Restaurant

 

Welcoming and stylish, the Main Dining Room – lined with leather banquettes and a curated photography collection – is the ideal setting for weekday business lunches, intimate dinners or lively evenings with friends. On weekends, this elegant room can be transformed into a versatile event space. Enjoy drinks and the bar menu in our intimate restaurant bar, or head to our larger rooftop bar. Cigars and cognac served!

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Lunch

RAW

  • Chilled Littleneck Clams*

    3 per

  • Shrimp Cocktail*

    26

  • ASSORTED EAST & WEST COAST OYSTERS*

    4 per

For The Table

  • PROSCIUTTO & AVOCADO

    sunflower-cilantro pesto, sourdough

    19

  • SCOTTISH SALMON*

    cured Scottish salmon, cucumber, horseradish sour cream, black bread

    18

  • Spring Pea & Truffle

    black truffle, sheeps milk ricotta, sourdough

    19

  • Vegetable Summer Roll

    Vermicelli, sweet-chili sauce

    16

Appetizers

  • JUMBO LUMP CRAB CAKES*

    lobster tarragon aioli

    22

  • HAND CUT STEAK TARTARE*

    quail egg, crostini, mustard green

    21

  • BABY LETTUCE & herb salad


    lemon, extra virgin olive oil, sea salt, manchego

    15

  • SHAVED BRUSSELS SPROUT SALAD

    pecorino, truffled pomegranate vinaigrette

    19

  • KALE & Strawberry


    radicchio, puffed quinoa, garrotxa cheese

    17

Sandwiches

  • MUSHROOM & LENTIL BURGER

    kale, roasted tomato, crispy shallot, truffled mayonnaise

    24

  • PRIME DRY AGED BURGER*

    sautéed onion, roasted tomato, hand cut fries

    29

  • SEARED YELLOWFIN TUNA BURGER*

    yucca fries

    29

  • LOBSTER BLT

    spicy mayo, mango-jicama coleslaw

    32

  • STEAK SANDWICH

    caramelized onion, cheddar, horseradish sauce, hand cut fries

    29

  • FRIED CHICKEN SANDWICH

    black pepper aioli, sweet pickles, apple radish slaw

    27

Entreé Salads

  • SEARED SESAME YELLOWFIN TUNA SALAD*

    bibb lettuce, cucumber, radish, carrot-ginger dressing, spicey aioli

    32

  • COBB SALAD*

    romaine, confit chicken, cherry tomato, deviled egg, bacon, maytag blue, avocado, bacon vinaigrette

    29

  • GRILLED CHICKEN PAILLARD

    buffalo mozzarella, grilled tomato, arugula, pickled onion, sourdough crouton

    28

  • GRILLED SHRIMP SALAD*

    hearts of palm, avocado, haricot vert, watermelon radish

    30

  • CHOPPED VEGETABLE SALAD*

    seasonal vegetables, radicchio, romaine, spiced chick peas (kataifi wrapped tofu $8, grilled chicken $10, grilled shrimp $12, grilled salmon $12, seared tuna $16, petit filet $16)

    23

Sides

  • Grilled Asparagus

    lemon, miso

    14

  • Bussels Sprouts

    sweet chili

    14

  • Whipped Potatoes

    14

  • Spicy French Fries

    12

  • Truffle French Fries

    14

MAIN

  • FARRO & CRISP TOFU*

    eggplant, shitake, mustard green, kataifi

    27

  • GRILLED LAMB CHOPS*

    freekeh salad, tomato jam

    39

  • WAGYU SIRLOIN*

    truffled hand cut fries, wild mushroom, frisée, tamarind-chile

    39

  • SAFFRON RISOTTO PAELLA*

    english pea, chorizo, mussels, cockles, shrimp

    38

  • GRILLED ATLANTIC SALMON*

    quinoa, lemon yogurt, roasted tomato vinaigrette

    29

  • GRILLED SWORDFISH*

    roasted cauliflower, black truffle butter

    32

  • DOVER SOLE*

    fennel, arugula, black olive, wax bean

    69

DESSERT

  • BUTTERSCOTCH POT DE CREME

    whipped creme fraiche, salted caramel

    14

  • BEIGNETS

    hot fudge, vanilla creme anglaise

    14

  • YOGURT PANNA COTTA

    poached rhubarb, pistachio

    14

  • HOT FUDGE SUNDAE

    vanilla and espresso ice cream, toasted almond, salted chocolate, sweetened whipped cream

