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FROM THE KITCHEN

Poached Pears with Chia Seed Pudding, and Toasted Coconut
Texas Corn Cake, Cereal Milk Creme Anglaise, Bruleed Bananas
Scallop Crudo with Fresno Peppers, Fresh Citrus, and Preserved Lemons
Braised Sugar Snap Peas
Lamb Chops, Braised Asparagus, Grilled Frisee, Herb Parmesan Crumble, and Garlic Salmoriglio
Whipped Ricotta, Charred Sourdough, Pickled Radish and Togarashi
Cherry Tomato Spaghetti with Caramelized Zucchini
Spumoni, with a Rich Chocolate Pudding, Pistachio Gelato, Luxardo Maraschino Drizzle and Toasted Pistachios
Shrimp and Asparagus Scampi
Miso Glazed Black Cod, Bok Choy, Turnips, Watermelon Radish
Handmade Pasta
Chocolate Hazelnut Budino
Assorted fresh fruit slices including strawberries, blueberries, raspberries, watermelon, pineapple, and lemon arranged on a tray.
Classics From Crossbar NYC!
Spinach Artichoke Dip with Jumbo Lump Crab.
Halibut Crudo, Quick Pickled Serrano, Fresh Shallots
The Logo! :)
Steak and Gorgonzola Frites with Chimichurri
Roasted wild mushrooms served with a side of citrusy parsnip puree, garnished with fresh parsley and drizzled with chive infused olive oil
Bucatini in a leek sauce, with Frizzled Leeks, and Fried Sage.
Massaged Kale Salad
Crispy Pancetta and Mushroom Pappardelle with Roasted Red Peppers and Fried Basil
Flaky, Handmade Buttermilk Biscuit
Chocolate XXX
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Fettucine with Black Perigord Truffle and Fresh Parmigiano Reggiano
Pasta, but make it Zucchini!