Menus
The menu at Manuela both responds to and celebrates American seasons with freshly prepared dishes cooked in an open kitchen over the wood-fired grill or in the charcoal oven. Half of the menu at Manuela is plant focused, with dishes that are honest, unpretentious and served with joy.
Please note all menus are samples only.
Dinner
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Smoked albacore dip with dill and Carolina Gold rice cracker 16
Sesame bread with cultured butter and smoked trout roe 16
Cream biscuits with country ham and Steen’s butter 16
Crudités with sikil pak (vg) 13
STARTERS
Wellfleet oysters with Granny Smith apple vinegar and fig leaf oil* 20
Coal roasted oysters with Jimmy Nardello butter 20
Long Island fluke crudo with pickled pepper and mint* 24
Farm lettuces with aged red wine vinegar radish (vg) 16
Steak tartare with Calabrian chili vinaigrette and garlic toast* 26
Chicories with pear, pistachios and von Trapp blue cheese (v) 23
Roasted beets with whipped feta and chermoula (v) 17
MAIN COURSES
Corona beans with roasted turnips and chimichurri (v) 25
Red kuri squash with stracciatella and urfa oil (v) 26
Roasted oyster mushroom with charred leek and lemon (v) 35
Grilled monkfish with sumac and guindilla peppers 40
Dayboat scallops with chanterelle mushrooms and preserved lemon 46
Snowdance Farm half chicken with Chile de Arbol, white bbq sauce and lemon 42
Berkshire pork collar with pickled long hot pepper and shaved onion 43
Grass fed 18oz ribeye with bone marrow and green peppercorns* 127
FOR THE TABLE
Butterball potatoes with dill onions and creme fraîche (vg) 14
Roasted cauliflower with date vinegar and almond (vg) 15
Grilled cone cabbage with bottarga and breadcrumbs 16
Salt roasted sunchokes with ricotta and celery (v) 35
*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
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Smoked albacore dip with dill and Carolina Gold rice cracker 16
Sesame bread with cultured butter and smoked trout roe 16
Cream biscuits with country ham and Steen’s butter 16
Crudités with sikil pak (vg) 13
STARTERS
Wellfleet oysters with Granny Smith apple vinegar and fig leaf oil* 20
Coal roasted oysters with Jimmy Nardello butter 20
Long Island fluke crudo with pickled pepper and mint* 24
Farm lettuces with aged red wine vinegar radish (vg) 16
Steak tartare with Calabrian chili vinaigrette and garlic toast* 26
Chicories with pear, pistachios and von Trapp blue cheese (v) 23
Roasted beets with whipped feta and chermoula (v) 17
MAIN COURSES
Red kuri squash with stracciatella and urfa oil (v) 26
Puglia lentils with coriander carrots and poached egg (v) 28
Roasted oyster mushroom with charred leek and lemon (v) 35
Montauk royal red shrimp with bacon and gold rice grits 35
Grilled swordfish with sumac and guindilla peppers 40
Flat iron steak with pickled peppers and onion 36
Snowdance Farm half chicken with Chile de Arbol, white bbq sauce and lemon 42
FOR THE TABLE
Butterball potatoes with dill onions and creme fraîche (vg) 14
Roasted cauliflower with date vinegar and almond (vg) 15
Grilled cone cabbage with bottarga and breadcrumbs 16
Salt roasted sunchokes with ricotta and celery (v) 35
*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
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House granola with coconut yogurt and baked fruit (vg) 14
Smoked albacore dip with dill and Carolina Gold rice cracker 16
Sesame bread with cultured butter and smoked trout roe 16
Cream biscuits with country ham and Steen’s butter 16
Crudités with sikil pak (vg) 13
Sugar doughnuts with passion fruit curd 16
STARTERS
Wellfleet oysters with Granny Smith apple vinegar and fig leaf oil* 20
Coal roasted oysters with Jimmy Nardello butter 20
Long Island fluke crudo with pickled pepper and mint* 24
Farm lettuces with aged red wine vinegar radish (vg) 16
Steak tartare with Calabrian chili vinaigrette and garlic toast* 26
