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Michael's

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  • $$$$$
  • American (New)
  • 24 W 55th St, New York NY10019 40.76213 -73.976223
  • (Btwn 5th & 6th Ave)
  • google maps Subway Directions
  • Phone: (212) 767-0555

Breakfast

California Buffet From The Bar $25.

Fresh Fruits And Yogurt

Fruit Salad    16.00
Seasonal Berries    18.00
Topped with yogurt   10.00

Eggs And Specialties

Two Eggs Any Style    18.00
Blueberry Pancakes    19.00
Brioche French Toast    19.00
House Cured Gravlax And Bagel served with cream cheese, capers and red onions   21.00
Southern Style Breakfast scrambled eggs, grits, brioche, double thick bacon and sausage gravy   22.00
Eggs Benedict    23.00
Egg White Omelette shitake mushrooms, tomatoes and onions   22.00
NY Power Breakfast scrambled egg whites, steamed spinach and citrus salad   22.00
Vegetable Frittata asparagus, caramelized onions, tomatoes and shitake mushrooms   22.00
California Omelette shitake mushrooms, tomatoes, onions, bacon, avocado and sour cream   23.00
All Egg Dishes Are Served With Wheat Toast And Crispy Julienne Potatoes We Can Substitute Grilled Tomatoes For The Potatoes And Toast.

Sides $9

Hatfield’s Pennsylvania Smoked Bacon    
Springfield’s Smoked Ham    
Leidy’s Farm Turkey Bacon    
Aidell's Chicken And Apple Sausage Links    

Fresh Baked Goods

Toast brioche, croissant, seven grain, wheat or rye   7.50
Bagels plain, sesame, poppy seed, cinnamon, everything   8.50
Bays English Muffins served with bonne maman preserves and vermont creamery butter   8.50

Cereals

Selection Of Dry Cereals raisin bran, special k, corn flakes, rice krispies or shredded mini wheat & all bran   10.50
Granola    12.50
Grits    10.50
Irish Oatmeal    13.50
Muesli    12.50
Topped with seasonal berries, fruit or yogurt   10.00

Beverages

Fresh Squeezed Orange Or Grapefruit Juice    9.00
Martinelli’s Apple Juice    8.00
Coffee Or Tea    6.50
Cappuccino    7.50
Espresso    7.00

 

Autumn Lunch

Appetizers

Oysters Or Littleneck Clams On The Half Shell ice wine vinegar mignonette or cocktail sauce   18.00
Autumn Squash-Pumpkin Soup brussels sprouts, pomegranate   17.00
Local Organic Greens dijon mustard vinaigrette   16.00
Grilled Caesar Salad garlic crouton, parmesan   17.00
add shrimp, chicken, hanger steak, supplement   14.00
Roasted Heirloom Carrot Salad fennel, arugula, marjoram, goat cheese, pepitas   19.00
Sweet Potato-Mascarpone Ravioli beurre noisette, sage, hazelnuts   18.00
House-Cured Gravlax mustard-dill aioli, brioche toast   20.00
Farmers’ Market Beet Salad greek yogurt, granola, lemon zest   19.00
California Fig prosciutto di parma, burrata, arugula   20.00
Sashimi Of Kona Kampachi pickled jalapeño, bell peppers, salmon roe, yuzu vinaigrette   22.00
Porcini Mushroom Vialone Nano Risotto organic egg yolk   22.00

Mains

Seared Maine Dayboat Scallops orzo, pancetta, celery root remoulade, spaghetti squash   36.00
Maine Lobster gnocchi, brussels sprouts, sauce américaine   36.00
Skate Wing seafood salad, celery, leeks, bouillabaisse   30.00
Grilled Mediterranean Branzino forbidden black rice, haricots verts, pesto, cabernet sauce   36.00
Olive Oil-Poached Atlantic Halibut autumn radish, sunchoke, honshimeji, parsley sauce   38.00
Organic Scottish Salmon red cabbage, salsify, romanesco, mustard sauce   36.00
Burger ground rib-eye, arugula, tomato, pickle, frites, brioche bun, choice of gruyère, cheddar, or blue cheese   35.00
Cobb Salad maytag blue cheese, julienne of bacon, hardboiled egg, cherry tomato, avocado, chicken breast filets, baby greens in balsamic vinaigrette   36.00
Niçoise Salad seared tuna, fingerling potatoes, haricots verts, hardboiled egg, niçoise olives, shaved parmesan   36.00
Roasted Murray’s Free-Range Chicken frites, sautéed spinach, tarragon chicken jus   34.00
Grilled Prime Hanger Steak fingerling potatoes, watercress, cipollini onions, bordelaise   36.00

