Reservation

The Coolinary Menu

Our promise

 

Our menu is created and driven by a healthy, clean eating philosophy.

All the meat served in our restaurant is GMO, hormone, steroid and antibiotic free.

We proudly support local farmers.

 

 

Bar food

 

  • Artisanal cheese selection with fruit chutney 15
  • Cauliflower fritters with blue cheese sauce 10
  • Baked pita topped with Tuna and black olives13
  • BBQ baby back ribs with coleslaw15
  • Shredded short rib sandwich in steamed bun13
  • American salami and prosciutto plate17

 

 

Starters

 

  • Buffalo Mozzarella13
  • A healthy portion of fresh Buffalo mozarella cheese served with fresh basil, papaya and pomegranate seeds. GF
  • Oven roasted Tofu13
  • Baked golden beets with oven roasted tofu mixed with spicy marinated plum and peanuts. GF
  • Tuna Carpaccio 15
  • Fresh sliced tuna served on a bed of arugula with shaved parmesan and topped with capers and salted lemon. GF
  • Crab Cakes18
  • Traditional Maryland crab cakes served with guacamole, lemon mayonaisse and micro greens.
  • Pan Seared Shrimp17
  • Fresh Gulf shrimp lightly seared in garlic and parsley butter sauce. Served in a hot skillet with a toasted French baguette. GF with no baguette.
  • Black Mussels15
  • Steaming hot mussels served in a white wine garlic sauce with wakame seaweed and a toasted French baguette. GF with no baguette.
  • Homemade Smoked Salmon16
  • Sliced smoked salmon on a bed of celeriac slaw with roasted pecan and horseradish. GF
  • Beef tartare16
  • Fresh Ground Prime Tenderloin Beef with an assortment of pickled vegetables, wasabi aioli and fresh rustic toast. GF with no baguettes.
  • Cured duck breast16
  • Pickled fennel salad with tangerine segments and roasted almonds topped with house cured magret duck breast

Soups and salads

 

  • Sweet Potato cream soup7
  • Creamy roasted sweet potato soup with dried cherries and pumpkin seeds
  • Italian Bean soup8
  • A classic Italian white Bean soup with Tomatoes and Meat balls. Served with fresh basil and parmesan
  • Melted Goat Brie Salad14
  • Warm goat cheese served on rustic toast with cucumber, cherry tomatoes, mixed greens and Dijon vinaigrette. GF with no rustic toast
  • Caesar Salad9
  • Crisp Romaine lettuce, gluten-free croutons, homemade Caesar dressing and topped with shaved Grana Padano. GF
  • Surf and Turf Salad24
  • Thin slices of seared tenderloin with garlic sauteed shrimp, crispy bacon and avocado slices with a barbecue vinaigrette

Main courses

 

  • Grilled polenta with sesame19
  • With greenbeans, sauteed wild mushrooms, eggplant puree and salsa verde
  • Spaghetti with Toasted Pistachio19
  • Tossed with creamy spinach, feta, and kalamata olives
  • Penne with Chicken Strips and Bacon24
  • Fresh penne pasta with chicken tenders and covered in a spicy tomato sauce with crispy bacon and sautéed aubergine slices. Served with a fresh green salad with balsamic vinaigrette.
  • Local Black Grouper29
  • Pan seared fresh grouper on a bed of red quinoa, with oven baked carrots and creamy curry sauce
  • Atlantic Cod Filet28
  • Sauteed Atlantic cod, fingerling potatoes with smoky chorizo sauce, gem lettuce hearts and creme fraiche. GF
  • Florida Red Snapper29
  • Red snapper served with a mix of shiitake and oyster mushrooms, broccoli and fish veloute, GF
  • Black Olive Tapenade Pacific Salmon26
  • Salmon with a black olive tapenade on a cauliflower puree, with crunchy ulienned vegetables and a fresh dill sauce. GF with no tapenade
  • Coolinary Fish Stew32
  • Rich fish stew with a mix of fresh mussels, shrimp, cod and grouper, served in a tomato broth with fingerling potatoes, chick peas and swiss chard
  • Roasted Organic Half Chicken26
  • Free range chicken with crispy fingerling potatoes, green asparagus and truffle jus. GF
  • Pan Roasted Rose Duck Breast28
  • Served with butter nut squash, toasted pecans and steamed kale
  • Slow Roasted and Pressed Lamb Shoulder29
  • Lamb shoulder with salt baked celeriac, Swiss chard and lemon puree. GF
  • Braised Beef Short Rib29
  • Served with smoked paprika couscous, Hungarian gulyas sauce and assorted pickled vegetables
  • Filet Mignon 6oz/10oz33/45
  • A prime cut of tender filet mignon grilled to perfection and served with sautéed green beans with anchovies, oven roasted tomatoes and topped green peppercorn sauce. GF

Side dishes

 

  • Side Dishes 6
  • Roasted potato with rosemary / Green asparagus / Grilled eggpant with feta / Garlic buttered creamy spinach oven baked cauliflower / Butter nut squash
  • Tartar, BBQ, Blue cheese, asian chili sauce3

Desserts

 

  • Coconut Creme brulée8
  • Served with a mix of mango and pomegranate and accompained with a coconut shortbread cookie
  • Chocolate Mille Feuille8
  • A rich pastry with layers of white and dark chocolate mousse and artisan cherry preserves.

 

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnesses.

Our meals may contain some of these common food allergens: milk, egg, fish, shell fish, tree nuts, peanuts, wheat and soybeans. If you are allergic any of the allergens listed please let your server know.

 

 


 

 

 

 

 

 


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