56 Beaver St. New York, NY 10004
212.509.1144
LUNCH & DINNER

SALADS

DELMONICO’S LIVING GREENS 14
Urbana Farms Leaves, Pharaoh’s Heirloom Aged Lemon Vinegar, Hazelnut, Summer Berries, Crispy Onion

“OSCAR’S” B.L.T. WEDGE 14
Bayley Hazen Blue, Pickled Onion

3 LEAVES CAESAR 13
Reggiano, Boquerones, Soft Egg

HEIRLOOM TOMATO SALAD 15
Maplebrook Farm’s Burrata, Pickled Red Onion, Seasonal Melon

DRESSED CRAB 25
Whipped Avocado, Mustard Aioli, Meyer Lemon

CHILLED SEAFOOD

EAST COAST OYSTERS 18

WEST COAST OYSTERS 19

CRAB COCKTAIL  25

MAINE LOBSTER 22

SHRIMP COCKTAIL 21

SHELLFISH CHATEAU

60/120

COCKTAIL COLLECTION

SHRIMP | CRAB | ½ LOBSTER 36

COCKTAIL SAUCE

HORSERADISH ~ MUSTARD ~ CUCUMBER ~ YUZU MIGNONETTE

RAW

TUNA POKE 22
Avocado, Cucumber, Sriracha Aioli, Puffed Rice

AMERICAN WAGYU TARTARE
Smoked Onion Crema, Potato Chips, Quail Egg

STEAK & CHOPS

PRIME USDA STEAKS AND CHOPS
HAND SELECTED – ALL NATURAL – DRY AND WET-AGED

STAPLES

DELMONICO STEAK – OUR SIGNATURE STEAK

BONELESS RIB EYE 51

FILET MIGNON 49

PRIME NEW YORK STRIP 49

MISHIMA RESERVE GOLD LABEL FILET MIGNON 9 OZ 88

MISHIMA RESERVE GOLD LABEL RIB EYE 10 OZ 75

45 DAY DRY-AGED BONE-IN RIB EYE 65

28 DAY DRY-AGED T-BONE 58

DOUBLE CUT COLORADO LAMB CHOPS 49

28 DAY DRY-AGED PORTERHOUSE FOR TWO 120

28 DAY DRY-AGED TOMAHAWK FOR TWO 140

STEAK STYLE

OSCAR      FOIE GRAS     LOBSTER     BLUE CHEESE    AU POIVRE
21                   21                     24                        6                             5

SAUCES

NEWBURG     BEARNAISE    MARCHAND     FOIE GRAS BUTTER
8                          7                        6                                16

STARTERS

CRAB FLAKE A LA NEWBERG 24
Alaskan King Crab, Chanterelles, Hackleback Caviar

CRISPY OYSTER JIM BRADY 22
Bacon Relish, Ho – Jo Tartar Sauce

NAKED RAVIOLI 22
Sweet Peas, Chanterelles, Preserved Meyer Lemon, Parmesan

OCTOPUS & CHORIZO 23
Charred radicchio Salad, Lime, Pine Nuts

HUDSON VALLEY FOIE GRAS 24
Blueberry Jam, Corn Cake, Pierre Poivre

GIANT PRAWNS ~ SCAMPI STYLE 23
Acquerello Tomato Risotto

SPECIALTIES

SALT BRICK AMISH CHICKEN 30
Artichokes, Fava Beans, Cipollini, Pan Drippings

MARKET LOBSTER MP
Steamed or Newberg Style | 3 Pound

DOVER SOLE 59
Tomato Confit, Capers, Herbs

PAN ROASTED HALIBUT 39
Potato Scales, Ramps, English Peas, Morels

BENEDICT BURGER 36
Billy’s Bacon, Toasted English, Truffle Hollandaise, Meadow Creek Farms Egg

