Welcome to MenuPages - Please Select a city:

Public

+ SHARE
  • $$$$
  • Eclectic & International, American (New)
  • 210 Elizabeth St, New York NY10012 40.7222971 -73.9943133
  • (Btwn Prince & Spring St)
  • google maps Subway Directions
  • Phone: (212) 343-7011

Dinner

Starters

Parsnip Soup with pickled mustard seeds and espresso crème fraiche   10.50
Salad Of Herby Lentils, Green Beans, Avocado, Toasted Pecans And Baby Gem with pomegranate molasses and avocado oil vinaigrette sm 11.00lg 19.00
Mushroom Ceviche with miso aubergines and ginger ponzu sauce   11.00
Marinated White Anchovies On Quinoa Croquettes with spicy saffron aioli   11.00
Grilled Scallops with sweet chili sauce, crème fraiche and green plantain crisps   15.50
Fried Hama Hama Oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce   14.50
Grilled Kangaroo On A Coriander Falafel with lemon tahini sauce and green pepper relish   13.50
Lavender Cured Ham with a salad of frisee, mirin glazed pecans, peas, pomegranate and truffle dressing   12.50
Grilled Kobe Beef Tongue with an aubergines-cumin relish and a pita bread puree   12.00
Pan-Seared Foie Gras On Roasted Corn Cake with blueberry and black vinegar relish   19.00

Mains

Beet Gnudi with whipped lemon ricotta and a smoked almond and celery leaf pesto   21.00
Pan-Seared Tasmanian Sea Trout with carrot-cardamom puree, hibiscus braised fennel, chick peas and edamame   27.00
Polenta And Aleppo Crusted Cod with a smoked corn and barley risotto, and truffle-huitlacoche vinaigrette   28.00
Roasted Duck Breast with sesame soy dressing, cassava chips, wokked bok choy and pickled chilies   27.00
Szechuan Crusted Tenderloin And Roasted Belly Of Berkshire Pork with braised daikon, pickled baby carrots, and slow poached egg in a truffle dashi broth   26.00
Roast Lamb Sirloin with caper-piquillo pepper salsa, cauliflower puree, braised chard and a wheatberry, romanesco and sweetbread salad   28.00
New Zealand Venison Loin cabrales dumplings, oyster mushrooms and salsa verde   29.00
Snail And Oxtail Ravioli with pickled shiitake mushrooms, oven dried tomatoes, pea shoots and smoked paprika oil   24.50

Sides

Steamed Edamame    6.00
Green Leaf Salad    7.00
Sweet Potato Miso Mash    6.00
Watermelon, Feta And Basil Salad with toasted pumpkin seeds and shichimi   9.50

Dessert

A Selection Of Spanish Farmstead Cheeses plate of 4-caña de cabra, l’alt urgell, roncal, and la peral   14.00
plate of 6-with the addition of vare and torta del casar   19.00
Chocolate Pastis Pudding with frosted concord grapes and fennel pollen meringue   9.00
Sticky Toffee Pudding with armagnac ice cream and hot caramel sauce   9.00
Yuzu-Lime Tart with coconut meringue ice cream and lemongrass sauce   9.00
Hokey Pokey Ice Cream with passionfruit caramel sauce and a ginger snap   9.00
Spiced Pear Crumble with miso cheddar ice cream and pomegranate seeds   9.00
Chocolate Plate    10.00
Four Sorbets    10.00
Six Sorbets    15.00
Dessert Sampler 3 sm desserts   16.00

 

Brunch

Freshly Baked Scone Or Muffin with preserves   3.50
Lamingtons Stuffed with strawberries and cream   3.50
Granola, Yogurt, Honey And Dried Fruit    6.00
Green Leaf Salad    6.50
Tropical Fruit Salad with rosewater and sweet tahini yogurt   6.50
Watermelon, Feta And Basil Salad with toasted pumpkin seeds and shichimi   9.50
Turkish Eggs two poached eggs on greek yogurt with kirmizi biber butter   8.50
Salad Of Herby Lentils, Green Beans, Avocado, Toasted Pecans And Baby Gem with pomegranate molasses and avocado oil vinaigrette   10.00
Coconut Pancakes with fresh ricotta, mango salad and ginger-lime syrup   11.00
Black Pudding Waffles with red wine poached pears and whipped foie gras butter   13.00
Fry-Up two eggs (poached, scrambled or fried) on sourdough toast with slow roast tomatoes and buttered mushrooms   11.00
with bacon  add 2.00
Tea-Smoked Salmon, Spinach And Poached Eggs On Toasted Sourdough with yuzu hollandaise   14.00
Grilled Venison Burger On A Miso Bun with tomato chili jam and cassava chips   14.00
Set Price Brunch includes one item from above, one brunch cocktail and coffee or tea   22.00

