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Home > Restaurants > Craftbar

Craftbar Menu

first courses

snacks
Marinated Olives marcona almonds       6
Sausage-stuffed Fried Sage Leaves       8
Chickpea Fries with black olive aioli       7
Pecorino-stuffed Risotto Balls       7
Salt Cod Croquettes with romesco aioli       7
Fried Oysters with daikon cole slaw       8
Warm Mozzarella with crostini, garlic and anchovies       8
cheese and charcuterie
Morbier Affinage (cow), roanne, france       4
Bucheron (goat), loire valley, france       4
Piave (cow), veneto, italy       4
Cabrales (cow/sheep), austurias, spain       4
La Serena (sheep), extremadura, spain       4
Pyrenees Brebis (sheep), pyrenees-atlantique, france       4
Bresaola       10
Finnochiona       10
Hot Soppressata       10
Speck       10
Coppa       10
Assortment       20
soups
Chickpea with bottarga and tomato       9
Chilled Pea with harissa oil       9
salads
Warm Baby Bibb Lettuce with gorgonzola and smoked bacon       10
Romaine with garlic-anchovy vinaigrette       10
Mixed Greens with ricotta salata       9
bruschetta
White Anchovies with soft-cooked egg and braised leek       9
Fontina with field mushrooms       11
Speck gorgonzola and hazelnuts       11
appetizers
Grilled Octopus with chorizo and smashed potato       8
Seared Calamari with baby arugula and lemon confit       10
Veal Sweetbreads with lemon tonnato sauce and arugula salad       11
Warm Pecorino Fondue with acacia honey, hazelnuts and pepperoncini       9
Smoked Eel fingerling potato ragout with celery and egg       10
Country pâté with whole grain mustard       9

main courses

pasta
Garganelli with roasted mushrooms and peas       18
Bucatini with asparagus, parmesan, pancetta and slow cooked egg       16
Orecchiette with braised chicken, swiss chard and parmesan broth       17
Spaghettini with zucchini, yellow squash and tomato       16
meat & fish
Roasted Lamb Leg with eggplant caviar and citrus cumin jus       20
Roasted Chicken with summer vegetables       20
Roasted Hanger Steak with potato purée and caramelized onions       20
Roasted Striped Bass with fennel and artichoke à la grecque       20
Sautéed Skate with spinach salad, caperberries and brown butter       18
Veal Ricotta Meatballs       18
sandwiches
Pancetta with fried egg, red pepper relish and pecorino       10
Coppa with buffalo mozzarella       10
Duck Prosciutto with taleggio and hen of the woods       10
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