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Menu selections and prices are subject to change without notice.
Menus change frequently, reflecting the fresh selections of the seasons.


A P P E T I Z E R S
Fried Camembert & Pear   with Red Pepper Jelly    8.00
Old Bay Shrimp Boil   Warm Peel and Eat Shrimp, Drawn Butter and Cocktail Sauce    10.00



C A F É   S P E C I A L T I E S
Thai Chicken Salad     14.00
  Mixed Greens, Fried Noodles, Sunflower Sprouts, Cashews, Chile-Lime Dressing and Thai Peanut Sauce

Cobb Salad   12.00
  Chicken Breast, Blue Cheese, Hard Cooked Egg, Tomato, Bacon, Avocado and Red Wine Vinaigrette

New Yorker Burger   12.00
   Half Pound Certified Angus Burger, Bacon, Avocado and Jack Cheese with Hand Cut Kennebeck Fries

Chicken Fried Steak     Chicken Breast   15.00    Sirloin   16.00

Jumbo Fried Shrimp     15.00
   Deep-fried served with French Fries, Cole Slaw and Cocktail Sauce

P L A T S  d u  J O U R  - $18.00
Monday  Chicken Cacciatore Italian Hunter Style Braised Chicken with Creamy Polenta
Tuesday  Pacific Snapper Filet
With Roasted Red Peppers, Grilled Asparagus and Olive Tapenade
Wednesday  Coleman's Natural Beef Roasted London SirloinAu Jus and Shoestring Kennebeck Potatoes
Thursday  Chicken Braised in Riesling
Baby Carrots and Whole Grain Mustard Mashed Potatoes
Friday  Balsamic Braised Pork Shoulder
With Fingerling Potatoes, Mushrooms, Peppers and Onions
Saturday   Maine Lobster Shepherd's Pie Lobster, Spinach, Corn, Smashed Potatoes
and Lobster Sauce


Executive Chef, Will Pliler     Sous Chef, Andrew Roll     General Manager, Joy Bradford

Prices and Menu Items Subject to Change

GASTRONOMY GUARANTEE: Every Gastronomy restaurant is committed to providing hospitable service and delicious food. If we fall short of our goal, please contact the manager on duty, and if we cannot correct the problem to your satisfaction, we will be pleased to buy your meal.



The New Yorker
*A private club for members
60 West Market Street (350 South)  •   Salt Lake City, Utah 84101
tel: (801) 363-0166  •  fax: (801) 363-0588
email: joy@ginc.com