C A S T E LV E T R A N O O L I V E S

citrus | fleur de sel | 5

C R O Q U E TA S
manchego | jamón | sherry vinaigrette powder | 14

OYSTERS
pickled rhubarb mignonette | 6/14 | 12/26

GAMBAS
yuzu | shrimp aioli | 22

HAMACHI CRUDO
nasturtium | green apple | 19

MARKET SALAD
pine nuts | pecorino | sherry vinaigrette | 14

E G G P L A N T A G N O LOT T I
heirloom tomatoes | housemade ricotta | sesame tahini | 19

C H A R R E D O C TO P U S
romesco | corn | green chorizo | salsa verde | 18

SUMMER SQUASH
fried green tomato | coriander relish | 19

BRANZINO

grapes | fennel | lime | 23

CHICKEN
confit potatoes | escarole | olives | black garlic | 25

RIBEYE CAP
60 day dry aged | mashed potatoes | maitake | bordelaise | 39

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
for food borne illness
a 20% gratuity will be added to checks for parties of 6 or more
We pride ourselves on supporting local farmers who
sustainably farm our produce, seafood, and meats.

Thank you to our partners who make serving our

guests delectable food a reality.

A GRI E XOTIC
B ALTHAZAR B AKERY
B ROOKLYN R OASTING C OMPANY
D EBRAGGA M EATS
E LYSIAN F IELDS F ARMS
F. R OZZO & S ONS
G REEN C IRCLE F ARMS
H UDSON V ALLEY D UCK F ARMS
I N P URSUIT OF T EA
M AST B ROTHER ’ S C HOCOLATE
M SGR . M C G OLRICK F ARMER ’ S M ARKET
M URRAY ’ S C HEESE
N ORWICH M EADOW F ARMS
N UESKE F ARMS
P AT L A F RIEDA
P ETROSSIAN C AVIAR
R EGALIS F OODS
S NAKE R IVER F ARMS

A ROOM 11 PRODUCTION