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MURRAY HILL DINING MENU

RESERVATIONS

CHEF’S TASTING MENU 95

Amuse-Bouche

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

Sushi Course

temaki duo

Palate Cleanser

chef’s selection

Main Course

(choose one)

CHICKEN ROULADE
roasted maitake mushroom, leek & bell pepper compote, chicken jus

US PRIME NY STRIP, 8oz pomme purée, spicy chimichuri, roasted squash

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

AGEDASHI TOFU braised shitake mushroom, kombu, mushroom consomme

Dessert

assorted dessert bite platter

CAVIAR

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

1oz  110  /  2oz  210  /  3oz  290 

SEAFOOD BOX

king prawns, lobster salad, hiramasa, oysters, mussels

110   (1-2 ppl)  

LET’S GET STARTED

PARKER HOUSE ROLLS   8  vermont cultured butter (v)

CHEESE & CHARCUTERIE BOARD  34 (1-2 ppl)  62 (2-4 ppl)  chef’s selection of four cheeses, four meats, house-made focaccia crostini, and accoutrement

SUSHI / NIGIRI

NIGIRI COMBO 32  chef’s selection 

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

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

SPICY BLUEFIN TUNA ROLL 21 chili oil, togarashi, spicy mayo

KING SALMON AVOCADO ROLL 21  

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

TORCHED SALMON ROLL 26  salmon, spicy tuna, cream cheese, cucumber, avocado, chili crisp

COLD APPETIZER

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

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

CITRUS CURED YELLOWTAIL  23  green apple, pickled celery, dashi vinaigrette, frisée (gf)

SPICY BLUEFIN TUNA CRUNCH  28  shio koji cucumber, furikake cracker, pickled shallot

KING SALMON SPREAD  23  bagel, dill cream cheese, ikura, capers

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

HOT APPETIZER

PEEKYTOE CRAB CAKE  32  charred avocado, nori egg sauce

KRAKEN CRUNCH  29  octopus tempura, lemon crème fraîche, fingerling potato

EGGPLANT ZEN  24 fennel, cherry tomato, parsley, baba ganoush, croutons

SHELLS & BONE  28 escargot, bone marrow custard, pickled shallot, charred rye sourdough

MAINS

US PRIME NY STRIP  68  (AUSTRALIAN WAGYU +30) pomme purée, beef jus, roasted squash

CHICKEN ROULADE  48 roasted maitake mushroom, leek & bell pepper compote, truffle au jus (gf)

AGEDASHI TOFU  40  maitake mushroom, kombu broth (vg)

RISOTTO YOU’LL DREAM ABOUT  65  black truffle, koshihihikari rice, heritage egg yolk, panko crumble (v)

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

CHILEAN SEA BASS  58  bok choy, cauliflower purée, beurre blanc, mint (gf)

THRILLA IN MANILA  40 linguine, manila clam, comté sabayon, herb salad

FOR THE TABLE

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

BRANZINO EN CROUTE 165  branzino baked in puff pastry, hollandaise sauce, salsa verde

US PRIME TOMAHAWK  195  koji beef jus, chili maitre d’hotel butter, includes 2 sides

SIDES  

18 each

TRUFFLE FRENCH FRIES

POMME PURÉE

BROCCOLI RABE

CHAMPIGNON MUSHROOM

MAC & CHEESE

DESSERTS

All of our desserts are made in-house 

28 LAYER CHOCOLATE CAKE  24  chocolate sponge cake, chocolate truffle mousse, dark chocolate fudge, armagnac chocolate sauce pour-over (v)

THE FLATIRON ROOM SPHERE  24  chocolate ganache, vanilla ice cream cake, strawberry sauce, whipped cream, hazelnut sauce (v)

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

HAZELNUT GROVE  16  hazelnut sponge cake, hazelnut chocolate mousse, toasted pistachios (vg, gf)

AFFOGATO  12  scoop of house-made madagascar vanilla gelato with a shot of espresso

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

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.