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MURRAY HILL DINING MENU

FOR THE TABLE

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

CHEESE BOARD  30  four local & imported cheeses with accoutrements & house-made focaccia

CHARCUTERIE BOARD  30  four artisanal meats with accoutrements & house-made focaccia

COMBO BOARD  53  chef’s selection of four cheeses & four meats with house-made focaccia

SMALL PLATES

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

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

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

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

HOUSE-CUT TRUFFLE FRIES  12   truffle aioli, chipotle aioli, & old fashioned ketchup (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   beef, bourbon BBQ sauce

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

RAW BAR

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

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

LARGE PLATES

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

SEARED SEA SCALLOPS  39  cucumber, tomatillo gazpacho, wasabi tobiko, asparagus, carrot (gf)

CRAB CAKES  42  house-made remoulade, petite watercress

BEEF SHORT RIB  35  polenta cake, spring onions, cherry tomatoes, au jus (gf)

BBQ GRILLED CHICKEN  36  marinated with fire roasted peppers, garlic, lime, fresh herbs (gf)

HOUSE-MADE RAVIOLI  35  corn purée, sun-dried tomato, vegan ricotta, pumpkin seeds, grilled tomatoes (vg)

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

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

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, lemon aioli, grilled seasonal vegetables, pink peppercorn sauce (gf)

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

SIDES

FINGERLING POTATOES 14
pan fried, lemon garlic aioli, maldon salt, parsley (v, gf)

HONEY GLAZED CARROTS  14
toasted pistachios, orange juice, butter and chili flakes (v, gf)

GRILLED JUMBO ASPARAGUS 14 
orange sea salt, fresh chopped chives (vg, gf) 

GREEN BEANS ALMONDINE 14 
shallots, garlic, lemon juice, butter & almonds (v, gf)

OLIVE OIL MASHED POTATOES 14 
russet potatoes, EVOO (v, gf)

GRILLED SEASONAL VEGETABLES  14
chimichurri sauce (v, 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 (v)
Add a 20 year old Armagnac chocolate sauce pour over 14

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

*To uphold the excellence you expect at The Flatiron Room, we include a 3% credit card processing fee. This helps cover the costs associated with secure electronic transactions, ensuring our focus remains on delivering an exceptional dining experience.