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Home > Restaurants > Butter

Butter Menu

appetizers
Soup of the Day please ask your server for the daily selection       10
Butter's Homemade Charcuterie Plate fennel salami, duck mortadella, chicken sausage and chicken liver on toast       16
Cavatappi Pasta With Spicy Lamb Sausage yellow tomato sauce       12
Heirloom Tomato Salad house made ricotta with black olives, lemon and fresh oregano       17
Brown Sugar Glazed Pork Belly grilled zucchini, scallions and fresh mint       19
Romaine Salad basil pesto, light caesar dressing       12
Blackened Dry Diver Sea Scallops grilled local corn, cutting celery and lemon       21
Seared Hudson Valley Foie Gras sauteed rhubarb, cardoons and blood orange marmalade       21
Soft Shell Crabs scotch bonnet chili and pickled kirby salsa       21
Ceviche of Long Island Fluke "fino verde" basil, fresh lime and serrano chilies       16
Cherry tomato, Yellow Cucumber and Galia Melon Salad brined goat cheese       15
entrees
Crispy Hudson Valley Duck Breast grilled local frisee, fried kelasae onions and fresh gooseberry jam       30
Oven-roasted All-natural Chicken Breast grilled scallions, romesco sauce, dandelion greens       27
Seared Wild Salmon summer pea and onion ragout black mint and olive oil       28
Olive Oil-poached Florida Grouper braised baby carrots and beets with coriander and chervil butter       28
Seared Colorado Rack of Lamb fairy tale eggplant with artichoke hearts, local zucchini and slow-cooked lemon       36
Homemade Nettle and Saffron Ravioli mascarpone cheese, poached farm egg, crispy shallots       20
Seared prime, Dry-aged Creekstone Farms Strip Steak sauteed lamb's quarter and watercress, sage potatoes and sauce gribiche       39
Florida Shrimp "a la plancha" grilled cherry lane farms asparagus and roasted parsnips with a walnut grappa salsa       34
sides
Grilled Baby Zucchini with crispy squash blossoms and paf       7
Baked Great White Northern Beans with garlic and titan       6
Crispy Local Okra with jalapeno easter egg radish salsa       7
desserts
Raspberry Beignets vanilla dipping sauce       10
Warm Carrot Cake candied walnuts and mexican cinnamon ice cream       12
Dark Chocolate Torte homemade dulce de leche, chestnut honey ice cream       12
Fresh Blackberry and Huckleberry Crisp buttermilk ice cream       12
Caramelized Peach Upside Down Cake homemade ricotta, toasted coriander and lemon verbena       12
Ice Cream and Sorbet please ask your server for daily selection       10
Cheese and Fruit Plate please ask your server for daily selection       14
sample chocolate flavors
Signature flavor: Butter Rum Caramel lightly salted dark rum caramel inside a dark chocolate shell      
Signature Flavor Green Tea japanese matcha in a milk chocolate shell      
Spice cinnamon, vanilla and a hint of mexican chili with dark chocolate      
Cappuccino espresso ganache in a white chocolate shell with cocoa nibs      
Coconut Black Tea black tea infused ganache in a milk chocolate shell      
Honey Chamomile chamomile and honey ganache with local bee pollen      
Passion Fruit Caramel passion fruit enrobed in a white chocolate shell      
Apricot Pate de Fruit With Cashew Butter encased in a milk chocolate shell      
drinks
Butter Martini svedka citron vodka, pama pomegranate liqueur, cointreau and a splash of pineapple       14
Fresh Grape Crush ciroc vodka, muddled grapes, fritsch gruner, simple syrup, and a splash of soda       14
Elderflower Spritzer riesling, st. germain elderflower liqueur, and sparkling water       14
Spring Champagne Mist champagne, fresh mint and rosemary infusion       14
&Quot;spicy" Margarita patron silver, tamarind puree, cointreau and fresh lime juice with chili-salted rim       14
Fig Fusion makers mark, fig puree and a splash of cognac       14
Kiwi Caipirosca fresh muddled kiwi, leblon cachaca, sugar and lime juice       14
Tangerine Martini clementine vodka, honey tangerine juice and fresh lemon       14
Sandeman 40 year       35
Jurancon Domaine Cauhape 05 france       15
Quady Winery "elysium" Black Muscat madera, california 2007       11
Mission Hill Riesling icewine, "five vineyards" okanagan valley, british columbia 2006       15
&Quot;oremus" Tokaji Aszu "5 puttonyos", hungry 2000       15
Chenin Blanc "chateau de fesles" 05 bernard germain, bonnezeaux, france       16
Dulce Monastrell olivaris jumilla spain 03       15
Moscato D'asti cascinetta, vietti italy 06       15
Inniskillin Ice Wine cabernet franc, canada 2006       20
Grappa de Pinot Grigio clear creek distillery, oregon       15
Remy Martin vsop       12
Xo       40
Courvoisier vs       15
Xo       35
Martell vsop       20
Xo       25
Hennessy vs       12
Xo       40
Paradis       65
Warres otima 20 year       15
Sandeman 20 year       16
Moscato D'asti elio perrone, sourgal 06       15
Muscat, Beaumes de venise, Jaboulet "le chant de griolles" france 05       12
Wild Hibiscus Cheer raspberry vodka, cognac, hibiscus infusion and a splash of rose       14

