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David Burke Kitchen

  • $$$
  • American (New), Cocktails
  • 23 Grand St, New York 10013 40.722783 -74.004912
  • (Btwn 6th Ave & Thompson St)
  • click map to interact
  • (212) 201-9119
  • 0

Dessert

Dessert

apple walnut carrot cake cream cheese frosting, candied walnuts, cinnamon oatmeal ice cream    12.00
dark chocolate coconut tart caramelized almonds, coconut macaroon, valrhona caraïbe crema    12.00
market berries & green apple sorbet     12.00
warm drunken donuts™ bourbon caramel, chocolate kahlúa & raspberry limoncello sauces    16.00
pineapple upside-down monkey bread rum caramel, piña colada ice cream    19.00
cheesecake lollipop tree cherry pink cashmere, triple chocolate tuxedo, toffee top hat    18.00

Coffee, Tea

Coffee     5.00
Cappuccino     6.00
Latte     6.00
Espresso    Single 4.00 Double 7.00
Pot of Tea chamomile blend* foxtrot, peppermint*, blood orange*, ceylon, earl grey, english breakfast, sencha green, japanese berry, or hibiscus; (*herbal blend)    5.00

 

Dinner

SMALLER PLATES / STARTERS

lamb ribs guava, cucumber, red onion, & labne    18.00
chicken wings soy chili glaze    15.00
clams & mussels white wine, garlic, fresh herbs, & croutons    15.00
tandoori spiced octopus mango chutney, cilantro relish, & naan bread    19.00
oysters on the half shell* marie rose sauce & ginger mignonette   1/2 Dozen 18.00
tamale roast pork, huitlacoche, & burnt salsa roja    14.00
tuna tartare* preserved meyer lemon, shallot confit, dill, & gaufrette potato chips    19.00
coconut fried rice pineapple, peanuts, kafir lime, & pickled chilis    15.00
potato latke poached apple, crème fraiche, scallions, & caviar    17.00

SMALLER PLATES / MOSTLY VEGETABLES

green beans chilled & tossed with grilled mushrooms, crispy onions, & lemon vinaigrette    11.00
leafy greens & endive tossed with citrus, almonds, & balsamic vinaigrette    9.00
broccoli charred & topped with feta & aged balsamic    9.00
asparagus poppy seed tempura, black pepper, & fresh lemon    12.00
bok choy sautéed with black garlic, cashews, & apricot    13.00
baby carrots fire-roasted & finished with tamarind cashew butter    12.00
artichoke sautéed & topped with garlic aioli, garlic chips, & parsley    11.00
baby corn grilled & topped with corn crema, aleppo pepper, & lime    12.00
eggplant fried & served over baba ghanoush, pine nuts, golden raisins, cilantro, & sesame dressing    11.00
bliss potato confit & chilled, tossed with provençal mustard    9.00

LARGER PLATES / FROM THE SEA

whole 2lb. steamed lobster drawn butter   Mp 
grilled tuna* snipped basil, mint, cilantro, & spicy ginger kabayaki sauce    34.00
pan-roasted sea scallops capers, parsley, & lemon brown butter    32.00
broiled fluke dill, citrus, & saffron olive oil    27.00
fire-roasted branzino fresh herbs & lemon    36.00

LARGER PLATES / FROM FIELDS & RANCHES

whole garlic cornish hen fresh herbs & provençal herbed mustard    35.00
roasted rack of lamb* cucumber chili & sour cherry salsa   20 Oz. 37.00
28-day dry-aged ribeye* horseradish crème fraiche & steak sauce   18 Oz. 55.00
60-day dry-aged sirloin* horseradish crème fraiche & steak sauce   12 Oz. 59.00
filet of beef* horseradish crème fraiche & steak sauce   8 Oz. 42.00

LARGER PLATES / COMPOSED

pastrami-spiced roast beet romaine lettuce, capers, rye croutons, smoked yolk, & caesar dressing    21.00
lamb "lasagna" grilled eggplant & zucchini, smoked mozzarella, & tomato sauce    25.00
burger* american cheese, dill pickle, red onion, bacon, challah bun, & fries    23.00
fresh pappardelle grilled bitter greens, ricotta, & vegetable ragu    25.00

 

