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Home > Restaurants > The River Café

The River Café Menu

lunch menu

appetizer
Smoked Salmon thinly sliced scottish salmon, house smoked over fruitwood, fresh dill and cucumber raita, spiced crisp lentil wafers       15
Ceviche of Taylor Bay Scallops chilled on the half shell, sea beans, tomato, coriander       15
Iced Fishers Island Oysters on the half shell with shaved lemon and cracked pepper granité       15
Topped With California Sturgeon caviar, Additional       22
Rainbow Trout lightly brined and smoked, fresh horseradish, sunburst farms trout caviar, baby cress, port pickled onion       15
Spring Salad mixed lettuces, grilled asparagus, spring vegetables, shaved asiago cheese, olive oil and aged balsamic vinegar       15
Foie Gras Two Ways classic pressed terrine with fig brulée and banyuls wine vinegar poached roulade with coffee, date and almond crust       18
Octopus Salad grilled portuguese octopus, warm dressed niçoise style vegetables, white bean purée, lemon and olive oil vinaigrette       15
Yellowfin Tuna Tartare hand cut with avocado, wasabi and cucumber salad, chili oil and sea salt, toast points       16
Crab Soup creamless aromatic soup with poached alaskan king crab meat coconut milk, lemongrass, and lime       14
Warm Goat Cheese and Potato Terrine marinated golden beets, aged sherry wine vinaigrette, baby greens and toasted walnuts       13
Caviar Service royal white sturgeon, traditional garniture, toast points, tiny corn pancakes       (per oz) 85
main course
Shellfish Duet "bee gee" shrimp with green garlic and herbs, maryland crabcake with fresh mango, lime and avocado       29
Sirloin Steak charcoal grilled 14 ounce aged niman ranch steak, handcut steak fries with parsley, sage, rosemary and thyme, roquefort cheese fondue       30
Amish Chicken tender breast pan roasted with pancetta, cornbread and confit giblet stuffing, carmelized onions, sweet pea sauce       23
Lobster and Lobster rock lobster tail, green beans, sugar snaps, saffron chick peas, maine lobster and black truffle grilled cheese sandwich       30
Scottish Salmon wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower       24
Crisp Duck Breast truffle honey and fennel pollen glaze, duck leg and potato croquette, organic carrots, julienne bok choy       25
Branzino Fillet mediterranean sea bass, chorizo sausage and shrimp "stuffing", smoked tomato petals, petite zucchini, charred lemon confit       26
Grilled Pork Chop and Shoulder snake river farms pork chop, slow smoked pork shoulder, whipped sweet kabocha squash with toasted fresh marshmallow       25
Fresh Market Fish grilled artichoke purée, poached artichoke hearts oven dried tomato and verjus beurre blanc sauce       28

dinner menu

Fixed Price $98

appetizer
Taylor Bay Scallop Ceviche chilled on the half shell with sea beans, tomato and coriander      
Wagyu Steak Tartare handcut kobe style beef prepared tableside with quail egg yolk, cognac gelée, traditional garnish and toast points      
Foie Gras Two Ways add classic pressed terrine with fig jam and banyuls wine vinegar poached roulade with coffee, date and almond crust paired with a tasting of 2003 maison nicolas reserve sauternes       add 4.50
Sautéed Hudson Valley Foie Gras caramelized ruby grapefruit, brioche pain, perdu toasted sicilian pistachio      
Wild Rock Lobster tender roasted tails with fresh blood orange reduction and celery root purée      
Spring Salad mixed lettuces, grilled asparagus, spring vegetables, shaved asiago cheese, olive oil and artisanal balsamic vinegar      
River café Oysters fishers island oysters glazed with lemon ¿ pepper hollandaise, caramelized onions, smokey bacon and wild sturgeon caviar      
Rabbit and Ravioli pancetta wrapped loin, brooklyn ricotta filled ravioli, garden pea sauce, natural pan juices      
Crab and Coconut Bisque creamless aromatic soup with poached king crab meat coconut milk, lemongrass, and thai basil      
Yellowfin Tuna seared rare with foie gras stuffing, burgundy black truffle vinaigrette, italian bacon, sweet roasted onion froth      
Rainbow Trout lightly brined and smoked, fresh horseradish, sunburst farms trout caviar and crème fraiche timbale, warm corn blinis      
Caviar Service royal white sturgeon traditional garniture, toast points, tiny corn pancakes       (per oz) 85
main course
Organic Chicken Breast pan roasted amish chicken with american prosciutto, corn bread and confit giblet stuffing, sautéed spinach leaves and madeira wine reduction      
Crisp Duck Breast white truffle honey and fennel pollen glaze, duck leg and potato croquette, organic carrots, julienne bok choy      
Prime Dry Aged Sirloin Steak charcoal grilled - one pound sirloin, potato gnocchi baked with mushroom duxelles and black truffle cheese, caramelized pearl onions       supp 7
Colorado Rack of Lamb house cured lamb merguez sausage, golden fondant potatoes, mint and mustard seed glaze, lamb jus      
Scottish Salmon wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower      
Lemon Sole Fillet grilled artichoke purée, poached artichoke hearts tomato, lemon, and verjus vinaigrette      
Atlantic Halibut light almond crust, catalonian romesco sauce, sweet spring onion purée, stuffed baby eggplant      
Maine Lobster Special prepared with savory seasonal favorites      
Vegetarian Risotto creamy risotto with seasonal vegetables and parmigiano reggiano trio of vegetables: spinach and garlic, potato and goat cheese terrine, roasted red beets      
Branzino Fillet mediterranean sea bass, chorizo sausage and shrimp ‘stuffing’, smoked tomato petals, petite zucchini, charred lemon confit      

