Delmonico’s restaurant was the first

Dining Establishment To Have A Printed Menu

MAIN DINING ROOM MENU

SALADS

DELMONICO’S SALAD 14
Butter Lettuce, Red Grapes, Pecans, Pickled Onion, Acorn Squash, Honeycrisp Apple, Cider Vinaigrette

B.L.T. WEDGE 15
Bayley Hazen Blue, Pickled Onion

THREE LEAVES CAESAR 15
Parmesan, Boquerones, Soft Egg

CRISPY LOCAL BURRATA 22
Beets, Pistachio, Arugula

CHILLED SEA FOOD

EAST COAST OYSTERS 18

WEST COAST OYSTERS 19

CRAB COCKTAIL  25

MAINE LOBSTER 22

SHRIMP COCKTAIL 21

 

SHELLFISH CHATEAU

60/120

COCKTAIL COLLECTION

SHRIMP | CRAB | ½ LOBSTER 36

COCKTAIL SAUCE – HORSERADISH ~ MUSTARD ~ SOURGAL MOSCATO MIGNONETTE

 

RAW

AMERICAN WAGYU TARTARE 23
Smoked Onion Crema, Potato Chips, Quail Egg

TUNA CARPACCIO 19
Apple, Radish, Chili, Soy

 

STEAK & CHOPS

PRIME USDA STEAKS AND CHOPS

HAND SELECTED – ALL NATURAL – DRY AND WET-AGED

 

STAPLES

DELMONICO STEAK – OUR SIGNATURE STEAK BONELESS RIB EYE 51

FILET MIGNON 49

PRIME NEW YORK STRIP 49

AMERICAN WAGYU – KOW CATTLE COMPANY
FILET MIGNON 9 OZ 85
RIB EYE 10 OZ 85
PREFECTURE MIYAZAKI “DELMONICO” A5
JAPANESE WAYGU 4oz 79
ON THE BONE

45 DAY DRY-AGED PRIME BONE-IN RIB EYE 68

45 DAY DRY-AGED PRIME PORTERHOUSE FOR ONE 75

60 DAY DRY-AGED PRIME BONE-IN NY STRIP 68

DOUBLE CUT COLORADO LAMB CHOPS 51

BONE IN FILET MIGNON 68

45 DAY DRY-AGED PORTERHOUSE FOR TWO 140

28 DAY DRY-AGED TOMAHAWK FOR TWO 140

STEAK STYLE

OSCAR 21

FOIE GRAS 21

LOBSTER 24

BLUE CHEESE 6

AU POIVRE 5

 

SAUCES

NEWBURG 8

BEARNAISE 7

CHIMICHURRI 6

BLACK TRUFFLE BORDELAISE 9

 

BUTTERS

PIERRE POIVRE 7

WHITE TRUFFLE 12

COWBOY 10

 

STARTERS

KING CRAB RAVIOLI 26
Celery Root, Tarragon, Fromage Blanc

BAKED OYSTER JIM BRADY 22
Italian Hero Style

CALVADOS FLAMBEED HUDSON VALLEY FOIE GRAS 26
Apple, Butterfly Sorrel

ROASTED SPANISH OCTOPUS 22
White Beans, Chorizo, Roasted Tomato, Salsa Verde

ANTS ON A LOG 20
Roasted Bone Marrow, Garlicky Snails, Crispy Sourdough

CHESTNUT RISOTTO 22
Roasted Mushrooms, Charred Radicchio, Gorgonzola Dolce

SPECIALTIES

SALT BRICK AMISH CHICKEN 30
A La Keene Style

MARKET LOBSTER 2 Pound MP
Steamed or Newberg Style

DOVER SOLE 59
Market Greens, Charred Lemon, Capers

SEARED SEA SCALLOPS 39
Red Kuri Squash, Citrus, Red Shen Choy, Pomegranate

GLACIER 51 CHILEAN SEA BASS 45
Soy – Orange Glaze, Maitake Mushrooms, Satur Farms Bok Choy

HERITAGE PIG “BOLOGNESE” 30
Giant Rigatoni Pasta, Ricotta Salata, Black Truffles

BENEDICT BURGER 36
Billy’s Bacon, Toasted English, Truffle Hollandaise, Meadow Creek Farms Egg