Lunch

$29 three-course prix-fixe; choice of: smaller plate, larger plate, & dessert

SMALLER PLATES / STARTERS

lamb ribs guava, cucumber, red onion, & labne    18.00
chicken wings soy chili glaze    15.00
clams & mussels white wine, garlic, fresh herbs, & croutons    15.00
oysters on the half shell* marie rose sauce & ginger mignonette    18.00
tamale roast pork, huitlacoche, & burnt salsa roja    14.00
roasted tomato soup cheesy garlic bread    15.00

SMALLER PLATES / MOSTLY VEGETABLES

green beans chilled & tossed with grilled mushrooms, crispy onions, & lemon vinaigrette    11.00
leafy greens & endive tossed with citrus, almonds, & balsamic vinaigrette    9.00
broccoli charred & topped with feta & aged balsamic    9.00
asparagus poppy seed tempura, black pepper, & fresh lemon    12.00
eggplant fried & served over baba ghanoush, pine nuts, golden raisins, cilantro, & sesame dressing    11.00

LARGER PLATES

pastrami-spiced roast beet romaine lettuce, capers, rye croutons, smoked yolk, & caesar dressing    21.00
grilled chicken breast blistered tomatoes, asparagus, leafy greens, & lemon vinaigrette    23.00
burger* american cheese, dill pickle, red onion, bacon, challah bun, & fries    23.00
fresh pappardelle grilled bitter greens, ricotta, & vegetable ragu    25.00
fire-roasted fillet of branzino wilted spinach, fresh herbs, & lemon    25.00
pan-roasted sea scallops grilled baby corn, corn crema, aleppo pepper, & lime    32.00
steak frites* mixed greens, fries, & merlot reduction    42.00

DESSERTS

meyer lemon pound cake vanilla bean mousse, poppy seed meringue, & house-made blackberry ginger jam    10.00
dark chocolate coconut tart almonds, coconut macaroon, & valrhona caraïbe crema    12.00
market berries & sorbet     12.00
cheesecake lollipop tree for two cherry pink cashmere, triple chocolate tuxedo, toffee top hat    18.00

 

Brunch

Brunch Cocktails

$16 EACH

soho bloody mary vodka, tomato, horseradish, tabasco, beef bouillon, old bay, & jumbo shrimp  
randy shandy aperol, lemon, wit beer, & orange wheel  
classic mimosa fresh-squeezed orange juice, sparkling wine  
eye opener wodka, celery, fresh lemon, angostura, & ginger beer  
kir royale chambord, champagne, blackberry  

SMALLER PLATES

potato latke poached apple, crème fraiche, scallions, & caviar    17.00
greek yogurt & flax seed granola fresh fruit    12.00
leafy greens & endive tossed with citrus, almonds, & balsamic vinaigrette    9.00
oysters on the half shell* marie rose sauce & ginger mignonette   1/2 Dozen 18.00
mini pancake caramelized blood orange & gin-spiced maple syrup    11.00
smoked salmon sliced cucumber, capers, crème fraiche, & gaufrette potato chips    17.00
warm croissant whipped butter & seasonal preserve    9.00

LARGER PLATES

poached eggs* green bean salad, frisée. grilled mushrooms, crispy onions, & lemon vinaigrette    15.00
sunny-side-up eggs* crispy tortilla, sliced avocado, & burnt salsa roja    15.00
goat cheese omelet leafy green salad, citrus, maple bacon, & balsamic vinaigrette    19.00
baked eggs* seasonal vegetable hash, confit potato, tomato, & gruyere cheese    17.00
burger* american cheese, sunny-side-up egg, dill pickle, red onion, bacon, challah bun, & fries    23.00

Sides

chicken sausage     9.00
breakfast sausage links     9.00
maple bacon     10.00
grilled bread     5.00
scrambled eggs     7.00

Desserts

meyer lemon pound cake vanilla bean mousse, poppy seed meringue, house-made blackberry ginger jam    10.00
dark chocolate coconut tart caramelized almonds, coconut macaroon, valrhona caraïbe crema    12.00
market berries & sorbet     12.00
cheesecake lollipop tree for two cherry pink cashmere, triple chocolate tuxedo, toffee top hat    18.00

 

Breakfast

Fall 2017

 