six course chef's signature tasting menu $125. participation of the entire table is requested

brunch menu

appetizer
Smoked Salmon house smoked over fruitwood, fresh dill and cucumber raita, crispy cumin wafers      
Wagyu Steak Tartare kobe style beef, hand cut and prepared tableside with quail egg yolk, cognac gelée, traditional garnish and toast points      
Smoked Rainbow Trout fruitwood smoked with horseradish crust, house baked mini bagel sunnyside quail egg, baby cress, trout caviar sauce      
Green Salad baby greens, english cucumber, cherry tomatoes, oven dried onions, aged balsamic vinaigrette      
Seafood Trio crispy shrimp with key lime vinaigrette ahi tuna with wasabi and avocado maine lobster dumpling with sesame citrus sauce      
Fishers Island Oysters chilled on the half shell with shaved lemon pepper granité topped with royal sturgeon caviar additional       18
Taylor Bay Scallop Ceviche chilled on the half shell with sea beans, tomato and coriander      
Foie Gras Two Ways classic pressed terrine with fig brulée and banyuls wine vinegar poached roulade with coffee, date and almond crust       supp 5
Crab and Coconut Bisque creamless aromatic soup with poached maine crab meat coconut milk, lemongrass, and thai basil      
Caviar Service royal white sturgeon traditional garniture, toast points, tiny corn pancakes       (per oz) 85
main course
Gianduja pancakes* also available as an appetizer with milk chocolate and caramelized hazelnuts      
Or Simply Served With Vermont Maple Syrup      
Belgian Style Six Grain waffle* bruléed bananas, tahitian vanilla bean frozen yogurt      
Poached Eggs Benedict griddled brioche, canadian bacon, russet potato, sage and caramelized onion hash, tangerine hollandaise sauce      
Amish Chicken tender breast pan roasted with pancetta, cornbread and confit giblet stuffing, carmelized onions, sweet pea sauce      
Maine Lobster Omelette sautéed spring onions, roasted mild poblano chili, queso fresco, warm buttermilk biscuit      
Branzino Fillet mediterranean sea bass, chorizo sausage and shrimp ‘stuffing’, smoked tomato petals, petite zucchini, charred lemon confit      
Scottish Salmon wild hen of the woods mushroom vinaigrette, port wine and shallot reduction, baby romanesco cauliflower      
Duck Steak and Egg crispy duck breast, coddled duck egg, wild mushroom ‘chasseur’ sauce, grilled housemade duck and apple sausage      
Grilled Pork Chop and Shoulder snake river farms pork chop, slow smoked pork shoulder, poached fried egg, maple whipped sweet potatoes with toasted fresh marshmallow      
Niman Ranch Sirloin Steak charcoal grilled with poached farm egg, smoked béarnaise sauce and crispy fondant potatoes       supp 5
dessert
Caramelized Apple & Almond Tart thinly sliced apples over a layer of frangipane and puff pastry, vanilla ice cream, green apple sorbet      
Coconut Bavarian blackberry & lime sorbet, lime syrup, blackberry compote      
Goat Cheese Cheesecake passion fruit gelée, meringue, passion fruit ice cream      
Chocolate Marquise Brooklyn Bridge handmade chocolate with a terrine of toasted hazelnut and tahitian vanilla ice cream      
Madeira Tasting 5 year old verdelho, 10 year old bual, 10 year old malmsey each paired with petite sweets       (supp) 20
Coffee Caramel Parfait salted caramel chantilly, espresso caramel sauce      
Chocolate Sticky Toffee Cake pistachio ice cream sandwiched between dark chocolate cookies, butterscotch sauce, ronnybrook farm whipped cream      
Sorbet Plate pineapple sorbet, orange sorbet, buttermilk sorbet, pineapple & mint salad, grains of paradise tuile      
Cheese Plate italy la tur, goat, sheep, and cow’s milk, spain monte enebro, goat’s milk, switzerland hoch ybrig, cow’s milk, united states rogue river blue, cow’s milk, france epoisses, cow’s milk       (supp) 15
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