Sides

Grilled Chorizo    5.00
Quinoa Hashbrowns    4.00
Cassava Chips with dipping sauces   5.00
Toast Served with jam and vegemite butter   3.50
Black Pudding And Maple Glazed Apple    6.50

Dessert

A Plate Of Spanish Cheeses    13.00
A Plate Of British And Irish Cheeses    13.00
Four Sorbets    7.50
Hokey Pokey Ice Cream with passion fruit caramel sauce   7.50
Sticky Toffee Pudding with armagnac ice cream and hot caramel sauce   7.50
Salted Milk Chocolate Fudgy Mousse with tahini ice cream and sesame candy   7.50
Chocolate Plate    7.50

 

Drinks

Over Ice

Chartreuse And Apricot Flip chartreuse, gin, apricot purée, lemon juice and eggwhite   13.00
Kiwi Crush 42 below vodka, muddled kiwi fruit, lime juice, and a soda top   13.00
Guava And Red Chili Margarita tequila infused with red chili, lime juice, orange liqueur and guava purée   13.00
Manuka Mule honey 42 below vodka, lemon, fresh ginger, agave and a splash of soda   12.00
Coconut Mango Daiquiri light rum, coconut cream, mango, ginger, lime, basil and a dark rum float   13.00

Served Up $14

Cucumber & Lemon Martini bombay sapphire gin, cucumber, lemon juice and vermouth   
Watermelon & Tarragon Gimlet boyd & blair potato vodka, watermelon, lime juice, and tarragon leaf   

Wine Cocktails $12

Public 75 gin, lillet blanc, grapefruit and sparkling wine   
Fig & Vanilla Bellini fig, vanilla and sparkling wine   

Draught Beer

Captain Lawrence Kölsch new york (1/2pt) 5.00pt 9.50

Bottled Beer

Tiger Lager singapore   7.50
Cooper’s Sparkling Ale australia   8.00
James Boag’s Lager australia   9.00
Samuel Smith’s Taddy Porter england   10.00
Tuatara India Pale Ale new zealand   11.00
Pinkus Organic Pilsner germany  (16oz) 12.00
Moa St. Joseph’s Belgian Triple new zealand   13.00
Epic Lager new zealand  (16oz) 17.00

 

Wine By The Glass

Sparkling Wine & Champagne

Baron Hervé, Blanc De Blancs, Grande Reserve Brut, NV provence, france   10.00
Dibon, Cava Rosado, NV penedes, spain   12.00
Champagne, Pol Roger "Extra Cuvée De Réserve", Brut, NV épernay, france   20.00

White

Zierfandler stadlmann "anninger", 2008 (thermenregion, austria)   11.00
Sauvignon Blanc wither hills, 2010 (marlborough, new zealand)   12.00
Pinot Gris man o’ war, 2008 (ponui island, new zealand)   13.00
Chardonnay curious cove, unoaked, 2007 (hawkes bay, new zealand)   13.00
Gewürztraminer lawson’s dry hills, 2009 (marlborough, new zealand)   14.00
Riesling petaluma "hanlin hill", 2008 (clare valley, australia)   14.00

Rose

Aidani Mavro & Mandilaria moraitis estate, 2010 (cyclades, greece)   11.00

Red

Bonarda zuccardi "serie a", 2008 (mendoza, argentina)   9.00
Cabernet Sauvignon & Merlot taltarni "three monks", 2007 (victoria, australia)   12.00
Pinot Noir mana, 2008 (marlborough, new zealand)   13.00
Shiraz jim barry "lodge hill", 2008 (barossa valley, australia)   14.00

 

Public
210 Elizabeth St
Btwn Prince & Spring St
(212) 343-7011
Advertising
© 2002-2011 Slick City Media, Inc. All Rights Reserved. MenuPages® is a trademark of Slick City Media, Inc. Disclaimer