Summer Restaurant Week

Participation of the entire table is required | $60pp

Monday, July 22nd - Sunday, September 1st

Available during:

Monday - Friday Lunch

Sunday - Friday Dinner

Maine Crab Cake

Potato Strings, Tarragon Dill Tartar
Caesar Salad

Little Gem, Aged Parmesan, Chives, Anchovy, Myung Ran Dressing
Add Chicken +8 | Shrimp +12 | Ribeye Cap +17
Yellowtail Crudo

Avocado, Walnut, Crispy Pearls
Seasoned Shoyu, Shiso
Caramelized Bacon

Tonic 01 Foie Maple Syrup

Rigatoni Pomodoro

Heirloom Tomato, Basil, Aged Parmesan
Eye of Delmonico Frites

Delmonico Eye, Brandt Family Farms, CA
Served with French Fries & Mustard Aioli
Chicken a la Keene

English Peas, Cherry Tomatoes, Asparagus, Piqullio, Creamy Sherry Sauce
(Vegan Upon Request)
Faroe Island Salmon

Fava Bean Puree, Pickled Daikon, Smoked Oil
Signature Delmonico Ribeye

18oz, Brandt Family Farms, CA

+ $23
Dry Aged Bone in Ribeye

22oz, DemKota Ranch, SD

+ $29

Yuzu Cheesecake

Black Sesame, Wild Blueberry, Shiso
Chocolate Layer Cake

Cassis Fudge, Malted Milk Ice Cream
Ice Cream & Sorbet Selection - 3 Scoops

Vanilla, Hazelnut, Chocolate | Mango, Coconut, Raspberry
Delmonico’s Original Baked Alaska

Banana Gelato, Walnut Cake, Apricot Jam Created in Delmonico’s Kitchens in 1867

+ $10

Appetizer