“ True love is rare and tender. When you find it in a steak, hold on to it. Cheerish it, praise it. Thank you New York Grill.”
- Craig Dalton -
MAIN MENU.
TO START.
Garlic Ciabatta (V)
Garlic butter
Marinated Olives and Feta (V)
Mixed green and black olives
9
12
ENTREE.
Daily Oyster Selection
Natural w/ mignonette
Buttermilk fried, bloody mary remoulade
Thermador, sauvignon blanc and gruyere
Ceaser Salad (VO)
Romain, crisp bacon, oven baked croutons, 63 soft poached egg, anchovy
Add house smoked chicken breast
Crispy Fried Calamari
Fresh lemon, red and green sauce
Cambridge Duck Liver Parfait
Blood orange marmalade, thyme, brioche
Extra brioche
Tuna Tataki (GF)
Ginger and soy dressing, sesame aioli
Eye Fillet Carpaccio (GF)
Grass fed Manawatu, black garlic, mixed leaves
New England Seafood Chowder
Medley of grilled seafood, garlic ciabatta slice
hlf
30
32
46
doz
59
63
90
20
+10
18
18
+3.5
20
22
25
RISOTTO & PASTA.
Free Range Chicken Al Fredo Tagliatelle
Garlic, parmesan, creamy white wine sauce
Spaghetti Alla Puttanesca (VO)
Capers, Chilli, Anchovy, olives, fresh tomato, EVO, oregano
29
28
FROM THE GRILL.
A great steak, like a great wine, requires time to prepare correctly. Please allow a minimum of 30 minutes for us to cook them, as they are rested for half their cooking time to increase tenderness. Please allow for longer if ordering well done or medium well done on our larger cuts.
All our steaks are served with one complimentary sauce of your choice and are garnished with a roasted onion puree, dusted with a burnt onion powder.
NZ PASTURE FED ANGUS.
New York Strip
Manawatu
Eye Fillet
Manawatu
300g
200g
39
41
SPECIALTY STEAKS.
Butter Aged Scotch Fillet
Wakanui, 90 days grain fed
Dry Aged Prime Rib “OP Cut”
Manawatu, grass fed
Dry Aged Rump
Canterbury
Japanese A5 Wagyu Sirloin
Kagoshima grain fed
350g
+/- 500g
400g
+/- 300g
59
12/100g
45
85/100g
SHARING.
New York Mixed Grill (for 2 or 3)
Scotch fillet, st louis pork ribs, chicken, lamb shoulder
Delmonico Cut Angus T-Bone
Manawatu grain fed
The Butcher’s Block
Our chef’s choice of 3 premium cuts
+/- 500g
110/160
12/100g
SQ
SAUCES & BUTTERS.
Porcini & Truffle Jus
Madagascan Green Pepper Sauce
Chimichurri
Red Wine Jus
One complimentary w/ steak or $4
Garlic & Tarragon Butter
Truffle Butter
Café de Paris Butter
MAINS.
Charcoal Roasted Chicken (GF)
Half chicken, chicken gravy, saffron tabouleh
Roasted Lamb Rump (GF)
Vanilla carrot purée, silverbeet, potato au gratin, jus - served medium rare.
Line Caught Market Fish (GF)
Changes often to reflect the best of seasonality - subject to availability.
St Louis Pork Ribs
½ Rack, sweet glaze, smoked green chilli slaw
29
34
SQ
36
BURGERS.
Wagyu Beef Burger
Provolone, kosher pickle, tomato relish, mustard, fries
New York and Beyond Burger (V)
Beyond burger, mushroom, truffle crème, tomato relish, pickle, fries
27
28
SIDES.
Steak House Fries (V)
Add parmesan and truffle
Chargrill Root Vegetables (V GF)
Homemade lemon butter
Mac 'n Cheese (V)
Smoked cheddar, mozzarella
Onion Rings (V)
Beer battered
Cauliflower Au Gratin (V GF)
Smoked cheddar
Buttery Mashed Potatoes (V GF)
Agria Potato
9
+2
10
11
9
10
9
SIDE SALADS.
Pear & Parmesan (V GF)
Mixed leaves, EVO, cava rose vinegar
Iceberg Wedge (GF)
Blue cheese and avocado ranch, bacon, parmesan
Chop Salad (V GF)
Baby leaves, tomato, feta, spring onion, radish, mustard vinaigrette
10
10
10
(Download a PDF of the Main Menu.)