lunchmenu

STARTERS
  • EAST & WEST COAST OYSTERS
    ½ Dozen, On the Half Shell
    21
  • MAPLE BROOK FARM BURRATINI
    Apple, Brown Butter-Almond Granola, Bourbon, Pickled Raisins
    16
  • CAULIFLOWER SFORMATO
    Dill, Pistachios, Aged Balsamico
    14
  • PARSNIP SOUP
    Leeks, Chives, Rosemary
    13
SALAD
  • BABY LETTUCES
    Squash, Cauliflower, Radishes, Champagne Vinaigrette
    15
  • CHICORIES
    Mustard Greens, Pear, Almonds, Cider Vinaigrette
    16
  • ADD A PROTEIN:
    + Chicken 6
    + Salmon 6
    + Prawns 7
PASTA
  • FARROTTO
    Roasted Mushrooms, Thyme, Parmesan
    14 / 19
  • ZUCCA
    Pumpkin Ragu, Delicata Squash, Pepitas, Brown Butter Ricotta, Basil
    15 / 20
  • CAVATELLI
    Smoked Chicken, Cauliflower, Parmesan, Rosemary, Bread Crumbs
    17 / 22
ENTRÉES
  • BRANZINO
    Sunchokes, Broccoli Rabe, Smoked Barley, Cashews
    21
  • ROASTED MERLUZA
    Heirloom Beets, Couscous, Dill, Horseradish Crème Fraîche
    21
  • BRAISED CHICKEN LEG
    Delicata Squash, Roasted Mushrooms, Cranberry Gastrique, Wheat Berries
    20
  • RIVERPARK BURGER
    Cheddar, Charred Red Onion, B&B Pickles, House-made Fries
    19
  • BRAISED BRISKET
    Roasted Baby Carrots, Red Wine Soubise, Potatoes Confit
    24
SIDES
  • MASHED SWEET POTATOES
    Brown Butter
    8
  • BRAISED CAULIFLOWER
    Tomato, Tarragon
    8
  • HOUSE-MADE FRIES
    Dijonnaise
    8

⌯ Our menu is subject to change based on market availability & seasonality.

dinnermenu

FIRST COURSE
  • EAST & WEST COAST OYSTERS
    ½ Dozen, On the Half Shell
    21
  • LETTUCES & GREENS
    Cauliflower, Beets, Delicata Squash, Pumpkin Seeds, Maple-Sage Vinaigrette
    15
  • CRAB & APPLE
    Sunchokes, Sunflower Seeds, Truffle-Rosemary Vinaigrette
    21
  • CAULIFLOWER SFORMATO
    Dill, Pistachios, Aged Balsamico
    15
  • CARAMELIZED ONION SOUP
    Spanish Onions, Scallions, Roasted Garlic, Thyme, Grilled Crouton
    16
  • WINTER SQUASH & CODDLED EGG
    Hen of the Woods & Oyster Mushrooms, Black Garlic, Reindeer Moss
    19
  • VEAL SWEETBREADS
    Celeriac, Smokey Blue Cheese, Espelette
    22
PASTA
  • CAVATELLI
    Cauliflower, Rosemary, Bread Crumbs, Pecorino
    20 / 28
  • FARROTTO
    Roasted Mushrooms, Thyme, Parmesan
    20 / 28
  • SQUID INK CHITARRA
    Calamari, Shrimp, Octopus, Mussels, Fine Herbs, Lemon, Chiles
    21 / 29
  • FETTUCCINE LAMB CINGHIALE
    Pear, Red Pearl Onions, Sage, Pecorino
    21 / 29
MAIN COURSE
  • ROASTED MERLUZA
    Turnips, Braised Spigarello, Ruby Streaks, Vegetable Bouillon
    37
  • DIVER SCALLOPS & CLAMS
    Bok Choy, Shiitake Mushrooms, Kohlrabi, Sweet Chili, Basil
    39
  • PAN-SEARED SKATE
    Cauliflower, Caperberries, Sicilian Pistachio, Lemon Beurre Fondue
    36
  • GRILLED SPICED CHICKEN
    Winter Squash, Tortillas, Pickled Chiles, Lime Shallots, Pumpkin Seed Mole
    32
  • ROASTED BERKSHIRE PORK CHOP
    Brussels Sprout-Apple Hash, Cipollini Onions, Parsnips, Caraway
    37
  • SMOKED PEKIN DUCK
    Red Wine-Spiced Cabbage, Sweet Potatoes Confit, Maple Bourbon, Pecans
    39
  • LAMB OSSOBUCO
    Heirloom Shelling Beans, Braised Tuscan Kale, Oregano, Olive Oil
    44
  • BRAISED BRISKET
    Mushroom Bread Pudding, Roasted Carrots, Port Wine Soubise
    43
FOR TWO
  • 30 DAY DRY-AGED RIBEYE
    Broccoli Rabe, Crispy Fingerling Potatoes, Bordelaise
    125
SIDES
  • SWEET POTATOES
    Rosemary, Pecans, Maple Bourbon
    8
  • ROASTED RADISHES
    Anchovy Butter
    8
  • BRUSSELS SPROUTS
    Sage, Brown Butter
    7
  • BAKED CREAMED GREENS
    Fontina, Bread Crumbs
    7

