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16 oz. bottle of Inspired Brews gingery kombucha
A refreshing lemonade with Luxardo cherry syrup, fresh squeezed lemon juice and sparkling water.
A 7-minute farm egg dressed with capers, anchovies, lemon, fried parsley and fried shallots.
Maitake and king trumpet mushrooms on grilled Sullivan Street filone finished with gently warmed Brillat Savarin cheese.
Our version of bread and butter.
Thinly sliced exquisite Broadbent American ham with chunks of Jasper Hill blue cheese and sliced fresh Stayman apples
Daily selection of cheeses - usually a hard, bloomy rind and blue - served with grilled bread and preserves.
Our toasted oat and mixed seed granola with honey sweetened labne and a plums.
Delicately smoked trout, beautiful Salanova lettuces, soft fresh herbs, olive oil and a viognier honey vinegar.
Three pork ribs with tahini, roasted tomatoes, and chard stems.
A pur?ed earthy vegan soup of sunchokes and mushroom stock.
A deicious vegetable broth based soup with beans and vegetables.
A refreshing, smooth puree of cucumber, watercress and spring onion, garnished with an herbed yogurt.
A flavorful poultry broth with maitake mushrooms, collard greens, wild rice and wheat berries. Served with a piece of grilled bread.
A beautiful expression of the Spanish classic chilled soup. Contains almonds and dairy.
A fresh puree of ultra ripe Jersey beefsteak tomatoes, blended with a touch of cream and spices.
A delicious vegan soup made of roasted wild mushrooms.
A flavorful poultry broth with maitake mushrooms, collard greens, wild rice and wheat berries. Served with a piece of grilled bread with bone marrow.
A flavor packed chicken broth with fresh matzah balls and roasted vegetables.
Green goddess dressing, little gems, cucumbers, radishes, mixed herbs and sunflower seeds.
Charred broccoli, lemon, chili, garlic, sesame seeds
Is it a cheese plate or a salad?? Roasted Jerusalem artichokes and fresh pears paired with large chunks of cheese, dressed with Katz's red wine vinegar, roasted sunflower seeds and fried rosemary.
Endives and a variety of citrus fruits from our favorite Napa valley farmer. The dressing is toasted pistachios, aleppo pepper and pomegranate seeds. The whole delicious mess sits on a schmear of Lebanese yogurt.
Green goddess dressing, little gems, cucumbers, radishes, mixed herbs and sunflower seeds.
A salad of bitter lettuces, house-smoked trout salad, and toasted walnuts.
Beautiful farm-fresh Salanova lettuces, soft herbs, olive oil and a viognier honey vinegar.
Crab, avocado, radishes, cucumbers, sesame seeds, ginger dressing.
Cucumbers marinated in Meyer lemon and Sauvignon Blanc vinegar, with fingerling potatoes, fiddlehead ferns, ramps, chickweeds, wheat berries, and lovage blended with cream and yogurt.
Sugar snap peas and english peas from the farmer's market, with spicy arugula, grated radish, and sauvignon blanc dressing.
Our take on a caprese salad. Very ripe tomatoes, stracciatella, grilled zucchini, fried prunes, basil vinaigrette.
Roasted carrots and cauliflower over a smear of harissa and clotted cream, with olives, pistachios, and fried herbs.
Roasted squash on a bed of yogurt mixed with amba (pickled mango), with fresh herbs, toasted almonds, and crimson raisins.
A flavorful spring salad of roasted baby carrots on a bed of labneh, topped with toasted hazelnuts and sprinkled with za'atar.
Our version of a greek salad. Ripe mixed tomatoes, whipped feta, fresh oregano, cucumbers and Kalamata olives.
Beautiful farm-fresh Fall green lettuces, soft herbs, olive oil and asauvignon blanc vinegar.
Beautiful farm fresh Castelfranco and crumbled Jasper Hill Farms Bailey Hazen blue cheese, dressed with Katz's farm red wine vinegar and olive oil.
Radicchio, celeriac, chervil, pomegranate, pistachios, fried speck, blue cheese dressing.
California grown blood orange, Seville sour orange, red grapefruit, a variety of chicories, and fresh herbs, dressed with almond oil, citrus juice and sauvignon blanc vinegar.
A salad of swiss chard, beech mushrooms cooked and preserved in olive oil , wheat berries, and shredded Toussaint cow's milk cheese.
