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*

    28

  • ASSORTED EAST & WEST COAST OYSTERS*

    4 per

For The Table

  • PROSCIUTTO & AVOCADO Toast

    sunflower-cilantro pesto, sourdough

    19

  • SCOTTISH SALMON Toast*

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

    18

  • Butternut and Truffle Toast

    black truffle, sheeps milk ricotta, sourdough

    19

  • Vegetable Summer Roll

    Vermicelli, sweet-chili sauce

    16

Appetizers

  • JUMBO LUMP CRAB CAKES*

    lobster tarragon aioli

    26

  • HAND CUT STEAK TARTARE*

    quail egg, crostini, mustard green

    24

  • BABY LETTUCE & Herb Salad

    lemon, extra virgin olive oil, sea salt, manchego

    17

  • SHAVED BRUSSELS SPROUT SALAD

    pecorino, truffled pomegranate vinaigrette

    19

  • KALE & BLOOD ORANGE

    radicchio, puffed wild rice, garrotxa cheese

    18

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

  • B.L.T.

    marinated tomato, basil aoili, nueske's bacon, malt vinegar potato chips

    27

  • 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

    34

  • 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

    32

  • CHOPPED VEGETABLE SALAD*

    seasonal vegetables, radicchio, romaine, spiced chick peas (kataifi wrapped tofu $9, grilled chicken $12, grilled shrimp $14, grilled salmon $14, seared tuna $18, petit filet $22)

    23

Sides

  • Grilled Asparagus

    lemon, miso

    14

  • Bussels Sprouts

    sweet chili

    14

  • Whipped Potatoes

    14

  • Spicy French Fries

    14

  • Truffle French Fries

    16

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

    42

  • SAFFRON RISOTTO PAELLA*

    english pea, chorizo, mussels, cockles, shrimp

    38

  • GRILLED ATLANTIC SALMON*

    quinoa, lemon yogurt, roasted tomato vinaigrette

    32

  • GRILLED SWORDFISH*

    roasted cauliflower, black truffle butter

    36

  • DOVER SOLE*

    fennel, arugula, black olive, wax bean

    76

DESSERT

  • Whipped Peanut Butter Mousse

    Soft whipped cream, dark chocolate sorbet

    14

  • Ricotta Crème Brûlée

    Mulled winter fruit

    14

  • HOT FUDGE SUNDAE

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

    14

  • FROZEN AFFOGATO

    espresso granita, vanilla ice cream, amaro liqueur

    14

  • HOUSEMADE ICE CREAM & SORBET

    12
  • All below

    For the Table

  • BEIGNETS

    hot fudge, vanilla creme anglaise

    14

  • PATROON COOKIE PLATE

    16

 

 

Dinner

RAW

  • HAMACHI*

    cucumber jalapeno granita,fennel & shiso salad

    24

  • 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

    16

  • UNI ARANCINI*

    citrus rice cake, jalapeno yuzu jelly

    17

  • TRUFFLED GRILLED CHEESE

    grayson cheese, harissa tomato jam

    13

Appetizer

  • SEARED YELLOWFIN TUNA*

    hearts of palm, avocado, ginger-soy

    24

  • FOIE GRAS TORCHON

    strawberry, ginger, pistachio, brioche french toast

    29

  • OXTAIL DUMPLING

    shaved black truffle, mushroom consomme

    25

  • ROCK SHRIMP TEMPURA

    spicy aioli, mizuna

    26

  • GRILLED OCTOPUS*

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

    25

  • JUMBO LUMP CRAB CAKES*

    lobster tarragon aioli

    26

SALAD

  • CAESAR*

    prepared tableside

    22

  • FIG & MIZUNA*

    red endive, mangalica ham, valdeon blue, walnut

    22

  • BABY LETTUCE & HERB

    manchego, lemon, extra virgin olive oil

    17

MAIN

  • PAN ROASTED HALIBUT*

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

    49

  • STEAMED BLACK COD*

    carrot dashi, soba noodle, enoki

    46

  • DOVER SOLE*

    butter braised leek & roasted tomato tart

    76

  • BEER-BRINED BRICK CHICKEN

    watercress salsa verde, duck fat roasted potatoes

    38

  • Dry-aged twice cooked duck

    cashew-apricot wild rice, crispy watercress

    58

  • CONFIT SUCKLING PIG*

    mustard spetzel, guindilla pepper, apple cider jus

    48

  • GRILLED RACK OF AMERICAN LAMB*

    smoked eggplant, goat cheese polenta, grape tomato

    68

  • Grilled 35 day dry aged sirloin*

    black-truffle pommes souffle, tamarind steak sauce

    68

  • FILET MIGNON AU POIVRE

    pommes anna, au poivre sauce

    69

  • Pastrami spice rubbed ribeye* (for two)

