NYC RESTAURANT WEEK
Lunch & Dinner
January 17 - February 12
We require the full participation of the table for our Restaurant Week menu.
Parties of 5 or more people will be subject to a 20% added gratuity.
LUNCH $30 pP
*****
FIRST
-Choice of-
FRITTATENSUPPE
Blue Oyster Mushroom Consommé, Buttermilk Crêpes, Smoked and Pickled Egg
CHICKEN LIVER MOUSSE
Preserved Plums, Timut Peppercorn, Chicken Schmaltz Brioche
WINTER GREENS SALAD
New Jersey Yuzu Kosho, Briana, Forest Honey
SECOND
-Choice of-
WIENER SCHNITZEL
Heritage Pork or Organic Chicken. Cucumber Dill Salad, Potato Salad, Lingonberry
HOMEMADE SPÄTZLE
Roasted Shiitake Mushrooms, Mustard Greens, White Yams and Farmhouse Cheddar
BULL’S BLOOD BEETS
Braised, with Blaufrankish Jus, Juniper, Huckleberries and Adzuki Beans
*****
-- A la carte menu available as well! --
A 20% gratuity will be added for all restaurant week participants. Thank you!
DINNER $45 pP
*****
FIRST
-Choice of-
FRITTATENSUPPE
Blue Oyster Mushroom Consommé, Buttermilk Crêpes, Smoked and Pickled Egg
CHICKEN LIVER MOUSSE
Preserved Plums, Timut Peppercorn, Chicken Schmaltz Brioche
WINTER GREENS SALAD
New Jersey Yuzu Kosho, Briana, Forest Honey
SECOND
-Choice of-
WIENER SCHNITZEL
Heritage Pork or Organic Chicken. Cucumber Dill Salad, Potato Salad, Lingonberry
HOMEMADE SPÄTZLE
Roasted Shiitake Mushrooms, Mustard Greens, White Yams and Farmhouse Cheddar
BULL’S BLOOD BEETS
Braised, with Blaufrankish Jus, Juniper, Huckleberries and Adzuki Beans
THIRD
APPLE STRUDEL
Walnuts, Creme Anglaise and Whipped Cream
*****
-- A la carte menu available as well! --
A 20% gratuity will be added for all restaurant week participants. Thank you!