TABLE PLATE

CRISPY ALE-BATTERED ONION RINGS 19
Buttermilk Blue Cheese Dressing

KING CRAB LEGS 75
1 Pound

BILLY’S HOUSE-CURED BACON 29
Tonic 01 Aged Maple

CINCO JOTAS IBERICO HAM 54
Garlic Bread

SIDES

WHIPPED POTATOES  11
Roasted Garlic, Vermont Butter

HOUSE CUT FRENCH FRIES  10
Bérnaise Spice

HASH BROWNS  12
Crème Fraiche, Onion Jam

PAN ROASTED CAULILINI 14
Pickled Raisins, Parmesan

SPINACH ANY STYLE 13

BRANDIED MUSHROOMS 15
Pearl Onions, Créme Fraiche, Tarragon

DELMONICO POTATOES 14
Bacon, Onion, Crucolo, Béchamel

ASPARAGUS CARBONARA 14
Cured Egg Yolk, Prosciutto, Parmesan

LOBSTER MACARONI AND CHEESE 21
Smoked Gouda, Black Truffle

PURPLE BRUSSELS SPROUTS 14
Sweet & Spicy, Bacon, Caramelized Onions

Delmonico’s Steak House was the first to create

Lobster Newburg & Eggs Benedict

FROM THE GRILL

SALADS
CHOPPED COBB 15
Avocado, Bacon, Cucumber, Roasted Peppers, Blue Cheese, Egg, Tomato

WARM SPINACH & KALE 15
Baby Spinach, Shaved Red Onion, Honey Crisp Apple, Bacon, Soy Vinaigrette, Crispy Onion

ARUGULA & FETA 15
Poached Pear, Roasted Squash, Pickled Red Onion, Toasted Quinoa, Candied Pumpkin Seeds, Cider Vinaigrette

LOBSTER CLUB “CAESAR” 15
Maine Lobster, Confetti Tomato, Billy’s Bacon, Caesar Dressing, Herb Croutons

WATER CRESS & FENNEL 15
Toasted Pine Nuts, Bailey Hazen Blue Cheese, Grilled Bread, Aged Balsamic

SEASONAL LEAVES 15
Market Vegetables, Aged Lemon Vinaigrette

 

ACCOMPANIMENTS
Chicken Paillard 9
Filet Mignon 17
Shrimp 13
Grilled Salmon 14

STARTERS

AVOCADO TOAST 15
Ruby Shrimp, Radish Salad

BROOKLYN BURRATA 15
Pear, Beet, Grilled Bread

LOCAL CHARCUTERIE 19
Assorted Pickles, Grain Mustard

WAGYU BEEF TARTARE 15
Smoked Onion, Quail Egg, Foie Gras Toast

FRITTO MISTO 16
Crab Beignet, Oyster Jim Brady, Crispy Shrimp, Maple Horseradish Mustard

BILLY’S BACON & DEVILED EGGS 13
Maple Glaze, Hot Mustard

SANDWICHES

CLASSIC BURGER 17
Toppings – Swiss, Mozzarella, American, Cheddar, Bacon, Caramelized Onions, Wild Mushrooms ($1.50 Each), Maytag Blue ($5), Foie Gras Butter ($15)

THE WRAP 18
Organic Chicken, Hot Sauce, Avocado, Heirloom Tomato, Blue Cheese, Billy’s Bacon, Iceberg

“ORIGINAL” STEAK SANDWICH 18
Baguette, Prime NY Strip

CLASSIC CHEESESTEAK 19
Filet Mignon, Pimento Cheese, Caramelized Onions, Baguette

DELMONICO CLUB 18
Plainviews Farm Turkey, Gruyere, Avocado,
Bacon, Black Forest Ham, Aged Cheddar, Chipotle Mayo

CHILLED MAINE LOBSTER ROLL 21
Maine Lobster, Mayo, Petit Greens

MAIN COURSES

AMISH BRICK CHICKEN 24
Chicken Sausage, Fava Beans, Fingerling Potato, Pickled Peppers

VEGAN VEGETABLE LASAGNA 18
Seasonal Inspiration

FLAT BREAD 21
Chefs Daily Creation

FAROE ISLAND SALMON “PAN ROAST” 26
Wild Mushrooms, Sweet Corn, Crispy Leeks, Romesco

HERITAGE PIG “BOLOGNESE” 16
Giant Rigatoni Pasta, Ricotta Salata, Perigord Black Truffle

ACQUERELLO RISOTTO 23
Summer Vegetables, Aged Parmesan

DELMONICO’S CLASSICS

 

EGGS BENEDICT 17
*Created at our stoves in 1860

 

*Eggs Benedict -1860s -Credit is given to Delmonico’s Restaurant, the very first restaurant or public dining room ever opened in the United States. In the 1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer (1836- 1899), Ranhofer came up with Eggs Benedict. He has a recipe called Eggs a’ la Benedick (Eufa a’ la Benedick) in his cookbook called The Epicurean published in 1894

 

STEAK & CHOPS

DELMONICO’S STEAK FRITES 28
Pierre Poivre Butter

PETITE FILET MIGNON 8oz 29

PRIME CEDAR RIVER SKIRT 31
Chimichurri

Did you know?

