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

    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

    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

  • PEANUT BUTTER MOUSSE

    soft whipped cream, dark chocolate sorbet

    14

  • VANILLA BEAN PANNA COTTA

    Frog Hollow Peaches

    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

  • FRESH BAKED MADELEINES

    lemon poppy madeleines, sorrento lemon marmelade

    16

  • 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

    21

  • HEIRLOOM TOMATO*

    watermelon, feta, lime, chile

    21

  • 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

  • PEANUT BUTTER MOUSSE

    soft whipped cream, dark chocolate sorbet

    14

  • SWEET CORN SPOONBREAD

    sour cherry compote, crème fraiche sherbet

    14

  • FRESH FROZEN STRAWBERRIES

    olive oil gelato, pink peppercorn

    14

  • ALMOND CRUMB CAKE

    Sautéed plums, lemon diplomat

    14

  • KEY LIME - FIG TART

    fresh figs, fig sorbet

    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

  • FRESH BAKED MADELEINES

    lemon poppy madeleines, sorrento lemon marmelade

    16

  • PATROON COOKIE PLATE

    16

 

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

  • 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)

 

THANKSGIVING 2019

$95 for adults / $55 for children
$28 wine pairing

1st Course

  • PORCINI CHESTNUT SOUP

    pancetta, chestnut

  • ROASTED DELICATA SQUASH SALAD

    fig, pepita, pomegranate-truffle vinaigrette

  • OYSTERS

    half-shell or pan roast

2nd Course

  • ROAST TURKEY

    cranberry-kumquat sauce, gravy

  • CHATEAUBRIAND

    roasted shallot, bordelaise

  • HALIBUT

    chanterelle, butternut, lobster-yuzu sauce

Family-Style Sides

  • SAUSAGE HERB STUFFING

  • HARICOTS VERTS

  • ANISE ROASTED SQUASH

  • CRISPY BRUSSELS SPROUTS

  • WHIPPED POTATO

Desserts

  • APPLE CHARLOTTE

    roasted apple compote, vanilla ice cream, cranberry coulis

  • PECAN PIE

    ginger ice cream, persimmon

  • CHOCOLATE POT DE CRÈME

    pumpkin cremeux, cashew shortbread, candied kumquats, fenugreek gelato

  • CHEESE PLATE

    Nancy’s Camembert & Bayley Hazen Blue roasted strawberries, marcona almonds, pear mostarda (supplement $6)

Main Bar

SNACKS

  • 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

    14

  • ROCK SHRIMP TEMPURA

    spicy aoili, yuzu, mizuna

    26

  • TUNA TARTARE

    avocado, ginger, rice crisp

    21

SHARE

  • 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

  • TROPICAL ILLUSION

    Pineapple-infused Toki Japanese whisky, Falernum, lemon, pineapple/coriander syrup

    17

  • BUCKWHEATS’ ANTHEM

    Buckwheat Catskill whiskey, morita chileinfused tequila, Yzaguirre dry vermouth, house-made pickle brine, celery bitters

    18

  • CAFÉ MOLÉ

    Fig-infused Smooth Ambler bourbon, Créme de Cacao, Vanille de Madagascar, Amargo de Chilé amaro, molé bitters, organic Ethiopian Guji cold-brew

    19

  • CANDY CRUSH

    Atlantico rum, Lustau East India Sherry, Orgeat, lemon, Wild Moon cucumber

    18

  • MAYFLOWER

    Bar Hill gin, yellow bell pepper syrup, lemon, orange, yellow Chartreuse, basil, Hellfire shrub bitters

    19

  • DROPS OF JUPITER

    Milagro reposado, Casa Mariol Vermut Negre, Domaine de Canton, Aperol, orange bitters

    17

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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