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MURRAY HILL DINING MENU

Our menu is designed for sharing.
Items will come out as they are ready. 

OUR CLASSICS

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

TRUFFLE FRIES  12
(v, gf)

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

FLATIRON BURGER*  29
garlic confit, roasted red pepper aioli, lettuce, tomato, grilled onion
add cheese +2
add truffle fries +9

SCOTCH EGG  19
jammy egg, ground pork, bread crumbs, pickled mustard seeds

HOUSE-MADE RAVIOLI  32
chef’s choice of seasonal fillings & sauce

OCEAN

SHRIMP COCKTAIL 32
house-made cocktail sauce (gf)

EAST COAST – SWEET PETITE, MA
1/2 dozen:   24     1 dozen:   48

WEST COAST – SKOKOMISH, WA
1/2 dozen:   24     1 dozen:   48

CRAB CAKE  24
house-made remoulade

GRILLED OCTOPUS 24
garlic lemon aioli (gf)

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

SEARED SEA SCALLOPS  28
cucumber and tomatillo gazpacho, wasabi tobiko (gf)

GARDEN

WHIPPED FRENCH FETA  16
roasted maple rainbow carrots, orange salt (v)

BEET SALAD  18
candied beets, herb honey goat cheese, orange segments, pistachios (v)

SUMMER SALAD  17
chef’s selection of seasonal vegetables (gf, vg)

MUSHROOM GNOCCHI  32
roasted wild mushrooms, toasted pine nuts, vegan sage butter (vg)

FARM

BBQ GRILLED CHICKEN  29
marinated with fire roasted peppers, garlic, lime, and fresh herbs (gf)

ROASTED BONE MARROW  17
herbed bread crumbs, house-made focaccia

BOURBON MEATBALLS  21
beef, bourbon BBQ sauce

BEEF SHORT RIB  28
braised in au jus (gf)

STEAKS

48oz TOMAHAWK  149

32oz PORTERHOUSE  68

14oz ANGUS STRIP  48

ADDITIONS

CHIMICHURRI SAUCE  5 (vg, gf)

CREAMY MUSTARD 5 (v, gf)

PINK PEPPERCORN SAUCE 5 (v, gf) 

OLIVE OIL MASHED POTATOES  14 (v, gf)

JUMBO ASPARAGUS  13 (vg, gf)

BRUSSELS SPROUTS  14 (v, gf)

CHEESE & CHARCUTERIE

served with accoutrements & house-made focaccia

CHEESE BOARD  30
four local & imported cheeses

CHARCUTERIE BOARD  30
four artisanal meats

COMBO BOARD  53
chef’s selection of
four cheeses & four meats

DESSERTS

28 LAYER CHOCOLATE CAKE   24 (v)
Chocolate sponge cake, chocolate truffle mousse, dark chocolate fudge
– Add 20yr Armagnac chocolate sauce   14 –

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

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

SCOOP OF SEASONAL GELATO   7 (v, gf) 
Caramel with Chocolate, Barrel Aged Coffee, or Madagascar Vanilla

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 artificial additives. Also available for purchase at our venue.

FRENCH PRESS
Small (serves 1-2)   12
Large (serves 3-4)   20

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

v: vegetarian vg: vegan gf: gluten-free