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
Carpaccio of Filet Mignon with Spicy Prawns* 14.00
Canellini Beans and Lemon Vinaigrette
Escargots with Roquefort-Garlic Butter 12.00
Served with Toast Points
Lamb Burger Sliders 12.00
with Pickled Red Onion, Toasted Pita and Cucumber-Mint Raita
Buffalo Barbecue Shrimp 14.00
With Maytag Blue Cheese and Crab Slaw
Crispy Fried Calamari 14.00
with Asian Slaw and Sweet Chile Sauce
Coconut-Panko Crab Cake 14.00
with Avocado-Mango Salsa and Thai Dipping Sauce
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
Heirloom Baby Beets 12.00
with Cypress Grove Goat Cheese, Spicy Walnuts, Oranges
and Balsamic Reduction
Radicchio, Arugula and Granny Smith Apple 12.00
With Maytag Blue Cheese, Caramelized Pecans and Honey Vinaigrette
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
Porterhouse Steak52.00
24 Ounce Certified Angus Beef, Dry-Aged with Bearnaise and Truffle-Madeira Sauces
P A S T A
All our Pastas are Fresh Hand Made Locally
Leeks, Dill And White Wine Butter
Spaghetti, Seared Sea Scallops and Prawns 24.00
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
Breast of Chicken Stuffed with Mushrooms 27.00
Free-Range, Naturally Raised, with Prosciutto-Mushroom Sauce and Whipped Potatoes
Roasted Long Island Duck 28.00
with Red Cabbage, Butternut Squash and Sun dried Cherry Sauce
Sonoma Rabbit 30.00
With Steamed Spinach, Caperberries, Olives and Meyer Lemon Sauce
Pan Roasted Berkshire Pork Chop 28.00
Glazed with Apple Cider Reduction
White Wine Braised Lamb Shank 29.00
with Pearl Onions, Dried Cherries and Apricots
Mountain Meadows Colorado Lamb Rack 41.00
Dijon Mustard Crusted and Port Wine Reduction Sauce
*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
60 West Market Street (340 South) •
Salt Lake City, Utah 84101
tel: (801) 363-0166 • fax: (801) 363-0588
email: will@ginc.com
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