• Dining Menu
  • Signature Cocktails
  • Desserts
  • Kids

Small Plates

TOGARASHI YELLOWFIN TUNA | 27

Farm Herb Salad, String Beans, Yuzu Vinaigrette [DF]

CAESAR SALAD | 22

Baby Lettuce, Radishes, Grana Padano, Brioche Croutons [V]

CHARCUTERIE BOARD | 26

Italian Cured Meats, Brie Cheese, Gherkins, Crostini, Honeycomb

BURRATA | 28

Heirloom Tomatoes, Marinated Cucumbers, Chili Crisp, Almond Dukka [N]

SMOKED TROUT RILLETTE | 20

Grilled Focaccia, Espelette Pepper, Chives

ROASTED EAST & WEST COAST OYSTERS | 26

Spinach Feta Butter, Pink Peppercorn, Lemon [GF]

SHISHITO PEPPERS | 19

Furikake, Tamarind Vinaigrette [DF, VG, GF]

SMOKED PORK BELLY SSAM | 26

Kimchi Cucumbers, Chef’s Greens, Garlic Miso BBQ [DF]

HOT HONEY WINGS | 24

Toasted Sesame Seeds, Gochujang Ranch [DF]

Mains

BRANZINO | 42

Roasted Pepper Israeli Couscous, Chermoula Butter, Grilled Lemon

DIVER SCALLOPS | 58

Braised Fennel, Picked Herbs Salad [GF, SF]

PORK CHOP | 32

Cauliflower Puree, Swiss Chard, Marsala Mustard Jus [GF]

ROTISSERIE CHICKEN | 43

Broccolini, Polenta [GF]

STEAK FRITES | 58

Roasted Leeks, Chimichurri, Port Demi [GF]

ROASTED MISO CAULIFLOWER | 32

Tapenade, Hummus, Fried Chickpeas [VG]

LOBSTER FUSILLI | 49

Chili Crisp, Toasted Breadcrumbs [SF]

SPICY RIGATONI | 34

Pomodoro, Crème Fraiche, Fried Garlic [V]

PASTA ALLA BURRATA | 36

Reginetti, Spinach Pistou, Toasted Marcona Almonds [V, N]

SMASH BURGER | 32

Cheddar, Lettuce, Tomatoes, Pickles, House Sauce, Sesame Brioche Bun

MORTADELLA SANDWICH | 28

Pepperoncini, Burrata, Sunflower Romesco, Arugula, Focaccia

Sides

BROCCOLINI | 18

BROWN BUTTER VINAIGRETTE [V]

ROASTED MISO MAITAKE MUSHROOM | 19

[V]

POMMES FRITES | 19

ROASTED GARLIC AIOLI [V]

THE BIG [PINE] APPLE [DESIGNED BY MATTHEW YARMOSH]

Bacardi Rum, Amaretto, Malibu Rum, White Cranberry, Pineapple, Raspberry

MIDTOWN MARGARITA [DESIGNED BY STEPHNE DUFFY]

Milagro Silver, Ancho Reyes Liqueur, Triple Sec, Lime Jalapeno, Chili Salt Rim

NEW WORLD FASHION [DESIGNED BY JASON ZHEN]

Wild West Ride Bourbon, Amaretto, Sweet Vermouth, Honey, Orange Bitters

UPTOWN MARTINI [DESIGNED BY SUJON VARGHESE]

Brooklyn Gin, Passion Fruit, Honey

TRIBECA [DESIGNED BY MATTHEW CENTENO]

Hendricks Gin, Chambord, Pomegranate, Lime, Mint, Champagne

THE A TRAIN [DESIGNED BY SUJON VARGHESE]

Vodka, Aperol, Passion Fruit, Agave

SOHO MULE [DESIGNED BY STEPHNE DUFFY]

Cucumber Vodka, Honey, Ginger Beer, Lime

CENTRAL PARK RAMBLE [DESIGNED BY JASON ZHEN]

