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NOMAD 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 accoutrements & house-made focaccia

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 a Lagavulin 8yr Scotch half dram +12

SMALL PLATES

PEATED SHISHITO PEPPERS 15
sweet kecap manis, bruichladdich scotch sauce (vg, gf)

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

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

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

HOUSE-CUT FRENCH FRIES  12
truffle aioli, sriracha aioli, & old fashioned ketchup (v, gf)

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

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

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

ROASTED BONE MARROW  17
herbed bread crumbs, house-made focaccia
add a Lagavulin 8yr Scotch half dram “luge” +12

BOURBON BBQ MEATBALLS  21
beef, bourbon BBQ sauce

LARGE PLATES

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)

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

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

CRAB CAKES  42
house-made remoulade, petite watercress

CITRUS CHICKEN  36
marinated with fire-roasted peppers, garlic, lime, fresh herbs (gf)

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

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

STEAK FRITES*  67
14 oz angus strip, bourbon bbq sauce, roasted fingerling potatoes

ADDITIONS

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

GARLIC MASHED POTATOES  14  russet potatoes, EVOO (v, gf)

JUMBO ASPARAGUS  13  orange sea salt, fresh chopped chives (vg, gf)

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

GREEN BEAN ALMONDINE  14  shallots, garlic, lime juice, butter, almonds (v, gf)

DESSERTS

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

28 LAYER CHOCOLATE CAKE (v)   24
chocolate sponge cake, chocolate truffle mousse, dark chocolate fudge
add 20yr armagnac chocolate sauce   +14

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

SCOOP OF SEASONAL GELATO (v, gf)   7
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  12

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.