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Dinner

FOR THE TABLE

Country sourdough bread with house whipped butter (v) 12
Cream biscuits with country ham and Steen’s butter 16
Market crudités with housemade labneh (v)  14
Hudson Valley trout tatare tots* 6 each

STARTERS

Wellfleet oysters with fig leaf mignonette* 20
Long Island fluke crudo with nước chấm and mint* 24
Dry-aged beef tartare with Calabrian chili, aioli and toast* 22
Maine Scallop with hazelnut and cara cara orange* 25
Roasted beets with figs and toasted pistachio (v) 18
Chicories with blood orange, walnuts and Von Trapp blue cheese (v) 22
Winter tomatoes with yellowfin tuna and fermented chili 24

MAINS

Wild mushroom tagliatelle with parmesan and black truffle (v) 35
Roasted honeynut squash with black rice, cashews and coconut curry (vg) 32
Dayboat scallops with roasted carrots and salsa verde* 40
Seared halibut with cabbage, fioretto cauliflower and sauce champagne* 42
Roasted half chicken with white bbq and chile de arbol* 44
Duroc pork chop Milanese with puntarelle, fennel and parmesan* 42
Honey-glazed Hudson Valley duck breast with smoked beets and turnips* 48
Highland Hollow bone in New York Strip with bordelaise and onion rings* 160

SIDES

Salt and vinegar rösti potatoes with comeback sauce (v) 16
Grilled broccoli with lemon, tarragon and caper breadcrumbs (v) 16
Market lettuces and radish with sherry vinaigrette (vg) 14
Roasted sunchokes with brown butter and gremolata (v) 16

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements. Our dishes are made here and may contain trace ingredients of milk, eggs, fish, seafood, peanuts, tree nuts, wheat, soy, and sesame

Lunch

FOR THE TABLE

Country sourdough bread with house whipped butter (v) 12
Cream biscuits with country ham and Steen’s butter 16
Market crudités with housemade labneh (v)  14
Hudson Valley trout tatare tots* 6 each

STARTERS

Wellfleet oysters with fig leaf mignonette* 20
Buffalo cod cheeks with hot sauce and blue cheese 18
Long Island fluke crudo with nước chấm and mint* 24
Dry-aged beef tartare with Calabrian chili, alioli and toast* 22

SALADS

Roasted chicken salamagundi with Union Square Greenmarket vegetables and anchovy vinaigrette* 24
House confit Albacore tuna Niçoise salad* 26
Chicories with Von Trapp blue cheese, walnuts, and pear (v) 22
Crispy confit duck leg with grilled radicchio and pistachio vinaigrette* 28

SANDWICHES

Buttermilk fried chicken sandwich, roasted tomato aioli and Shelbourne cheddar 22
Smoked turkey club with sliced chicken, bacon and tarragon aioli 22
Fried hake sandwich with marinated cabbage and hot sauce* 24
Dry-aged burger with white cheddar, pickles and grilled onion* 24
Maitake mushroom toast with scrambled eggs and crème fraiche (v) 26

MAINS

Wild mushroom tagliatelle with parmesan and black truffle (v) 35
Pasta e fagioli soup with black kale, orechiette and parmesan (v) 22
Sirloin bavette steak with maitakes and chimichurri* 36
Grilled Steelhead trout with preserved peppers and market vegetables* 38

SIDES

Salt and vinegar rösti potatoes with comeback sauce (v) 16
Roasted sunchokes with brown butter and gremolata (v) 16
Grilled broccoli with lemon, tarragon and caper breadcrumbs (v) 16
Market lettuces with radish and sherry vinaigrette (vg) 14

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements, our dishes are made here and may contain trace ingredients

Brunch

FOR THE TABLE

Wellfleet oysters with fig leaf mignonette* 20
Cream biscuits with jam and Steen’s butter (v) 15
Market crudités with housemade labneh (v) 14
Hudson Valley trout tatare tots* 6

BRUNCH

Beef tartare, Calabrian chili, aioli and toast* 22
White shrimp and grits with bacon lardons* 30
Long Island fluke crudo with nước chấm and Thai basil* 24
Country ham with 2 fried eggs, grilled toast and greens* 26
Wild mushroom toast with scrambled eggs and crème fraiche* (v) 26
Buttermilk fried chicken sandwich with roasted tomato aioli and greens 22
Roasted chicken salad with Union Square Greenmarket vegetables and anchovy vinaigrette* 24
Cast Iron pancakes with whipped butter and bourbon maple syrup (v) 16
Dry-aged burger with white cheddar, pickles and grilled onion* 24
Chicories with blood orange, walnuts and Von Trapp blue cheese (v) 22
Peekytoe crab cake with hollandaise and mixed greens* 30
Bavette steak and eggs with maitakes and chimichurri* 36

