Monday, September 6, 2010
SPECIAL SOUP OF THE DAY
Potato Leek Soup 8.50
APPETIZERS
Chilled Gazpacho Andaluz 7.50
Salmon Ceviche with Basil and Passion Fruit Vinaigrette 12.00
Chopped 14 Ingredient Salad including Walnuts, Currants and Beets, etc. 10.00/18.00
Two Avocado Halves with Balsamic Vinaigrette 7.50
Leeks Vinaigrette 8.75
Maryland Crab Cakes with Santa Fe Spices 16.00
Mixed Young Lettuces with Sherry Vinaigrette and Toasted Breadcrumbs 8.50
Potato Pancakes with Tuna Sashimi and Wasabi Crème Fraîche 13.00
Hearts of Iceberg Lettuce with Neal's Yard Stilton and Blue Cheese Dressing 10.50
Spicy Chicken Wings in a Basket 8.50/16.00
ENTREES
Seared Rare Tuna with Sauteed Potatoes and Spicy Chili Béarnaise 25.00
Roasted Loch Duart Salmon with Smoked Asparagus Succotash 23.00
Spaghettini with Goat Cheese, Arugola, Tomatoes, Black Olives and Capers 18.50
Grilled Natural Sirloin Steak with Herb Frites and Chimichurri Sauce 23.50
Bill's Special Baked Meatloaf with Hickory-Smoked Bacon and Tomato Chutney 19.50
Viennese Turkey Schnitzel with Potato-Cucumber Salad 21.00
Grilled Chicken with Lime and Coriander 20.50
MAIN SALADS
One price 18.00
Salade Chinoise
Crisp Calamari Salad
Duck Salad à la Wolfgang Puck
Red Leaf, Avocado and Goat Cheese Salad
Pear Salad with Toasted Walnuts and Stilton
Fried Chicken Salad with Endives and Neal's Yard Stilton
Vegetarian Mexican Salad with Grilled Cheddar-Filled Poblano Pepper
Sliced Short Rib Salad with Avocado, Tomato, Goat Cheese and Greens
Italian Steak Salad with Persian Cucumbers, Mesclun Greens and Tonnato Sauce
Grilled Bavette Steak Salad with Cracked Black Pepper, Avocado and Red Wine Vinaigrette
Our Special Caesar Salad with Pasteurized Egg 15.00 . . . and Sliced Grilled Chicken 18.00
SANDWICHES
Tuna Club on Toasted Rye with Guacamole and Tomato 13.00
Chicken Sandwich with Curry Mayo, Bacon and Tomato on Toast 12.75
Fresh Smoked Mozzarella, Roasted Peppers with Rosemary Aïoli on Toast 12.75
Grilled Baguette Panino with Roasted Tomatoes, Basil and Fresh Mozzarella 11.25
BLT with Organic Fried Egg, Avocado and Aïoli 14.00
Crisp Baguette Parisienne with Tomato, Lettuce and Sliced Egg 11.00
Smoked Scottish Salmon, Avocado, Horseradish and Cucumbers on Pumpernickel Toast 14.75
Open-Face Crisp Genoa Toast with Scrambled Eggs, Neal's Yard Stilton and Long-Cooked Broccoli 13.50
Grilled Shrimp BLT Sandwich with Roasted Tomatoes and Aïoli on Crisp Baguette 16.50
OMELETTES
Made with organic eggs and soft-cooked . . . unless you request otherwise
Gold'n Green (Cheddar and Spinach) 12.75
Mayan (Guacamole, Refried Beans and Bacon) 13.25
Sauteed Mushrooms, Spinach and Ricotta 12.75
Feta, Tomatoes, Rosemary and Thyme 12.75
Fresh Air Omelette 8.75
BURGERS
On our new crisp roll
(also available on toasted rye)
Charcoal-Grilled Beef Burger 11.75
with Aged Vermont Cheddar, Sharp or Smoked 12.75
with Cheddar and Hickory-Smoked Bacon 14.50
with Cheddar, Bacon and Spicy Chipotle Pepper 14.75
Roasted Garlic Burger 13.50
British Burger with Stilton, Cucumber and Bacon 14.50
Popeye Burger with Spinach, Bacon and Sunnyside Egg 14.50
Noho Burger with Cheddar, Bacon, Guacamole,
Tomato and Watercress 15.75
Wingding Burger with Hot Sauce and Cool Dip 13.25
Grilled Chicken Burger with Fontina 13.50
Steak au Poivre on a Burger Bun 14.75
French Fries 4.50
Housemade Potato Chips 4.50
WEEKLY DINNER SPECIALS
From 6:00 PM
Monday
Seared Calf Liver with Caramelized Onions and Potatoes Rösti 18.00
Tuesday
Spaghettini with Shrimp and Green Fennel Pesto 19.50
Wednesday
Sauteed Soft Shell Crabs with Union Square Green Market Vegetables 21.50
Thursday
Beef Carpaccio with Crisp-Fried Wellfleet Oysters and Horseradish-Lemon Aïoli 19.50
Friday
Lemon Poached Halibut
with Roasted Potatoes and Fennel 23.50
Saturday
Roast Prime Rib, English Cut (USDA Prime)
with Crisp Onions and Horseradish Jus 24.50
Sunday
Susan's Chicken-in-a-Pot (Dark Meat) 17.00