Welcome to MenuPages - Please Select a city:

The Place

+ SHARE
  • $$$$
  • American (New)
  • 310 W 4th St, New York NY10014 40.737256 -74.003985
  • (Btwn Bank & 12th St)
  • google maps Subway Directions
  • Phone: (212) 924-2711

Dinner

Served Daily From 5pm

Appetizers

Butternut Squash And Empire Apple Soup with red beet and sweet potato chips   8.00
Crisp Roasted Duck Leg Confit over a white bean horseradish ragout with toasted pumpkin and mache, drizzled with aged balsamic and apple oil   11.00
Char-Grilled Calamari Paysanne over a warmed plum tomato, baby leaf spinach and roasted garlic salad with calamata olives and herbed croutons   12.00
Homemade Sweet Potato Ravioli with fresh herbs, toasted mole papitas and melted farmhouse butter   12.00
Steamed Prince Edward Island Mussels in a white wine, roasted tomato, lemon and black olive broth   12.00
Wild Mushroom And Green Pea Risotto enoki, crimini and porcini mushrooms with spring onions, orange zest, parmigiano-reggiano and fresh herbs   12.00
Crispy Scottish Salmon Latkes over a roasted beet and fresh horseradish salad with sour cream and a yellow tomato vinaigrette   12.00
Arugula Salad with shaved parmesan and a mustard seed dressing   11.00
Pan Seared Diver Scallops over a creamy polenta, baby spinach and bacon ravioli with a port wine reduction   14.00
Frisee Salad with maytag blue cheese, roasted pears, candied walnuts and a sherry wine dressing   12.00
Chicory, Endive And Lady Apple Salad with mixed baby greens, shaved fennel and toasted pistachios   11.00

Entrees

Char-Grilled Herb-Marinated Hangar Steak with mediterranean style roast potatoes, wilted baby spinach and a red wine jus   25.00
Roasted Leg Of New Zealand Lamb served with a crisp double baked potato shell packed with a herbed carrot smash with sauteed collard greens, caramelized cippolini onions and a rosemary jus   25.00
Homemade Pappardelle Duck Pasta a rich savory ragout of duck confit, baby artichokes, heirloom tomatoes and fresh herbs topped with shaved parmesan   23.00
Char-Grilled Cuban Style Pork Chop over pan roasted baby yukons, greens, cherry tomatoes, giant white corn, sun dried apricots and cherries with a natural herb jus   24.00
Oven Roasted Chicken Breast double baked sweet potato, sautéed green beans and a cranberry spiced chicken gravy   24.00
Braised Short Ribs Of Beef over fire roasted root vegetables and smashed potatoes in a rich natural broth with shaved fresh horseradish   24.00
Char-Roasted Soy Glazed Scottish Salmon Filet over steamed jasmine rice, baby bok choy and sauteed wild mushrooms with an orient spice infused beurre blanc   24.00
Pan Roasted Polenta Dusted Atlantic Cod over whipped celery root puree and sauteed broccoli rabe with roasted parsnips and a port wine, currant and red berry emulsion   24.00
Loaded Seafood And Winter Squash Chowder with scottish salmon, lobster, calamari, shrimp, clams, mussels, and cubed new potatoes   26.00
Homemade Fettuccini With Tiger Shrimp pan seared jumbo shrimp with, shallots, pancetta, cherry tomato’s, kale and snow peas with chablis and first pres virgin olive oil.   23.00
Char-Grilled Vegetable Filo Pie layers of zucchinis, squash, carrot, onion, portobello and fresh herbs baked in a gouda infused bechamel, over a roasted heirloom tomato and okra emulsion   21.00

Desserts $9

Pumpkin And Cranberry Spiced Bread Pudding with tahitian vanilla ice cream, toasted papitas and caramel sauce   
Triple Chocolate Pudding Filo Pie served warm with homemade mint chocolate chip ice cream and hot chocolate   
Maple, Ginger And Pear Marmalade Ice Cream Sandwich with toasted almonds, gingerbread and butterscotch sauce   
Traditional Crème Brulee with lavender essence   
Whipped White Chocolate Mousse with chocolate chips, almond cookies and a berry compote   
Homemade Pistachio Ice Cream with a warm milk chocolate sauce and toasted pistachios   
Trio Of Homemade Fruit Sorbets ask your waitperson for the daily selection   

 

Brunch

Served Saturdays And Sundays From 10.30am

Small Plates (V)

