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
Download Dinner menuFOR THE TABLE
Country sourdough bread with house whipped butter 12
Cream biscuits with Steen’s butter 15 ( add ham +3)
Crudités with preserved lemon tahini (vg) 13
Whipped cod’s roe with house potato chips 12
STARTERS
Wellfleet oysters with citrus mignonette* 20
Coal roasted scallops with nduja butter and chives 32
Long Island fluke crudo with pickled mandarinquat and mint* 24
Yellowfin tuna tartare with castelvetrano olives and crispy potatoes* 24
Lamb carpaccio with Trevino and walnut aillade* 22
SALADS
Farm lettuces with aged red wine vinegar and radish (vg) 16
Shaved fennel salad with cara cara and goat Gouda 20
Chicories with blood orange, pistachios and von Trapp blue cheese (v) 23
MAINS
Butter beans with roasted turnips and chimichurri (vg) 25
Black trumpet mushrooms with English peas and einkorn wheat berries (v) 30
Grilled swordfish with cilantro aioli and guindilla peppers 40
Grilled halibut collar with hot maple and gem lettuce 39
Wild striped bass with littleneck clams and fava beans 39
Snowdance Farm half chicken with Chile de arbol, white bbq sauce and lemon 42
Roasted lamb saddle with spring onion and spiced labneh 44
Gloucester Old Spot pork loin chop with charred escarole and lemon 46
Grass-fed NY strip steak with bagna càuda and roasted radish 54
SIDES
Butterball potatoes with dill onions and crème fraiche (v) 16
Broccoli rabe with tonnato and red chili 16
Roasted golden beets with toasted almond butter and dill (vg) 17
Blistered snap peas with hazelnut and mint 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
Download Lunch menuFOR THE TABLE
Country sourdough bread with house whipped butter 12
Cream biscuits with Steen’s butter 15 ( add ham +3)
Crudités with preserved lemon tahini (vg) 13
Whipped cod’s roe with house potato chips 12
STARTERS
Wellfleet oysters with citrus mignonette* 20
Yellowfin tuna tartare with castelvetrano olives and crispy potatoes* 24
Long Island fluke crudo with pickled mandarinquat and mint* 24
Lamb carpaccio with treviso and walnut ailloade* 26
SALADS
Farm lettuces with aged red wine vinegar radish (vg) 16
Shaved fennel salad with cara cara and Goat gouda (v)) 20
Chicories with blood orange, pistachios and von Trapp blue cheese (v) 23
Catsmo smoked trout salad with frisée and potato in dijon vinaigrette 26
Roasted chicken salad with snap peas and buttermilk dressing 27
SANDWICHES
Fried hake sandwich with marinated cabbage and hot sauce 26
Wild mushroom toast with scrambled eggs and crème fraiche (v) 26
Marinated pepper sandwich with house focaccia and ricotta cheese 25
Dry-aged burger with white cheddar, pickles and grilled onion 24
MAINS
Butter beans with roasted turnips and chimichurri (vg) 25
Grilled swordfish with cilantro aioli and guindilla peppers 35
Bang Island mussels with cider, bacon and bloomsdale spinach 23
Bavette steak with roasted radishes and bagna cauda 36
Snowdance Farm half chicken with Chile de Arbol, white bbq sauce and lemon 42
SIDES
Butterball potatoes with dill onions and crème fraiche (v) 16
Blistered snap peas with hazelnut and mint 16
Roasted beets with toasted almond butter and dill (v) 16
Broccoli rabe with tonnatu and red chili 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
Brunch
Download Brunch menuFOR THE TABLE
Country sourdough bread with house whipped butter 12
Cream biscuits with Steen’s butter 15 ( add ham +3)
Crudités with preserved lemon tahini (vg) 13
Whipped cod’s roe with house potato chips 12
STARTERS
Wellfleet oysters with citrus mignonette*20
Yellowfin tuna tartare with castelvetrano olives and crispy potatoes* 24
Long Island fluke crudo with pickled mandarinquat and mint*24
Lamb carpaccio with treviso and walnut ailloade* 26
SALADS
Farm lettuces with aged red wine vinegar radish (vg) 16
Shaved fennel salad with cara cara and Goat gouda (v) 20
Chicories with blood orange, pistachios and von Trapp blue cheese (v)23
Catsmo smoked trout salad with frisée and potato in dijon vinaigrette 26
SANDWICHES
Fried hake sandwich with marinated cabbage and hot sauce 26
Marinated pepper sandwich with house focaccia and ricotta cheese 25
Dry-aged burger with white cheddar, pickles and grilled onion 24
BRUNCH
Bombolinis with passion fruit curd 12
Puglia lentils with coriander carrots and poached egg (v) 28
French toast with blueberries and dulce de leche 26
Wild mushroom toast with scrambled eggs and crème fraîche (v) 26
Montauk royal red shrimp and yellow corn grits with bacon 30
Country ham with fried eggs, grilled toast and spring greens 26
Spring greens savoury tart with rye crust and goat’s cheese 22
Blue crab cake with poached eggs and herb vinaigrette 30
Bavette steak and eggs with pickled peppers 36
SIDES
Butterball potatoes with dill onions and crème fraiche (v) 16
Blistered snap peas with hazelnut and mint 16
Roasted beets with toasted almond butter and dill (v) 16
Broccoli rabe with tonnatu and red chili 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
Dessert
Download Dessert menuSMALL AND TO SHARE
Baked Alaska pistachio sundae 19
Sticky toffee pudding with vanilla ice cream 18
Chocolate mousse mille-feuille 19
Flan with Norah vanilla beans (gf) 18
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
Download Drinks menuCOCKTAILS
Pop Art 19
Brandy, cassis, sparkling wine, orange zest
Aged Atelier 22
Aged Rums, cinnamon, raspberry, sunflower seed orgeat
Art Basil 22
Gin, falernum, lime juice, mint-basil oil
Hot Spell 22
Thai chili infused mezcal, Aperol, super lime juice & smoked agave
La Pera Loca 22
Reposado tequila, pear, lemon, winter-spiced honey
Manhattan Muse 23
Rye, Cenerbe, Forthave Yellow, Sweet vermouth, Angostura Bitters
BEERS
Other Half, “Green City” IPA, Brooklyn, NY 16
Return Brewing, “Come Back” Kölsch, Hudson, NY 16
Maine Beer Company “Another One” IPA, Maine 28
Rothaus Pils Tannenzäpfle, Germany 12
NO AND LOW ABV
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 18
Fresh green apple and lemon juice, basil syrup and soda water
Phony Negroni 16
Phony Mezcal Negroni 16
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
Brut Blanc de Blancs, Empire Estate, Finger Lakes, New York NV 16
Brut Blanc de Blancs, Pierre Moncuit, “Delos,” 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
Pinot Noir/Sauvignon Blanc, The Feeder, Willamette Valley, Oregon 23
Sauvignon Blend, Ficomontanino, “Zacinta Revi,” Tuscany, Italy 2022 (Skin Contact) 17
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
Listàn Negro, Viñàtigo, Canary Islands, Spain 2023 17
Grenache, Maítre de Chai, “Red Table Wine,” California 2022 19
Pinot Noir, David Moreau, “Sous Montot,” Burgundy, France 2022 25
Sangiovese, Chianti Classico, Castello di Ama, Tuscany, Italy 2022 24
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
