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 15
Market crudités with tahini and green garlic (vg) 14
Smoked trout roe dip with potato chips 14
STARTERS
Wellfleet oysters with spruce tip mignonette* 20
Tuna tartare with melon granita and Calabrian chili* 26
Long Island fluke crudo with pickled mandarinquat and mint* 24
Grilled head on shrimp with Jimmy Nardello butter, fennel and lemon 24
Dry aged beef tartare with pickled ramps, cured egg yolk and toast* 24
SALADS
Tomatoes with green garlic pesto, red onion and herbs (v) 16
Lolla Rosa wedge, buttermilk dressing, blue cheese, market vegetables, croutons (v) 23
Roast beets with sweet cherries, pistachio and feta (v) 18
MAINS
Butter beans with ratatouille and herbs (vg) 25
Wild mushrooms with English peas, leeks and grains (v) 32
Pan seared skate wing with cherry tomatoes and herbed yoghurt 37
Long Island striped bass with fava beans and clams 41
Snowdance Farm half chicken with Chile de arbol and white bbq sauce 42
Roasted lamb saddle with harissa, yoghurt and eggplant 44
Duroc pork rib chop with grilled stone fruit and escarole 42
12oz Grass-fed NY strip steak with maitakes and chimichurri 60
SIDES
Butterball potatoes with dill onions and crème fraiche (v) 16
Grilled asparagus with Manchego and brown butter (v) 16
Farm lettuces with 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 15
Market crudités with tahini and green garlic (vg) 14
Smoked trout roe dip with potato chips 14
STARTERS
Wellfleet oysters with spruce tip mignonette* 20
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
Tomatoes with green garlic pesto, red onion and herbs (v) 16
Lolla Rosa wedge, 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
Wild mushroom toast with scrambled eggs and crème fraiche (v) 26
Dry aged beef burger with white cheddar, pickles and grilled onion 24
MAINS
Butter beans with ratatouille and herbs (vg) 25
Duroc Pork Milanesa with fennel and stone fruit mostarda 27
Farro with poached egg, mushrooms and leeks (v) 29
Pan seared skate wing with cherry tomatoes and herbed yogurt 37
Sirloin bavette steak with maitakes and chimichurri 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
Grilled asparagus with Manchego and brown butter (v) 16
Farm lettuces with 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
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 (vg) 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
Tomatoes with green garlic pesto, red onion and herbs (v) 16
Lolla Rosa wedge, 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
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
Grilled asparagus with Manchego and brown butter (v) 16
Farm lettuces with 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
Dessert
SMALL AND TO SHARE
Baked Alaska pistachio sundae 19
Sticky toffee pudding with vanilla ice cream 18
Chocolate – coffee mousse with feuilletine (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 menuCOCKTAILS
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