SIDES

Salt and vinegar rösti potatoes with comeback sauce (v) 16
Applewood smoked bacon* 10
Market lettuces with radish and sherry vinaigrette (vg) 14
Roasted sunchokes with brown butter and gremolata (v) 16

DESSERT

Mont Blanc with Chestnut Creme & Frangelico 18
Crepes Suzette with bourbon whipped cream 15
Affogato with vanilla ice cream 15

REFRESHMENTS 20

Bloody Mary
Tomato, horseradish, peppers, Worcestershire sauce
Bellini
Seasonal puree and prosecco
Mimosa
Fresh-squeezed orange juice and prosecco

NON-ALCOHOLIC 16

RX Spritz
Fresh orange and lemon juice, ginger syrup, sparkling water and tumeric
HB Smoove
Hibiscus tea, mixed berry puree, agave syrup and tonic water
Matcha Mule
Matcha tea, lime juice, honey syrup and ginger beer
Doctors Orders
Fresh green apple and lemon juice, basil syrup and soda water

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements, our dishes are made here and may contain trace ingredients

Dessert

SMALL AND TO SHARE

Basque cheesecake with grilled fruit    18
Fig bakewell with creme fraiche   17
Cookiedough chocolate fondant with mascarpone ice cream   18
Selection of cheeses with Catskills honey and bread  16/26/36

ICE CREAM AND SORBET

Kindly check with your server for today’s selections

COFFEE

Espresso    5
Cappuccino    7
Latte    7
Matcha latte    7
Chai latte    7
Flat white    7

HOT TEAS    5

Chamomile
China Green
Earl Grey
Breakfast blend
Ginger
Masala chai
White peach

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements, our dishes are made here and may contain trace ingredients

Drinks

COCKTAILS

Art Basil    22
Gin, falernum, lime juice, mint-basil oil

Check Yes, Juliette    20
Bourbon, Cocchi Americano, Juliette Peach Liqueur, lemon juice

Hemingway Highball    22
Ten to one rum, luxardo, grapefruit sherbet, lime, grapefruit foam

U+Me Spritz    20
Ume, Cocchi Americano, Earl Grey syrup, lemon juice, bubbles 

Pop Art    19
Brandy, cassis, sparkling wine, orange zest

Plum Luck    22
Brandy, cassis, bubbles, orange zest

MBoulevard DuBois    23
Hardy cognac, rye, Benedictine, sweet vermouth

M&M Sour   23
Montenegro, Durango mezcal, Cardenxe stool, lemon, egg white

On the Bees   20
Bar Hill gin, Strega, chamomile-honey, lemon

BEERS

Other Half, “Green City” IPA, Brooklyn, NY    16
Collective Arts, “Jam up the Mash” Sour, Ontario, Canada   16
Return Brewing, “Come Back” Kölsch, Hudson, NY    16
KCBC, “Zoktober Fest” Marzen, Brooklyn, NY    16
Maine Beer Co. “Lunch” IPA, Freeport, ME    25
Rothaus Pils “Tannenzäpfle”, Germany    12

NON-ALCOHOLIC

RX Spritz    16
Fresh orange and lemon juice, ginger syrup, sparkling water and turmeric

HB Smoove    16
Hibiscus tea, mixed berry puree, agave syrup and tonic water

Matcha Mule    16
Matcha tea, lime juice, honey syrup and ginger beer

Doctors Orders    16
Fresh green apple and lemon juice, basil syrup and soda water

Phony Negroni    14
Phony Mezcal Negroni    14
Amaro Falso    16

Mexican Coke    8
Diet Coke    7
Coke Zero    7
Ginger Beer    7
Iced Tea | Black or Chaucer’s Cup    8

WINES BY THE GL ASS

 

CHAMPAGNE AND SPARKLING, 5OZ

Pet Nat, Domaine Albert de Conti, Bergerac, France    16
Brut Blanc de Blancs, Pierre Moncuit, “Delos,” Champagne, France NV    32
Cremate de Loire Rosé, Arnaud Lambert, Loire, France NV    20
Brut, Louis Roederer, “Collection 242,” Champagne, France MV    28
Brut, Louis Roederer, “Cristal,” Champagne, France 2007    85

ROSÉ AND SKIN CONTACT, 5OZ

Grenache/Cinsault, Cassis, Domaine du Bagnol, Provence, France 2024 (Rosé)  17
Fernao Pires/Arinto, Favonius, “Curtimenta”, Lisboa, Portugal 2023 16

