Page 22 - NYAC16-56 Informational E-Book
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NEW YORK ATHLETIC CLUB Member Benefits
Sample Dinner Menu
Sample Dinner Menu City House Tap Room
City House
Main Dining Room Appetizers Entrées Salads & Sandwiches
All entrées include a visit to the salad bar
Jumbo Shrimp Cocktail
NYAC Olympic Salad Station
Cocktail sauce Create your own salad bar full of fresh
Honey & Dijon Chicken Paillard
Arugula, red onion, shaved parmigiano- greens & vegetables from the market
*Blue Point Oysters Half Doz. reggiano, citrus vinaigrette
Cocktail & mignonette sauce *Grilled Flaked Salmon
Appetizers Entrées *Grilled Ahi Tuna Loin Romaine, green kale, quinoa, toasted
*Cherry Stone Clams Half Doz. almonds, currents & lemon dijon
Carrot Ginger Soup Sautéed Branzino Fillet Cocktail & mignonette sauce Soy-lime marinated, jicama slaw &
Mélange of tiger shrimp, Roasted cauliflower, hazelnuts, dill, sesame grilled asparagus *Sliced Bavette Steak Salad
roasted red peppers and carrots cauliflower purée, anise beurre fondue Roasted Beets Mahi Fish Tacos Romaine, smoked bacon, maple pecans,
Balsamic glaze, candied spiced pecans, Flour tortilla, pepper slaw & avocado salsa red onions, crumbled blue cheese with
Duck Confit Salad Spaghetti Squash, Slow Poached Tomatoes dried fruit rolled goat cheese buttermilk dressing
Heirloom tomatoes, artisanal baby greens, Fines herbs, toasted pine nuts, crumbled feta,
*Chopped Black Angus Sirloin Steak
roasted shallots, sherry vinaigrette garlic crisp, pesto drizzle *New Zealand Mussels & Wine Sauce Sautéed onions & mushrooms, NYAC Turkey Club
Scallions, shallots, leeks, crostini smashed garlic potatoes & vegetable Triple decker with oven roasted turkey,
Kale and Butternut Salad Murrey’s Roasted Organic Chicken bacon & tomato
Roasted butternut squash, snow peas, Sautéed winter greens, olive oil crushed Artichoke & Spinach Dip Meatloaf & Gravy
toasted pumpkin seeds, craisins, couscous, yukon potatoes, natural chicken jus Toasted rustic breads Mashed potatoes, asparagus Herb Crusted Rare Tuna
sprinkle lemon truffle yogurt dressing Ciabatta bread, sharp cheddar cheese,
Pan Seared Day Boat Scallops Crispy Fried Calamari Mushroom Ravioli wild arugula & sweet pickle mayo
Tuna Poke Indian corn, fall vegetables, grilled scallion, green pea sauce Fried asparagus, scallion, spicy Truffle butter sauce, arugula, grape
remoulade Grilled Chicken Gyro
Crushed macadamia nuts, marinated seaweed, tomatoes, shiitake mushrooms, balsamic Warmed pita, cucumber, tomato, lettuce,
nori threads, tobiko, sesame sambal sauce Colorado Rack of Lamb glaze, shaved parmesan oregano with house made tzatziki sauce
Caramelized eggplant, tomato peddles, Chicken Quesadilla
Beet & Goat Cheese Terrine scallion purée, aged sherry mint sauce Monterey jack, parmesan, goat cheese, *Seared Salmon Fillet Open Faced Turkey
roasted tomato salsa
Roasted baby beet salad, port wine reduction Grilled scallion, toasted couscous, tomato, With giblet gravy
“Grass-Fed“ Veal Rib Chop onion & cucumber, red wine vinaigrette
Buffalo Chicken Lollipops
Charred Octopus Asiago polenta, broccolini, porcini mushrooms, Traditional blue cheese dressing *Lamb Patty
Spiced chickpea salad, arugula, veal mushroom demi *12 oz. Grilled New York Strip Steak Toasted english muffin, aged farmhouse
Hand cut french fries & grilled asparagus
tomato concasse, mint, olive oil French Onion Soup cheddar, cucumber & caper remoulade
14 oz. Dry-Aged Prime N.Y. Strip Steak French bread crouton, Gruyère cheese Wiener Schnitzel
Wild Mushroom Risotto String beans almondine, home fries-lyonnais, béarnaise Warm potato salad, lemon *NYAC Sirloin Burger
Medley of wild mushrooms, baby peas, Manhattan or New England Lettuce, tomato, pickle on a brioche bun
white truffle essence, goat cheese crumble Sides Clam Chowder Carving Station & hand cut french fries
Sautéed Brussels Sprouts, Smoked Bacon Cup or bowl Monday – Corned Beef
Country Terrine “Champagne Style”
Seasonal Mushrooms Tuesday – Roasted Fresh Ham
Mache, onion marmalade, dijon, toasted ficelle
Grilled Asparagus, Roasted Garlic Wednesday & Thursday – Prime Rib
Sautéed Wild Spinach Friday – Seafood & Raw Bar
