Restaurant
Manhatta is a modern New York restaurant, inspired by the unmatched energy of our city.
Helmed by Executive Chef Justin Bogle, Manhatta's constantly evolving menu takes traditional techniques and global ingredients to unexpected places.
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Hamachi with thomcord grape, celery, fennel and buttermilk*
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Lobster Carpaccio with salted blueberries, rose and sorrel *
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Burrata and Persimmons with pickled chanterelles, almond miso and nasturtium
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Blue Fin Tuna and Sungold tomato, peanut and thai basil*
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Matsutake Porridge with koshihikari rice, heirloom egg and gamtae
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Live Scallop with seaweed beurre blanc and maple cured trout roe*
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Grilled Squid with chorizo, cucumber and pil pil
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Parmesan Chawanmushi with white truffles, brown butter and aged balsamic | $65 | $90
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Veal Agnolotti with honey nut squash, foie gras and calvados
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Grilled Seabass with a chowder of hazelnuts, razor clams and caviar
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Dry Aged Duck with pistachio, runner beans, candied black olive, strawberry
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Dry Aged Beef with black truffle and madeira
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Farro Verde with wild mushrooms, nettle and comté
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Banana and Chocolate Candy Bar with cardamom and dulce de leche ice cream
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Poached Pear with pecan, chestnut cream and honey brie ice cream
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Toasted Rice Mille-Feuille with koshihikari rice cream and hazelnut caramel
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Selection of American cheeses
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Beef Tartare with black sunchoke and Asian pear*
$25
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Burrata and Persimmons with pickled chanterelles, almond miso and nasturtium
$29
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Grilled Little Gem Lettuce with buttermilk ramp dressing, avocado, and toasted sunflower seeds
$19
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Hamachi with cherries, celery, fennel and buttermilk*
$24
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East Coast Oysters with green tomato and horseradish granite
$25
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Dry Aged Burger with koji onions, cooper sharp and chips*
$34
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Farro Verde with wild mushrooms, nettles and comté
$33
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Grilled Seabass with a chowder of hazelnuts and razor clams
$42
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Green Circle Chicken with fresh chickpeas and panisse
$42
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American Wagyu Bavette with caraflex cabbage and sauce charcuterie*
$45
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Green Salad with Hazelnut Miso Vinaigrette
$13
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Purple Sweet Potato Chips with Umami Powder
$11
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Gold Bar Squash with sauce ravigote
$19
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Chocolate Sabayon Tart with crispy feuilletine
$13
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Olive Oil Cake with strawberry ganache and meringue
$13
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Selection of American Cheeses
$14
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Hamachi with thomcord grape, celery, fennel and buttermilk*
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or
-
Lobster Carpaccio with salted blueberries, rose and sorrel *
-
Live Scallop with seaweed beurre blanc and maple cured trout roe*
-
or
-
Veal Agnolotti with honey nut squash, foie gras and calvados
-
Grilled Seabass with a chowder of hazelnuts, razor clams and caviar
-
or
-
Dry Aged Beef with black truffle and madeira
-
Banana and Chocolate Candy Bar with cardamom and dulce de leche ice cream
-
or
-
Toasted Rice Mille-Feuille with koshihikari rice cream and hazelnut caramel
-
Hamachi with thomcord grape, celery, fennel and buttermilk*
-
Lobster Carpaccio with salted blueberries, rose and sorrel *
-
Parmesan Chawanmushi with White Truffle
-
Cod with purple daikon and nori hollandaise
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A5 wagyu with black truffle and madeira
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Banana and Chocolate Candy Bar with cardamom and dulce de leche ice cream
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 Justin Bogle
Chef de Cuisine Jon Culbert
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Sides
12Dessert
Executive Chef Justin Bogle
Chef de Cuisine Jon Culbert
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
First Seating 5pm - 6:30pm
Four Courses | 275
Pricing is inclusive of the menu below, beverages, tax, and gratuity will be in addition.
Menu listed below is a sample of our offering for New Years Eve
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Executive Chef Justin Bogle
Chef de Cuisine Jon Culbert
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Second Seating 8pm - 9:30pm
Six Courses + Entry to New Year's Eve Party to follow dinner | 595
Pricing is inclusive of the menu below, beverages, tax, and gratuity will be in addition.
Menu listed below is a sample of our offering for New Years Eve
Executive Chef Justin Bogle
Chef de Cuisine Jon Culbert
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.