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Vinus and Marc

  • $$$
  • American (New), Cocktails, Tapas
  • 1825 2nd Ave, New York 10128 40.783414 -73.948055
  • (Btwn 94th & 95th St)
  • click map to interact
  • (646) 499-3738
  • 0

Beverages

1 Liter Sant Antol Sparkling Water 34 oz.    7.50
1 Liter Sant Antol Flat Water 34 oz.    7.50

Bar Menu

Bar Menu

Rosemary Spiced Mixed Nuts Toasted cashews, almonds, walnuts, and pecans infused in Mediterranean extra virgin olive oil and chef's herb and spice mix.    5.00
Southern Baked Mac and Cheese Homemade with 10 year aged English cheddar, topped with breadcrumbs, creole seasoning, and infused with house herbs.    9.00
Vegetarian Nachos Gluten-free corn tortilla chips with melted cheddar cheese, refried beans, tomato, cilantro, onions, jalapeno, and avocado. Finished with sour cream.    10.00
Spicy Crispy Chicken Wings House-brined wings fried in a spicy sauce. Served with veggies and house-made Gorgonzola dipping sauce.    14.00
House Made-to-Order Guacamole Fresh avocado, onions, jalapeno, tomato, cilantro, and lime juice. Name your heat - mild, medium, or hot. Served with gluten free corn chips.    15.00
Golden Fried Calamari Wild-caught calamari; lightly dusted with seasoned flour and flash deep-fried. Served with a spicy marinara sauce and fresh lemon.    15.00
Fried Peppers Mild green peppers soaked in buttermilk and seasoned with southern spices, then deep fried. Served with a side of bleu cheese dipping sauce.    7.00
Fried Pickles House-made cornichon pickles, lightly breaded and deep fried. Served with our special Creole Dijonnaise and ranch dressing on the side.    7.00
House Seasoned Curly Fries Fresh Idaho potatoes brined in Kosher sea salt for 24 hours, then hand cut and deep fried. Served with remoulade on the side for dipping.    5.00

Starters

Starters

Oysters Wild oysters from the East and West Coast with a classic mignonette sauce.   Half Dozen 18.00 Full Dozen 36.00
3 Piece Cheese Plate Served with fresh strawberry and mango marmalade and crostini.    14.00
6 Piece Cheese Plate Raclette, Morbier, Brie, Manchebo, White Stilton and Asiago. Served with fresh strawberry and mango marmalade and crostini.    23.00
3 Piece Meat Plate Served with cornichons, preserved olives, and crostini.    16.00
6 Piece Meat Plate Prosciutto di San Daniele, Jamon Serrano, salami, Spanish chorizo, hot soppressata, and capocollo. Served with cornichons, preserved olives, and crostini.    25.00
Charcuterie Selection Selection of any 3 meats and 3 cheeses. Served with adornments and crostini.   Small 15.00 Large 24.00
Artisinal Cheese Plate Selection Combination of 6 cheeses served with fresh strawberry and mango marmalade and crostini.   Small 14.00 Large 23.00
Golden Fried Calamari Fresh and succulent calamari, lightly dusted with seasoned flour in house, then flash deep fried. Served with a tartar sauce.    16.00
House Made-to-Order Guacamole Fresh avocado, daily cut onions, jalapeno, tomato and cilantro. Served with house-made corn chips.    15.00
Meat Plate Selection Prosciutto di San Daniele, Jamon Serrano, salami, Spanish chorizo, hot soppressata, and capocollo. Served with cornichons, preserved olives, and crostini.   Small 16.00 Large 25.00
Spicy Crispy Chicken Wings House-brined wings fried in a spicy sauce. Served with veggies and house-made Gorgonzola dipping sauce.    14.00

Salads

Salads

Kale and Apple Salad Organic kale chopped and mixed with Granny Smith apples, toasted almonds and goat cheese. Tossed in aged balsamic vinaigrette.    10.00
House Mixed Green Salad Tossed with seasonal vegetables in a house Dijon mustard vinaigrette.    7.00
Organic Gold and Red Beet Salad Roasted gold & red beets served over honey infused goat cheese, field greens & toasted almonds tossed in an aged balsamic reduction.    13.00
Cajun Gumbo Soup House-made gumbo soup with chicken, Andouille sausage, rice, okra and Cajun seasoning.   Small 8.00 Large 12.00
Char-Grilled Octopus Salad South Pacific octopus served on a bed of sauteed spinach with organic feta cheese, Kalamata olives and roasted tomatoes, finished in a cabernet sauvignon reduction.    14.00