Avocado Toasts sliced avocado with fresh lemon, first press virgin oil and chili flakes   7.00
Soup Of The Day  mug 3.00 bowl 7.00
House Mixed Simple Salad    9.00
Fresh Fruit Plate with artisanal brie, greek yoghurt and ginseng honey   11.00

Organic Egg Dishes

Soft Scrambled Eggs (V) with shaved parmesan on brioche toast with a mixed green leaf salad.   12.50
Eggs Benedict On An English Muffin with apple wood smoked bacon, home fries mixed greens and hollandaise sauce.   12.50
Eggs Florentine On An English Muffin (V) with steamed baby spinach, home fries mixed greens and hollandaise sauce   12.50
Three Egg Omelet (V) with mushrooms, fresh herbs, onions, tomato, feta cheese, char grilled vegetables and french fries   14.50
Three Egg White Omelet (V) with baby spinach and goat cheese with rosemary roasted potatoes   14.50
The Full Monty english breakfast: 2 eggs any style with sausage, smoked bacon, grilled mushrooms and tomato, home fries and toast   14.50
Two Eggs Any Style with toast and home or french fries   11.00

Brunch Classics

Brioche French Toast (V) with seasonal fruit salad and vermont maple syrup   12.50
Place Pancakes (V) with berry and banana compote, candied walnuts and vanilla cream   12.50
Sirloin Steak Burger with grilled mushrooms, red onion, tomato, mixed greens and french fries   14.00
Breakfast Club Sandwich fried eggs, apple wood smoked bacon, avocado, lettuce and tomato on toasted whole-grain bread with mixed greens and french fries.   12.50
Grilled Chicken Baguette with smoked bacon, arugula, avocado and an aioli dijon dressing with mixed greens   12.50
Hangar Steak Frites with french fries and herb butter   16.00
Homemade Sweet Potato Ravioli (V) with golden farmhouse butter and fresh herbs.   12.50
Char-Grilled Vegetable Filo Pie (V) layers of zucchinis, squash, carrot, onion, portobello and fresh herbs baked in a gouda infused bechamel over an heirloom tomato and okra emulsion   12.50

Salads

Baby Arugula Salad V with shaved parmesan and a mustard seed dressing   9.00
Cobb Salad with bacon, tomato, calamata olives, jersey corn and shaved red onions   12.00
Frisee Salad V with lardons, poached egg, cherry tomato’s, fresh herbs and a house vinaigrette.   12.00

 

Enhance Your Salad Choice By Adding:

Char Grilled Chicken Breast    6.00
Char Grilled Scottish Salmon Filet    7.00
Char Grilled Tiger Shrimp    6.00
One Poached Egg    3.00
Portobello Mushroom    3.00
Goat Cheese    2.00

 

Wine

White

Chardonnay, Hanging Vine,Napa Valley, CA, 09    11.00
Pinot Grigio, Delle Venezie, Italy, 09    11.00
Sauvignon Blanc, Astica, Argentina, 09    12.00
Vinho Verde, Vidigal, Portugal, 09    12.00
Soave, Santi, Monteforte, Italy, 08    14.00
Chablis, Chateau Moreau, Burgundy, France, 07    15.00
Riesling, Hugel, Alsace, France, 09    14.00
Sancerre, Pascal Jolivet, France, 09    15.00

Rose

Syrah, Père Et Fils, Laurent Miquel, France, 09    11.00

Red

Merlot, Grayson Cellars, CA, 09    11.00
Malbec, Michel Torino, Argentina, 09    12.00
El Coto Rioja, Crianza, Spain, 06    12.00
Petit Sirah, Foppiano, Russian River Valley, Sonoma, CA, 08    12.00
Shiraz, Brio, Good Earth Winery, India, 08    12.00
Cabernet Sauvignon Liberty School, California, 07    15.00
Zinfandel, Ridge, Three Valleys, Sonoma, California, 09    15.00
Pinot Noir, Caneros Steele, California, 07    15.00
Chianti Classico, Melini, Terrarosa, Italy, 08    12.00

Sparkling Wine $11

Prosecco Del Veneto, Astoria, Italy    
Rose, Lamberti, Calmasino, Italy    

Champagne

Pol Roger,Brut Reserve, NV, France    16.00
(V) Vegetarian

 

The Place
310 W 4th St
Btwn Bank & 12th St
(212) 924-2711
Advertising
© 2002-2011 Slick City Media, Inc. All Rights Reserved. MenuPages® is a trademark of Slick City Media, Inc. Disclaimer