christmas eve menu

appetizers
Organic Chicken Pot Pie with marsala and roasted root vegetables      
Razor Clam Chowder with applewood bacon and blue potatoes      
Cavatappi Pasta with spicy lamb sausage and yellow tomato sauce      
Fennel and Endive Salad with fresh tangerine and marcona almonds      
Local Elk Sausage with cranberry beans and black truffle      
Crispy Shrimp with roasted garlic and salsify      
House Made Foie Gras terrine, Toasted Brioche      
Dandelion, Braeburn Apple and Warmed Local "bianca" Cheese Salad      
Prime Beef Carpaccio with capers, parsley and crispy oyster mushrooms      
entrees
Roasted Hudson Valley Duck Thigh Stuffed with chanterelle mushrooms, lemon thyme and sunchokes      
Potato- Crusted Wild Salmon with braised red cabbage and salmon roe      
&Quot;blanquette" of Milk-fed Veal with crosnes, hen-of-the-wood mushrooms and truffle      
Seared Local Venison Chops with roasted brussels sprouts and shaved foie gras      
Bitter Green and Herb Ravioli with shaved parmesan      
Grilled Sea Scallops with mustard greens, crispy pork belly and dry sherry      
desserts
White Chocolate Pot de Creme with caramelized quince and toasted almonds      
Warm Gingerbread Cake with nutmeg ice cream      
Dark Chocolate Cake with mascarpone cream      
Baked Apple Tart with salted caramel glaze      
Assorted Cheese and Fruit Plate      

new year's eve 2009 $95

Champagne toast, Amuse Bouche

Hudson Valley Duck Terrine with fresh juniper and cognac mustard      
Mushroom consommé with roasted chanterelle mushrooms and truffle butter bruschetta      
Raw Tuna with fresh fennel, celery hearts and bagna cauda sauce      
Mâche Salad with crispy beets, toasted hazelnut dressing      
Roasted Sea Scallops with bacon and tiny beech mushrooms      
Warm White Asparagus with truffle dressing and crispy brioche      
Braised Veal Cheek with romanesco cauliflower and fresh pomegranate      
House-cured Wild Salmon, salmon Roe with watercress, horseradish      
Prime Filet of Beef "wellington", Tiny Fingerling Potatoes and Dry Marsala      
Striped Bass with a persillade crust, roasted hen-of-the-wood mushrooms, lemon      
Organic Stuffed Chicken with braised artichoke hearts "barigoule", sunchokes and white balsamic      
Roasted Parsnip Ravioli with parmesan and crispy brussels sprout leaves      
Fresh Raspberries with grand marnier cream and crispy meringue      
Toasted Pistachio Tart with frangipane      
Warm Chocolate Cake with caramelized bananas, cocoa nibs and fromage blanc sorbet      
Assorted Cheese and Fruit Plate      

new year’s eve 2009 $150

Champagne toast, Amuse Bouche

Endive and Radicchio Salad with toasted hazelnut dressing      
Raw Tuna with american caviar, celery hearts and lamb’s lettuce      
Maine Lobster with riesling vinaigrette, peeled grapes      
&Quot;tarte flambée" - Crispy Tart with crispy bacon, crème fraiche and fines herbes      
Grilled House Made pork, Fennel and Chili Flake Sausage with black "beluga" lentils      
Roasted Sea Scallops with hen-of–the-wood mushrooms, bone marrow      
Seared Hudson Valley Foie Gras with gingerbread and granny smith apple      
Warm White Asparagus with truffle dressing and crispy brioche      
Prime Filet Beef "wellington", Tiny Fingerling potatoes, marsala, Black Truffle Jus      
Jerusalem Artichoke Agnolotti with crosnes, shaved aged provolone      
Roasted Branzino Stuffed with lemon slices with crispy prosciutto and fresh pomegranate      
Organic Stuffed Chicken with braised artichoke hearts "barigoule", sunchokes and white balsamic      
Fresh Raspberries with grand marnier cream and crispy meringue      
Warm Chocolate Cake with salted caramel, cocoa nibs and fromage blanc sorbet      
Roasted Hazelnut Tart with frangipane and lemon      
Assorted Cheese and Fruit Plate      

new years eve 2010

early dining $95
Seating time: 5:30-7:30 pm. Guests Are Welcome to Keep Their Table 2 Hours From Their Designated Reservation time. a Special 4 Course Pre-fixe Dinner Plus a Champagne Toast
dining & festivities in the great room $150
Seating time: 830-10pm. a Special 4 Course Pre-fixe Dinner Plus a Magnum of moet, Open Bar From 10pm-2am, Televised Ball dropping, a Live Dj & Party Favors
dining & soirée in the birch room $300
Minimum of 6 Persons Per Reservation Required For Banquette Seating. seating time: 9:00pm. a Special 4 Course Pre-fixe Dinner Plus a Magnum of moet, Open Bar From 10pm-2am, Televised Ball dropping, a Live Dj & Party Favors
birch room soirée $125
Begins At 10pm, Open Bar From 10pm-2am, Stationary Hors d’oeuvres, Televised Ball dropping, a Live Dj & Party Favors
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