Danube 30 Hudson Street • New York • 212-791-3771

Cuisine
European / Austrian

Neighborhood:
TriBeCa - Downtown

Dress Code
Business Casual

Catering Available

Features
• Full Bar
• Chef Tasting Menu
• Happy Hour

Reservations
Recommended

Parking

Street

Children’s Menu
N/A

Payment Methods

Visa, Mastercard,
Amex, DC, Discover
JCB, Travelers Checks

Private Rooms
Yes, Wine room
seats up to 28
Gold Room seats 26

Hours
Monday - Saturday
5pm - 11:30pm
Closed Sunday

Danube Austrian Menu

AUSTRIAN

APPETIZERS

Roasted Sweet Organic Beets
with Horseradish Fromage Blanc
and Toasted Pumpkin Seed Dressing 9

Carinthia “Schlutzkrapfen” High Altitude Austrian Cheese Ravioli
with Smoked Mushrooms and Harvest Corn Sauce 15

Beef Tartare in a Beef Consommé Gelée
with Wasabi Mousse and Marinated Red Beets 21

ENTRÉES

Honey Glazed Organic Breast of Long Island Duckling
with Salzburger Red Cabbage, Chestnuts
and Armagnac Plum Sauce 36

Slow Braised Hungarian Beef Goulash
with Quark Spätzle 30

Veal Wiener Schnitzel
with Austrian Crescent Potatoes, Cucumber Salad,
Mixed Greens and Lingonberries 32

CHEF'S WEEKLY MARKET CHOICES

APPETIZERS

Seared Hudson Valley Foie Gras
with “Kracher”, Caramelized Quince and Macadamia Vanilla Cloud 23

ENTRÉES

Roasted Maine Halibut with a Porcini Crust,
Celery Root Purée and Wild Mushroom Broth 36

Scottish Venison Loin
with Austrian Pretzel Dumplings, Brussel Sprouts,
Sour Cherries and Venison Jus 42

DESSERT

Butternut Squash Vanilla Parfait
with Pumpkin Seed Oil, Oven Roasted Quince, Pomegranate Granite
and Apple Cider Sorbet 14

MODERN ECLECTIC

APPETIZERS

Organic Mesclun Salad
with Herbed Goat Cheese, Spiced Pecans
and Sherry Pumpkin Seed Vinaigrette 9

Diver Sea Scallop and New England Crabmeat
with Paradeiser Coriander and Fresh Lemon Thyme Sauce 16

Sashimi Quality Bluefin Tuna and Hamachi Tuna
with Key Lime Pickled Onion, Pumpkin Seed Oil
and Sesame Mustard Dressing 18

ENTRÉES

Roasted Nine Spice Black Sea Bass
with a Julienne of Fall Squash and Pumpkin Seed Dressing 36

Prime Dry Aged New York Strip Loin
with Sweet Shallot Confit, Parsley Root Purée
and Zweigelt Jus 38

Organic Colorado Rack of Lamb
with Chanterelle Gnocchi, Marinated Fennel
and Lamb Jus 40

DINNER TASTING MENU

Waltz of Appetizers
Crawfish Cromesquis with Avocado Mousse
Duo of Washington Oysters with Apple Mint Gelée and Bloody Mary
Smoked Salmon Trout Brandade with Wasabi Tobiko
and a Crisp Portuguese Sardine

Or

Foie Gras Terrine wrapped in “Baumkuchen”
with Celery and Portwine Figs

Or

Porcini Consommé with Venison Strudel and Juniper Berries

~~

Maine Day Boat Lobster
with Snow Peas, Shitake Mushrooms, Kohlrabi Purée and Thai Curry

Or

Alaskan Wild King Salmon poached in Olive Oil
with Truffled Potato Purée, and Fresh Marjoram

~~

Organic Connecticut Farm Raised Baby Pig
with Champagne Lentils, roasted Cipollini Onions, Wasabi Caviar
and Caraway Jus

Or

Veal Wiener Schnitzel
with Austrian Crescent Potatoes, Cucumber Salad,
Mixed Greens and Lingonberries

Or

Slow Braised Hungarian Beef Goulash
with Quark Spätzle

~~

Fresh Blood Oranges and Kumquats
with Elderflower Gelée and Elderflower Sorbet

~~

Crunchy Caramel and Pear Strudel
with 25-Year Aged Balsamic Vinegar and Moscato d’Asti Ice Cream

Or

Austrian Chocolate Hazelnut Soufflé
with Italian Plum Ragout, and Chocolate Chip Ice Cream

Ninety Dollars
One-Hundred Sixty Dollars with Wine Pairing
Chef’s Seasonal Degustation Menu Available Upon Request

DESSERT WINES BY THE GLASS

Muscat de Rivesaltes 2006 France 12
Tokaji Late Harvest 2003 Oremus Hungary 15
Trocken Beerenauslese 2001 Hill 3 Austria 25
Beerenauslese 2006 Kracher Austria 18

PORT WINES BY THE GLASS

Smith Woodhouse Late Bottle Vintage 1992 18
Dow’s 1985 Vintage 27
Burmester Tawny Over 40 Years Old 38

CHEESE

Weekly Chef’s Selection of European and Domestic Cheeses 16.

DESSERTS

Mozart Crème Brûlée
Chocolate Brûlée, Pistachio Brûlée,
and Organic Caramelized Sunflower Seeds
with Praline Ice Cream 9

“Topfenpalatschinken” Warm Wild Huckleberry Crepes
with Huckleberry Sour Cream Sorbet and Topfen Ice Cream 12

Crunchy Caramel and Bosc Pear Strudel
with 25-Year Aged Balsamic Vinegar and Moscato d’Asti Ice Cream 12

Austrian Chocolate Hazelnut Soufflé
with Italian Plum Ragout and Chocolate Chip Ice Cream 15

Danube Chocolate Waltz
with Brownie Sacher Cake, Chocolate Parfait and Fig Chutney, Bitter Sweet Chocolate Brûlée and Viennese Mélange Ice Cream 16

Pumpkin Seed Blinis
with homemade Plum Preserve, Quark Cheese, Pumpkin Seed Nougatine
and Lingonberry Ice Cream 14

Butternut Squash Vanilla Parfait
with Pumpkin Seed Oil, Oven Roasted Quince, Pomegranate Granite
and Apple Cider Sorbet 14