appetizers
SEARED AHI
Seared sesame seeded rare ahi served with seaweed salad and marinated Japanese cucumbers. SHRIMP COCKTAIL
Jumbo shrimp steamed, chilled and presented on a bed of crisp lettuce with a side of tangy cocktail sauce. STUFFED MUSHROOMS
Baked champignons stuffed with sun-dried tomatoes, parmesan and mozzarella cheese. DEEP-FRIED ROMAN ARTICHOKES
Golden, deep-fried whole baby artichokes with a creamy dijon mustard and white wine sauce. OYSTERS ROCKEFELLER
A house favorite! Fresh oysters on the half shell, prepared with spinach, bacon, sour cream and a traditional ‘Rockefeller' sauce. SPINACH & ARTICHOKE DIP
Fresh spinach, imported artichokes and Italian cheeses served with warm sliced rustic bread. | LOBSTER TEMPURA
Coldwater lobster tempura battered and served with a duo of dipping sauces. FRIED CALAMARI
Tender, golden, fried calamari, served with spicy marinara sauce and fresh lemon wedges. STEAK TIDBITS
Prime sirloin slices on garlic toast topped with melted mozzarella. MARYLAND STYLE CRAB CAKES
Maryland style crab cakes served with a whole-grain mustard remoulade. OYSTERS ON THE HALF SHELL
Ocean fresh oysters, shucked and served on the half shell with fresh lemon wedges and tabasco sauce. CARPACCIO
Think slices of smoked salmon or beef ternderloin with lemon, capers and extra virgin olive oil. COCONUT CRUSTED SHRIMP
Large shrimp coconut crusted and served golden brown with apricot chutney dipping sauce. |
soups
LOBSTER BISQUE
| NEW ENGLAND CLAM CHOWDER
| FRENCH ONION
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salads
MIXED GREEN or CAESAR SALAD 4.75 Large 8.50
STEAKHOUSE CLASSIC WEDGE
Chilled, crispy, iceberg lettuce wedge covered in New York Grill's bleu cheese dressing, topped with Maytag bleu cheese crumbles, diced red onions, tomatoes and applewood smoked bacon bits. NEW YORK GRILL BISTRO SALAD
Butterleaf lettuce with dried cranberries, candied pecans, tear drop tomatoes, bleu cheese crumbles and a cabernet wine dressing. SPINACH SALAD
Spinach with sliced prosciutto, pine nuts, feta cheese, tomato and red onion with raspberry vinaigrette. TOMATO CAPRESE
Thick sliced beefsteak tomatoes with fresh mozzarella slices, red onions, fresh basil, extra virgin olive oil and balsamic vinegar. | WARM MIXED MUSHROOM SALAD
Crimini, shitake and oyster mushrooms served warm with roasted red onion, parmesan cheese and pine nuts over mixed greens with red wine vinaigrette. PORTOBELLO MUSHROOM & CRAB SALAD
Portobello mushroom marinated in extra virgin olive oil served with Alaskan crabmeat over mixed greens with a spicy, citrus vinaigrette. CRAB, MANGO & AVOCADO STACK
Fresh tropical mango, ripe avocado and lump crab meat layered and topped with arugala tossed in citrus vinaigrette. HEARTS OF ROMAINE
Fresh hearts of romaine lettuce, candied pecans, thinly sliced apples and crumbled gorgonzola cheese, all tossed with our balsamic vinaigrette. |
from our cellar
BOTTLES
143 Pine Ridge Chardonnay
132 Ferrari Carano Chardonnay
353 Mondavi ‘Napa’ Cabernet
356 Jordan Cabernet
324 Stag’s Leap Merlot
BY THE GLASS
Veuve Clicquot Champagne
Robert Stemmler Pinot Noir
Jordan Chardonnay
Stags Leap Syrah
seasonal_appetizer
AVOCADO EGG ROLLS
Chunks of fresh avocado,sun dried tomato, red onion and cilantro deep fried in a crisp wonton wrapper. Served with a tamarind-cilantro dipping sauce.
seasonal_soup
CHEF'S SELECTION
Chef's homemade selection using the season's best- ask your server for today's selection.
seasonal_salad
GRILLED HEARTS OF ROMAINE
Fresh heart of romaine quickly flame grilled and served with NYG's own chunky bleu cheese dressing and topped with applewood smoked bacon crumbles.
seasonal_entrees
VEAL CUTLETS WITH ROMAN ARTICHOKES
Thinly sliced veal cutlets sautéed in white wine and butter with Roman style artichokes. Served with garlic mashed potatoes and fresh seasonal vegetabes.