⌯ Our menu is subject to change based on market availability & seasonality.

dessertmenu

  • SPICED PERSIMMON CAKE
  • Pomegranate Molasses, Ginger Ice Cream
  • 13
  • COCONUT RICE PUDDING
  • Winter Citrus, Caramelized Cashews, Pomegranate, Rice Puffs
  • 12
  • "CEREAL & MILK"
  • Chocolate Ganache Cake, Caramelized Rice Puffs, Vanilla Malt
  • 15
  • MEYER LEMON ICE CREAM SANDWICH
  • Ginger Snap Cookie, Candied Limequats, Earl Grey, Praline Fluff
  • 13
  • SWEET POTATO FLAN
  • Ginger-Chile Caramel, Poached Pear, Rosemary Crumble
  • 12
  • ICE CREAMS
  • Peanut, Apple Pie, Brown Butter
  • SORBETS
  • Celery, Lemon, Chocolate
  • each scoop 4
    3 for 10
  • ARTISANAL CHEESES
    Cremeux De Bourgogne, River's Edge Up In Smoke, Fourmage
    18

Irving Farm Coffee

  • 4

Mighty Leaf Tea

  • 6

⌯ Our menu is subject to change based on market availability & seasonality.

brunchmenu

STARTERS
  • TUSCAN KALE SALAD
    Chicories, Mustard Greens, Pear, Almonds, Cider Vinaigrette
    13
  • CINNAMON DOUGHNUTS
    Spiced Chocolate Sauce
    8
  • GREEK YOGURT & GRANOLA PARFAIT
    Winter Citrus, Pomegranate
    6
  • RICOTTA TOAST
    Pumpkin Seed Pesto, Brown Butter
    8
  • GRILLED BREAD & AVOCADO
    Extra Virgin Olive Oil, Sea Salt
    8
  • PASTRY BOARD
    Corn-Cranberry Muffin, Bacon-Cheddar Scone, Kouign Amann
    10
ENTRÉES
  • ALMOND FRENCH TOAST
    Sautéed Apples, Maple Syrup
    16
  • TEMPURA SQUASH TACOS
    Radish, Cabbage, Cilantro, Pumpkin Seeds, Spicy Aioli
    17
  • ROASTED SALMON
    Mushrooms, Smoked Lentils, Brussels Sprouts, Soft-Boiled Egg, Dill-Mustard Sauce
    22
  • CRISPY RABBIT CONFIT
    Carrot, Golden Raisins, Red Cabbage, Cumin, Pecans
    21
  • 'NDUJA SANDWICH
    Pear Compote, Red Onion, Artisanal Cheese, Focaccia, House-made Fries
    18
  • GUAJILLO CHICKEN CHILAQUILES
    Lime-Onion, Avocado, Cilantro, Sunny-Side-Up Egg
    18
  • RIVERPARK BURGER
    NY State Cheddar, Red Onion, B&B Pickles, House-made Fries
    19
  • BRISKET HASH
    Fingerling Potato, Brussels Sprouts, Apple, Pearl Onions, Sunny-Side-Up Egg
    23
SIDES
  • TWO EGGS
    Scrambled
    5
  • BUTTERMILK BISCUITS
    Butter, Orange Marmalade
    6
  • NIMAN RANCH BACON
    Sage
    8
  • HOME FRIES
    Peppers, Onions
    7

