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MURRAY HILL DINING MENU

RESERVATIONS

FOR THE TABLE

HOUSE-MADE FOCACCIA  8  kampot honey smoked salt butter, soft roasted brown butter (v)

CHEESE BOARD  30  four local and imported cheeses, accoutrements, house-made focaccia

CHARCUTERIE BOARD  30  four artisanal meats, accoutrements, house-made focaccia

COMBO BOARD  53  chef’s selection of four cheeses and four meats, house-made focaccia

RAW & CHILLED

JUMBO SHRIMP COCKTAIL  32  house-made cocktail sauce (gf)

LITTLENECK CLAMS*  1/2 doz: 15   1 doz: 30

OYSTERS EAST / WEST COAST*  1/2 doz: 24   1 doz: 48   (ask server for daily selections)
add 1/2 ounce of Lagavulin 8 year Scotch for oyster pour-over +12

SEAFOOD PLATTERS

SEAFOOD PLATTER  95
Single Tier including 4 jumbo shrimp, 6 oysters, 6 littleneck clams, jumbo lump crab meat cocktail, 3 contemporaries

GRAND TOWER  225
Two Tiers including 8 jumbo shrimp, 8 oysters, 8 littleneck clams, jumbo lump crab meat cocktail, scallop crudo, whole lobster, 3 contemporaries

THE FLATIRON ROOM SIGNATURE TOWER  445
Three Tiers including 16 jumbo shrimp,16 oysters, 16 littleneck clams, jumbo lump crab meat cocktail, scallop crudo, 2 whole lobsters, 5 contemporaries

PREMIUM UPGRADES

VODKA & CAVIAR   175 / 275
4 oz ‘frozen’ Belvedere 10 Organic Vodka with 30 grams Royal Ossetra Caviar

8 oz ‘frozen’ Belvedere 10 Organic Vodka with 60 grams Royal Ossetra Caviar

CAVIAR SERVICE   135 / 255 / 375
30 grams Royal Ossetra Caviar
house made blini and cultured cream

60 grams Royal Ossetra Caviar
house made blini and cultured cream

90 grams Royal Ossetra Caviar
house made blini and cultured cream

PEATED SCOTCH  20 
enhance the flavors of your oysters with a carafe and pipette of 1.5 oz of Compass Box Peat Monster Scotch

CHAMPAGNE TOPPER  70
two bottles of Mini Moët, FR, NV

SMALL PLATES

SCOTCH EGG  19  jammy egg, short rib, pickled onion, mustard, guajillo sauce

WHIPPED FRENCH FETA  16  roasted rainbow carrot, orange salt (v, gf)

BEET SALAD  18  red & gold beets, feta cheese, candied walnut, mint dressing (v, gf)

STUFFED EGGPLANT  24  tomato, oyster mushroom, vegan cream cheese, parsley (vg, gf)

SEASONAL SALAD  17  chef’s selection of seasonal vegetables, candied nuts, balsamic vinaigrette (vg, gf)

HOUSE-CUT TRUFFLE FRIES  12  truffle aioli, chipotle aioli (v, gf)

FLATIRON MAC & CHEESE  18  goat cheese, brie, kunik, and parmesan sauce, bread crumbs (v)

GRILLED OCTOPUS  24   garlic lemon aioli, frisée salad (gf)

BOURBON BBQ MEATBALLS  21  our custom beef blend of brisket, short rib, and strip steak; smoky bbq bourbon sauce

ROASTED BONE MARROW  17  herbed bread crumbs, house-made focaccia
Add: 1/2 ounce of Lagavulin 8 year Scotch for marrow ‘luge’ +12

MAINS

HIDDEN FJORD SALMON*  42  cauliflower purée, asparagus, caper, sultana vinaigrette (gf)

SEARED SEA SCALLOPS  46  sweet potato purée, pomegranate, shallot, smoked trout roe (gf)

JUMBO LUMP CRAB CAKE  42  beet & walnut purée, swiss chard, grilled lemon

EGGPLANT PASTA 35 tagliatelle, roasted eggplant, pomodoro, crispy eggplant skins (vg)

CHICKPEA MUHAMMARA  35 chickpeas, roasted red pepper and walnut purée, cabbage salad, focaccia  (vg)

BURGUNDY BRAISED BEEF SHORT RIB  42  parsnip purée, brussels sprout, rainbow carrot, burgundy wine demi-glace (gf)

SKILLET CHICKEN  38  white wine mushroom cream, fingerling potato, carrot (gf)

FLATIRON BURGER *  36  our custom beef blend of brisket, short rib, and strip steak; caramelized onion,
chipotle aioli, frisée, tomato, cheddar cheese, french fries
add bacon +3   substitute truffle fries +3

HAND-CUT STEAKS

14 oz ANGUS STRIP*  67  grilled asparagus, olive oil mashed potatoes, classic demi-glace sauce (gf)

32 oz PORTERHOUSE*  138  honey glazed carrots with toasted pistachios, chimichurri sauce (gf)

48 oz TOMAHAWK*  174  roasted fingerling potatoes, seasonal vegetables, lemon garlic aioli, pink peppercorn sauce (gf)

SURF & TURF  35  add 1/2 lobster to any of the above steaks 

HOUSE SAUCES  6 ea  chimichurri (vg, gf), creamy mustard (v, gf),  pink peppercorn (v, gf)

SIDES

14 each

FINGERLING POTATOES  pan fried, lemon garlic aioli, maldon salt, parsley (v, gf)

HONEY GLAZED CARROTS  toasted pistachios, orange juice, butter (v, gf)

GRILLED JUMBO ASPARAGUS  orange sea salt, fresh chopped chives (vg, gf) 

GREEN BEANS ALMONDINE  shallots, garlic, lemon juice, butter & almonds (v, gf)

OLIVE OIL MASHED POTATOES  russet potatoes, EVOO (v, gf)

SAUTÉED MUSHROOMS  garlic oil, herbs (vg, gf)

DESSERTS

All of our desserts are made in-house by our Pastry Chef Svetlana

28 LAYER CHOCOLATE CAKE  24   chocolate sponge cake, chocolate truffle mousse, dark chocolate fudge, 20 year old armagnac chocolate sauce pour over (v)

THE FLATIRON ROOM SPHERE  24   chocolate ganache, vanilla ice cream cake, strawberry sauce, whipped cream, hazelnut sauce (v)

STICKY TOFFEE PUDDING  16   medjool date pudding & sticky caramel sauce (v)

HAZELNUT GROVE  16   hazelnut sponge cake, hazelnut chocolate mousse, toasted pistachios (vg, gf)

CHEESE BOARD  30   chef’s selection of artisanal cheeses

AFFOGATO 12   scoop of house-made madagascar vanilla gelato topped with a shot of espresso

SCOOP OF SEASONAL GELATO  7   caramel with chocolate, bourbon barrel aged coffee, or madagascar vanilla (v, gf)

 

BOURBON BARREL AGED COFFEE

We’re proud to offer The Morning Dram®, our very own brand of bourbon barrel aged coffee.
All the flavor, without any alcohol or artifical additives. (Available for sale at host stand)

FRENCH PRESS
small (serves 1-2)   12
large (serves 3-4)   20

v: vegetarian vg: vegan gf: gluten-free

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.