Restaurant
Manhatta is a modern New York restaurant, inspired by the unmatched energy of our city. The constantly evolving menu takes traditional techniques and global ingredients to unexpected places.
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Hamachi Crudo with pickled grapes, marcona almond and mint*
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Raw Sweet Shrimp with carrot, bergamot and sorrel*
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Smoked Burrata with honeydew melon, tarragon and sobacha
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Hudson Valley Trout with mezcal, blood orange and avocado*
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Morel mushroom with slow cooked egg yolk, potato and gamtae*
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Live Scallop with jimmy nardellos, nduja and heirloom tomatoes*
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Spanish Octopus with Tahitian pomelo, kohlrabi and sesame
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Hudson Valley Foie Gras with grilled fava beans, strawberry and rhubarb kosho
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Grilled Seabass with white asparagus, watercress and shio kombu
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Dry Aged Duck with gold bar squash, sansho pepper and peaches
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Grilled Lobster with red curry, english peas and kinome | +24
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Ribeye of Beef with asparagus, aji dulce and garlic scapes
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Eggplant with sungold tomato, delfino cilantro and za’atar
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Hamachi with green apple, cilantro and jalapeno*
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Baby Kale Salad with compressed peaches, goat cheese and pistachio
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Sea Bass with pickled mushrooms, kaffir lime and dill*
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Green Circle Chicken with jimmy nardellos, grits and opal basil
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Toasted Rice Millefeuille with koshihikari rice cream and mandarinquat jam
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Green Salad with buttermilk ranch dressing
$13
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Purple Sweet Potato Chips with umami powder
$11
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Green Asparagus with sauce ravigote
$19
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Beef Tartare with black sunchoke and Asian pear*
$25
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Smoked Burrata with honeydew melon, tarragon and sobacha
$29
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Grilled gem lettuce with avocado, sunflower seeds and buttermilk ramp dressing
$19
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*Hamachi Crudo with pickled grapes, marcona almond and mint
$24
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*Oysters with tomatillo, citrus, and tarragon
Add Caviar $25
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Dry aged burger with koji onion, cooper sharp and chips*
$34
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Eggplant with sungold tomato, delfino cilantro and za’atar
$33
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Grilled Seabass with white asparagus, watercress and shio kombu
$42
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Green Circle Chicken with fresh chickpeas and panisse
$42
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*American Wagyu with asparagus, aji dulce and garlic scapes
$45
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Green salad with buttermilk ranch dressing
$13
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Purple Sweet Potato Chips with Umami Powder
$11
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Gold Bar Squash with sauce ravigote
$12
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Banana and Chocolate Candy Bar with cardamom and dulce de leche ice cream
$18
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Toasted Rice Millefeuille with koshihikari rice cream and mandarinquat jam
$18
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Selection of American Cheeses
$19
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Sorbet Plate
$10
Three Courses | 115
Wine Pairing with Three-Course Menu | 75
Four Courses | 145
Wine Pairing with Four-Course Menu | 95
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Executive Chef Michele Brogioni
Chef de Cuisine Simon Ek
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Summer Restaurant Week
July 21 - August 31 | Three Course Lunch | Available Daily
Select one First Course
Select one Second Course
Select one Dessert
Sides offered a la carte
$60 per guest
sides offered a la carte
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Additions
Dessert
Executive Chef Michele Brogioni
Chef de Cuisine Simon Ek
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Dessert
Banana and Chocolate Candy Bar with Cardamom and Dulce de Leche Ice Cream
Toasted Rice Millefeuille with Koshihikari Rice Cream and Hazelnut Cream
Strawberry and Rhubarb with black pepper white chocolate mousse and strawberry ice cream
Selection of American Cheeses
After Dinner
Fèlisina Vin Santo, Tuscany, Italy 2016 | 31
Chauteau Suduiraut Sauternes, France 2010 | 39
Carmes de Rieussec Sauternes, France 2022 | 19
Roger Groult Calvados, Pays d’Auge, France 25 yr | 48
Zucca Rabarbaro Amaro, Italy | 18
Irish Kapé, Toasted Coconut Teeling Irish Whisky, Coffee & Stout Reduction, Ube & Coconut Cream, Nutmeg | 19
Executive Pastry Chef Rebecca Choi