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Dinner Menu
First Courses
Sarabeth's Soup Kitchen
Featuring Sara's Famous Velvety Cream of Tomato Soup $6.25
Scrumptious Market Soups made daily from scratch
Caesar Salad - romaine, anchovy dressing, aged Parmesan and brioche
crouton $7.00
Roasted Beet Salad with Anjou Pears - baby lettuces tossed with
Maytag blue cheese and walnut vinaigrette $8.50
Picked Herbs and Baby Lettuces - sherry vinaigrette $5.50
Spinach, Goat Cheese and Fried Tomato Salad - spiced walnuts and
apple cider vinaigrette $7.50
Smoked Salmon Potato Pancake - sliced nova scotia salmon with sour
cream and golden caviar $8.00
Market Salad - a composed salad of organic greens and seasonal vegetables
with manchego cheese served with apple cider vinaigrette $8.50
Maryland Jumbo Lump Crab Cake - roasted red pepper relish and vegetable
tartar sauce $9.50
Light Meals
Butternut Squash Risotto - duck confit, fresh sage and parmesan
$13.00
Half & Half - Bowl of Soup and ½ a Sandwich Tuna or Chicken
Salad
served on Sarabeth’s sourdough or seven grain bread $13.50
Grilled Gulf Shrimp - vegetable couscous salad crisp leeks and curry
vinaigrette $13.00
Seared Beef Salad - marinated sirloin with bitter greens shaved
fennel,
roasted garlic and Romano cheese $13.00
Asian Style Vegetable Pancakes - served with jasmine rice and pickled
Japanese radishes $14.00
One Great Burger - fresh ground turkey or sirloin with arugula,
tomato,
avocado, french fries and slaw. $11.50
Side Dishes
Hand Cut French Fries $5.00
Crisp Vidalia Onion Rings $5.00
Rosemary Spinach $5.00
Mashed Cheddar Potatoes $5.00
Main Courses
Old Fashion Chicken Pot Pie - with free range chicken, fresh peas,
carrots, and potatoes in a savory broth with a puff pastry top $16.50
Ginger Noodle Salad with Seared Yellow Fin Tuna - sesame crusted
yellowfin tuna, gingered noodles, lime, wasabi and green onions
$18.00
Pan Roasted Farmed Chicken Breast - with zucchini, peppers, green
tomato, sweet corn skillet bread and pan juices $18.00
Herb Crusted East Coast Halibut - with an aromatic seven vegetable
broth and a savory puree of apples, celery root and potatoes $21.00
Oven Roasted Lamb Shank - served off the bone with creamy polenta,
braised artichokes and a wild mushroom fricassee $19.00
Nature Calf Liver - with apple smoked bacon, sautéed spinach,
mashed potatoes and a sundried tomato-sweet pepper relish $17.00
Butcher’s Spaghetti - rosemary spiced ground sweet sausage
slow simmered in red wine and tomato sauce $16.00
Penne Madison - with goat cheese, sautéed spinach, garlic,
toasted pine nuts and herbed bread crumbs $15.50
Milford Ranch 8oz Filet Mignon - with a fresh corn, fava bean and
Yukon gold potato hash, and a truffle Madeira sauce $22.00
Roasted Atlantic Salmon - israeli couscous with caramelized onions
aromatic vegetables, grilled portobello mushroom and red wine jus
$18.00
Braised Short Ribs - caramelized on the grill with potato parsnip
puree,
mustard horseradish cream $19.00
Executive Chef Stephen Meyers
Chef de Cuisine Gabriel Gil
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423 Amsterdam Avenue
(80th Street)
New York, NY 10024
Tel: 212.496.6280
Fax: 212.787.9655
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