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
Soup of the Day 6.00
Seasonal Selection of Homemade Soup
Onion Soup Gratinée 7.00
A Baked Crock of Homemade Soup Topped with Swiss and Parmesan
Cheeses
Jumbo Alaskan Snow Crab Claws 24.00
served Chilled with Cocktail Sauce and Mustard Sauces
Escargots with Roquefort-Garlic Butter 12.00
With Roquefort-Garlic Butter and Toast Points
Honey-Hoisin Glazed Baby Back Ribs 14.00
Buffalo Barbecue Shrimp 14.00
With Maytag Blue Cheese and Crab Slaw
Coconut-Panko Crab Cake 14.00
with Avocado-Mango Salsa and Thai Dipping Sauce
Pepper Seared Ahi Tuna 14.00
with Sweet Onion Vinaigrette
Iced Fresh Oyster Selection 16.00
On the Half Shell with Mignonette Sauce, 1/2 Dozen
S A L A D S
Mixed Field Greens 12.00
With Seedless Grapes, Toasted Walnuts, Buttermilk Blue, Olive oil and Aged Balsamic
Classic Caesar 10.00
With Sourdough Croutons, Parmesan and Anchovies
Hearts of Palm, Tomato and Avacado 12.00
With Romaine Lettuce, Creamy Balsamic Dressing
Radicchio, Arugula and Granny Smith Apple 12.00
With Maytag Blue Cheese, Caramelized Pecans and Honey Vinaigrette
P A S T A
All our Pastas are Fresh Hand Made Locally
with Basil Pesto, French Green Beans, Fingerling Potatoes, Toasted Pine Nuts and Grana Padano Cheese
Spaghetti, Seared Sea Scallops and Prawns 22.00
with Spicy Tomato Sauce
Pappardelle with Maine Lobster 24.00
And Tomato-Basil Cream Sauce
S H E L L F I S H
Bouillabaisse 34.00
Provençal Seafood Stew with Lobster, Shrimp, Scallops, Mussels, Halibut and Salmon
Tiger Prawns Sauteed with Lemon Butter, Garlic and White Wine 32.00
French Green Beans and Sourdough Crostini
Shellfish "Jambalaya" 34.00
Jumbo Prawns, Day Boat Sea Scallops and Maine Lobster with New
Orleans Creole Sauce
P O U L T R Y, G A M E A N D L A M B
Southern Style Fried Chicken 27.00
Free-Range, Naturally Raised, Cooked in Peanut Oil
served with Whipped Potatoes and Country Gravy
Braised Sonoma Rabbit 30.00
With Steamed Spinach, Caperberries, Olives and Meyer Lemon Sauce
Veal Schnitzle 30.00
free-Range Raised, with Warm Heirloom Potato Salad and Green Peppercorn Butter Sauce
Medallions of Pork Filet Mignon 26.00
with Polenta, Roasted Corn, Black Beans and Chipotle Cream Sauce
Mountain Meadows Colorado Lamb Rack 41.00
Dijon Mustard Crusted and Port Wine Reduction Sauce
P R E M I U M S T E A K S
New York Sirloin Pepper Steak 39.00
Served with Hand-Cut French Fries
Certified Angus Beef Natural® New York Sirloin Steak 39.00
14 ounces served with Smoked Gouda Potatoes and Fresh Vegetables
Filet Mignon 39.00
Pan Roasted with Cabernet-Whole Grain Mustard Sauce and Horseradish Whipped Potatoes
Char-Grilled Ribeye Steak with Bearnaise Sauce 39.00
16 Ounces
Add One Pound King Crab Leg to any Steak 32.00
*Certified Angus Natural Beef is raised without the use of Hormones or Antibiotics and fed a vegetarian diet to produce this high quality beef, resulting in tender, juicy and delicious steaks.
Executive Chef, Will Pliler Sous Chef, Andrew Roll General Manager, Joy Bradford
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.
For your convenience, a gratuity of 18% will be added to parties of 8 or more.
Prices and menu items subject to change without notice.
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
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