Open kitchen with chef at work
Chef plating a dish at the pass
Oysters available at lunch

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

FOR THE TABLE

Country sourdough bread with house whipped butter 12
Cream biscuits with country ham and Steen’s butter 16
Market crudités with tahini and green garlic (vg)    14
Steelhead trout and sunchoke miso tartare tots* 8ea

STARTERS

Raw Wellfleet oysters with Bloody Mary granita*    20
Long Island fluke crudo with pickled girolles, salsa verde and mint*    24
Dry aged beef tartare with Calabrian chilli, aioli and toast* 22
Heirloom tomatoes with sungolds, green garlic and thyme vinaigrette (v)    19
Grilled day boat scallops with nduja and preserved lemon*  28
Buffalo cod cheeks and monkfish with blue cheese ranch* 19.
Atlantic tuna carpaccio with Nước chấm, thai basil* 25

 

MAINS

Butter beans with ratatouille and herbs (vg)    26
Smoked heirloom cauliflower with kale, hazelnut, raisins and caper dressing 28
Roasted squash agnolotti with mascarpone and basil (v)   28
Honey glazed Hudson Valley duck breast with preserved blackberries, kale, beetroot and duck sauce*   48
Roasted Maine halibut with summer squash and seafood sauce*  41
Roasted lamb saddle with romesco and sumac spiced eggplant* 44
Duroc pork rib chop with grilled stone fruit and escarole    42

SIDES

Crushed potatoes with comeback sauce (v)    16
Romano and yellow bean panzanella  (vg)  16
Market lettuces with radish and sherry vinaigrette (v)    16
Grilled squash with farmer’s cheese and house chili crunch (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     12
Cream biscuits with country ham and Steen’s butter    16
Market crudités with tahini and green garlic (vg)    14
Smoked trout roe dip with potato chips 14

STARTERS

Raw Wellfleet oysters with Bloody Mary granita*    20
Long Island fluke crudo with pickled girolles, salsa verde and mint*    24
Dry aged beef tartare with Calabrian chilli, aioli and toast* 22
Heirloom tomatoes with sungolds, green garlic and thyme vinaigrette (v)    19
Summer chicories with strawberries and Von Trapp blue cheese (v)  22
Atlantic tuna carpaccio with nước chấm, thai basil*  22

SALADS

Roasted chicken salamagundi with Union Sqaure Greenmarket vegetables and anchovy viniaigrette* (v)    24
House confit tuna Nicose salad*  26
Chicories Von Trapp blue cheese with pear, and citrus vinaigrette (v)    22
Crispy confit duck leg with grilled radicchio, Castlefranco, pomegranate molasses and pistachio vinaigrette* (v)  28

SANDWICHES

Fried hake sandwich with marinated cabbage and hot sauce    24
Wild mushroom toast with scrambled eggs and crème fraiche (v)    26
Dry-aged burger with white cheddar, pickles and grilled onion*     24

MAINS

Fried hake sandwich with marinated cabbage and hot sauce    24
Wild mushroom toast with scrambled eggs and crème fraiche (v)    26
Butter beans with grilled vegetables ratatouille and market herbs (vg)     25
Sirloin bavette steak with maitakes and chimichurri   36
Grilled monkfish with preserved Jimmy Nardello’s and summer vegetables*  42

SIDES

Crushed potatoes with comeback sauce (v)    16
Romano and yellow bean panzanella (vg)  16
Market lettuces with radish and sherry vinaigrette (v)    14
Grilled squash with farmer’s cheese and house chili crunch (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

Brunch

FOR THE TABLE

Country sourdough bread with house whipped butter     12
Cream biscuits with country ham and Steen’s butter    15
Donuts with guava and cheese    12
Smoked trout roe dip with potato chips 14

STARTERS

Wellfleet oysters with spruce tip mignonette*    20
Crudites with tahini and green garlic (v)  14
Tuna tartare with melon granita and Calabrian chili* 26
Long Island fluke crudo with pickled mandarinquat and mint*    24
Dry aged beef tartare with pickled ramps, cured egg yolk and toast* 24

SALADS

Heirloom tomato with sungolds, garlic scapes and thyme vinaigrette (v)    19
Lolla Rosa wedge with buttermilk dressing, blue cheese, market vegetables, croutons (v)  23
Roast beets with sweet cherries, pistachio and feta (v) 18
Roasted chicken salad with green beans, watercress and dijon vinaigrette 26

SANDWICHES

Fried hake sandwich with marinated cabbage and hot sauce 24
Dry-aged burger with white cheddar, pickles and grilled onion 24
Grilled chicken sandwich, sourdough, provolone, olives and peppers 24

BRUNCH

Wild mushroom toast with scrambled eggs and crème fraîche (v)    26
French toast with blueberries and dulce de leche 24
Country ham with fried eggs, grilled toast and spring greens 26
Farro with poached egg, mushrooms and leeks (v)    29
White shrimp and yellow corn grits with bacon    30
Spring greens savoury tart with rye crust and goat’s cheese 22
Peekytoe crab cake with hollandaise and mixed greens 30
Bavette steak and eggs with pickled peppers    36

SIDES

Butterball potatoes with dill onions and crème fraiche (v)    16
Applewood smoked bacon*  10
Market lettuces and radish with sherry vinaigrette (v)    14
Grilled squash with farmer’s cheese and house chili crunch (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

Dessert

SMALL AND TO SHARE

Summer sorbet sundae    19
Strawberry shortcake    18
Chocolate tiramisu (gf )    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 menu

COCKTAILS

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

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

Aged Atelier    22
Aged Rums, cinnamon, raspberry, sunflower seed orgeat

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

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

Hot Spell    22
Thai chili infused mezcal, Aperol, super lime & 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 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    18
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

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

Happy Hour

The Happiest Hours – every day, 3 – 6pm

Beer and shot  10

DRINKS

Beer and shot  10
Summer spritz  12
Highball  12
Margarita  14

SNACKS

Anchovy toast  4 each
Wellfleet oysters  2 each
Dry aged burger  20
Beef tartare  20
Smoked trout roe dip  12
Zucchini chips  12