APPETIZERS SHRIMP COCKTAIL Jumbo shrimp steamed, chilled and presented on a bed of crisp lettuce with a side of tangy cocktail sauce. 19 STUFFED MUSHROOMS Baked champignons stuffed with sun-dried tomatoes, parmesan and mozzarella cheese. 14 AVOCADO EGGROLLS Chunks of fresh avocado, sun dried tomato, red onion and cilantro deep fried in a crisp wonton wrapper. Served with a tamarind cilantro dipping sauce. 15 SEARED AHI* Seared sesame seeded rare ahi served with Seaweed salad and marinated Japanese cucumbers 16 FRIED CALAMARI Tender golden fried calamari served with spicy marinara and fresh lemon wedge. 13 STEAK TIDBITS Prime sirloin slices on garlic toast topped with melted mozzarella. 15 MARYLAND STYLE CRAB CAKES Maryland style crab cakes served with a wholegrain mustard remoulade. 17 OYSTERS on the HALF SHELL (6)* Ocean fresh oysters shucked and served on the half shell with fresh lemon wedges and Tabasco sauce. 18 CARPACCIO* Beef tenderloin with lemon, capers, red onion, and extra virgin olive oil. 19 COCONUT CRUSTED SHRIMP Large shrimp coconut crusted and served golden brown with apricot chutney dipping sauce. 17 SOUPS LOBSTER BISQUE NEW ENGLAND CLAM CHOWDER FRENCH ONION 10 9 8 SALADS MIXED GREEN or CAESAR SALAD 7 Large 10 CLASSIC WEDGE Chilled, crispy iceberg lettuce wedge covered in New York Grill's bleu cheese dressing, topped with Maytag bleu cheese crumbles, diced red onions, tomatoes and Applewood smoked bacon bits. SPINACH SALAD Spinach with sliced prosciutto, pine nuts, feta cheese, tomato and red onion with raspberry vinaigrette. 10 TOMATO CAPRESE Sliced vine ripened tomatoes with fresh mozzarella slices, red onions, fresh basil, extra virgin olive oil and balsamic vinegar. Served with bleu or feta cheese add 3 FLAME GRILLED ROMAINE Fresh heart of romaine quickly flame grilled and served with NYG's own chunky bleu cheese dressing and topped with Applewood smoked bacon crumbles. CRAB, MANGO & AVOCADO STACK Fresh tropical mango, ripe avocado and lump crab meat layered and topped with mixed greens tossed in a citrus vinaigrette. 18 HEARTS of ROMAINE Fresh hearts of romaine lettuce, candied pecans, thinly sliced apples and crumbled gorgonzola cheese, all tossed with our balsamic vinaigrette. Maximum of three forms of payment on parties of ten or more. *Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of food borne illness. Young children, the elderly and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked.
BANQUET FACILITIES The New York Grill provides the perfect atmosphere for gatherings of all types and sizes. Our superb dining facilities cater to all banquet needs: business meetings, seminars, conferences, holiday parties and special events. We have four private rooms that hold from 10 80 guests, or you can utilize our full service restaurant for groups upwards of 200. Our experienced staff will help you select an outstanding banquet menu and customize your floorplan set-ups. We can also assist in additional details including florists, linen, entertainment and audio/visual equipment. OFF-SITE CATERING We also offer off-site catering if you are hosting your event elsewhere. WINE DINNERS Join us for an evening of fine wine and food pairings featuring California s finest winemakers. Check our website for event schedules. Ask your server for details. CIGAR SUNDAY S Join us the last Sunday of each month from 2:00pm - 5:00pm on our Patio for Cigar & Spirits with light appetizers. A great way to spend part of a Sunday afternoon. MANHATTAN CLUB Join our Manhattan Club and be kept up-to-date with events and happenings at the New York Grill through e-mail notifications. MANAGER SPECIALS When we get fantastic deals on fine wine, hard to find liquors or beers, we ll pass them on to you. This season: TAKEN Napa Valley Red Wine Ripe Blackberries and Blueberries with earthy tones of Dark Chocolate and Espresso, and hints of Vanilla $10/Glass or $40/Bottle Perfect Pour Program: Louis XIII $75 ½ ounce, $150/ounce. Food Allergen Warning: Our food may contain peanut products or be cooked in peanut oil. We reserve the right to refuse service to anyone. The Grill is not responsible for loss or theft of personal property. WIFI PASSWORD PUBLIC: newyorkgrill