WHITE, 5OZ

Albariño, Familia Torres, “Pazo das Bruxas,” Rias Baixas, Spain 2024    17
Riesling, Julian Haart, “1000L,” Mosel, Germany    18
Sauvignon Blanc, Pouilly-Fumé, Domaine Bailly-Reverdy, Loire, France 2022    22
Gargantua, Corte Mainente, “Tendamoslo,” Soave, Veneto, Italy 2022   19
Fermenting, Clos Venturi, “1769,” Corsica, France 2025   21
Chardonnay, DuMol, “Wester Reach,” Russian River Valley, California 2022    35

RED, 5OZ

Gamay, Arnot-Roberts, “El Dorado,” Sierra Foothills, California 2023   22
Nerello Mascalese, Etna Rosso, Passopisciaro, “Passorosso,” Sicily, Italy 2023  26
Pinot Noir, Domaine Javelot, Burgundy, France 2022    25
Sangiovese, Chianti Classico, Castello di Ama, Tuscany, Italy 2022    24
GSM Blend, Domaine Oratoire St Martin, Cairanne, Rhône, France 2021    28
Cabernet Blend, Margaux, Château d’Arsac, “Le Kid d’Arsac,” Bordeaux, France 2018    20

SAKE AND SHERRY, 3OZ

Junmai Daiginjo, Ohmine, “3 grain Yamadanishiki,” Yamaguchi, Japan    13
Palo Cortado, Equipo Navazos, “La Bota de Fino Macharnudo Alto #91” Jerez, Spain NV    14

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements, our dishes are made here and may contain trace ingredients of milk, eggs, fish, seafood, peanuts, tree nuts, wheat, soy, and sesame

Happy Hour

The Happiest Hours: every day 3:30 – 5:30pm (late night happy hour Sunday – Wednesday, 9pm – 11pm).

TO DRINK

BEER & SHOT Narragansett with tequila or whiskey 10
SPRITZ Aperol or Hugo 12
HIGHBALL cranberry, sour beer, ginger with whiskey or rum 12
MARGARITA Tommy’s marg classic or spicy 14
WINE house selection of white or red 14

WEEKDAY SNACKS

Wellfleet oysters, fig leaf mignonette  2 each
Hudson Valley trout tartare tot* 4 each
Market crudités with housemate labneh  10
Cheese plate, Catskills honey, baguette  16
Dry-aged burger, white cheddar, pickles, grilled onion 20 

WEEKEND SNACKS

Wellfleet oysters, fig leaf mignonette  2 each
Market crudités with housemate labneh  10
Selection of cheeses with Catskills honey: One 16 | Two 26 | Three 36

LATE NIGHT HAPPY HOUR

Have the Last Word at Manuela: Sunday to Wednesday, 9 – 11pm.

NIGHTCAP COCKTAILS

Lychee Martini  14
Expresso Martini  14
Aviation 14
Dessert Aviation  15
Last Word  14
Negroni  14
Oaxaca Old Fashioned  14

NYC Restaurant Week Lunch Menu

RESTAURANT WEEK LUNCH | $45 

STARTER | Choose one

Fried buffalo cod cheeks with blue cheese dipping sauce
Roasted beets with whipped feta, figs and pistachios 
Dry-aged beef tartare with bone marrow and horseradish*

MAIN COURSE | Choose one

Dry-aged burger with white cheddar, pickles and grilled onions*
Pasta e Fagioli with cannellini beans and parmesan
Roasted chicken salmagundi with market vegetables and anchovy vinaigrette

DESSERT | Choose a scoop of:

Bartlett Pear sorbet with port
Nougat and Honey
Vanilla Bean

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements. Our dishes are made here and may contain trace ingredients

NYC Restaurant Week Brunch Menu

RESTAURANT WEEK BRUNCH | $45 

STARTER | Choose one

Long Island fluke crudo with nuóc châm and mint*
Chicory salad with Von Trapp blue cheese, walnuts and blood orange
Dry-aged beef tartare with bone marrow and horseradish*

MAIN COURSE | Choose one

Maitake mushroom toast with scrambled eggs and crème fraiche
Dry-aged burger with white cheddar, pickles and grilled onions*
Cast-iron pancakes with whipped butter and bourbon maple syrup

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements. Our dishes are made here and may contain trace ingredients

NYC Restaurant Week Dinner

RESTAURANT WEEK DINNER | $60

STARTER | Choose one

Chicories with cara cara orange, walnuts and Von Trapp blue cheese
Long Island fluke crudo with nuóc châm and mint*
Roasted beets with figs and toasted pistachios

MAIN COURSE | Choose one

Roasted honeynut squash with black rice, cashews and coconut curry
Pork Milanese with fennel, puntarella and Parmesan 
Dayboat scallops with Kyoto carrots and salsa verde

DESSERT | Choose a scoop of:

Bartlett Pear sorbet with port
Nougat and Honey
Vanilla Bean

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

**Please let us know if you have any allergies or dietary requirements. Our dishes are made here and may contain trace ingredients