⌯ Our menu is subject to change based on market availability & seasonality.

sunday brunch prix-fixemenu

STARTERS

choice of:

  • TUSCAN KALE SALAD
    Chicories, Mustard Greens, Pear, Almonds, Cider Vinaigrette
  • CINNAMON DOUGHNUTS
    Spiced Chocolate Sauce
  • GRILLED BREAD & AVOCADO
    Extra Virgin Olive Oil, Sea Salt
ENTRÉES

choice of:

  • ROASTED SALMON
    Mushrooms, Smoked Lentils, Brussels Sprouts, Soft-Boiled Egg, Dill-Mustard Sauce
  • GUAJILLO CHICKEN CHILAQUILES
    Lime-Onion, Avocado, Cilantro, Sunny-Side-Up Egg
  • BRISKET HASH
    Fingerling Potato, Brussels Sprouts, Apple, Pearl Onions, Sunny-Side-Up Egg
COCKTAILS

choice of two:

  • MIMOSA
    Cognac, Fresh Orange, Sparkling Wine
  • BELLINI
    Peach Purée, Sparkling Wine
  • BLOODY MARY
    Horseradish
  • SOMEWHERE THAT'S GREEN (non-alcoholic)
    Cucumber, Lemon, Mint
  • RAINBOW CONNECTION (non-alcoholic)
    Pineapple, Basil, Yuzu, Cherry
2 COURSES, PRIX-FIXE ⌯ 2 COCKTAILS
  • 45
  • ⌯ Priced per person; tax, gratuity & additional beverages are not included; available along with live jazz performed Sundays from 11am (first seating) to 3pm (last seating); our a la carte brunch menu is also still available; our menus are subject to change based on market availability & seasonality.

wine list & drinksmenu

CIDER & BEER ⌯ WINE ⌯ SPIRITS:

DOWNLOAD MENU
COCKTAILS
  • SANT MARTI
    Aperol, Cava, Lemon, Hibiscus
  • ISLAND SPICE
    Mt. Gay Black Barrel Rum, St. George Spiced Pear Liqueur, Lemon
  • SOLSTICE SOUR
    Wild Turkey Rye Whiskey, "Black Dirt" Apple Jack Brandy, Lemon, Egg White
  • SUMMERTIME CHRISTMAS
    Pisco, Spruce Bitters, Lemon, Egg White
  • FIRESIDE CITRUS
    Gran Centenario Plata Tequila, Ancho Reyes Chili Liqueur, Grapefruit
  • AURELIA
    Simple Vodka, Pomegranate Molasses, Pomegranate, Lemon, Rose Water
  • LONGEST NIGHT
    Vodka, Kahlúa, Cuarenta y Tres Liqueur, Cream
  • WINTER WINE COOLER
    Hendricks Gin, Sage, Lemon, Sparkling Red Wine
  • each 14
NON-ALCOHOLIC TEMPERANCE COOLERS
  • SOMEWHERE THAT'S GREEN
    Cucumber, Lemon, Mint
  • RAINBOW CONNECTION
    Pineapple, Basil, Yuzu, Cherry
  • each 6

4th annual beefsteak dinnermenu

FIRST COURSE

served communally:

  • CAESAR SALAD
    Marinated White Anchovy, Parmesan, Bread Crumbs
  • "PEEL & EAT" PRAWNS
    LIC Beer Project Beer, Espelette
  • SMOKED KNOCKWURST
    Braised Cabbage, Mustard
  • WHIPPED BONE MARROW & LARDO
    Charred Country Loaf, Maldon Salt, Parsley Salad
MAIN COURSE

served communally:

  • BONE-IN COLORADO LEG OF LAMB
    Fingerling Potatoes, Rosemary
  • CREEKSTONE FARM PRIME STANDING RIB ROAST
    Cipollini Onion, Garlic, Thyme
  • BOURBON-GLAZED BABY CARROTS
    Honey, Tarragon
  • ROASTED BREAKFAST RADISHES
    Lemon-Anchovy Butter
  • POTATO GRATIN
    Gruyère, NY State Cheddar, Fontina
DESSERT

served communally:

  • BAKED ALASKA
    Pistachio, Cherry & Chocolate Ice Creams, Chocolate Cake, Toasted Meringue
#RiverparkBeefsteak SPONSORSHIP BY:

(Thank you!)

  • ⌯ LIC Beer Project
  • ⌯ J.T. Jobbagy Inc.
  • ⌯ Rough Rider Straight Bourbon Whisky
4TH ANNUAL BEEFSTEAK DINNER ⌯ FRIDAY, FEBRUARY 22ND, 2019
  • 180
  • Tickets are available for purchase through Eventbrite; pricing is all-inclusive and tickets are non-refundable; dress to the nines - we have aprons (but no silverware!!!); enjoy complimentary corkage for this event; doors open at 7pm; event starts promptly at 7:30pm; entertainment is courtesy of bluegrass trio Roy Williams & the Band of Rustlers; our menu is subject to change based on market availability & seasonality; for full information & terms regarding this event, please visit the Eventbrite sales page; if you have any questions, please contact Guest Relations at 212.729.9790 (note: all ticket sales must go through Eventbrite).

bar foodmenu

  • EAST & WEST COAST OYSTERS
    ½ Dozen, on the Half Shell
    21
  • FRIED PICKLES
    Buttermilk Ranch
    10
  • ARTISANAL CHEESES
    Cremeux De Bourgogne, River's Edge Up In Smoke, Fourmage
    each 6
    3 for 18
  • HOUSE-MADE RIVERPARK FARM PICKLES
    Seasonal Local Vegetables
    10
  • LETTUCES & GREENS
    Cauliflower, Beets, Delicata Squash, Pumpkin Seeds, Maple-Sage Vinaigrette
    15
  • SALMON CRUDO
    Charred Chiles, Cilantro, Pickled Onion
    12
  • BUTTERMILK-FRIED CHICKEN SANDWICH
    Biscuit, Black Pepper Honey, Pickles, Dressed Greens
    20
  • RIVERPARK BURGER
    NY State Cheddar, Charred Red Onion, B&B Pickles, House-made Fries
    19
BOARDS

served with HOUSE-MADE PICKLES & GRILLED SOURDOUGH:

  • RICOTTA
    Extra Virgin Olive Oil, Chives
    14
  • SMOKED WHITE FISH
    Pickled Red Onion
    16
  • DUCK LIVER
    Red Wine Sour Cherries
    15

⌯ Always available for guests seated at the bar; not available in the dining room or on the patio except during midday hours (2:30pm to 5:30pm weekdays & 3pm to 5:30pm on weekends); not available on any dates where "buyout" events are scheduled and/or major holidays such as Valentine's Day, Mother's Day, Easter, etc.; our menus are subject to change based on market availability & seasonality.

bar happy hourmenu

COCKTAIL
  • CLASSIC MARTINI
    Stoli Vodka or Boodle's Gin
  • each 10
BEER
  • WHITE IPA (NY)
  • VLIET PILSNER (NY)
  • each 5
WINE
  • CASAS DEL MAR CAVA (ES)
    Sparkling
  • MOUNT NELSON SAUVIGNON BLANC 2017 (NZ)
    White
  • EX LIBRIS CABERNET SAUVIGNON 2013 (WA)
    Red
  • each 7

⌯ Available only at the bar (not available in the dining room or on the patio) weekdays from 4pm to 6pm; our menus are always subject to change based on market availability & seasonality.