CRIPSY ALE-BATTERED ONION RINGS  19
Buttermilk Blue Cheese Dressing

BILLY’S HOUSE-CURED BACON  29
Tonic 01 Aged Maple

HEIRLOOM TOMATO 29
Cucumber, Pickled Red Onions, Feta, Aged Lemon Vinegar

BOWL OF PASTA MP

SIDES

WHIPPED POTATOES  9
Roasted Garlic, Vermont Butter

HOUSE CUT FRENCH FRIES  9

HASH BROWNS  11
Crème Fraiche, Onion Jam

ROASTED BROCCOLI 13
Smokey Blue, Toasted Garlic

SPINACH ANY STYLE 12

BUTTON MUSHROOMS 16
Tarragon, Crispy Shrimp

BILLY’S BACON FRIED RICE 14

DELMONICO POTATOES 13
Bacon, Onion, Crucolo, Béchamel

ASPARAGUS & LOCAL CARROTS 14
Thyme, Honey, Lemon, Almond

CHARRED CORN FRICASSEE 14
Spicy Sausage, Provolone

KING CRAB MACARONI AND CHEESE 20

FROM THE GRILL

Available in Delmonico’s Grill

STARTERS

SEASONAL LEAVES 12
Market Vegetables

HEIRLOOM TOMATO SALAD 13
Pickled Red Onion, Feta, Market Melon

CHOPPED COBB 15
Avocado, Bacon, Cucumber, Piquillo Peppers, Blue Cheese, Egg, Tomato
(Add Chicken 9, Add Steak 11, Add Shrimp 13)

ACQUERELLO RISOTTO SM/LG 16/24
Crazy Tomato, Meyer lemon, Gulf Shrimp

BILLY’S BACON FRIED RICE 14

MAPLEBROOK FARM’S BURRATA 18
Ramp Pesto, Garlic Toast

 

MAIN COURSES

DELMONICO’S STEAK FRITES 29
Pierre Poivre Butter

AMISH BRICK CHICKEN 24
Roasted Broccoli Salad, Local Greens, Smoked Blue Cheese

WILD BASS “FISH & CHIPS” 31
Mustard Remoulade, Kohlrabi Slaw

WAGYU BEEF TARTARE 23

BOWL OF PASTA 23

DELMONICO’S CLASSICS


EGGS BENEDICT 17

Created at our stoves in 1860


DELMONICO STEAK 51

Our Signature Cut

FILET MIGNON
35/7oz
49/12oz

PRIME NEW YORK STRIP 49

46 OZ PORTERHOUSE FOR TWO 120

Did you know?

1837 New York’s Delmonico’s Restaurant issues the first printed American menu and lists “hamburger steak” as one of the priciest items for 10 cents.

SANDWICHES

CLASSIC BURGER 17
Toppings – Swiss, Mozzarella, American, Cheddar, Bacon, Caramelized Onions, Wild Mushrooms ($1.50 Each), Maytag Blue ($5), Foie Gras Butter ($15)

THE DELMONICO DOUBLE CHEESE BURGER 22
Our Prime Burger Blend continues the legacy that began in 1834 when America’s first “Hamburger Steak” was served at Delmonico’s. White Clothbound Cheddar, Crispy Onion, Brioche Roll, Ranhoffer Sauce

CHEESESTEAK 19
Filet Mignon, Pimento Cheese, Onions, Baguette

DELMONICO CLUB 18
House Roasted Turkey, Gruyere, Avocado, Bacon, Ham, Cheddar, Chipotle Mayo

CRISPY COCONUT SHRIMP 21
Sriracha Aioli, Spicy Cucumber Slaw, Sweet Pickles

DELMONICO’S CLASSIC

EGGS BENEDICT 17
Created at our stoves in 1860

DELMONICO STEAK 51
Our Signature Cut

FILET MIGNON 35/7OZ 49/12OZ

PRIME NEW YORK STRIP 49

46 OZ PORTERHOUSE FOR TWO 120

 

*Eggs Benedict -1860s -Credit is given to Delmonico’s Restaurant, the very first restaurant or public dining room ever opened in the United States. In the 1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer (1836- 1899), Ranhofer came up with Eggs Benedict. He has a recipe called Eggs a’ la Benedick (Eufa a’ la Benedick) in his cookbook called The Epicurean published in 1894

