 18  beets, sesame seeds (vg)

APPETIZERS

KING PRAWN COCKTAIL  29  crudité, horseradish cocktail sauce, yuzu crème fraîche (gf)

KING TOAST 50 hamachi, osetra caviar, cucumbers, dill crème fraîche, with milk bread toast

CITRUS CURED FLUKE 25 cucumber & lime consomme, shiso, red plum, black radish, serrano (gf)

ROASTED BEET SALAD  18   orange vinaigrette, radicchio, heart of palm, chèvre cheese (v, gf)

PEEKYTOE CRAB CAKE 32 charred avocado, nori aioli, brown butter panko, frisee salad

SHRIMP TEMPURA  30 spicy chilli aioli, pickled daikon 

EGGPLANT ZEN24 Japanese eggplant, fennel salad, lemon vinaigrette, baba ganoush, croutons (vg)

SHELLS & BONE  28 escargot, bone marrow custard, pickled shallot, crostini

MAINS

US PRIME NY STRIP 68 potato puree, chimichurri, spring vegetables

GOCHUJANG CHICKEN ROULADE 48 baby carrots, japanese sweet potato, cauliflower, almond crumble (gf)

AGEDASHI TOFU  40  maitake mushroom, tempura batter,  kombu broth (vg)

FLATIRON SMASH BURGER  35 caramelized onion, chipotle aioli, tomato, cheddar cheese, french fries

CRISPY SKIN GRILLED BRANZINO 48 charred seasonal vegetables, dashi emulsion, nuoc cham (gf)

THRILLA IN MANILA 40 tagliatelle, manila clams, mussels, comté sabayon, herb salad

FOR THE TABLE

LOBSTER THERMIDOR  65 whole main lobster, macaroni & cheese, mornay sauce

US PRIME TOMAHAWK 195  beef jus, herb maitre d’hotel butter, 2 sides

SIDES  

18 each

TRUFFLE FRENCH FRIES

POMME PURÉE

BROCCOLINI

ROASTED MUSHROOMS

DESSERTS

All of our desserts are made in-house

28 LAYER CHOCOLATE CAKE  24 mousse, armagnac chocolate sauce (v)

THE FLATIRON ROOM SPHERE  24 a crowd favorite: ice cream cake, strawberry, whipped cream, hazelnut sauce (v)

STICKY TOFFEE PUDDING  16   medjool date & sticky caramel sauce (v)

STRAWBERRY PANNA COTTA 14 matcha crema, bergamot & berries gelee (vg, gf)

SCOOP OF SEASONAL GELATO  7   caramel with chocolate, bourbon barrel aged coffee, or madagascar vanilla (v, gf)

 

BOURBON BARREL AGED COFFEE

We’re proud to offer The Morning Dram®, our very own brand of bourbon barrel aged coffee. All the flavor, without any alcohol or artifical additives. (Available for sale at host stand)

FRENCH PRESS 12

v: vegetarian   vg: vegan   gf: gluten-free

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.