Guastavino's
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Restaurant Menu
APPETIZERS
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 POTATO LEEK SOUP, crispy leeks, white truffle oil
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 8.00
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 GREEN MARKET SALAD, market herbs, sour apples & cider vinaigrette
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 8.75
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 TUNA TARTARE, avocado, soy, citrus & radishes, pita chips
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 16.00
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 BALIMORE LUMP CRAB CAKE, saffron, chili, coriander & ginger broth
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 18.50
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 SALAD OF SPINACH, pear, gorgonzola, walnuts & crisp bacon
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 10.50
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 SALMON TRIO, smoke, gravlax, tartare, served with warm blinis
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 17.00
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 CARAMELIZED ONION & DUCK CONFIT DUMPLINGS, consomme
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 11.00
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 CAESAR SALAD, butter lettuce, romaine, parmesan croutons, wine cured anchovies
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 10.25
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 STEAMED MUSSELS, saffron, chili, & coriander in a ginger broth
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 13.75
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 FOIE GRAS, kumquats & passionfruit
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 21.00
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OYSTERS Sun-dried tomato cocktail sauce, shallot mignonette East CoastSix/Twelve 10.50/19.50 West CoastSix/Twelve 16.50/29.50 ClamsSix/Twelve 10.50/19.50
MAIN COURSES
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 PAN ROASTED SEA SCALLOPS, sauteed maitake, brussels sprouts, parsley root
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 27.00
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 DOUBLE CUT LAMB CHOPS, grilled red onion, eggplant, tabbouleh
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 29.00
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 WOOD GRILLED FILET OF BEEF, shiitake & fresh herb salad, red wine sauce, pomme frites
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 35.00
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 PEPPERED BLUEFIN TUNA, fennel, green olives, salsa verde
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 26.50
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 CRISPY SKINNED SALMON, roasted cauliflower, smoked black cod & horseradish
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 25.00
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 HONEY FIVE SPICE RUBBED DUCK BREAST, apples, thyme, foie gras & wheat berries
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 30.00
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 HERB RUBBED ROTISSERIE CHICKEN, chorizo & broccolini
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 24.00
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 GRASS FED RIB-EYE, polenta, garlic confit, radicchio
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 39.00
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 GUASTAVINO'S SELECTION OF MARKET VEGETABLES, marinated, grilled, & roasted
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 18.25
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BLUE PLATE SPECIALS
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 MONDAY - BRAISED PORK SHOULDER, beluga lentils, kohlrabi, spiced mustard
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 18.75
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 TUESDAY - LBJ'S TEXAS BEEF BRISKET, goat cheese & sage spoonbread, spicy cole slaw
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 18.00
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 WEDNESDAY - SESAME CRUSTED SWEETBREADS, green beans, mustard mayo, pancetta
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 20.00
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 THURSDAY - BLACKENED REDFISH, white beans, chorizo, yellow tomato coulis & crispy calamari
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 20.00
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 FRIDAY - SAN FRANCISCO CIOPPINO, market fish & shell fish, steamed potatoes, tomato and fennel chili broth
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 22.50
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 SATURDAY - PEPPERED RIB OF BEEF AU JUS, mashed potatoes, horseradish cream & parsnip chips
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 28.00
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 SUNDAY - CATALONIAN PAELLA MIXTA, spanish calirsto rice, clams, mussels, head on shrimp, chicken, saffron & choriz
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 25.00
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SIDE DISHES
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 String Beans, shallots & parsley 6.00
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 Chili Fries, garlic & parmesan 6.00
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 Mashed Potatoes 6.00
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 Macaroni & cheese 6.00
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 French fries, crushed sea salt 6.00
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 Broccolini, toasted garlic 6.00
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 Creamed spinach 6.00
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DESSERTS
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 WARM SOUR APPLES & BROWN SUGAR CRISP, drunken golden raisins, vanilla ice cream
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 8.75
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 PAVLOVA, yorgurt cream & passion fruit sauce pineapple, mango & papaya
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 9.00
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 POACHED PEAR, oranges in grand manier, marscarpone ice cream
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 8.00
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 CREME BRULEE, vanilla butter cookie
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 8.00
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 HONEY & VANILLA ROASTED PINEAPPLE, toasted macademia, pina colada ice
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 8.75
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 BLOOD ORANGE GRANITE, citrus supremes in strega
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 7.75
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 BANANA SPLIT, warm chocolate sauce, whipped cream, candied peanuts
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 7.75
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 FRUIT GELEE, LIME SORBET, medley of seasonal fruit & fresh mint
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 8.00
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 CHOCOLATE, ALMOND & PISTACHIO FUDGE SQUARE, maple ice cream
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 8.25
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 ASSORTMENT OF FARMHOUSE CHEESES
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 15.00
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 VANILLA CREAM FILLED ALMOND & RUM TORTE, coconut sorbet, sun dried apricot marmalade
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 8.50
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 ICE CREAM & SORBET
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 7.00
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 Executive ChefDaniel Orr
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20% service charge will be added to parties of seven or moreThe Queensboro Bridge, designed by Gustav Lindenthal, opened March 30, 1909.The Catalan Vaults were designed and installed by Rafael Guastavino |
PLEASE NOTE: All menu items and prices are subject to change.
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