Peppery watercress and cucumbers and crushed roasted peanuts dressed with a spicy serrano pepper vinaigrette.
Crunchy, dark green spigarello leaves and crunchy toasted puffed rice dressed with herbs and olive oil, all sitting atop a pillow of goat cheese.
Grilled asparagus dressed in a herb, anchovy and olive oil sauce, with finely chopped, lightly pickled, hard boiled egg and sprinkled with fried capers.
Bennington Stracciatella, green almonds, garlic scapes, roast tomatoes and grilled bread
Lightly blanched farm-fresh green beans tossed with a puree of roasted eggplant and toasted walnuts.
Pork terrine and turkey rillettes on a baguette with pickled carrots, cucumbers, cilantro and spicy mayonnaise. Served with your choice of fries or a salad.
Roasted wild mushrooms and broccolini on a toasted roll, with lemon rosemary aioli and black olive tapenade.
Thinly sliced slow braised beef tongue and scrambled eggs on baguette.
Thinly sliced beef tongue and scrambled eggs with a spicy mayonnaise on baguette. Served with your choice of french fries or a salad.
Super ripe Jersey beefsteak tomatoes, little gem lettuce and Nueske's bacon on Pullman bread with our housemade mayonnaise.
Lamb terrine and beef heart on baguette with pickled carrots, parsley, cilantro and a spicy mayonnaise.
A grilled cheese with caramelized onions, Gruyere cheese, and a touch of whole grain mustard.
Two 3 oz. patties with caramelized onions, roasted mushrooms, swiss cheese and fried rosemary on a potato bun. Served with your choice of fries or a salad.
Two 3 oz. patties with caramelized onions, roasted mushrooms, swiss cheese and fried rosemary on a potato bun. Served with your choice of fries or a salad.
Grain tabbouleh served with our famous roast chicken.
Roasted half chicken served with balti sauce, cilantro, pickled chilis, and crispy garbanzo.
A roasted half chicken with a Hungarian paprika sauce served with small German dumplings (spaetzle).
Housemade pork, fennel and cheese sausage served with leek vinaigrette, and bread crumbs.
Lightly poached swordfish that has been preserved in olive oil, and served with a swordfish tonnato, green beans, wax beans, roasted tomatoes, and potatoes.
Grilled swordfish with sweet and sour eggplant.
A Houseman tradition! A whole turkey leg cooked in duck fat until it is rich and tender. Served with an Iranian spiced walnut date sauce.
Four housemade lamb meatballs served on a bed of escarole wilted by a warm green garlic vinaigrette. Accompanied by cumin yogurt and sprinkled with za'atar spice mix.
Pan roasted, crispy skinned, cold smoked Peking duck breast served sliced on a bed of garlic yogurt, roasted beets, and ripe fresh persimmons.
Roasted guinea hen (a cousin to chicken) with julienne celery root, trumpet mushrooms, cashews, brown butter vinegrette and soft herbs.
Slow braised beef cheeks in braising liquid, served with grilled bread/
Red wine braised beef tongue with creamy potato pur?e and fresh herbs.
Braised pork shank and tender butter beans.
A roasted half chicken served with a warm cabbage, red onion and apple slaw.
Houseman's famous roasted half chicken on top of a large crouton, topped with a parsley, mint and fennel frond salad with anchovy vinaigrette and showered with freshly grated Parmesan cheese.
A gently cooked, tender and juicy 7 oz. hanger steak basted in brown butter, rosemary and garlic, served with special French fries tossed in the brown butter steak drippings.
A light entree or a heavier appetizer. Three 2 oz. house made goat meatballs served with a spiced tomato sauce and with an herbed yogurt.
2x house made lamb sausage links, wilted dandelion greens, garlic yogurt, za'atar spice.
Fresh farm potatoes, boiled until very soft, cooled and then palm-smashed and dropped in the frier until crisp. Seasoned with a liberal dose of duke (coriander, cumin, sesame and toasted nuts) spice.
Irony greens, blanched with care and dressed with lemon, olive oil and garlic.
A daily rotation of wilted greens with olive oil and lemon.
Voted the "absolute best" french fries by New York Magazine and Grub Street.
A handful of Little Gem lettuces dressed simply with oil and vinegar.
Two pieces of grilled Bien Cuit bread
Roasted peanuts in a gooey brown butter sauce served with a dollop of sour cream.
House-made pound cake with preserved blueberries and honey labneh