Menu: 44 & X Hell's Kitchen

Phone: (212 977-1170

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STARTERS

bisque of fall squash, wilted chanterelle mushrooms,maple crème fraîche  9

roast chicken quesadilla, pico de gallo, avocado relish  12

blue claw crab fritter, tomato tarragon fondue  15

seared diver scallops, root vegetable purée, herbal sea broth  13

spice crusted tuna, pickled vegetables, fried shallots, champagne vinaigrette  15

roast duck raviolo, bamboo shoots, bean sprouts,cilantro, coconut red curry broth  14

Maine lobster taco, charred tomato salsa, avocado relish, cilantro and herb salad  15

spicy salmon tartar, daikon radish, wakame seaweed salad,soy serano dressing  14

grilled Maya prawns, pesto ravioli, scampi butter,baby arugula, shrimp syrup  14

Maine lobster taco, charred tomato salsa, avocado relish, cilantro & herb salad  15

spicy salmon tartar, daikon radish, wakame seaweed salad, soy serano dressing   14   

SALADS

44& X traditional Caesar salad, aged Parmesan crisps  10

Persimmon salad, toasted walnuts, pomegranate, Oregon blue vein cheese, simple vinaigrette  13

Mediterranean chopped salad  12

Persimmon salad, toasted walnuts, pomegranate, Oregon blue vein cheese, simple vinaigrette  13

wedge of iceberg lettuce with marinated tomatoes and blue cheese dressing  9

salad of organic baby greens, marinated tear drop tomatoes, sherry herb vinaigrette  9

salad of roasted beets, aged goat cheese, candied pecans, mission figs  12

MAINS

"Vermont cheddar" macaroni and cheese  14

buttermilk fried chicken, collard greens, chive waffle, black pepper and maple syrup reduction  19

turkey and wild mushroom meat loaf,  wrapped in bacon,old fashioned tomato sauce, creamy mashed potatoes  18

pan roasted filet mignon, potato gratin,port wine reduction, tart tomato jam  29

lemon pepper chicken, creamy mashed potatoes,pichioline olives, preserved lemons, fines herbs  18

sautéed breast of duck, roasted root vegetables, poached mission figs, red wine reduction  30

grilled swordfish, fresh fig, ginger fig compote,fig and port wine butter  30

saffron risotto, Maine lobster, fava beans, chive lobster broth  26

grilled braised short ribs, celery root purée, black truffle port wine reduction  25

grilled sirloin steak frite  30

roasted rack of lamb, mustard garlic and herbs,vine bean salad  29

crispy striped bass, steamed sweet onions, jumbo Maine shrimp, chardonnay and manila clam broth  27

butter poached lobster casserole, fall vegetables, Sauterne reduction scented with vanilla  30

chili and molasses glazed loin of pork, corn velouté,corn meal polenta, red wine reduction  28

lemon and sage rubbed salmon, pumpkin bread pudding,pumkin seed vinaigrette  26

44 & X hamburger, English muffin,crispy fries and garlic pickle  14  

SIDES

creamy mashed  6

french fries  6

sauteed artichokes 6

green market vegetables  6

44 & X HELL'S KITCHEN

Please note: all menu items and prices are subject to change.