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小皿料理

ROASTED BEET SALAD | 20

Chicory Greens, Ricotta Salata, Pistachio, Raisin Agrodolce (N, V, GF)

CAESAR SALAD | 22

Baby Gem, Radish, Toasted Breadcrumbs [V]

CHARCUTERIE | 26

Italian Meats, Brie, Gherkins, Grilled Focaccia, Honeycomb

HUMMUS | 17

Toasted Pepitas, Za'atar, Grilled Flatbread (VG)

TEMPURA CAULIFLOWER | 19

Sweet Chili, Lime, Toasted Seasame Seeds

ROASTED CLAMS | 24

Nduja Herb Butter, Calabrian Gratin, Lemon

本管

CAULIFLOWER MAFALDINE | 30

Crème Fraîche, Toasted Breadcrumbs

PASTA ALLA BURRATA | 32

Reginetti, Winter Squash, Toasted Pepitas, Chill Crisp (V)

SMOKED PORK BELLY LINGUINE | 34

Spicy Nduja, Crispy Crackling

ROASTED CHICKEN | 45

Mascarpone Polenta, Broccolini, Jus (GF)

RIBEYE | 60

Crispy Potatoes, Braised Cabbage, Port Wine Jus (GF)

SEAFOOD BOUILLABAISSE | 40

Striped Bass, Mussels, Shrimp, Baby Potatoes, Grilled Focaccia (SF)

BERKSHIRE PORK CHOP | 47

Collard Greens, Parsnip, Marsala Jus (GF)

BIG STEAK BURGER | 32

Fontina Cheese, Caramelized Mushrooms, House Sauce, Brioche Bun

側面

HONEY ROASTED CARROTS | 19

Sunflower Romesco, Grana Padano (V, GF)

BROCCOLINI | 18

Brown Butter Vinaigrette, Dukkah (V)

FRIED BRUSSEL SPROUTS | 19

Yuzu Vinaigrette, Togarashi, Toasted Sesame Seeds (V, DF)

TRUFFLE FRITES | 20

Rosemary Salt, Garlic Lemon Aioli (V, GF)

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

バカルディラム、アマレット、マリブラム、ホワイトクランベリー、パイナップル、ラズベリー

MIDTOWN MARGARITA [DESIGNED BY STEPHNE DUFFY]

ミラグロシルバー、アンチョレイエスリキュール、トリプルセック、ライムハラペーニョ、チリソルトリム

NEW WORLD FASHION [DESIGNED BY JASON ZHEN]

ワイルドウェストライドバーボン、アマレット、スイートベルモット、ハニー、オレンジビターズ

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

デザート

VANILLA CRÈME BRÛLÉE | 20

APPLE STRUDEL | 18

Condensed Milk Ice Cream

STICKY TOFFEE PUDDING | 18

Butter Pecan Ice Cream

Hot Beverages

ILLY COFFEE | 5

ILLY CAPPUCINO | 6

ILLY ESPRESSO | 4

ILLY LATTE | 6

HOT TEA | 4

Entrée | 25

MAC AND CHEESE

CHICKEN FINGERS & FRIES

側面

MIXED GREENS SALAD

[VG, GF]

FRUIT SALAD

[VG, GF]

FRENCH FRIES

[V]

デザート

VANILLA CRÈME BRÛLÉE

APPLE STRUDEL

Condensed Milk Ice Cream

STICKY TOFFEE PUDDING

Butter Pecan Ice Cream

ダイニングメニュー

小皿料理

ROASTED BEET SALAD | 20

Chicory Greens, Ricotta Salata, Pistachio, Raisin Agrodolce (N, V, GF)

CAESAR SALAD | 22

Baby Gem, Radish, Toasted Breadcrumbs [V]

CHARCUTERIE | 26

Italian Meats, Brie, Gherkins, Grilled Focaccia, Honeycomb

HUMMUS | 17

Toasted Pepitas, Za'atar, Grilled Flatbread (VG)

TEMPURA CAULIFLOWER | 19

Sweet Chili, Lime, Toasted Seasame Seeds

ROASTED CLAMS | 24

Nduja Herb Butter, Calabrian Gratin, Lemon

本管

CAULIFLOWER MAFALDINE | 30

Crème Fraîche, Toasted Breadcrumbs

PASTA ALLA BURRATA | 32

Reginetti, Winter Squash, Toasted Pepitas, Chill Crisp (V)

SMOKED PORK BELLY LINGUINE | 34

Spicy Nduja, Crispy Crackling

ROASTED CHICKEN | 45

Mascarpone Polenta, Broccolini, Jus (GF)

RIBEYE | 60

Crispy Potatoes, Braised Cabbage, Port Wine Jus (GF)

SEAFOOD BOUILLABAISSE | 40

Striped Bass, Mussels, Shrimp, Baby Potatoes, Grilled Focaccia (SF)

BERKSHIRE PORK CHOP | 47

Collard Greens, Parsnip, Marsala Jus (GF)

BIG STEAK BURGER | 32

Fontina Cheese, Caramelized Mushrooms, House Sauce, Brioche Bun

側面

HONEY ROASTED CARROTS | 19

Sunflower Romesco, Grana Padano (V, GF)

BROCCOLINI | 18

Brown Butter Vinaigrette, Dukkah (V)

FRIED BRUSSEL SPROUTS | 19

Yuzu Vinaigrette, Togarashi, Toasted Sesame Seeds (V, DF)

TRUFFLE FRITES | 20

Rosemary Salt, Garlic Lemon Aioli (V, GF)