    14

  • PATROON COOKIE PLATE

    16

  • HOUSEMADE ICE CREAM & SORBET

    12

 

 

Dinner

RAW

  • HAMACHI*

    cucumber jalapeno granita,fennel & shiso salad

    22

  • ASSORTED EAST & WEST COAST OYSTERS*

    4 per

  • LITTLE NECK CLAMS*

    3 per

  • WEST COAST OYSTER, MAINE UNI & CAVIAR*

    jalapeno-cucumber mignonette

    9 per

For The Table

  • CLAMS CASINO

    bacon breadcrumbs, nduja

    15

  • UNI ARANCINI*

    citrus rice cake, jalapeno yuzu jelly

    16

  • TRUFFLED GRILLED CHEESE

    grayson cheese, harissa tomato jam

    13

Appetizer

  • SEARED YELLOWFIN TUNA*

    hearts of palm, avocado, ginger-soy

    21

  • FOIE GRAS TORCHON

    strawberry, ginger, pistachio, brioche french toast

    25

  • OXTAIL DUMPLING

    shaved black truffle, mushroom consomme

    24

  • ROCK SHRIMP TEMPURA

    spicy aioli, mizuna

    21

  • GRILLED OCTOPUS*

    chickpea, roasted red pepper, smoked paprika yogurt, kalamata olive

    23

  • JUMBO LUMP CRAB CAKES*

    lobster tarragon aioli

    23

SALAD

  • CAESAR*

    prepared tableside

    18

  • HEIRLOOM TOMATO*

    watermelon, feta, lime, chile

    19

  • BABY LETTUCE & HERB

    manchego, lemon, extra virgin olive oil

    16

MAIN

  • PAN ROASTED HALIBUT*

    morel, spring pea, saffron-onion, lobster-yuzu butter

    48

  • STEAMED BLACK COD*

    carrot dashi, soba noodle, enoki

    42

  • DOVER SOLE*

    butter braised leek & roasted tomato tart

    72

  • BEER-BRINED BRICK CHICKEN

    watercress salsa verde, duck fat roasted potatoes

    38

  • Dry-aged twice cooked duck

    cashew-apricot wild rice, crispy watercress

    52

  • CONFIT SUCKLING PIG*

    mustard spetzel, guindilla pepper, apple cider jus

    46

  • GRILLED RACK OF AMERICAN LAMB*

    smoked eggplant, goat cheese polenta, grape tomato

    59

  • 24 Day Dry Aged Veal Chop

    tomato provencal, bone-marrow compound butter, black mission figs

    72

  • Grilled 35 day dry aged sirloin*

    black-truffle pommes souffle, tamarind steak sauce

    64

  • FILET MIGNON AU POIVRE

    pommes anna, au poivre sauce

    66

  • Pastrami spice rubbed ribeye* (for two)

