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Delmonico's 56 Beaver Street New York, NY 10004 • 212-509-1144 |
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Cuisine Neighborhood Features Reservations Parking Payment Methods Private Rooms Hours Dinner |
Delmonico's Dinner Menu Shellfish Shellfish Platter: Oysters, Lobster, King Crab, Blue Crab, Jumbo Shrimp 24 Fresh Oyster Selection: Half Dozen Hand Selected Oysters 16 Chilled Shrimp Cocktail: Jumbo Wild Gulf of Mexico Shrimp 19 Crabmeat Cocktail: Colossal Lump Crab with Classic Cocktail Sauce 19 Appetizers “The Classic” Lobster Newburg: Tender Maine Lobster in Brandy Cream Sauce 21 Jumbo Lump Crab Cake: Atop Sweet Corn Maque Choux, finished with Chorizo Oil 19 Peppercorn Seared Ahi Tuna: White Bean Salad and Charred Tomato Vinaigrette 17 Oysters “Diamond Jim Brady”: Baked with Bacon, Tomato, Shallot, and Béarnaise 18 Manhattan Clam Chowder: Traditional Clam Chowder with Blue Crab Beignet 10 Beef Short Rib Stew: Caramelized Root Vegetables and Grilled Rustic Bread 15 Salads Baby Lettuce Salad: tossed with Grape Tomatoes and Champagne Vinaigrette 10 Caesar Salad: Hearts of Romaine tossed with Parmesan Crostini 10 Iceberg Salad: Great Hill Blue Cheese Dressing, Red Onions, Tomatoes, and Serrano 11 Delmonico’s Salad: Asparagus, Tomatoes, Roasted Red Pepper, Mozzerella 12 Frisee Lettuce Salad: tossed with Apples and Walnuts with Truffle Vinaigrette 12 Buffalo Mozzarella Tomato: Aged Balsamic, Roasted Pepper, EVO 13 Meats “The Classic” Delmonico’s Steak: Twenty Ounce Boneless Ribeye 39 Filet Mignon: Fourteen Ounce Tenderloin Steak 40 New York Strip Steak: Seventeen Ounce Prime Sirloin Steak 39 Sirloin “Au Poivre”: Classic Strip Steak with Green Peppercorn Brandy Jus 40 “T Bone” Steak: Twenty Two Ounce Prime Bone in Short Loin Steak 42 “The John Krupa” Rib Chop: Three Pound Bone in Ribeye 69 Roasted Porterhouse for Two: Three Pound Prime Bone In Short Loin Steak 79 Braised Beef Short Ribs: Tender Braised Short Ribs in a Shallot Veal Jus 32 Herb Grilled Veal Chop: Twenty Ounce Marinated Veal Rib Chop 42 Double Cut Virginia Lamb Chops: Three Double Bone Marinated Chops 48 Roasted Free Range Chicken Breast: Root Vegetable “Pot Pie” 23 Fish & Shellfish Jumbo Wild Gulf Shrimp: Grapefruit and Watercress Salad 35 Pan Seared Ahi Tuna: Twelve Ounce Sushi Grade 32 Broiled Center Cut Swordfish: Twelve Ounce Day Boat Swordfish 32 Roasted Irish Organic Salmon: Ten Ounce Filet of Salmon 30 Steamed Five Pound Lobster: Cold Water Wild Canadian Lobster MP Vegetables & Potatoes Delmonico’s Potatoes 7 Presented By Chef Clinton McCann |
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