Drinks

Cocktails

Rabbit Hunter breckenridge bourbon, ginger beer, lime, mint    18.00
Blackberry Lime Rickey svedka vodka, blackberries, agave, lime, bubbles    18.00
Love on Top starr african rum, lime, montenegro amaro, vanilla-infused pineapple    16.00
Honey Badger svedka vodka, honey, lemon, nectar, cinnamon, agave, cracked black pepper    16.00
Tequila Mockingbird milagro silver tequila, aperol, grapefruit, basil    16.00
White Sangria white wine, rum, cherry heering, ginger, peach, apple, citrus    15.00

House-Made Soft Drinks

Gingerade iced tea, ginger, lemon, honey    7.00
Wake-Up Carrot carrot, orange, basil    7.00
Garden Berry Spritz mixed berries, mint, lime, sparkling water    7.00

Sommelier Selections by the Glass

Brut Rose, Roederer Estate, 'L'ermitage', Anderson Valley, California 2006     28.00
Bourgogne Blanc, Patrick Javillier ' Cuvee Oligicene', Burgundy, France 2013     20.00
Sauvignon Blanc, Cakebread Cellars, Napa Valley, California 2015     21.00
Rioja Reserva, Bodeguera Valenciso, Rioja, Spain 2009     22.00
Cabernet Sauvignon, Vineyard 29 'Cru', St. Helena, California 2014     25.00

Brews

Goose Island Seasonal 5. 2%     9.00
Stella Artois Pale Lager 5. 2%     8.00
Warsteiner Pilsener 4. 8%     9.00
Rochefort #10 Quadrupel 11. 3%     13.00
Bell's Brewery Kalamazoo Stout 6. 0%     9.00
Elysian Space Dust India Pale Ale 8. 2%     9.00

Wines by the Glass

Sparkling Wine & Champagne

Cremant De Limoux, Cote Mas 'Brut' Limoux, France Nv     15.00
Rose Cremant De Loire, Domaine De La Bergerie Loire Valley, France Nv     17.00
Brut Champagne 1 Er Cru, Gonet-Medeville 'Tradition' Champagne, France Nv     22.00

Whites

Riesling Trocken, Donnhoff 'Tonschiefer' Nahe, Germany 2015     17.00
Pinot Blanc, Pierre Sparr, Alsace, France 2015     12.00
Chenin-Blanc, Raats Family 'Old Vines' Stellenbosch, South Africa 2014     15.00
Sancerre, Marnier-Lapostolle 'Chateau De Sancerre' Loire Valley, France 2015     19.00
Sauvignon Blanc, Te Mata Estate Hawkes Bay, New Zealand 2015     15.00
Friulano Blend, Zuani 'Vigne' Collio Bianco, Italy 2015     16.00
Gewurtztraminer, Gundlach-Bundshu Sonoma Coast, California 2014     14.00
Chardonnay, Dr. Konstantin Frank, Finger Lakes, New York 2014     14.00
Chardonnay, Ramey 'Hyde Vineyard' Napa Valley, California 2012     21.00

Rose

Pinot Noir, Lieu Dit, Santa Ynez Valley, California 2015     16.00
Sancerre, Alphonse Mellot 'La Moussiere' Loire Valley, France 2015     20.00

Reds

Fixin, Domaine Michel Magnien Burgundy, France 2014     22.00
Pinot Noir, Unvarnished Eola-Amity Hills, Oregon 2015     18.00
Rioja Crianza, Barriobero, Rioja, Spain 2013     12.00
Priorat, Celler Cecilio 'Black Slate' Priorat, Spain 2014     14.00
Syrah, Stolpman Vineyards 'Estate' Ballard Canyon, California 2014     18.00
Malbec, Fabre Montmayou 'Barrel Selection' Patagonia, Argentina 2014     15.00
St. Emilion Grand Cru, Chateau Puy-Blanquet, Bordeaux, France 2012     19.00
Cabernet Sauvignon, Seven Falls, Wahluke Slope, Washington 2013     14.00

 

Happy Hour

Monday – Friday | 4 pm – 8 pm

Snacks

chicken wings soy chili glaze    12.00
oysters on the half shell marie rose sauce & ginger mignonette    18.00
tuna tartare preserved meyer lemon, shallot confit, & dill    14.00
tamale roasted pork huitlacoche & burnt salsa roja    12.00
asparagus poppy seed tempura, black pepper, & fresh lemon    10.00
baby corn grilled & topped with corn crema, aleppo pepper, & lime    10.00
eggplant fried & served over baba ghanoush, pine nuts, golden raisins, & cilantro    11.00