SEAFOOD SALMON ROULETTE* Baked salmon roulette topped with snow crab, spinach and feta cheese, served with rice & vegetables. 32 STEAK & AUSTRALIAN LOBSTER* oz Our Australian lobster tail and your choice of steak for the perfect Surf and Turf combination. Market price AUSTRALIAN LOBSTER TAIL oz Our tender Australian lobster tail covered with drawn butter, served with rice & vegetables. Market price KING CRAB LEGS One lb. of our succulent crab legs with rice and fresh vegetables. Market price SCOTTISH SALMON* Fresh Scottish salmon paired with your choice of the delicate flavor of California pinot noir and seasoned with fresh thyme or Dijon mustard cream sauce and fresh parsley. 38 BROILED SCALLOPS, SHRIMP & LOBSTER Jumbo shrimp, fresh scallops and Maine lobster skewered and fire grilled served with seasoned butter sauce. 45 NORTHERN HALIBUT* Northern halibut flame broiled with vermouth, tarragon cream sauce, oven roasted fingerling potatoes, vegetables. 42 HAND CARVED STEAKS NEW YORK STEAK* 14 OZ. A classic! Thick New York steak, served with vegetable medley. 42 DELMONICO* 18 OZ. Thick New York steak broiled and served bone-in for full rich flavors, served with vegetable medley. 48 PORTERHOUSE* 24 OZ. A large combination of richly flavored New York and tender filet, broiled and served bone-in with vegetable medley. 69 FILET MIGNON* Cut from the center of the tenderloin, this thick and tender filet is seared to keep in all the succulent juices and flavors of aged beef. Served with vegetable medley. 46 10 oz., 38 Petite 7 oz. CHILI RUBBED VEAL PORTERHOUSE* 18 OZ. Thick cut tender veal porterhouse rubbed with spice and served with vegetable medley. 49 TOP SIRLOIN* Prime cut sirloin steak, broiled to your taste, prepared blackened Creole style or with teriyaki upon request. Served with vegetable medley. 30 oz., 24 Petite 7 oz. RIB EYE* 18 OZ. A rich, well-marbled steak with an outstanding taste, broiled to perfection! Served with vegetable medley. 52 APPLEWOOD BACON WRAPPED FILET MIGNON*10 OZ Filet mignon wrapped in Applewood smoked bacon, char-broiled then topped with Maytag bleu cheese and perfected in the broiler. Served fresh vegetable medley. 50
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SPECIALTIES BONE-IN FILET MIGON* 14 OZ Our exceptional bone-in filet is slowly aged for delectable flavor and buttery tenderness, then hand-cut, creating a unique indulgence. Served with horseradish mashed potatoes and fresh asparagus spears. Recommended medium rare 65 RIB CHOP* 24 oz bone-in ribeye steak served with oven roasted fingerling potatoes and fresh asparagus. 60 RACK OF LAMB* Grilled rack of lamb with extra virgin olive oil & rosemary, served with rice and vegetables. 49 SMOKED BABY BACK RIBS A full rack of tender baby back ribs, slow smoked, served with onion rings & coleslaw. 34\ PRIME RIB* (SUNDAYS ONLY) Hand carved, oven-roasted prime rib, served with fresh vegetables and roasted fingerling potatoes. Your choice of Caesar or house salad. 42 oz VEGETARIAN PENNE SICILIANO Penne pasta in light garlic and extra virgin olive oil, diced tomatoes, fried eggplant, feta cheese & fresh basil. 20 Add grilled chicken breast 26 SPICY CENTER CUT PORK CHOPS* Two center-cut pork chops, with an apricot chutney wine sauce, with fresh jalapeño, served with rice & vegetables. 38 GARLIC ROASTED CHICKEN One-half chicken prepared with roasted garlic, herbs & white wine sauce. Served with vegetables & porcini mushroom mash potatoes. 27 PAN-ROASTED DUCK BREAST* The rich flavors of white Peking duck and ruby port sauce with tart cherries combine for a classic dish. 34 VEAL SALTIMBOCCA Sautéed pounded veal with thinly sliced prosciutto and melted mozzarella in a marsala wine and fresh herb sauce. Served with garlic mashed potatoes and fresh seasoned vegetables. 32 DESSERTS FRANK S FONDONTE Almond Florentine cup filled with Vanilla ice cream, topped with fresh berries, and chocolate port. PASTA PRIMAVERA Seasoned fresh garden vegetables and herbs with diced fresh tomatoes. 20 NEW YORK CHEESECAKE 8 Your server will present our dessert tray featuring additional delectable offerings. EXTRAS 10 MASHED POTATOES STEAK OR SHOESTRING FRIES MACARONI & FOUR CHEESES SAUTEED MUSHROOMS BRUSSEL SPROUTS CHARRED CAULIFLOWER JUMBO BAKED POTATO ASPARAGUS CRISPY BROCCOLINI