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Restaurant

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    • Manhatta is a modern New York restaurant, inspired by the unmatched energy of our city. 

    Helmed by Executive Chef Justin Bogle, Manhatta's constantly evolving menu takes traditional techniques and global ingredients to unexpected places.

      Three Courses | 115
      Wine Pairing with Three-Course Menu | 75

      Four Courses | 145
      Wine Pairing with Four-Course Menu | 95

      • Lobster Carpaccio with uni, beets and rose *

      • Hamachi with Meyer lemon, coconut, Za'tar*

      • Burrata and Persimmons with pickled chanterelles, almond miso and nasturtium

      • Blue Fin Tuna with sea urchin, peanuts and thai basil*

      ___

      • Mushroom Porridge with koshihikari rice, heirloom egg and gamtae

      • Spanish Octopus with Tahitian pomelo, kohlrabi and sesame

      • Veal Agnolotti with honey nut squash, foie gras and black truffle

      • Diver Scallop with Tahitian pomelo, kohlrabi, sesame*

      ___

      • Black Bass with a chowder of hazelnuts, razor clams and trout roe

      • Dry Aged Duck with pistachio, runner beans, candied black olive, strawberry

      • Hudson Valley Trout with morel mushrooms and nori hollandaise

      • Farro Verde with wild mushrooms, nettle and comté

      Executive Chef Justin Bogle

      Chef de Cuisine Simon Ek 

      Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

      • ‎Beef Tartare with black sunchoke and Asian pear*

        $25

      • Burrata and Persimmons with pickled chanterelles, almond miso and nasturtium

        $29

      • Grilled Little Gem Lettuce with buttermilk ramp dressing, avocado, and toasted sunflower seeds

        $19

      • Hamachi with cherries, celery, fennel and buttermilk*

        $24

      • East Coast Oysters with green tomato and horseradish granité* | Add Caviar

        $25

      • ‎—

      • ‎Dry Aged Burger with koji onions, cooper sharp and chips*

        $34

      • Farro Verde with wild mushrooms, nettles and comté

        $33

      • Grilled Seabass with a chowder of hazelnuts and razor clams

        $42

      • Green Circle Chicken with fresh chickpeas and panisse

        $42

      • ‎American Wagyu Bavette with smoked tomato, eggplant and black garlic choron

        $45

      Sides

      12

      • ‎Green Salad with Hazelnut Miso Vinaigrette

        $13

      • ‎Purple Sweet Potato Chips with Umami Powder

        $11

      • Gold Bar Squash with sauce ravigote

        $19

      Dessert

      • ‎Chocolate Sabayon Tart with crispy feuilletine

        $13

      • Olive Oil Cake with strawberry ganache and meringue

        $13

      • ‎Selection of American Cheeses

        $14

      Executive Chef Justin Bogle

      Chef de Cuisine Jon Culbert

      Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

      Dessert

      Banana and Chocolate Candy Bar with Cardamom and Dulce de Leche Ice Cream

      Toasted Rice Millefeuille with Koshihikari Rice Cream and Hazelnut Cream

      Poached Pear with Pecan, Chestnut Cream, and Honey Brie Ice Cream

      Selection of American Cheeses


      After Dinner

      Fèlisina Vin Santo, Tuscany, Italy 2016 | 31

      Alois Kracher Cuvée Beerenauslese, Burgenland, Austria 2019 | 16

      L'Abricot du Roulot, Jean Marc Roulot's Apricot Brandy Burgundy, France | 28

      Forthave Marseille Amaro | 18

      Irish Kapé, Toasted Coconut Teeling Irish Whisky, Coffee & Stout Reduction, Ube & Coconut Cream, Nutmeg | 19


      Executive Pastry Chef Rebecca Choi

      View the Full List

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