Chicories with pear, pistachios and von Trapp blue cheese (v) 23
Roasted beets with whipped feta and chermoula (v) 17
MAIN COURSES
Red kuri squash with stracciatella and urfa oil (v) 26
Puglia lentils with coriander carrots and poached egg (v) 28
Chanterelle toast with scrambled eggs and crème fraîche (v) 37
Rustic tart with seasonal greens and parmesan (v) 27
Roasted oyster mushroom with charred leek and lemon (v) 35
Montauk royal red shrimp with bacon and gold rice grits 35
Grilled swordfish with sumac and guindilla peppers 40
Cast iron cornbread with bacon and smoked maple 32
Flat iron steak with pickled peppers and onion 36
FOR THE TABLE
Butterball potatoes with dill onions and creme fraîche (vg) 14
Roasted cauliflower with date vinegar and almond (vg) 15
Grilled cone cabbage with bottarga and breadcrumbs 16
Salt roasted sunchokes with ricotta and celery (v) 35
*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
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Churro vanilla ice cream sandwich with cajeta 17
Chocolate mousse mille-feuille with crystallized cocoa nibs and hazelnut praline 19
Seasonal Eton mess (gf) 18
ICE CREAM AND SORBET
Fig leaf ice cream with burnt honey 14
Concord grape sorbet with olive oil drizzle (df/gf) 14
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
Download Drinks menuCOCKTAILS
Pop Art 19
Brandy, cassis, sparkling wine, orange zest
Cast Iron Sip 20
Apple aperitif, red vermouth, fortified wine, Demerarra, singed cinnamon
Aged Atelier 22
Aged Rums, cinnamon, raspberry, sunflower seed orgeat
Garden Muse 22
Gin, quinquinha, nasturtium, oleo saccharum, nasturtium flower
Notorious 20
Scotch, olorosso sherry, maple, concord grape
La Pera Loca 22
Reposado tequila, pear, lemon, winter-spiced honey
Bohemian Boulevard 22
Rye, Campari, amaro, red vermouth, sour cherry
BEERS
Other Half, “Green City” IPA, Brooklyn, NY 16
Return Brewing, “Polished” Pilsner, Hudson, NY 16
Maine Beer Company “Another One” IPA, Maine 28
Rothaus Pils Tannenzäpfle, Germany 12
NO AND LOW ABV
Autumn Harvest 18
Crimson Crisp apples, cinnamon, apple cider vinegar, soda water
Artisan Spritz 18
Melati Fresh Aperitif, hibiscus infusion, sparkling wine, grapefruit
Phony Negroni 16
Phony Mezcal Negroni 16
Amaro Falso 16
Good Time Brewing, IPA, New York 10
Athletic Brewing, “Upside Dawn” Golden Ale, Milford, CT 10
Erdinger, Germany 11
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
Brut Blanc de Blancs, Empire Estate, Finger Lakes, New York NV 16
Brut Nature Blanc de Blancs, A. Bergère, “Terres Blanches,” Champagne, France NV 32
Brut Rosé, Huré Frères, “Insouciance,” Champagne, France NV 35
Brut, Louis Roederer, “Collection 242,” Champagne, France MV 28
Brut, Louis Roederer, “Cristal,” Champagne, France 2007 85
ROSÉ AND SKIN CONTACT, 5OZ
Touriga Nacional Blend, Arnot-Roberts, California 2023 17
Cataratto, Il Censo “Praruar,” Sicily, Italy 2020 (Skin Contact) 20
WHITE, 5OZ
Albariño, Jardín de Lucía, Rías Baixas, Spain 2023 20
Riesling, Julian Haart, “1000L,” Mosel, Germany 17
Sauvignon Blanc, Pouilly-Fumé, Domaine Bailly-Reverdy, Loire, France 2022 22
Ribolla Gialla, Ronchi di Cialla, Friuli, Italy 2023 16
Chardonnay, Chablis, Vincent Mothe, Burgundy, France 2022 21
Chenin Blanc, Terra Vita Vinum, “Terre de 3,” Loire, France 2022 23
Chardonnay, DuMol, “Wester Reach,” Russian River Valley, California 2022 35
RED, 5OZ
Gamay, Morgon, Terres Dorées, Beaujolais, France 2022 17
Pinot Noir, Cep Vineyards, “West Sonoma Coast,” Sonoma Coast, California 2022 26
Pinot Noir, Santenay, David Moreau, “Les Hâtes,” Burgundy, France 2022 32
Nebbiolo, Barbaresco, Fontanabianca, Piedmont, Italy 2021 25
Tempranillo Blend, Rioja, Vinos del Panorámico, Spain 2019 23
Grenache Blend, Vacqueyras, Le Sang des Cailloux, “Azalaïs,” 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
Fino, 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