1837 New York’s Delmonico’s Restaurant issues the first printed American menu and lists “hamburger steak” as one of the priciest items for 10 cents.

SNACKS

DELMONICO FRIES 10
With Spicy Mayo

LAMB CHOPLETS 19
(4 Pieces) Chimichurri

SMALL STEAK BURGERS (3 Pieces) 17
American Cheese, Iceberg Slaw, Pickle, C.R. Sauce

CRISPY MOZZARELLA 16
Artisanal Spicy Salami, Mozzarella

CRISPY CALAMARI 16
Sundried Tomatoes, Olives, Feta,
Roasted Tomato Sauce

LAMB MEATBALLS 14
Harissa Glaze, Whipped Ricotta

STEAK ON TOAST 19
Caramelized Onions and Smoky Blue Cheese

BILLY’S BACON BITES 13
Hot Mustard

STUFFED CHICKEN WINGS 14
Fennel Sausage, Hot Sauce, Blue Cheese

BLISTERED SHISHITO PEPPERS 12
Sea Salt & Vinegar

Delmonico’s was the first restaurant to create

Baked Alaska

DESSERTS

ARTISANAL CHEESE PLATE $30

ECLIPSE (P) 1- 2 WEEKS
Goat’s Milk, Troy, NY

BALLSTON BLUE (P) 1- 2 MONTHS
Cow’s Milk, Troy, New York

OLD KENTUCKY TOMME (R) 5 – 6 MONTHS
Goat’s Milk, Greenville, Indiana

TERRALUNA (P) 6 – 18 MONTHS 30
Cow’s Milk, Uintah, Utah

(P) PASTEURIZED MILK (R) RAW MILK

PASTRY

1867 CLASSIC BAKED ALASKA 14
Walnut Cake, Apricot Jam, Banana Gelato, Meringue (Created by Charles Ranhofer)

ROCKY ROAD BAKED ALASKA 13
Walnut & Hazelnut Brittle, Chocolate Cake,
Raspberry Coulis

WALNUT FUDGE TART 12
Malt Chocolate Chip Ice Cream

CLASSIC PIE A LA MODE 12
Daily Bakery Preparation

NEW YORK STYLE CHEESE CAKE 12
Flavors Of Orange, Crisp Tuile

 

DESSERT WINES

ALOIS KRACHER,BEERENAUSLESE, BURGENLAND, AUSTRIA, ’12 25/95 Zweigelt

ALOIS KRACHER “AUSLESE CUVEE”, BURGENLAND, AUSTRIA ’13 15/50
Chardonnay-Welschriesling

CHATEAU SUAU, BARSAC, SAUTERNES 2 ÈME, ’12 15/50
80% Sémillon – 15% Sauvignon – 5% Muscadelle

ELIO PERRONE “SOURGAL” MOSCATO D’ ASTI, ’15 10/36

HONIG, “LATE HARVEST SAUVIGNON BLANC” NAPA VALLEY ’13 20/80

 

PORT WINES

TAYLOR FLADGATE 10 YEAR TAWNY 15/65

TAYLOR FLADGATE 20 YEAR TAWNY 20/115

TAYLOR FLADGATE 40 YEAR TAWNY 40/420
For More Extensive List Of Our Scotches, Whiskeys, Cognacs & Tequilas please ask our server.

INNISKILLIN “CABERNET FRANC” CANADA ’13 65/260

LA SPINETTA “PASSITO ORO” PIEDMONT, ITALY ’07 25/95 100% Moscato

MICHEL CHAPOUTIER “BANYULS” FRANCE ’14 15/55 Grenache

OREMUS TOKAJI ASZU “5 PUTTONYOS” ’05 65/260 Furmint

ARMAGNAC

GLASS
LARRESSINGLE XO 20

ST. VIVANT 11

CALVADOS

BOULARD VSOP PAYS D’AUGE 12

BUSNEL HORS D’ AUGE 12 YEAR OLD 15

COQUEREL VSOP 12

GRAPPAS

JACOBO POLI CHERRY, MUSCAT, PEAR OR RASPBERRY 20

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To Our Valued Guests,

As of March 18th, Delmonico’s has temporarily suspended all operations. Our top priority remains the health, safety, and well-being of our staff and guests. These unparalleled times have led to the temporary closing of our restaurant.

It is with much sadness that all events and restaurant reservations have been canceled for the coming weeks. When we are permitted to reopen and our team is back on-premise, we will contact you concerning your reservations and special events.

Throughout our 183-year history, Delmonico’s has endured many challenges. Our perseverance and resilience will continue as we navigate this unprecedented moment in history.

With Gratitude, The Delmonico’s Team