craftsteak 85 Tenth Ave New York, NY 10011 • 212-400-6699

Cuisine
American
Steakhouse

Neighborhood
Chelsea

Features
Bar Dining
Full Bar
Lounge
Counter Seating
Personal Wines Welcome (Corkage Fee)
Private Rooms Available
Views
Wheelchair Access
Wine Available
Raw Seafood Bar

Reservations
Suggested

Parking
Public Lot Nearby

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
Private 30-seat dining room

Hours
Dinner
Monday to Thursday
5:30pm-10:00pm

Friday & Saturday
5:30pm-11:00pm

Lunch
Monday to Friday
12pm - 2pm
Sunday Closed

Craftsteak Dinner Menu
Craftseak menu changes frequently
This is a recent copy

raw bar

Great South Bay (ny) Littleneck 3.

Widow’s Hole (ny) Oyster 3.

Island Creek (ma) Oyster 3.

Kumamoto (wa) Oyster 3.

Mermaid Strait (pei) Oyster 3.

Beau Soleil (nb) Oyster 3.

Fanny Bay (bc) Oyster 3.

King Salmon Belly 20.

Striped Bass 17.

Bigeye Tuna 21.

Albacore Tuna 21.

Half Lobster 28.

White Anchovy 14.

Shrimp Cocktail 21.

Kumamoto Oysters with Ramps
& Trout Roe 18.

Craftsteak Seafood Tasting

Traditional 66.

hot

Veal Sweetbreads 18.

Fried Duck Egg, Mojama
& Caviar 16.

Japanese Hamachi 19.

Hawaiian Prawns 21.

Lobster Bisque 18.

cold

Wagyu Beef Tartar 22.

Foie Gras Terrine 22.

Mixed Lettuces 12.

Wild Arugula 12.

Romaine Heart “Caesar” 14.

Frisée, Bacon & Blue Cheese 14.

Haas Avocado, Watercress
& Cucumber 14.

Beet 13.

Baby Artichoke 14.

MAIN COURSES

meat

Corn-Fed

New York Strip (Dry-Aged In-House)

28-Day 43.

42-Day 45.

56-Day 47.

T-Bone 49.

Grass-Fed

New York Strip 44.

Ribeye 44.

Filet mignon 44.

Wagyu

12 oz. New York Strip, Snake River Farm,

Idaho (grade 8) 110.

12 oz. Skirt Steak, Snake River Farm,

Idaho (grade 6) 69.

Ribeye, Alexandria, Australia,

(grade 10) 20./oz.

Filet mignon, Miyazaki, Japan

(grade 11) 30./oz.

Corn-Fed Ribeye For 2 98.

Corn-Fed Sirloin for 4 160.

Truffle & Herb Pintade for 2 46.

Braised Beef Short Ribs 29.

Free Range Chicken 29.

Kurobuta Pork Loin 34.

Squab 32.

fish

King Salmon 28.

Daurade 30.

Wild Striped Bass 28.

SIDE DISHES

vegetables

Roasted

Tokyo Turnips 9.

Cauliflower 9.

Brussel Sprouts with Bacon 9.

Jerusalem Artichoke 9.

Sautéed

Sweet Peppers 9.

Baby Spinach 9.

Baby Bok Choi 9.

Braised

Collard Greens 9.

Red Cabbage 9.

Swiss Chard 9.

Kabocha Squash Purée 9.

Onion Rings 9.

mushrooms

Hen of the Woods 13.

Black Trumpet 14.

Baby Shiitake 13.

Chanterelle 17.

Mixed Mushrooms 22.

Braised Lobster Mushrooms 14.

potatoes

Roasted Garlic & Potato Gratin 9.

Fries 9.

Yukon Gold Purée 9.

Fingerling Sweet Potato 9.

Wagyu Confit 9.

grains & rice

Squash & Chestnut Farrotto 11.

Mushroom & Speck Risotto 16.

white truffle

Soft Polenta 70.

Cantal Cheese

& Potato Purée 70.

chef/owner Tom Colicchio
chef Christopher Albrecht

Wednesday, October 25, 2006