 

Autumn Dinner

Appetizers

Oysters Or Littleneck Clams On The Half Shell ice wine vinegar mignonette or cocktail sauce   18.00
Autumn Squash-Pumpkin Soup brussels sprout, pomegranate   17.00
Local Organic Greens dijon mustard vinaigrette   16.00
Grilled Caesar Salad garlic crouton, parmesan   17.00
Roasted Heirloom Carrot Salad fennel, arugula, marjoram, goat cheese, pepitas   19.00
Sweet Potato-Mascarpone Ravioli beurre noisette, sage, hazelnuts   18.00
House-Cured Gravlax mustard-dill aioli, brioche toast   20.00
Farmers’ Market Beet Salad greek yogurt, granola, lemon zest   19.00
California Fig prosciutto di parma, burrata, arugula   20.00
Sashimi Of Kona Kampachi pickled jalapeño, bell peppers, salmon roe, yuzu vinaigrette   22.00
Porcini Mushroom "Vialone Nano" Risotto raw organic egg yolk   22.00
Veal Sweetbread creamed spinach, mustard seed, veal jus   20.00

Mains

Seared Maine Dayboat Scallops orzo, pancetta, celery root remoulade, spaghetti squash   36.00
Maine Lobster gnocchi, brussels sprout, sauce américaine   36.00
Sautéed Massachusetts Skate Wing seafood salad, celery, leeks, bouillabaisse   30.00
Grilled Mediterranean Branzino forbidden black rice, haricots verts, pesto, cabernet sauce   36.00
Olive Oil-Poached Atlantic Halibut autumn radish, sunchoke, honshimeji, parsley sauce   38.00
Organic Scottish Salmon red cabbage, salsify, romanesco, mustard sauce   36.00
Free-Range Murray’s Chicken Breast And Thigh green barley, butternut squash, kale, tarragon jus   35.00
Long Island Duck Breast, Crispy Confit french lentils, rainbow chard, blackberry jus   38.00
Snake River Kurobuta Pork Chop heirloom carrots, polenta, endive, pommery mustard jus   42.00
Ellensburg Rack Of Lamb potato gratin, cipollini onion, broccoli, lamb jus   45.00
28-Day Dry-Aged Debragga Prime NY Steak potato purée, porcini mushroom, brussels sprout, bordelaise   45.00

 

Tray-Passed Hors D’Oeuvres

Per Person (Per Hour).

Maryland Lump Crab Cake    4.50
Yellowfin Tuna Melt On Rye    4.50
Miso-Glazed Salmon On Radish Chip    4.50
Chilled Spring Roll with marinated shrimp and pickled cucumber   4.50
Smoked Salmon Croquette    4.00
Beer-Battered Shrimp with ponzu sauce   4.50
Littleneck Clams Casino    4.50
Gravlax And Dill Sauce On Brioche Toast    4.50
Gougère, Lemon Crème Fraiche, And Salmon Caviar    4.50
Ratatouille Spring Roll with sweet-and-spicy sauce   4.00
Goat Cheese Toast with tomato and pesto   4.00
Wild Mushroom Crostini    4.00
Jamón Serrano And Parmesan Crostini    4.50
Crispy Beef Dumpling with soy vinaigrette   4.50
Maple-Bourbon glazed bacon, endive, cherry tomato on skewer   4.50
Mini Kobe Beef Burger, Caramelized Onion, Gruyere, Dijon    6.00
Marinated Beef with wasabi cream on mini toast   4.50

Display Hors-D’Oeuvres Stations

Additional Charge.