Vanilla Vodka, Coconut Water, Strawberry, Cranberry, Lemon

CINNAMON TIMES SQUARE [DESIGNED BY BAR TEAM]

Moonshine, Makers Mark, Apple, Lemon, Honey

CONEY ISLAND [DESIGNED BY BAR TEAM]

Citroen Vodka, Elderflower Liqueur, Grapefruit, Lemon

Dessert

BREAD PUDDING | 18

Condensed Ice Cream, Dulce de Leche [V]

CHOCOLATE CHIP COOKIES | 18

Sea Salt, Chocolate Milkshake [V]

LAVA CAKE | 18

Vanilla Gelato [V]

SORBET | 18

[V]

Coffee

ILLY COFFEE

ILLY CAPPUCINO

ILLY ESPRESSO

ILLY LATTE

HOT TEA

Entrée | 25

CHEESEBURGER

Cheddar, Lettuce, Tomatoes, House Sauce, Sesame Brioche Bun

RIGATONI POMODORO

Grana Padano [V]

CHICKEN TENDERS

Pommes Frites, Ketchup [V]

Sides

Mixed Green Salad

[VG, GF]

Fruit Cup

[VG, GF]

French Fries

[V]

SAUTÉED BROCCOLI

[V, GF]

Desserts

VANILLA GELATO

CHOCOLATE GELATO

CHOCOLATE CHIP COOKIE

Sea Salt, Chocolate Milkshake [V]

SORBET

[VG]

Dining Menu

Small Plates

TOGARASHI YELLOWFIN TUNA | 27

Farm Herb Salad, String Beans, Yuzu Vinaigrette [DF]

CAESAR SALAD | 22

Baby Lettuce, Radishes, Grana Padano, Brioche Croutons [V]

CHARCUTERIE BOARD | 26

Italian Cured Meats, Brie Cheese, Gherkins, Crostini, Honeycomb

BURRATA | 28

Heirloom Tomatoes, Marinated Cucumbers, Chili Crisp, Almond Dukka [N]

SMOKED TROUT RILLETTE | 20

Grilled Focaccia, Espelette Pepper, Chives

ROASTED EAST & WEST COAST OYSTERS | 26

Spinach Feta Butter, Pink Peppercorn, Lemon [GF]

SHISHITO PEPPERS | 19

Furikake, Tamarind Vinaigrette [DF, VG, GF]

SMOKED PORK BELLY SSAM | 26

Kimchi Cucumbers, Chef’s Greens, Garlic Miso BBQ [DF]

HOT HONEY WINGS | 24

Toasted Sesame Seeds, Gochujang Ranch [DF]

Mains

BRANZINO | 42

Roasted Pepper Israeli Couscous, Chermoula Butter, Grilled Lemon

DIVER SCALLOPS | 58

Braised Fennel, Picked Herbs Salad [GF, SF]

PORK CHOP | 32

Cauliflower Puree, Swiss Chard, Marsala Mustard Jus [GF]

ROTISSERIE CHICKEN | 43

Broccolini, Polenta [GF]

STEAK FRITES | 58

Roasted Leeks, Chimichurri, Port Demi [GF]

ROASTED MISO CAULIFLOWER | 32

Tapenade, Hummus, Fried Chickpeas [VG]

LOBSTER FUSILLI | 49

Chili Crisp, Toasted Breadcrumbs [SF]

SPICY RIGATONI | 34

Pomodoro, Crème Fraiche, Fried Garlic [V]

PASTA ALLA BURRATA | 36

Reginetti, Spinach Pistou, Toasted Marcona Almonds [V, N]

SMASH BURGER | 32

Cheddar, Lettuce, Tomatoes, Pickles, House Sauce, Sesame Brioche Bun

MORTADELLA SANDWICH | 28

Pepperoncini, Burrata, Sunflower Romesco, Arugula, Focaccia

Sides

BROCCOLINI | 18

BROWN BUTTER VINAIGRETTE [V]

ROASTED MISO MAITAKE MUSHROOM | 19

[V]

POMMES FRITES | 19

ROASTED GARLIC AIOLI [V]