    house-made pickles, roasted bone marrow, poutine

    168

Table

  • CHARRED HARICOTS VERTS

    bagna cauda

    14

  • ROASTED JAPANESE EGGPLANT

    miso-honey

    13

  • WILD MUSHROOM*

    blue cheese grits

    16

  • BRUSSELS SPROUTS

    sweet chili

    14

  • SPINACH & LOBSTER GRATIN*

    leek, tumbleweed cheddar

    16

  • FINGERLING POTATO

    truffle honey

    13

  • VIDALIA ONION RINGS

    13

  • POMMES SOUFFLE

    parmesan, truffle

    16

  • Chanterelle & Corn

    pancetta

    16

  • Sauteéd Spinach

    lemon, garlic

    13

DESSERT

  • DARK CHOCOLATE BUDINO

    whipped peanut panna cotta, salted caramel

    14

  • SWEET CORN SPOONBREAD

    sour cherry compote, crème fraiche gelato

    14

  • CAMPARI GRANITE

    poached meringue, tarragon cremeux, keffir lime curd

    14

  • SMOKED VANILLA PANNA COTTA

    Frog Hollow peaches

    14

  • FROZEN AFFOGATO

    espresso granita, vanilla ice cream, amaro liqueur

    14

  • CREAMSICLE BAKED ALASKA (for two)

    pistachio cake, buttermilk ice cream, tangerine sorbet, grand marnier

    21

  • HOUSEMADE ICE CREAM & SORBET

    12

 

Friday Night Prix Fixe Menu $42

Three Course Dinner $42 – Prix Fixe Menu (Friday only)
Friday Night Jazz
$28 Sommelier Selection of Wine
No corkage fee – maximum 2 bottles please

APPETIZER

  • Seasonal SOUP

  • Buffalo Mozzarella & Grilled Peaches

    duck proscuitto, mache, pepitas, vincotto

  • Baby wedge salad

    bacon, tomato, tarragon-ranch dressing

  • Duck ballotine

    foie gras, pickled mustard seed

Desserts

  • SELECTION OF SEASONAL DESSERTS

  • Cheese Course

    Nancy’s Camembert & Bayley Hazen Blue

Main

  • HOUSE MADE PASTA

  • Thai grilled skirt steak

    watercress, green papaya

  • BLACK BASS

    wild mushroom risotto, pine nuts, arugula

  • BACON WRAPPED PETIT FILET MIGNON

    blue cheese, pommes anna (supplement $6)

 

Main Bar

SNACKS

  • SPICY EDAMAME

    chili sea salt

    11

  • ROASTED SHISHITO PEPPERS

    lime salt

    12

  • SPICY FRIES

    sriracha mayonnaise

    12

  • TRUFFLE-PARMESAN FRIES

    black truffle aioli

    14

  • TUNA TARTARE

    avocado, ginger, rice crisp

    19

  • PRETZEL BITES

    pimiento beer cheese, mustard

    12

SHARE

  • FRIED OYSTERS (3 PC)

    11

  • PIGS IN A BLANKET

    12

  • SMOKED SALMON

    LETTUCE WRAPS (3 PC)

    12

  • 14OZ SLICED 35 DAY DRY AGED SIRLOIN

    grilled garlic bread, tamarind steak sauce, horseradish sauce, arugula

    65

SLIDERS & ROLLS

  • PULLED PORK SLIDER

    mango-jicama slaw

    7ea

  • BEEF SLIDER

    cheddar, bread & butter pickle

    8ea

  • CRAB CAKE SLIDER

    bacon, lobster tarragon aioli

    9ea

COCKTAILS

  • Extended Vacation

    Ford’s gin, House-made grapefruit limoncello, fresh carrot juice, fresh lemon, basil

    17

  • Lickety Spritz

    Apple-cinnamon infused Absolut 100, cava, club soda

    19

  • A Perfect Pear-ing

    Blue Plum brandy, pear nectar, fresh lemon, vanilla bean simple, egg white

    17

  • Fig Get About It

    Fig & vanilla infused Dewar’s scotch, Monte San Castanzo amaro, Casa Mariol Vermut Negre, Angostura bitter’s

    18

  • The Bitter Truth

    Avion silver tequila, Union mezcal, Songbird coffee liqueur, Cynar, cinnamon simple, Chai Walla Chai bitters, Old Rasputin Russian Imperial Stout