Fresh Vegetable Crudités with two dipping sauces   6.00
Filet Carving Station with parker house rolls   18.00
additional, up-charge for carver   75.00
Imported Cheese Display with walnut toast & assorted crackers   9.50
Jumbo Shrimp Cocktail Station    18.00
Mini Dessert Display with assorted pastries & confections   9.00
fruit added   6.00
Charcuterie with crostini, olives, and cornichons   16.00

Autumn Desserts

Peanut Butter Cheesecake chocolate ganache, salted peanuts, banana sorbet   15.00
Chocolate Cake white chocolate mousse, pistachio cranberry ice cream   15.00
Pumpkin Bread Pudding candied pumpkin seeds, cinnamon ice cream   15.00
Three-Milk Cake citrus icing, dulce de leche ice cream   15.00
Fig Upside-Down Cake fig calvados compote, buttermilk ice cream   15.00
Daily Selection Of House-Made Ice Creams Or Sorbets    12.00
Fresh-Baked Assorted Cookies    12.00
Assorted Biscotti    12.00

Cheese

Selection Of Cheeses: 3 $12 / 4 $16 / 5 $20.

Bucheron, France bucheron was one of the first french goat cheeses exported to the u.s. it is aged 6-10 weeks and has a semi-firm, soft, flaky paste with a bloomy rind   
Salva Cremasco, Italy salva cremasco is a mature, compact and very white cheese with a dark rind. it is gentle, milky and herbaceous, with the slightest hint of a tangy finish. the washed rind gives an earthy flavor to this raw cow's milk cheese   
Fromage De Meaux, France produced by rouzaire of tournan-en-brie, fromage de meaux is thermalized, meaning pasteurized for a longer time at a lower temperature. it is very fruity sheep's milk cheese with a lovely mushroomy, truffly, spicy aftertaste   
Tete De Moine, Switzerland made of raw cow's milk, this semi-hard cheese has a dense texture and an intense fruity flavor. it is one of the stronger and sweeter of the swiss cheeses   
Caruchon, France this sheepy twin of pont l'eveque has a similarly lightly washed rind with a creamy intensified paste. it is made in aveyron, a region famous for other delights such as roquefort   
Jasper Hill Clothbound Cheddar, USA cabot produces these 35 pound clothbound wheels made from pasteurized cow's milk and delivers them to jasper hill farm for aging and maturation. the wheels are turned and brushed with melted lard weekly for 10-12 months. the resulting cheese offers layers of toasted nut, toffee and cooked fruits   
Fourme D'ambert, France unpressed raw cow's milk curds are shaped into tall cylinders and placed in caves to ripen for two months. the result is a rich, velvety blue, with a balanced the result is a rich, velvety blue, with a balanced and a pronounced spiciness   

Wines By The Glass

Champagne & Sparkling

Prosecco ca' michelle nv   10.00
Champagne deutz, brut ay nv   20.00
krug, grand cuvee   35.00
Rose Champagne ruinart, brut reims nv   25.00

White

Rielsling darting, durkheimer nonnengarten , kabinett, pfalz 2009   13.00
Chardonnay stella rose , burgundy 2009   14.00
Sauvignon Blanc lucien crochet, sancerre 2009   16.00
Arneis palmina, honea vineyard , santa ynez 2009   14.00
Pinot Grigio scarpetta, friuli 2009   15.00
Chardonnay ramey, sonoma coast 2008   20.00

Rose

Grenache Blend chateau miraval, pink floyd , provence 2010   14.00

Red

Pinot Noir the malibu vineyard, rambla pacifico, malibu 2007   20.00
Tempranillo verdad, santa ynez 2007   16.00
Charbono robert foley, napa 2008   18.00
Cabernet Sauvignon dunham cellars, three legged red , columbia valley 2008   15.00
Merlot code noir, rattlesnake hills 2007   13.00
Petite Syrah scholium project, babylon , suisun 2005   17.00

 

Michael's
24 W 55th St
Btwn 5th & 6th Ave
(212) 767-0555
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