Cocktails

$10 Each

end of day espolon reposado tequila, cremant de limoux, cointreau, fresh lemon  
the classic rittenhouse rye, angostura & orange bitters, demerara  
the go-to wodka vodka, house-spiced pomegranate, fresh lime juice, bitters  

Brews

$7 Each

goose island ipa   
peroni lager   
stella artois pale lager   
southern tier 2x ipa   

Wines

$9 Each

Sparkling crémant de limoux / côté mas, languedoc, france nv  
White colombard / montgravet, côtes de gascogne, france 2015  
Red malbec / fabre montmayou 'barrel selection', patagonia, argentina 2015  

 

Restaurant Week - Dinner

january 22nd – february 9th, 2018

Appetizers

$42 three-course prix-fixe. choice of: starter, main, & dessert

Roasted Tomato Soup cheesy garlic bread  
Endive & Gem Lettuce Salad poached quince, toasted almonds, blue cheese dressing  
Baked East Coast Oysters herbed bone marrow butter, sourdough crumb; +$5 supplement  
Roasted Beets citrus, pistachios, candied fennel, arugula, goat cheese, fennel pollen vinaigrette  
Lamb Meatballs moroccan spiced squash bisque, whipped buttermilk, sesame seed rice cracker  
Burrata murray's burrata, port-roasted pears, arugula, candied walnuts, grilled sourdough  
Charred Octopus spicy avocado salsa, radish, citrus; +$5 supplement  

Mains

Honey-Roasted Sweet Potato grilled bitter greens, port-roasted shallot, hazelnuts  
Squid Ink Cavatelli italian sausage & octopus ragu, herbed gremolata  
Lobster Ravioli charred fennel, golden raisins, tarragon, saffron emulsion; +$7 supplement  
Miso-Glazed Black Cod steamed chinese broccoli, puffed wild rice; +$5 supplement  
Grilled Skuna Bay Salmon* artichoke purée, roasted artichokes, lemon parsley sauce  
Roasted Goffle Farms Road Chicken Breast whipped potatoes, mushroom & chicken sausage fricassee  
Jurgielewicz Farm Duck breast & leg, brussels sprouts, ginger bread puree, chestnuts, giblet & port sauce; +$7 supplement  

Desserts

Meyer Lemon Pound Cake vanilla bean mousse, poppy seed meringue, house-made blackberry ginger jam  
Dark Chocolate Coconut Tart caramelized almonds, coconut macaroon, valrhona caraïbe crema  
Market Berries & Sorbet   
Cheesecake Lollipop Tree for Two cherry pink cashmere, triple chocolate tuxedo, toffee top hat  
Diy Mini Monkey Bread toffee brioche, banana caramel, maple pecan ice cream; +$10 supplement  

 

Restaurant Week - Brunch

January 22nd – February 9th, 2018

Brunch Cocktails

Soho Bloody Mary vodka, tomato, horseradish, tabasco, beef bouillon, old bay, jumbo shrimp (carafe serves 3-4)    18.00  60.00
Wake up Carrot vodka, carrot, ginger, lime    15.00
Classic Mimosa fresh-squeezed orange juice, sparkling wine    15.00
Grand Bellini grand marnier raspberry peach, sparkling wine    16.00
Kir Royale chambord, champagne, blackberry    22.00

Winter Restaurant Week

$29 Three-Course Prix-Fixe. Choice Of: Appetizer, Main & Dessert

Appetizers

Greek Yogurt & Granola berries, nuts, local honey  
Roasted Beets citrus, pistachios, candied fennel, arugula, goat cheese, fennel pollen vinaigrette  
Pastrami Smoked Salmon seasonal pickles, mini pancakes, crème fraîche  
Burrata murray's burrata, port-roasted pears, arugula, candied walnuts, grilled sourdough  

