Grilled Pear and Sunchoke Soup with Mint, Black Truffle and Hen of the Woods Mushrooms
109 Photos
Menu
Lunch Prix Fixe $28 10
Lunch Prix Fixe $28
Charred Baby Beet Salad with Grilled Asian Pear, Candied Walnuts, Mizuna and Goat Cheese
Grilled Duck Confit with Potatoes “a la Chapa,” Swiss Chard and Bacon
Grilled Wild Striped Bass with Charred Corn, Shishitos and Grilled Red Pepper Puree
Chef Galen Zamarra
24.07
Grilled Trumphet Royale Mushrooms with a Salad of Mizuna, Grilled Onion Vinaigrette and Croutons
Cucumber, Cherry Tomatoes, Radish and Basil Sorbet
Grilled Salmon with a Teriyaki Glaze, Bok Choi and Summer Squash
Grilled Watermelon with Lemon Verbena Syrup over Vanilla Panna Cotta with Cantaloupe Granita
Dinner Prix Fixe
Charred Corn Soup with Grilled Hen of the Woods Mushrooms and Lovage Oil or Grilled Maine Lobster and Anise Hyssop In a Clear, Smoked Gazpacho with Cucumber and Radish
Grilled Wild Striped Bass with Charred Carrots, Turnips, Baby Leeks and Parsley- Walnut Gremolata or Grilled Sea Scallop with Grilled Fennel, Bibb Lettuce, Spring Onion and a Saffron-Dill Aioli
Pork Crepinette with Smoked Celery Root Purée, Grilled Tat Soi and Fava Beans or Grilled Duck Breast with Swiss Chard, Pork Jowl and Bok Choi
Sixty- Eight Dollars
95.00
A six- course chef menu is available for ninety- five dollars. Chef Galen Zamarra
Small Plates
Smoked Peanuts with Bacon and Chili
4.00
Head of Garlic Pit- Roasted with Olive Oil, Grilled Bread
4.00
Fire- Popped Oak Grove Popcorn Tossed with Fried Herbs and Parmesan
3.00
Grilled Tartine of Garlic Scape- Walnut Pesto, Shiitake and Goat Cheese
6.00
Appetizers
Grilled Romaine Salad with House- Made Bacon Buttermilk and Blue Cheese Dressing, Grilled Croutons
14.00
Grilled Squid and Arugula Salad with Espelette Pepper and Basil Oil
12.00
Wood- Fired "Island Creek" Oysters with Lemon Thyme- Shallot Butter
18.00
6 Pcs
Salad of Roasted Beets, Pea Shoots and Smoked Ricotta
16.00
Dressed with pickled onions and marinated cucumbers
Main Course
Grilled Whole Fish with a Salt and Herb Rub
28.00
Local dorade. Serves 1 person
Grilled Nettle and Leek Polenta with Orca Beans and a Leek Vinaigrette
24.00
Smoke-Roasted Chicken with Grilled Trumpet Mushrooms, Haricots Verts and Summer Truffles
38.00
Grilled Wild Striped Bass with Charred Carrots, Turnips, Baby Leeks and Parsley- Walnut Gremolata
34.00
Grilled Sea Scallop with Fennel, Bibb Lettuce, Spring Onion and Saffron-Dill Aioli
36.00
Grilled Grass- Fed NY Strip Steak
49.00
Sides
Grilled Swiss Chard
6.00
Grilled summer squash with pesto
Grilled Hen of the Woods Mushrooms
8.00
Desserts
Local Strawberries Macerated in Lavender
12.00
Toasted meringue over lavender shortbread with ricotta ice cream
Grilled Pineapple with Hawaiian Milk Chocolate Ganache and Buttermilk Emulsion
14.00
Smoked White Chocolate Mousse over Brown Butter Cake
14.00
Blueberry compote and smoked almond brittle
Ricotta or Local Honey Ice Creams
3.00
Chocolate Ice Box Cake with Poached Rhubarb, Pistachio Emulsion and Rhubarb Sorbet
12.00
Poached Cherries over Dark Chocolate Cheesecake with Lemongrass Sorbet
14.00
House Made Ice Creams and Sorbets
3.00
Strawberry, Rhubarb or Crème Fraîche Sorbets
3.00
Selection of Artisanal Cheeses
Vermont Butter Co. “Coupole” Aged Bloomy Rind Goat’s Milk
+15.00 - +25.00
3-Corner Field Farm “Frere Fumant” Hard Aged Smoked Sheep’s Milk
+15.00 - +25.00
Rogue River “Smokey Blue”, Smoked Cow’s Milk
+15.00 - +25.00
Cato Corner “Old Dutch Farmstead” Aged Raw Cow’s Milk
+15.00 - +25.00
Across the Pond “Keely’s Cheese” Pungent Wash Rind Raw Cow’s Milk
+15.00 - +25.00
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