    house-made pickles, roasted bone marrow, poutine

    168

Sides

  • 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

    14

  • VIDALIA ONION RINGS

    14

  • POMMES SOUFFLE

    parmesan, truffle

    16

  • Sauteéd Spinach

    lemon, garlic

    13

DESSERT

  • Pineapple Tarte Tatin

    Coconut lime sorbet, vanilla rum syrup

    14

  • Grapefruit Zabaglione

    Dulce de leche, Campari granita

    14

  • Frozen Affogato

    Espresso granita, vanilla ice cream, amaro liqueur

    14

  • Warm Chocolate Soufflé

    Pistachio gelato

    14

  • Ricotta Crème Brûlée

    Mulled winter fruit

    14

  • CREAMSICLE BAKED ALASKA (for two)

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

    21

  • HOUSEMADE ICE CREAM & SORBET

    12
  • All below

    For the Table

  • BEIGNETS

    hot fudge, vanilla creme anglaise

    14

  • PATROON COOKIE PLATE

    16

 

Restaurant Week – Three Course Dinner $42

Wine Pairing for two courses $38 (supplement)
January 21st – February 9th. Dinner Only. Monday through Friday

APPETIZER

  • Sunchoke Soup

    Pickled onion, smoked trout

  • Gewurztraminer (Wine Pairing)

    Koefererhof, Südtirol - Alto Adige, Italy, 2017

  • Duck Ballotine

    Foie gras, pickled mustard seed

  • Reisling (Wine Pairing)

    Dornleiten, Nigl, Niederösterreich, Austria, 2017

  • GRILLED CALAMARI

    Fennel, hearts of palm, pistachio, blood orange

  • Falanghina (Wine Pairing)

    San Salvatore, Campania, Italy, 2017

  • Grilled Quail

    Kasha, oyster mushroom, persimmon, port wine reduction

  • “Côté Mas” (Wine Pairing)

    Domaine Paul Mas, Languedoc-Roussillon, France, NV

Desserts

  • Peanut Butter Mousse

    Espresso crumble, banana ice cream

  • Buttermilk Panna Cotta

    Campari granita, cara cara orange, caramel krispies

  • HOUSE MADE SORBET

  • Cheese Course

    Nancy’s Camembert & Bayley Hazen Blue (supplement $6)

Entrées

  • HOUSE MADE SPAGHETTI

    Wild mushroom, roasted butternut, sage

  • Mercruey 1er Cru (Wine Pairing)

    Domaine Meix Foulot, Burgundy, France, 2014

  • Buttermilk Fried Chicken

    Cheddar biscuit, apple radish slaw

  • Gruner Veltliner (Wine Pairing)

    “Hafeabzug,” Nikolaihof, Wachau, Austria, 2018

  • Bouillabaisse

    Prawn, cockles, mussels, cod, saffron broth

  • Grenache Blanc (Wine Pairing)

    Lumen, Santa Barbara County, California, 2016

  • BACON-WRAPPED PETIT FILET MIGNON

    Bleu cheese, pommes anna (supplement $6)

  • Shiraz/Tempranillo (Wine Pairing)

    “Urban Winery Project #6,” Vinteloper, South Australia, 2017

 

 

Friday Night Prix Fixe Menu $47

Three Course Dinner $47 – Prix Fixe Menu (Friday only)
Friday Night Jazz
$33 Sommelier Selection of Wine
No corkage fee – maximum 2 bottles please

APPETIZER

  • Seasonal SOUP

  • Baby wedge salad

    bacon, tomato, tarragon-ranch dressing

  • GRILLED CALAMARI

    fennel, hearts of palm, pistachio, blood orange

  • Duck ballotine

    foie gras, pickled mustard seed

Desserts

  • SELECTION OF SEASONAL DESSERTS

  • Cheese Course

    Nancy’s Camembert & Bayley Hazen Blue

Main

  • HOUSE MADE PASTA

  • Wagyu Beef Stew

    Foie gras, root vegetable, whipped potato

  • BLACK BASS

    wild mushroom risotto, pine nuts, arugula

  • BACON WRAPPED PETIT FILET MIGNON

    blue cheese, pommes anna (supplement $6)

