NYC RESTAURANT WEEK
Lunch & Dinner
January 16 - February 4
We require the full participation of the table for our Restaurant Week menu.​
A 20% gratuity will be added for all Restaurant Week participants.
LUNCH $30 pP
*****
FIRST
-Choice of-
BROCCOLINI
Tempura Fried and Dusted with Tasso Spice, Green Goddess
CHICKEN LIVER MOUSSE
Caramelized Plums, Timut Peppercorn, Chicken Schmaltz Brioche
​
WINTER GREENS SALAD
Cave Aged Cheddar, Avocado, Egg - Caper Vinaigrette, Radish
​
​
SECOND
-Choice of-
WIENER SCHNITZEL 
Heritage Pork or Organic Chicken. Cucumber Dill Salad, Potato Salad, Lingonberry
HOMEMADE SPÄTZLE
Roasted Shiitake Mushrooms, Mustard Greens, Farmhouse Cheddar
​
SCHILLING BURGER
Hanger Brisket Blend, Onion Jam, Farmhouse Cheddar on Brioche with Pommes Frites
​
​
*****
-- 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-
BROCCOLINI
Tempura Fried and Dusted with Tasso Spice, Green Goddess
CHICKEN LIVER MOUSSE
Caramelized Plums, Timut Peppercorn, Chicken Schmaltz Brioche
​
WINTER GREENS SALAD
Cave Aged Cheddar, Avocado, Egg - Caper Vinaigrette, Radish
​
​
SECOND
-Choice of-
WIENER SCHNITZEL 
Heritage Pork or Organic Chicken. Cucumber Dill Salad, Potato Salad, Lingonberry
HOMEMADE SPÄTZLE
Roasted Shiitake Mushrooms, Mustard Greens, Farmhouse Cheddar
​
CAULIFLOWER (VEGAN)
Baked, Stuffed with Parsley-Almond Pesto, White Grapes and Toasted Almond Vinaigrette
​
​
​THIRD
-Choice of-
​
APPLE STRUDEL
Walnuts, Creme Anglaise and Whipped Cream​
​
VIENNESE CHOCOLATE SOUFFLÉ
Homemade Ice Cream, Whipped Cream
​
*****
-- A la carte menu available as well! --
​
A 20% gratuity will be added for all restaurant week participants. Thank you!