Fives Menu

starters
Butternut Squash Soup smoked chicken and hazelnut cream				12
Chicken Wonton Soup * shitake mushrooms and scallion				12
Organic Mixed Greens herbed goat cheese, white balsamic vinaigrette				14
Seared Scallops * butternut squash, toasted pistachio, aged balsamic				19
Wild Mushroom Risotto black truffle foam				17
Goat Cheese Ravioli roasted peppers and sage				17
Grilled Jumbo Prawns * asian vegetables and greens, spicy peanut dressing				22
Ahi Tuna tartare and seared, house pickled cucumber, sesame dressing				20
Braised Short Rib Fettuccini oven roasted tomatoes, baby spinach, parmesan reggiano				20
main dishes
Roast Striped Bass stir fried noodles, thai spices and basil				34
Grilled Salmon melted leeks, fingerling potatoes, wild mushroom jus				33
Miso Glazed Tuna * japanese rice, soybeans, tempura tomatoes				36
Free Range Chicken potato puree, baby vegetables, truffle jus				32
Five Spice Duck Breast duck confit dumplings, savoy cabbage, dried cherries				36
Prime Beef Tenderloin crispy potato cake, morels, root vegetables, red wine reduction				42
Grilled Pork Chop chinese sausage, basmati fried rice, hoisin bbq sauce				33
simply grilled
Jumbo Prawns				36
12 Oz. Sirloin				38
Halibut Filet				35
Veal Chop				39
Lamb Chops				41
sides $9
Wild Mushroom Risotto
Yukon Potato Gratin
Hand Cut Fries
Asian Noodles
Sauteed Spinach
Grilled Vegetable
Roasted or Steamed Asparagus
Beefsteak Tomatoes with shallot vinaigrette

New York Magazine