Reservations 212.509.1144

56 Beaver Street · NYC, NY 10004

~ Welcome to America's First Restaurant: Delmonico's ~

Menus: Lunch/Dinner

Appetizers

Cold

Caesar Salad 12
Poached Egg, Gemolata,White Anchovies
Iceberg Salad 13
Jasper Hill Blue Cheese, North Country Smoked Apple-Wood Bacon, Red Onion, Tomato
Delmonico's Salad 12
Flavors of the season, Candied Hazelnut, Lemon Yogurt
Roasted Beet Salad 15
Bijou , Asian Pear, Mache, Nobel Tonic #5
Tuna Tartare & Hamachi 19
Candied Peanuts, Japanese Cucumber, Melon
Chilled Shellfish 18
Candied Peanuts, Japanese Cucumber, Melon

Hot

Blue Crab Cake 19

Kohlrabi Heirloom Carrot Salad , Mustard Emulsion

House Cured Bacon 18
Grilled Octopus, Warm Potatoes, Frisee, Russian Dressing
Acquerello Risotto 18
Chioggia Beets, Pumpkin, Roasted Fennel, Parmesan
Roast Oysters 17
Jim Brady Style
Cage-Free Foie Gras 24

Apple Ginger Jam, Butternut Squash, Duck Confit, Roasted Shiitakes

"Cape Cod" Day Boat Scallops 22

Chanterelles, Parsnips, Aged Maple o

Main Course

Delmonico Steak 49
Our Signature Steak: Vintage All Natural Boneless Rib Eye
Prime New York Strip 47
Vintage All Natural Dry Aged Sirloin Strip
Double Porterhouse for Two 98
Vintage All Natural Dry Aged Short Loin Steak
Bone In Rib Eye 58
40 Day Dry Aged
Filet Mignon 48
Vintage All Natural Tenderloin Steak

Steak Style

Oscar 21
Au Poivre 8
Surf for Turf 19

Sides

Garlic-Herb Whipped Potatoes 9
French Fries, Spicy Mayo 8
Hash Browns 9
Classic Delmonico Potatoes 12
Charred Corn, Zucchini, Pickled Peppers, Basil 10
Creamed Spinach 10
Foraged Mushrooms 14
Grilled Asparagus, Lemon, Virgin Oil, Sea Salt 14
King Crab Macaroni and Cheese 18
Seasonal Greens, Garlic, Chili, Lemon 10

Entrees

Classic Chicken Epicurean 30
Foie Gras, Truffle, "A La Keene" Fricassee
1876 Lobster Newburg 49
Sauce a' la Wenberg **
Crispy Wild Bass 34

Toasted Farro, Charred Kale, Roasted Carrot-Saffron Emulsion

Alaskan Halibut 36

Chicken Cracklin, Kabochi Squash, Creamed Leeks, Chanterelles

Double Cut Lamb Chops 49

Crispy Lamb Shoulder, Mustard Greens, Lamb Sauce

Grilled Veal Chop 51

Heirloom Prosciutto, Sage Butter

* Chicken A La Keene – 1880s – Created by the chef at the Delmonico restaurant in the 1880s after Foxhall P. Keene, horse breeder and well-heeled son of Wall Street broker and horse breeder, James R. Keene (1838-), known as "Silver Fox of Wall Street." Supposedly Foxhall dreamed aloud to him about a pimento-studded cream sauce. The chef made the dish and called it Chicken a' la Keene. This later evolved into the more regal-sounding Chicken a' la King. Charles Ranhofer, a French chef, was the chef at Delmonico's from 1862 to 1896.

** "Lobster Newberg" – was originally named after Ben Wenberg, a wealthy sea captain engaged in the fruit trade between Cuba and New York. When on shore, he customarily ate at Delmonico's Restaurant. One day in 1876, home from a cruise, he entered the cafe and announced that he had brought back a new way to cook lobster (where he originally got the idea for this new dish has never been discovered). Calling for a chafing dish, he demonstrated his discovery by cooking the dish at the table and invited Charles Delmonico to taste it. Delmonico said, "Delicious" and forthwith entered the dish on the restaurant menu, naming it in honor of its creator Lobster a la Wenberg. The dish quickly became popular and much in demand, especially by the after-theatre clientele.

Many months after Ben Wenberg and Charles Delmonico fought or argued over an as-yet- undiscovered and probably trivial matter. The upshot was that Charles banished Wenberg from Delmonico's and ordered Lobster a la Wenberg struck from the menu. That did not stop patrons from asking for the dish. By typographical slight-of-hand, Delmonico changed the spelling from "Wenberg" to "Newberg," and Lobster Newberg was born. This dish has also been called Lobster Delmonico.

Delmonico's Restaurant Group

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Reservations by OpenTable

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