SNACKS

DELMONICO’S FRIES 9
With Spicy Mayo

LAMB CHOPLETS 19
Chimichurri

STUFFED CHICKEN WINGS (4 PIECES) 12
Sweet Sausage, Hot Sauce, Smoky Blue Cheese

SMALL STEAK BURGERS (3 PIECES) 17
American Cheese, Iceberg Slaw, Pickle, C.R. Sauce

HOT ITALIAN SUSHI 16
Artisanal Spicy Salami, Mozzarella

CRISPY CALAMARI AND SOPRESSATA 16
Pepperocini, Roasted tomato, Pecorino, Red Chili Mayo

DAILY FLATBREAD 16
Chef’s Selection

STEAK ON TOAST 19
Caramelized Onions and Smoky Blue Cheese

DESSERTS

ARTISANAL CHEESE PLATE $30

MYSTIC FROST (P) 18 DAYS
Cow’s Milk, Mystic, Connecticut

CAVEMASTER RESERVE HOLLANDER (P) 3 MONTHS
Sheep’s Milk, Pyrenees, France

JASPER HILL HARBISON (P) 1 – 2 MONTHS
Cow’s Milk, Greensboro, Vermont

GOAT LADY DAIRY PROVIDENCE (P) 3 MONTHS
Goat’s Milk, Climax, North Carolina

GRAZIER’S EDGE (P) 3 – 4 MONTHS
Cow’s Milk, Minneapolis, Minnesota

PERSILLE DE RAMBOUILLET (P) 2 MONTHS
Goat’s Milk, Ile-de-France, France

(P) Pasteurized Milk

PASTRY

CLASSIC BAKED ALASKA 13
Walnut Cake, Apricot Jam, Banana Gelato, Meringue
(Created by Charles Ranhofer 1867)

VALRHONA CHOCOLATE – HAZELNUT MOUSSE CAKE 12
Hazelnut Ice Cream, Chocolate – Pecan Crunch

CRÈME BRULEE 12
Rhubarb Consommé, Strawberry Mousse

CLASSIC PIE A LA MODE 12
Daily Bakery Preparation

NY CHEESE CAKE 12
Blueberry Compote, Rhubarb Sorbet, Yuzu Meringue

DESSERT WINES

ALOIS KRACHER,BEERENAUSLESE, BURGENLAND, AUSTRIA, ’12 25/95
Zweigelt

ALOIS KRACHER “AUSLESE CUVEE”, BURGENLAND, AUSTRIA ’13 15/50
Chardonnay-Welschriesling

CHATEAU SUAU, BARSAC, SAUTERNES 2 ÈME, ’12 15/50
80% Sémillon – 15% Sauvignon – 5% Muscadelle

ELIO PERRONE “SOURGAL” MOSCATO D’ ASTI, ’15 10/36

HONIG, “LATE HARVEST SAUVIGNON BLANC” NAPA VALLEY ’13 20/80

PORT WINES

GLASS/BOTTLE

TAYLOR FLADGATE 10 YEAR TAWNY 15/65

TAYLOR FLADGATE 20 YEAR TAWNY 20/115

TAYLOR FLADGATE 40 YEAR TAWNY 40/420

 

For More Extensive List Of Our Scotches, Whiskeys, Cognacs & Tequilas please ask our server.

INNISKILLIN “CABERNET FRANC” CANADA ’13 65/260

LA SPINETTA “PASSITO ORO” PIEDMONT, ITALY ’07 25/95
100% Moscato

MICHEL CHAPOUTIER “BANYULS” FRANCE ’14 15/55
Grenache

OREMUS TOKAJI ASZU “5 PUTTONYOS” ’05 65/260
Furmint

ARMAGNAC

GLASS
LARRESSINGLE XO 20

ST. VIVANT 11

CALVADOS

BOULARD VSOP PAYS D’AUGE 12

BUSNEL HORS D’ AUGE 12 YEAR OLD 15

COQUEREL VSOP 12

GRAPPAS

JACOBO POLI CHERRY, MUSCAT, PEAR OR RASPBERRY 20