Main Bar

Snacks & Shares

  • PIGS IN A BLANKET

    13

  • TRUFFLE GRILLED CHEESE

    grayson cheese, tomato harissa jam

    13

  • PRETZEL BITES

    pimiento beer cheese

    12

  • EDAMAME

    chili sea salt

    12

  • ROASTED SHISHITO PEPPERS

    lime salt

    13

  • SPICY FRIES

    sriracha mayonnaise

    14

  • TRUFFLE-PARMESAN FRIES

    black truffle aioli

    16

  • FRIED OYSTERS

    Tartar sauce

    17

  • ROCK SHRIMP TEMPURA

    spicy aoili, yuzu, mizuna

    26

  • TUNA TARTARE

    avocado, ginger, rice crisp

    24

  • 14OZ SLICED 35 DAY DRY AGED SIRLOIN

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

    65

SLIDERS

  • PULLED PORK SLIDER

    mango-jicama slaw

    7ea

  • BEEF SLIDER

    cheddar, bread amp; butter pickles

    7ea

  • CRAB CAKE SLIDER

    bacon, lobster tarragon aioli

    8ea

  • LOBSTER ROLL

    bourbon mayo, crispy shallots

    9ea

COCKTAILS

  • The Author’s Take

    Calvados, Writer’s Tears Irish whisky, Monte San-Castanzo Amaro, cinnamon syrup, spiced apple bitters

    17

  • Poom Poom Toki Toki

    Toki Japanese whisky, apricot, acorn five-spice syrup, lime, chamomile loose leaf tea, Q tonic

    19

  • Figgin’ Delicious

    Malfy Limone Gin, maple, lemon, apple juice, basil, black mission figs

    19

  • Autumns’ Elixir

    Libelula Joven Tequila, Cynar, Pamplemousse Rose, acorn five-spice syrup, Xocolatl Mole Bitters

    17

  • Smokin’ Guns ‘n’ Roses

    Mezcal, Gunpowder Irish Gin, cinnamon, Pamplemousse Rose, lemon, blood or- ange, Q club soda

    17

BEERS

  • Doc’s Hard Apple Cider

    9

  • Blue Moon

    9

  • Bud light

    9

  • Clausthaler Dry Hopped N/A

    7

  • Corona

    9

  • Fat Tire Amber Ale

    9

  • Guinness (16oz)

    10

  • Montauk IPA

    9

  • Peroni

    9

  • Stella (15oz)

    10

Draught Beers

  • Blue Point Toasted Lager

    10

  • Krombacher Pilsner

    10

  • Seasonal Tap

    10

  • Six Point Bengali IPA

    10

  • Kelson Nut Brown Ale

    10

Wine

Aretsky’s Patroon Wine List 11.21.19

Wine by the Glass

White

  • SANCERRE

    "Grand Vallee," Domaine Roblin, Loire Valley, France, 2018

    19

  • PINOT GRIGIO

    Cantina Andriano, Alto Adige, Italy, 2018

    16

  • CHABLIS

    1er Cru Vaillons, Jean et Sebastien Dauvissat, Burgundy, 2015

    33

  • CHASSAGNE-MONTRACHET

    1er Cru Les Vergers, Jean-Marc Pillot, Burgundy, 2016

    59

  • CHARDONNAY

    Los Alamos Vineyard, Au Bon Climat, Santa Barbara, California, 2017

    21

  • VOUVRAY

    Clos du Gaimont, Loire Valley, 2017

    18

  • ALVARINHO RESERVA

    Quinta do Regueiro, Minho, Portugal, 2018

    16

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

  • GEVREY-CHAMBERTIN

    "En Jouise," Domaine Harmand-Geoffroy, Burgundy, France, 2015

    35

  • PINOT NOIR

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

    19

  • MARGAUX

    Chateau Giscours, Bordeaux, France, 2012

    49

  • CABERNET SAUVIGNON

    Pied-a-Terre, Sonoma, California, 2015

    21

  • SABLET COTES DU RHONE

    Domaine de Piaugier, Rhone Valley, France, 2016

    16

  • RIOJA

    Reserva, Finca La Emperatriz, Rioja, Spain, 2012

    18

  • NEBBIOLO D'ALBA

    Hilberg-Pasquero, Piemonte, Italy, 2013

    23

  • CARMIGNANO

    "Villa di Capezzana," Tenuta di Capezzana, Tuscany, Italy, 2009

    33

  • MALBEC

    "Felino" Vina Cobos, Mendoza, Argentina, 2017

    17

Please Review our Extensive Wine list by Region

Show wines list

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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