DUCK CONFIT AGNOLOTTI
Delicious slow cooked savory duck in raviolis served in a sherry cream sauce with carmelized onions.
KING SALMON WITH PINOT NOIR & THYME
Fresh king salmon paired with the delicate flavor of California pinot noir and seasoned with fresh thyme.
seasonal_dessert
THE BIG APPLE
Baked Granny Smith apple dumpling served with warm caramel sauce and Tahitian vanilla ice cream.
NEW YORK CHEESECAKE
The real deal!
about the grill
WINE DINNERS
Join us for an evening of fine wine and food pairings featuring California's finest winemakers. Ask your server for details.
NIGHTLY ENTERTAINMENT
Enjoy live entertainment seven nights a week. We invite you to meet Grammy nominated Jazz pianist, singer and composer, Dave Mackay. Noted critic Rex Reed writes of Dave, "Every few light years, someone comes along in the world of music and makes magic happen." Recognized by the Jazz Society as one of the greatest Jazz pianists in the world, hear him live Tuesday, Wednesday, Thursday and Saturday evenings. His CD "Live at the New York Grill" is available for sale in the lobby- a great addition to any music collection.
On Friday evenings join us for Pianist Clara Thomas and the renowned ban "Tyrone Anthony"- 6pm 'til midnight.
BANQUET FACILITIES
The New York Grill provides the perfect atmosphere for gatherings of all types and sizes. In addition to our exquisite main dining room our guests also may appreciate the Manhattan room for a more intimate setting. Our experienced staff will customize your floorplan and help you select an outstanding banquet menu. The banquet facilitator can also coordinate other details such as flowers, linens, entertainment and audio/visual equipment.
seafood
Your Server Will Present Today’s Fresh Fish Entrees.
SALMON ROULETTE
Baked salmon roulette topped with snow crab, spinach and feta cheese, served with rice & vegetables. CIOPPINO
Assorted shellfish & fresh fish in a spicy tomato sauce with saffron and sherry, fresh tomatoes and bell peppers. STEAK & AUSTRALIAN LOBSTER 12-14OZ
Our Australian lobster tail & aged filet for the perfect “surf and turf’ combination. AUSTRALIAN LOBSTER TAIL 12-14OZ
Our tender Australian lobster tail covered with drawn butter, served with rice & vegetables. GAMBAS AL PIL PIL (PORTUGUESE SCAMPI)
Succulent, garlic-crusted shrimp with a spicy sherry sauce, served with rice, vegetables and bread for dipping. | CAPELLINI TOPPED WITH GARLICKY SHRIMP
Jumbo shrimp and capellini pasta tossed in a garlic butter sauce with a hint of white wine, lemon and capers. BROILED SCALLOPS, SHRIMP & LOBSTER
Jumbo shrimp, fresh scallops and Maine lobster skewered and fire grilled served with caper-butter sauce. PASTA DE MARISCOS
Prawns, large scallops, clams, green mussels with spicy tomato sauce, linguini pasta and vegetables. NORTHERN HALIBUT
Northern halibut flame broiled with fire roasted tomatillo sauce, oven roasted fingerling potatoes, vegetables and roasted pepper salsa. |
hand-carved steaks
We Proudly Serve USDA Prime, Angus and Choice Beef, aged, richly marbled and broiled to order.
NEW YORK STEAK 14 OZ.
A classic! Thick New York steak, served with vegetables & porcini mushroom mashed potatoes.
DELMONICO 18OZ.