Entrees

Entrees

V&M Veggie Burger House-made patty with black-eyed peas, Portobello mushrooms and chickpeas. Served with melted Pepper Jack cheese, lettuce, tomato and red onion on a toasted brioche.    12.00
V&M Cheese Burger 12 oz. house-ground grass-fed beef, melted pepper jack and American cheeses, lettuce, tomato, and red onions on a toasted brioche with a side of pickles.    14.00
Vegetarian Truffle Oil Pasta Gluten free penne with roasted seasonal vegetables and fresh herbs in a vegetable broth. Finished with organic truffle oil.    15.00
Southern Fried Chicken New Orleans style fried chicken served with Parmesan mashed potatoes, roasted green beans, and country gravy.    16.00
Bison and Venison Cheese Burger 12 oz. house-ground and seasoned bison and venison steaks. Served with melted pepper jack and American cheeses, lettuce, tomato and red onion on a toasted brioche with a side of pickles.    17.00
Shrimp and Georgia Grits Roasted South Pacific shrimp cooked with white wine and completed on the grill. Served with Georgia cheese grits and finished with lobster bisque sauce.    19.00
Chef's Pan-Roasted Chicken Organic chicken pan roasted to preserve the juice. Served with jalapeno-whipped potatoes and roasted vegetables. Finished in chicken jus.    20.00
Berkshire Pork Chop Pork chop grilled and served with Parmesan mashed potatoes, grilled asparagus, and finished with chimichurri sauce.    20.00
Pan Seared Branzino Creole seasoned and pan-seared branzino. Served with organic farro, roasted baby shrimp, and green beans. Finished with a spicy lobster chipotle sauce and a touch of organic truffle oil.    22.00
House Special Cajun Burger BLT 12 oz. house-ground Cajun seasoned hanger steak topped with melted American and pepper jack cheeses, BLT, and red onion on a toasted brioche. Served with curly fries, Southern fried onion rings, and a side of organic pickles.    22.00
North Sea Oven Roasted Salmon Faroe Islands salmon served with roasted cauliflower puree and finished with a fresh herb-infused green pea sauce.    24.00
Grilled New York Strip Steak Grilled NY strip steak with crispy potatoes, asparagus, roasted cipollini onions, and finished with a house-made rosemary steak sauce.    26.00

Sides

Curly Fries     5.00
Georgia Cheese Grits     5.00
Jalapeno Mashed Potatoes     5.00
Porcini Mushroom Risotto     5.00
Sauteed Seasonal Vegetables Asparagus, green beans, zucchini, carrots and pearl onions.    5.00
Southern Fried Onion Rings     5.00

Lunch

Lunch

Lunch Kale and Apple Salad Organic kale chopped and mixed with Granny Smith apples, toasted almonds and goat cheese. Tossed in aged balsamic vinaigrette.    10.00
Lunch House Mixed Greens Salad Tossed with seasonal vegetables in a Dijon mustard house vinaigrette.    7.00
Lunch Caesar Salad Crisp romaine, spiced croutons and Parmesan cheese tossed with house-made Caesar.    8.00
Lunch Grilled Chicken Sandwich Grilled chicken breast, melted pepper jack cheese, crispy bacon, lettuce, tomato, onion and jalapeno tartar sauce on a toasted hero roll with side of pickles.    10.00
Lunch Fresh Zucchini Quesadilla Flour tortilla filled with sauteed local zucchini, spinach, jalapenos, onions, corn and melted American cheese. Served with a side of authentic Mexican pico de gallo sauce.    12.00
Lunch Vegetarian Truffle Oil Pasta Gluten free penne tossed with roasted seasonal vegetables and fresh herbs in a vegetable brother. Vegetarian and gluten free.    15.00
Lunch V&M Veggie Burger House-made patty with black eyed peas, portobello mushrooms, chickpeas, bell peppers and herbs. Served with melted pepper jack cheese, lettuce, red onion and tomato on a toasted brioche.    12.00
Lunch V&M Cheeseburger 12 oz. house-ground grass-fed beef. Served with melted pepper jack cheese and American cheese, lettuce, tomato and red onion on a toasted brioche with a side of pickles.    14.00
Louisiana Crawfish and Lobster Roll Crawfish and lobster poached in butter with onions, leeks and garlic mixed with Dijonnaise sauce. Served on a toasted roll with mixed greens.    16.00
Lunch Cajun Jumbo Soup Homemade gumbo soup with chicken, Andouille sausage, rice, okra and Cajun seasoning.   Small 8.00 Large 12.00
Lunch Chicken Fried Steak 12 oz. skirt steak pounded and lightly breaded and deep fried. Served with sauteed roasted green beans and finished with country gravy.    15.00
Lunch Southern Buttermilk Fried Chicken New Orleans-style fried chicken. Served with chunky mashed potatoes, garlic green beans and country gravy.    16.00
Lunch Organic Grilled Salmon Faroe Island salmon served with roasted seasonal vegetables and fresh organic salad. Tossed with lime vinaigrette.    20.00
Lunch V&M Steak Sandwich Oven-roasted hanger steak served with melted cheddar cheese, crispy bacon, lettuce, onions, saut?ed jalape?os and guacamole sauce on a toasted hero roll with a side of Southern fried onion rings and organic pickles.    20.00

Desserts

Desserts

Vanilla-Ginger Cheesecake Vanilla ginger cheesecake served with mint-blueberry sauce and orange breadcrumbs.    11.00
V&M Chocolate Mousse Tart Ibarra chocolate tart with a hint of cinnamon. Served with orange crumbs and strawberry sauce.    11.00
Bourbon Pecan Pie Homemade baked pecan pie served with whipped cream and caramel sauce.    12.00
Cranberry Apple-Pear Crisp Roasted apples and pears with golden raisins, toasted pecans and cranberry sauce, topped with oatmeal streusel and vanilla whipped cream    10.00
Sticky Toffee Pudding Homemade cake steamed with dates. Served in a molasses toffee sauce with whipped cream    11.00

 

Vinus and Marc
1825 2nd Ave
Btwn 94th & 95th St
(646) 499-3738
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