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 cherries, celery, fennel, and buttermilk*
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Big Eye Tuna with foie gras, artichokes and moscatel vinegar*
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Raw Sweet Shrimp with rhubarb, horseradish and sugar snap peas*
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Charred Green Asparagus with burrata, hazelnut and nasturtium
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Squash “Cannolo” with courgette, chanterelles, and tomato
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Live Scallop with seaweed beurre blanc and maple cured trout roe*
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Sweet Pea Dumpling with smoked ham dashi and green garlic
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Soft Shell Crab with buttermilk ramp dressing and caviar*
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Olive Oil Poached Cod with sorana beans, red pepper and mussel escabeche
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Dry Aged Duck with pistachio, fava bean, candied black olive, strawberry
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Ribeye of Beef with caraflex cabbage, smoked beef heart and sauce charcuterie
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Farro Verde with spring mushrooms, nettle and comté
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Milk Chocolate Cremeaux with passion fruit and espresso ice cream
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Strawberry and Rhubarb Vacherin with elderflower yogurt sorbet
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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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Charred Green Asparagus with burrata, hazelnut and nasturtium
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Beef Tartare with black sunchoke and Asian pear*
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Grilled Gem Lettuce with avocado, sunflower seeds and buttermilk ramp dressing
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Hamachi Crudo with kumquat, sesame and saffron*
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East Coast Oysters with green tomato and horseradish granite
Add Caviar | 25
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Dry Aged Burger with koji onion, cooper sharp and chips*
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Farro Verde with spring mushrooms, nettles and comté
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Hudson Valley Trout with turnip, shiitake and nori hollandaise*
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Green Circle Chicken with fresh chickpeas and panisse
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American Wagyu Bavette with caraflex cabbage and sauce charcuterie*
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Chocolate Sabayon Tart with crispy feuilletine
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Key Lime Cheesecake with white chocolate and pomegranate
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Selection of American cheeses
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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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Grilled Turnips with sauce ravigote
$19
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Charred Green Asparagus with burrata, hazelnut 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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Beef Tartare with black sunchoke and Asian pear*
$25
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Dry Aged Burger with koji onions, cooper sharp and chips*
$34
-
Farro Verde with spring mushrooms, nettles and comté
$33
-
Hudson Valley Trout with turnip, shiitake and nori hollandaise*
$38
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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
-
Purple Sweet Potato Chips with Umami Powder
$11
-
Green Asparagus 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
Three Courses | 115
Four Courses | 145
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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.
Summer Restaurant Week
July 22 - September 1 | 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.
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.