Thick New York steak broiled and served bone-in for full rich flavors, served with vegetables & oven roasted fingerling potatoes.
PORTERHOUSE 24 OZ.
The best! A large combination of richly flavored New York and tender filet, broiled and served bone-in with vegetables & porcini mushroom mashed potatoes.
FILET MIGNON
Cut from the center of the tenderloin, this thick and tender filet is seared to keep in all the succulent juices and flavors of a preferred cut of prime, aged, beef. Served with vegetables & porcini mushroom mashed potatoes.
CHILI RUBBED VEAL PORTERHOUSE 18 OZ.
Thick cut tender veal porterhouse rubbed with spice and served with sweet yam fries and fresh vegetables.
TOP SIRLOIN
Prime cut sirloin steak, broiled to your taste, prepared blackened creole style or with teriyaki upon request. Served with vegetables & porcini mushroom mashed potatoes.
RIB EYE 18 OZ.
A rich, well-marbled steak with an outstanding taste, broiled to perfection! Served with vegetables & julienne cut French fries.
APPLEWOOD BACON WRAPPED FILET MIGNON
Filet mignon wrapped in applewood smoked bacon, char-broiled then topped with Maytag bleu cheese and perfected in the broiler. Served with horseradish mashed potatoes and seasonal fresh vegetables.
specialties
BONE-IN FILET MIGNON 14 OZ
Our exceptional bone-in filet is slowly aged for delectable flavor and buttery tenderness, then hand-carved, creating a unique indulgence. Served with horseradish mashed potatoes and fresh asparagus spears. RIB CHOP
24 oz. bone-in ribeye steak served with oven roasted fingerling potatoes and fresh asparagus. RACK OF LAMB
Grilled rack of lamb with extra virgin olive oil & rosemary, served with rice and vegetables. BARBEQUED CHICKEN
One-half chicken marinated and broiled in our very own barbeque sauce, served with coleslaw and steak fries. CHICKEN FLORENTINE
Boneless, skinless chicken breast topped with spinach, prosciutto, and mozzarella cheese, served with rotelle in a cream sauce. SMOKED BABY BACK RIBS
A full rack of tender baby back ribs, slow smoked, served with onion rings & coleslaw. | SPICY CENTER CUT PORK CHOPS
Two center-cut pork chops, broiled with an apricot chutney wine glaze, spiced with fresh jalapeño peppers, served with rice & vegetables. GARLIC ROASTED CHICKEN
One-half chicken prepared with roasted garlic, herbs & white wine sauce, served with vegetables & porcini mushroom mashed potatoes. PAN-ROASTED DUCK BREAST
The rich flavors of white pekin duck and ruby port sauce with tart cherries combine for a classic dish. VEAL SALTIMBOCCA
Sautéed pounded veal with thinly sliced prosciutto and melted, smoked mozzarella in a marsala wine and fresh herb sauce. Served with garlic mashed potatoes and fresh seasoned vegetables. PRIME RIB
Hand carved, oven-roasted prime rib, served with grilled vegetables and roasted fingerling potatoes. |
vegetarian
GRILLED VEGETABLES
Seasoned, fresh garden vegetables served on a bed of field greens.
PENNE SICILIANNO
Penne pasta in light garlic and extra virgin olive oil, diced tomatoes, fried eggplant,
feta cheese & fresh basil.
PASTA PRIMAVERA
Seasoned, fresh garden vegetables and herbs with diced, fresh tomatoes.
extras
PORCINI POTATOES
STEAK FRIES
SHAVED ONIONS
MACARONI & FOUR CHEESES
CREAMED SPINACH
| AU GRATIN POTATOES
SAUTEED MUSHROOMS
SHOESTRING POTATOES
SAUTEED BROCCOLINI
SUGAR SNAP PEAS
BROCCOLI SAUCE HOLLANDAISE
| FINGERLING POTATOES
JUMBO BAKED IDAHO POTATO
ASPARAGUS SAUCE HOLLANDAISE
JUMBO THICK CUT ONION RINGS
SWEET YAM FRIES
ROASTED JALEPENOS
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