    19

BEERS

  • Angry Orchard Apple Cider

    9

  • Blue Point Delayed Pilsner (16oz)

    11

  • Blue Moon

    9

  • Bud light

    9

  • Corona

    9

  • Corona Light

    9

  • Founder’s All Day IPA

    9

  • Golden Road Session IPA

    9

  • Goose Island Pale Ale

    9

  • Heineken

    9

  • Michelob Ultra

    9

  • Montauk IPA

    9

  • Montauk Summer Ale

    9

  • Peroni

    9

  • Sam Adams ‘76

    9

  • Stella (15oz)

    10

Wine

Aretsky’s Patroon Wine List 8.19.19

Wine by the Glass

White

  • SAUVIGNON BLANC

    Tablelands, East Coast, New Zealand 2017

    16

  • PINOT GRIGIO

    Tiefenbrunner, Vigneti Delle Dolomiti, Italy, 2017

    14

  • POUILLY-LOCHE

    "Les Barres," Olivier Giroux, Burgundy, France 2014

    20

  • CHARDONNAY

    Au Bon Climat, Santa Barbara County, California 2016.

    15

  • ALVARINHO TRAJADURA

    Regueiro, Minho, Portugal, 2017

    14

  • MUSCADET SEVRE ET MAINE SUR LIE

    "La Pepie," Domaine La Pepiere, Loire Valley, France, 2018

    15

  • VOUVRAY

    Clos du Gaimont, Loire Valley, 2016

    15

  • RIESLING

    Grande Reserve, Pierre Sparr, Alsace, France, 2017

    14

Champagne & Sparkling

  • BILLECART-SALMON

    Brut Réserve, NV

    29

  • LAHERTE-FRERES

    Blanc de Blancs Brut Nature, NV

    27

  • DOM PERIGNON 2006 .

    49

  • RUINART ROSE Brut NV

    29

  • CREMANT D'ALSACE BRUT ROSE Camille Braun, Alsace, France NV

    18

  • CAVA BRUT NATURE RESERVA

    "Anne Marie," Castell d'Age, Catalonia, Spain NV

    16

Red

  • NUITS-SAINT-GEORGES

    Domaine jean Chauvenet, Burgundy, France, 2013

    27

  • PINOT NOIR

    "Thea's Selection," Lemelson Vineyards, Willamette Valley, Oregon, 2015

    19

  • SHIRAZ

    "SHIRAZ, Sherrah Wines, McLaren Vale, Australia, 2017

    16

  • LISTRAC-MÉDOC

    Chateau Clarke, "Baron Edmond de Rothschild, Bordeaux, France, 2011

    29

  • CABERNET SAUVIGNON

    Pied-a-Terre, Sonoma, California, 2014

    19

  • RIOJA

    Reserva, Finca La Emperatriz, Rioja, Spain, 2012

    18

  • NEBBIOLO D'ALBA

    Hilberg-Pasquero, Piemonte, Italy, 2010

    23

  • ROSSO DI MONTALCINO

    "Tenuta Greppo," Biondi-Santi, Tuscany, Italy, 2004

    33

  • MALBEC

    "Felino" Vina Cobos, Mendoza, Argentina, 2016

    15

  • SABLET COTES DU RHONE

    Domaine de Piaugier, Rhone Valley, 2015

    14

Rose

  • SABLET COTES DU RHONE

    Domaine de Piaugier, Rhone, France, 2018

    16

Please Review our Extensive Wine list by Region

Bordeaux           Burgundy           Champagne           France           California           Italy           Oregon           Spain           Portugal           Rose           Additional Regions           Additional USA           Special Format

Download the Full Wine List as a PDF

Credits

Aaron Fitterman, Executive Chef
Jody Davis, Wine Director
Luke Deardurff, Pastry Chef
Stéphane Le Gouill, Maître D′
Lars Drew, Director of Sales and Marketing

 

Please Note:
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

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