Lunch
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S a l a d s

Shrimp Cocktail (g) 14
- 4 jumbo tiger shrimp with cocktail sauce, lemon and crisp greens -

Maryland Crab Cakes 16
- jumbo lump crab, chipotle chili remoulade and balsamic dressed greens -

Crispy Tiger Shrimp Tostada 15
- served over black beans with lime greens and charred tomato poblano chili salsa –

California Select Field Greens (g) (v) 10
- tossed with balsamic vinaigrette, plum tomatoes and red onions -
Add Chicken 6
Add Shrimp 8

Goat Cheese and Mushroom (g) (v) 14
- medallions of goat cheese, toasted cashew nuts, sliced mushrooms and
organic greens tossed with raspberry vinaigrette -
Add Chicken 6
Add Shrimp 8

Cobb Salad (g) 14
- crisp romaine and radicchio lettuce, avocado, hard boiled egg, smoked bacon, tomato,
maytag blue cheese and balsamic vinaigrette -
Add Chicken 6
Add Shrimp 8

Asian Marinated Chicken 17
- over organic greens tossed with miso vinaigrette, toasted cashew nuts, soba noodles and wasabi aioli -

Grilled Chicken Caesar 16
- romaine lettuce tossed with caesar dressing, herb croutons and grated grana cheese -

Baby Wedge Salad (g) 12
- pecan wood bacon, grape tomatoes and maytag blue cheese dressing -

 


S o u p s

Soup Du Jour 6

Carrot & Parsnip 6


S a n d w i c h e s

Prime Angus Cheeseburger 15
- Kerrygold Irish cheddar, kaiser roll and natural cut fries -

Turkey Burger 14
- served on a multi-grain bun with natural cut fries -

Pesto Chicken Panini 15
- tomato, mozzarella, organic lettuce and natural cut fries -

Roast Turkey Avocado Wrap 14
- wrapped in a whole wheat tortilla with lettuce, tomato,
cracked black pepper mayonnaise and natural cut fries -

Grilled Garden Vegetables (v) 12
- served on a whole grain bun with balsamic reduction and organic greens -


T h i n C r u s t P i z z a s

Traditional 9” (v) 12
- mozzarella, tomato sauce and oregano -

Pepperoni 9” 13
- mozzarella, tomato sauce and sliced pepperoni -

Margherita 9” (v) 13
- mozzarella, plum tomatoes and basil -

Shrimp & Arugula 9” Pie
- mozzarella, garlic and plum tomato sauce -



P a s t a s

Mezzi Rigatoni Ciliegene 17
- grilled chicken, basil, grape tomatoes and baby mozzarella -

Spicy Lemon Penne Shrimp 20
- tossed with white wine, garlic, broccoli rabe, extra virgin olive oil and pecorino romano cheese -

Wild Mushroom Ravioli (v) 18
- with a tomato and basil cream sauce -

Gluten Free Penne Available upon Request!

 


E n t r e e s

Hunter Chicken Saute 19
- tarragon, tomato, scallion and mushroom with mashed potatoes and steamed vegetables –

Pan Seared Sea Scallop Salad (g) 22
- baby arugula tossed with grape tomatoes, feta cheese, scallions and mustard vinaigrette -

Roasted Citrus Atlantic Salmon Salad (g) 21
- over organic greens with citrus segments, lime-butter sauce and raspberry vinaigrette -

Lemon Baked Chilean Sea Bass (g) 27
- light butter, white wine, saffron rice and sauté spinach -

Pan Roasted Sea Scallops 23
- bacon, shallots, capers, flat leaf parsley, saffron rice and haricot vert -

Traditional Fish and Chips 19
- battered atlantic cod and steak cut fries -

Shepherds Pie 17
- seasoned prime chopped beef topped with mashed potatoes -

Prime Aged 12 oz Black Angus Steak (g) 27
- baked potato and grilled asparagus -


(v) Vegetarian (g) Gluten Free


42 West 35th Street – New York, NY – 10001 – Phone – 212.564.5405

 

     
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