Mains

Sagamore Rye & Maple-Roasted Pear Skillet Cake roasted pear, sagamore rye maple syrup, crème fraîche  
Kitchen Burger* grass-fed angus beef, aged cheddar, bacon, bread & butter pickles, challah bun, hand-cut fries, special sauce  
Kitchen Whole Egg Omelette mushroom, spinach, gruyère, side salad  
Roasted Winter Vegetable Salad baby carrot, butternut squash, shiitake mushroom, bitter greens, spinach, raisins, pumpernickel croutons, truffle parmesan vinaigrette, poached egg  
Original Bialy Egg Sandwich fried egg, cheddar cheese, pepper jam, mixed greens, choice of maple glazed bacon or breakfast sausage  
Oven-Baked Eggs pork belly seasonal vegetable hash, gruyère, grilled toast  
Poached Eggs & Lamb Belly creamy polenta, roasted tomato, fresh herbs, grilled sourdough bread  
Steak & Sunny Side up Egg* sliced filet, pastrami beef hash, sauerkraut, hollandaise, pickled mustard seed; +$12 supplement  

Desserts

Meyer Lemon Pound Cake vanilla bean mousse, poppy seed meringue, house-made blackberry ginger jam  
Dark Chocolate Coconut Tart caramelized almonds, coconut macaroon, valrhona caraïbe crema  
Market Berries & Sorbet   
Cheesecake Lollipop Tree for Two cherry pink cashmere, triple chocolate tuxedo, toffee top hat  

 

Restaurant Week - Lunch

January 22nd – February 9th, 2018

Appetizers

$29 Three-Course Prix-Fixe. Choice Of: Appetizer, Main & Dessert

Roasted Tomato Soup cheesy garlic bread  
Endive & Gem Lettuce Salad poached quince, toasted almonds, blue cheese dressing  
Baked East Coast Oysters herbed bone marrow butter, sourdough crumb; +$7 supplement  
Roasted Beets citrus, pistachios, candied fennel, arugula, goat cheese, fennel pollen vinaigrette  
Lamb Meatballs moroccan spiced squash bisque, whipped buttermilk, sesame seed rice cracker  
Burrata murray's burrata, port-roasted pears, arugula, candied walnuts, grilled sourdough  

Mains

Honey-Roasted Sweet Potato grilled bitter greens, port-roasted shallot, hazelnuts  
Squid Ink Cavatelli italian sausage & octopus ragu, herbed gremolata  
Roasted Winter Vegetable Salad baby carrot, butternut squash, shiitake mushroom, bitter greens, spinach, raisins, pumpernickel croutons, truffle parmesan vinaigrette, poached egg  
Miso-Glazed Black Cod steamed chinese broccoli, puffed wild rice; +$10 supplement  
Grilled Skuna Bay Salmon* artichoke purée, roasted artichokes, lemon parsley sauce  
Grilled Chicken Sandwich cheddar biscuit, charred fennel relish, side salad  
Kitchen Burger* grass-fed angus beef, aged cheddar, bacon, bread & butter pickles, challah bun, hand-cut fries, special sauce  
Steak Frites* 8 oz filet mignon, mixed greens, french fries, merlot reduction; +$15 supplement  

Desserts

Meyer Lemon Pound Cake vanilla bean mousse, poppy seed meringue, house-made blackberry ginger jam  
Dark Chocolate Coconut Tart caramelized almonds, coconut macaroon, valrhona caraïbe crema  
Market Berries & Sorbet   
Cheesecake Lollipop Tree for Two cherry pink cashmere, triple chocolate tuxedo, toffee top hat  

 

New Year's Eve

DECEMBER 31, 2017 5-COURSE TASTING MENU $95 PER PERSON

AMUSE

WARM OYSTER miso seaweed butter, tempura crumb  

FIRST

CHILLED LOBSTER watercress, winter fruits, citrus vinaigrette  

SECOND

CHARRED OCTOPUS avocado mousse, chilis, cilantro  

THIRD

SMOKED GAME BIRD hazelnut crumble, bitter greens, quince  

FOURTH

NEW YORK STRIP* roasted cauliflower, blue cheese bread pudding, bordeaux reduction  

FIFTH

PEARS & GINGERBREAD prosecco poached pears, gingerbread cake, pear caramel, whipped crème fraîche  

 

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David Burke Kitchen
23 Grand St
Btwn 6th Ave & Thompson St
(212) 201-9119
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