BREAKFAST -hotels.com
B R E A K FA S T
COLD PRESSED JUICES
14
ORANGE
14
GRAPEFRUIT
14
CARROT BEET
14
CELERY
HIGH PERFORMANCE
18
CHIA SEED
BOWL
cacao, brazil
nuts and dried
fruits
16
BEAUTY BOWL
beet yogurt,
strawberry +
r a s p b e r r y,
pistachio and
bee pollen
16
R E G E N E R AT E
BOWL
blackberries, dried
blueberries and oat
milk
16
N Y S TAT E G R A I N
BOWL
sweet potato, avocado,
flaxseeds and soft-
boiled farm egg
B R E A K FA S T & FA R M E G G S
18
GRILLED
AV O C A D O
smoked salmon,
crunchy seeds
and market herbs
17
WILD HIVE
GRAIN MIX
soft-poached
egg and wild
mushrooms
16
S W E E T P O TAT O
B U C K W H E AT
PA N C A K E S
ny state maple
syrup, fresh
berries and
whipped butter
18
O P E N FA C E D E G G
WHITE OMELET
grilled
asparagus
and spring
o n i o n s,
garden herbs
17
SUMMER SQUASH
18
H E I R L O O M T O M AT O
HUMMUS
TOAST
gluten-free
basil aioli and currants
flatbread,
pickled onion
and fried egg
18
SOFT EGG CREPES 14
FA R M E G G O M E L E T
black beans,
greenmarket greens,
cilantro
lemon dressing
ADDITIONAL
COMPLETE B R E A K FA S T S
9
GRILLED SWEET
P O TAT O E S
sumac-lime
vinaigrette
8
FA R M E G G
soft poached,
scrambled or
fried
9
TURKEY SAUSAGE 6
B A LT H A Z A R S P E LT
locally produced by
TOAST
the great American
buttermilk whipped
sausage company
butter + superfood jam
9
MARKET
GREENS
lemon
vinaigrette
14
B R E A K FA S T B A S K E T
selection of electric lemon
baked goods
35
EQUINOX
35 AMERICAN
B R E A K FA S T
B R E A K FA S T
two poached eggs,
two eggs any style,
nut + seed crumble,
turkey sausage,
spelt avocado toast,
fresh fruit, spelt
choice of juice or
bread, choice of
coffee
coffee or tea
COFFEE TEA
4.5
DRIP COFFEE
4.5
ESPRESSO
5
C O R TA D O
5.5
M A C C H I AT O
4.5
L AT T E
5.5
CAPPUCCINO
9
NAGANO SOBA
CHA
9
YA M E B L A C K
TEA
9
BLUE NILE
CHAMOMILE
9 K A O R I M AT C H A L AT T E
9 U J I G E N M A I M AT C H A
9 CASCADE PEPPERMINT
* C O N S U M I N G R A W O R U N D E R C O O K E D M E A L S , P O U LT R Y, S E A F O O D , S H E L L F I S H , O R E G G S M AY I N C R E A S E Y O U R R I S K O F F O O D B O R N E I L L N E S S. 07.29.19
LUNCH
CRUDO
16
FLUKE
TA R TA R E
horseradish
and lemon
snow
19
SOFT EGG
CREPES
beef tartare,
sorrel and smoked
oyster sauce
19
HUDSON VALLEY
STEELHEAD
TROUT
t o m a t o w a t e r,
cucumbers and
nasturtium
25
N E W- FA S H I O N E D
DEVILED CRAB
creamy ginger
dressing, crunchy
celery and ginger
crumb
20
M A R I N AT E D
RAZOR CLAMS
pickled carrot and
cilantro broth
19
CHILLED ROW 34
OYSTERS
shallot mignonette
and toasted
black pepper
FROM THE GARDEN
19
LITTLE GREEN
17
CHILLED
LETTUCES
T O M AT O S O U P
c u c u m b e r, c r u n c h y
sungold tomato,
seeds and yogurt
grilled garlic scapes
dressing
and avocado squash
16
BADGER FLAME
17
S O M E W H AT
BEET AND STONE
SIMPLE SALAD
FRUIT SALAD
seven different
grated Dunbarton
vegetables, sun-
blue and black
flower seeds and
urfa chili
lemon vinaigrette
18
PURPLE
14
FA N C Y
CHEROKEE
V E G E TA B L E S
T O M AT O S A L A D
AND DIP
marinated cherries,
carrot juice and
currants and anise
fermented soy
hyssop
bean
WARM & SOULFUL
MAINS
18
H AY R O A S T E D
19
DUCK DUMPLINGS
OYSTERS
slow cooked duck,
c i d e r- s o a k e d h a y,
lemon verbena scented
shallot vinegar and
apples, turnips and
salsify
bone broth
21
CRISPY SOFT
SHELL CRAB
cucumelon, labneh
and jalape?o
19
GRILLED QUAIL
gooseberries, pickled
fresnos and romano
beans from the grill
17/28
CHICKPEA PA S TA sungold tomatoes, blistered shishito peppers and basil
17
DOUGHLESS
F L AT B R E A D
grilled flowering
broccoli, sheep's
milk cheese and
garden herbs
32
LONG ISLAND
32
CONTRAMAR
WILD STRIPED
INSPIRED
BASS
BLACK BASS
lightly cooked
poblano, salsa
summer vegetables
verde and warm
and aromatic broth
fresh tortillas
29
WHOLE ROASTED
19
TURKEY
TROUT
SANDWICH
pickled shallots,
h e r b r o a s t e d t u r k e y,
green things from
heirloom tomato
the garden
and basil a?oli
29
PA S T U R E - R A I S E D
24
NY GRASS-FED
CHICKEN
BURGER
peach salad,
pickled cucumbers,
fava beans and
trainyard sauce and
purslane
cheddar
48
GRASS-FED 14 OZ. 12
GRILLED CARROT
PRIME RIBEYE
BANH MI
chimichurri,
cilantro, pickled
tomato salad
daikon and jalape?o
27
ROASTED
SUMMER SQUASH
lemon basil,
avocado squash
and pine nut
crumble
* C O N S U M I N G R A W O R U N D E R C O O K E D M E A L S , P O U LT R Y, S E A F O O D , S H E L L F I S H , O R E G G S M AY I N C R E A S E Y O U R R I S K O F F O O D B O R N E I L L N E S S. 0 8 . 0 1 . 1 9
DINNER
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