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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!

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