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MURRAY HILL DINING MENU

RESERVATIONS

FOR THE TABLE

HOUSE-MADE FOCACCIA  8  kampot honey smoked salt butter, soft roasted brown butter (v)

CHEESE BOARD  30  four local and imported cheeses, accoutrements, house-made focaccia

CHARCUTERIE BOARD  30  four artisanal meats, accoutrements, house-made focaccia

COMBO BOARD  53  chef’s selection of four cheeses and four meats, house-made focaccia

SMALL PLATES

SCOTCH EGG  19   jammy egg, short rib, pickled onion, mustard, guajillo saue

WHIPPED FRENCH FETA  16   roasted maple rainbow carrots, orange salt (v, gf)

BEET SALAD  18  red & gold beets, feta cheese, candied walnuts, mint dressing (v, gf)

SEASONAL SALAD  17   chef’s selection of seasonal vegetables, candied nuts, balsamic vinaigrette (vg, gf)

HOUSE-CUT TRUFFLE FRIES  12   truffle aioli, chipotle aioli (v, gf)

FLATIRON MAC & CHEESE  18   goat cheese, brie, kunik, and parmesan sauce, bread crumbs (v)

GRILLED OCTOPUS  24   garlic lemon aioli, frisée salad (gf)

BOURBON BBQ MEATBALLS  21   beef, bourbon bbq sauce

ROASTED BONE MARROW  17   herbed bread crumbs, house-made focaccia
add 1/2 ounce of Lagavulin 8 year Scotch for marrow ‘luge’ +12

MAINS

HIDDEN FJORD SALMON*  42  cauliflower purée, asparagus, caper & sultana vinaigrette (gf)

SEARED SEA SCALLOPS  44   sweet potato purée, pomegranate, shallot, smoked trout roe (gf)

JUMBO LUMP CRAB CAKE  42   beet & walnut purée, swiss chard, grilled lemon

BURGUNDY BRAISED BEEF SHORT RIB  42  parsnip purée, roasted brussels sprouts, rainbow carrots, Burgundy wine demi-glace (gf)

BBQ CITRUS CHICKEN  38  fire roasted peppers, garlic, lime, fresh herbs, roasted root vegetables (gf)

HOUSE-MADE RAVIOLI  35 butternut squash, pickled fennel, cucumber (vg)

CAULIFLOWER FOUR-WAYS  35 roasted steak, everything seasoning, purée, tempura, & pickled (vg, gf)

FLATIRON BURGER *  29  garlic confit, roasted red pepper aioli, lettuce, tomato, grilled onion
add cheese +2  / add truffle fries +9

HAND-CUT STEAKS

14 oz ANGUS STRIP*  67  grilled asparagus, olive oil mashed potatoes, classic demi-glace sauce (gf)

32 oz PORTERHOUSE*  138  honey glazed carrots with toasted pistachios, chimichurri sauce (gf)

48 oz TOMAHAWK*  174  roasted fingerling potatoes, lemon aioli, grilled seasonal vegetables, pink peppercorn sauce (gf)

SURF & TURF  35  add 1/2 lobster to any of the above steaks 

HOUSE SAUCES  6 ea  chimichurri (vg, gf), creamy mustard (v, gf),  pink peppercorn (v, gf)

SIDES

FINGERLING POTATOES 14
pan fried, lemon garlic aioli, maldon salt, parsley (v, gf)

HONEY GLAZED CARROTS  14
toasted pistachios, orange juice, butter and chili flakes (v, gf)

GRILLED JUMBO ASPARAGUS 14 
orange sea salt, fresh chopped chives (vg, gf) 

GREEN BEANS ALMONDINE 14 
shallots, garlic, lemon juice, butter & almonds (v, gf)

OLIVE OIL MASHED POTATOES 14 
russet potatoes, EVOO (v, gf)

GRILLED SEASONAL VEGETABLES  14
chimichurri sauce (v, gf)

RAW & CHILLED

JUMBO SHRIMP COCKTAIL  32  house-made cocktail sauce (gf)

LITTLENECK CLAMS*  1/2 doz: 15   1 doz: 30

OYSTERS EAST / WEST COAST*  1/2 doz: 24   1 doz: 48   (ask server for daily selections)
add 1/2 ounce of Lagavulin 8 year Scotch for oyster pour-over +12

SEAFOOD PLATTERS

SEAFOOD PLATTER  95
Single Tier including 4 jumbo shrimp, 6 oysters, 6 littleneck clams, jumbo lump crab meat cocktail, 3 contemporaries

GRAND TOWER  225
Two Tiers including 8 jumbo shrimp, 8 oysters, 8 littleneck clams, jumbo lump crab meat cocktail, scallop crudo, whole lobster, 3 contemporaries

THE FLATIRON ROOM SIGNATURE TOWER  445
Three Tiers including 16 jumbo shrimp,16 oysters, 16 littleneck clams, jumbo lump crab meat cocktail, scallop crudo, 2 whole lobsters, 5 contemporaries

PREMIUM UPGRADES

VODKA & CAVIAR   145 / 275
4 oz ‘frozen’ Belvedere 10 Organic Vodka with 30 grams Royal Ossetra Caviar

8 oz ‘frozen’ Belvedere 10 Organic Vodka with 60 grams Royal Ossetra Caviar


CAVIAR SERVICE   135 / 255 / 375
30 grams Royal Ossetra Caviar
house made blini and cultured cream

60 grams Royal Ossetra Caviar
house made blini and cultured cream

90 grams Royal Ossetra Caviar
house made blini and cultured cream

PEATED SCOTCH  20 
enhance the flavors of your oysters with a carafe and pipette of 1.5 oz of Compass Box Peat Monster Scotch

MINI CHAMPAGNE TOPPER  66
Veuve Clicquot, Yellow Label FR, NV, 375ml

DESSERTS

All of our desserts are made in-house by our Pastry Chef Svetlana

28 LAYER CHOCOLATE CAKE  24   chocolate sponge cake, chocolate truffle mousse, dark chocolate fudge, 20 year old 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)

CHEESE BOARD  30   chef’s selection of artisanal cheeses

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

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
small (serves 1-2)   12
large (serves 3-4)   20

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.