Craft
![Craft](https://cititour.com/NYC_Restaurants/photos/resto.jpg)
Restaurant Menu
FIRST COURSESfish & shellfish
Raw
Eld Inlet Oyster 3.
Effingham Oyster 3.
Glidden Point Oyster 3.
Hamachi 18.Cured/Marinated
French Sardines 16.charcuterie
Foie Gras Terrine 22.
Heirloom Pork Terrine 18.
Squab & Foie Gras Terrine 18.meat
Roasted
Sweetbreads 16.
Quail 14.
Foie Gras 26.salads
Mixed Lettuces 10.
Mâche 14.
Beets 14.
Hearts of Palm 16.
Autumn Vegetable 16.,
Frisée 14.
Endive 14.MAIN COURSES
fish & shellfish
Roasted
Atlantic Halibut 26.
Loup De Mer 32.
Bluefin Toro 34.
Turbot 32.
Blackfin Tuna 28.
Ruby Red Shrimp 26.Braised
Black Sea Bass 26.
Red Snapper 27.meat
Roasted
Quail 28.
Sweetbreads 29.
Sirloin 50.
Kobe Skirt Steak 54.Braised
Beef Short Rib 28.
Veal Short Rib 27.• Roasted Bluefoot Chicken 65.
• Roasted & Braised Young Rabbit 45.
• Roasted 30-Day-Dry Aged Côte de Boeuf 125.
• Roasted Prime 21-Day-Aged Porterhouse 125.
SIDE DISHESvegetables
Roasted
Baby Turnips 12.
Japanese Eggplant 14.
Cippolini Onions 12.
Salsify 12.
Brussels Sprouts 13.
Sautéed
Rapini 12.
Lamb’s Quarters 12.
Dandelion Greens 12.
Baby Bok Choy 12.Braised
Escarole 12.Puréed
Parsley Root 11.
Hubbard Squash 10.mushrooms
Roasted Black Trompettes 14.
Roasted Hedgehogs 16.
Roasted Chanterelles 17.
Roasted Hen of the Woods 16.
Braised Lobster 16.
Truffle Vinaigrette 12.potatoes
Gratin 10.
Ruby Crescent Fingerlings 10.
Gnocchi 10.
Purée 10.grains & beans
Soft Polenta 11.
Heirloom Hominy 12.
Greenmarket Cannelini Beans 12.
Greenmarket Black-Eyed Peas 12.
House-Made Bacon & Egg Risotto 16.pasta
Duck Egg & Swiss Chard 18.
DESSERT MENUCraft Classic Combinations…or Make Your Own
Chocolate Tart, Pistachio Ice Cream
Brioche Pain Perdu, Roasted Pears, Caramel Ice Cream
Olive Oil Cake, Pear Sorbet
Pumpkin Fritters, Cinnamon Ice Cream 12.PASTRY 8.
Olive Oil Cake
Plum-Nectarine Crisp
Pumpkin Fritters
Butterscotch Pudding
Brioche Pain Perdu
Chocolate Tart
Chocolate Soufflé 12.
Biscotti
DoughnutsCHEESE 3 selections for 12./6 selections for 22.
Selles-sur-Cher, (goat)
Selles-sur-Cher, France
Tommette Morgee au Seyssel, (goat/ cow)
Haut Savoie, France
Pyrenées Brebis, (sheep)
Pyrenées, France
Fleur de Lis, (cow)
Gonzalez, Louisiana
Sprout Creek Toussaint, (cow)
Poughkeepsie, New York
Bailey Hazen Blue, (cow)
Greensboro, Vermont
Mountain Gorgonzola, (cow)
Lombardy, Italy
ICE CREAM 4.
Vanilla
Pistachio
Coffee
Cinnamon
Maple
CaramelSORBET 4.
Coconut
Plum
Pear
Black Mission Fig
Concord GrapeIce Cream & Sorbet Sampler 12.
DESSERT WINES
Moscato d’Asti,
Icardi, 2003 10.
Bonnezeaux,
“F” de Fesles, 1998 12.
Sauternes,
Ch. Lafaurie-Peyraguey, 2000 17.
VinSanto,
Montellori, 1997 11.
Rutherglen Tokay,
Campbell’s, NV 9.
Banyuls,
Dom. de la Rectorie, 2001 8.
Marsala,
Vecchio Samperide Bortoli 15.FRUIT 4.
Roasted
Banana
Black Mission FigsFresh
Mutzu Apple
Asian Pear
Bartlett Pear,
Black Mission FigsFresh Fruit Plate 12.
TEAS 4.
Assam-black
Earl Grey- black
Tieguanyin-oolong
Uji Sencha -greenHERBAL INFUSIONS 4.
Lemon Verbena
Elderflower
Chamomile
Wild Mint
PLEASE NOTE: All menu items and prices are subject to change.