Delmonico’s restaurant was the first
Dining Establishment To Have A Printed Menu
MAIN DINING ROOM MENU
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
60/120
SHRIMP | CRAB | ½ LOBSTER 36
COCKTAIL SAUCE – HORSERADISH ~ MUSTARD ~ SOURGAL MOSCATO MIGNONETTE
AMERICAN WAGYU TARTARE 23
Smoked Onion Crema, Potato Chips, Quail Egg
TUNA CARPACCIO 19
Apple, Radish, Chili, Soy
PRIME USDA STEAKS AND CHOPS
HAND SELECTED – ALL NATURAL – DRY AND WET-AGED
DELMONICO STEAK – OUR SIGNATURE STEAK BONELESS RIB EYE 51
FILET MIGNON 49
PRIME NEW YORK STRIP 49
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
OSCAR 21
FOIE GRAS 21
LOBSTER 24
BLUE CHEESE 6
AU POIVRE 5
NEWBURG 8
BEARNAISE 7
CHIMICHURRI 6
BLACK TRUFFLE BORDELAISE 9
PIERRE POIVRE 7
WHITE TRUFFLE 12
COWBOY 10
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
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
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
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
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
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
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
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
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 “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
CONTACT
56 Beaver Street, New York NY 10004
Tel: (212) 509-1144
Email: [email protected]
Private Events Email: [email protected]
