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.
- Dinner
- Weekday Lunch
- Weekend Lunch
- Wine List
- New Year's Eve Early Seating
- New Year's Eve Late Seating
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Hamachi with plum, shiso and jalapeño
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Big Eye Tuna with foie gras, artichokes and moscatel vinegar
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Blue Crab and Caviar with green tomato and horseradish
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Sungold Tomatoes with chilled tomato dashi and sesame tofu
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Sunchoke and black truffle dumpling with brown butter consommé
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Live Scallop with seaweed beurre blanc and maple cured trout roe
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Foie Gras Chawanmushi with shiitake and coffee ponzu
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Barbecued Eel with bone marrow and red wine
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Black Bass with squid, mussels, and swarnadwipa
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Grilled Squab with a ragu of lobster and chanterelles
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Dry Aged Beef with caraflex cabbage, smoked beef heart and sauce charcuterie
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King Trumpet Mushroom with farro verde and black apple mole
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Milk chocolate cremeaux with passion fruit and espresso ice cream
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Cardamom puff pastry layers with caramelized apples and cranberries
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Chai soufflé with pear sorbet and pecan oat crumble
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Selection of American cheeses
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Sungold Tomatoes with chilled tomato dashi and sesame tofu
$22
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Chicory Salad with thomcord grapes, blue cheese and hazelnut miso vinaigrette
$18
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Scallop Crudo with plum, shiso and jalapeño
$24
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Tete de Cochon with maple cured trout roe and peanuts
$26
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Queens Cup Oysters with green tomato and horseradish granite
$25
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Beef Tartare with fermented black sunchoke and Asian pear
$25
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Dry Aged Burger with koji onions, cooper sharp and chips
$34
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Foie Gras and Duck Pie with green peppercorns and vin jaune
$46
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Pennsylvania Golden Chicken with peaches, chanterelles and anson mills grits
$37
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Red Snapper with a salad of seafood and summer vegetables seasoned with swarnadwipa
$38
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Fairytale Eggplant with farro, yogurt and fermented black soybean
$32
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American Wagyu Bavette Steak with jimmy nardellos, anchovy and oregano
$45
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Executive Chef Justin Bogle | Chef de Cuisine Jon Culbert
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Green Salad with Hazelnut Miso Vinaigrette
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Purple Sweet Potato Chips with Umami Powder
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Turnips with Sauce Ravigote
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Chocolate layered cake with hazelnut and passionfruit
$15
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Plum Tart
$15
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One Cheese
$8
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Executive Pastry Chef UV Feldman
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Hamachi with plum, shiso and jalapeño
-
Big Eye Tuna with foie gras, artichokes and moscatel vinegar
-
Blue Crab and Caviar with green tomato and horseradish
-
Sungold Tomatoes with chilled tomato dashi and sesame tofu
-
—
-
Sunchoke and black truffle dumpling with brown butter consommé
-
Live Scallop with seaweed beurre blanc and maple cured trout roe
-
Foie Gras Chawanmushi with shiitake and coffee ponzu
-
Barbecued Eel with bone marrow and red wine
-
—
-
Black Bass with squid, mussels, and swarnadwipa
-
Grilled Squab with a ragu of lobster and chanterelles
-
Dry Aged Beef with caraflex cabbage, smoked beef heart and sauce charcuterie
-
King Trumpet Mushroom with farro verde and black apple mole
-
—
-
Milk chocolate cremeaux with passion fruit and espresso ice cream
-
Cardamom puff pastry layers with caramelized apples and cranberries
-
Chai soufflé with pear sorbet and pecan oat crumble
-
Selection of American cheeses
-
Hamachi with persimmon and sesame
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Foie Gras and Artichoke Terrine with Moscatel Vinegar
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—
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Live Scallop with seaweed beurre blanc and maple cured trout roe
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Roasted Sweetbreads with smoked cabbage and sauce charcuterie
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Cod steamed in sake with nori hollandaise
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Venison with black truffle and quince
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Chestnut with mandarin and vanilla
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Chocolate with dulce de leche and baileys
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Kristal Caviar with smoked potato and hazelnut
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Hamachi with persimmon and sesame
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Parmesan Chawanmushi with White Truffles from Alba
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Cod steamed in sake with nori hollandaise
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Venison with black truffle and quince
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Chcololate with dulce de leche and Baileys
Three Courses | 115
Four Courses | 145
Executive Chef Justin Bogle
Chef de Cuisine Jon Culbert
Executive Pastry Chef UV Feldman
Weekday Lunch
Sides
12Dessert
For weekend lunch we offer the choice of a three or four-course menu. A la carte menus are offered at the bar daily.
Three Courses | 115
Four Courses | 145
Executive Chef Justin Bogle
Chef de Cuisine Jon Culbert
Executive Pastry Chef UV Feldman
Four Courses | 295
Price is inclusive of the menu below. Beverage, tax, and gratuity will be in addition. Please note, the menu listed is a sample. Please expect changes to the items listed based on seasonal availability. Dietary restrictions can be accommodated and children 12+ are welcome. Reservations are available from 5pm-7pm.
Executive Chef Justin Bogle
Chef de Cuisine Jon Culbert
Executive Pastry Chef UV Feldman
Six Courses | 595
Price is inclusive of the menu below, Champagne toast and DJ afterparty with open bar. Dinner beverage, tax, and gratuity will be in addition. Please note, the menu listed is a sample. Please expect changes to the items listed based on seasonal availability. Dietary restrictions can be accommodated and all guests must be 21+.
Reservations are available from 7:30pm-on.