THE FLATIRON CAFÉ • 17TH & HOWARD

First Plates

Herb crusted French Burgundy Escargot with simmered with Champagne 8.5
Manchego Cheese Fondue Quince and Red Jalapeno 7.
Hoisin glazed Duck Napoleon in Persimmon Sambal Sauce 7.5
Artichoke, Mascarpone and Mozzarella Tart 8.
Flash seared Calamari with preserved Lemon Vinaigrette and Avocado 8.

Main Plates
SERVED WITH A SALAD
Filet of Beef with Black Truffle Vinaigrette and grilled Fingerling Potatoes with crispy Garlic 19.
Grilled Salmon with Basil, Caper and Red Onion Vinaigrette
accompanied by a Butternut Squash Risotto. 14.
Top Sirloin with Portobello Mushroom and Maytag Blue Cheese with Yukon Gold Potato Towers 16.
Natural Chicken Breast seasoned with Fennel and Coriander
and served on Green Pea and Potato Risotto with fresh Baby Spinach 14.
Coriander crusted Pork Tenderloin, Pine Nuts and dried Apricots served with a Goat Cheese Polenta 14.
Sautéed Shrimp in a sauce of Sherry, Tarragon, Mustard and Cream on bed of Forbidden Rice 16.
Crab Meat, Shiitake Mushroom and Havarti Omelet with fresh Asparagus and Fingerling Potatoes 13.
Pomegranite glazed Duck Breast with Leek and Garlic Fondue,
grilled Plum Sauce and Sweet Potato Frites 14.
Batter-fried Tofu with mashed Yukon Gold Potato in caramelized Onion and Mushroom Gravy 12.

Sandwiches
Choice of Fries, Potato Salad or fresh Vegetables

Natural Chicken Breast and Blue Cheese on a fresh Baguette with White Truffle Honey and Pear 9.
Almond crusted Portobello Mushroom with a grilled lemon Mayonaise 8.5
Sautéed Shrimp Cake with pickled Cucumber Salad and spicy Miso Aioli 9.
Black Angus Beef Burger with White Cheddar Cheese, battered fried Onions and Horseradish Mayonnaise 8.5
Mesquite-smoked Turkey Club with Bacon, Tomato, Red Onion and Avocado Mayo 8.5
Grilled Ham and Gouda with bitter Fris Frisée e and Caramelized Onions 9.

Salads

Warm Marsala soaked Mushroom Salad with sliced Tenderloin of Beef and shredded Gouda 16.
Natural Chicken Breast with warm Pistachio crusted Goat Cheese Medallions
on fresh Spinach with Figs 14.
Caesar Salad with Maytag Blue Cheese and smoked Bacon 8.
Add Panko-crusted fried Chicken 3. grilled Salmon 4. Filet of Beef 7.
Flatiron Salad Bowl with Field Greens, Grape Tomatoes, Red Onion and Cucumber 7.
Add grilled Chicken 3. grilled Salmon 4. Filet of Beef 7.

First Plates

Herb crusted French Burgundy Escargot with Champagne Butter 10.
Manchego Cheese Fondue with Quince and Red Jalapeno 8.5
Seared Diver Sea Scallops scented with Citrus and Tea
and finished with Verjus Emulsion 13.5
Sautéed Shrimp Cakes with pickled Cucumber Salad and spicy Miso Aioli 12.
Flash seared Calamari with preserved Lemon Vinaigrette and Avocado 9.5
A Gratin of Shiitake Mushrooms, Blue Crab and Havarti Cheese in Garlic Butter 13.
Hoisin glazed Duck Napoleon in Persimmon Sambal Sauce 9.
Panko-crusted Portobello Fries with Sweet Thai Chile Sauce 8.

Main Plates

Beef Tenderloin with Pancetta, Arugula, roasted Shallots and shaved Robusto Cheese in Port
Black Vinegar Syrup with Peruvian Blue Potatoes 33.
Half of a roasted Duck with Kumquat Cranberry Marmalade and Grand Marnier
Demi-glace with Black Thai Sticky Rice 24.
Roasted Veal Chop with Lobster Asparagus Crème Brulee
in a Shiraz Reduction and Potato Frites 36.
Grilled Swordfish with Fennel Saffron Salad in White Balsamic Syrup
accompanied by an Artichoke, Mascarpone and fresh Mozzarella Tartlett 29.5
Chestnut stuffed natural Chicken Breast in a Quince Vinaigrette
with a Butternut Squash Risotto and sautéed Spinach 19.5
Chorizo and Manchego Cheese stuffed Pork Chop paired with Roasted Blue Potatoes 22.
Sake marinated Sea Bass with Tempura Sushi Roll and Yuzu Vinaigrette
garnished with Cucumber and Pea Tendrils 29.5
N.Y. Strip with cracked Black Pepper finished with Chanterelle Butter
and served with Cognac flavored Cauliflower and Potato Gratin 29.5
Edamame and Tofu Chopsticks with Sesame Rice Cake and Asian Marmalade 16.
Rack of Lamb with Pistachio Relish and Pomegranite Demi-glace
with Winter Tabbouleh and Endive 38.
Crispy Rice Paper wrapped Salmon in a Creamy Lobster Broth with Shellfish Risotto 25.
Gulf Snapper Veracruzana with Mexican Oregano, Tomato and Chiles accompanied by a
Chimichurri scented Rice 24.
Grilled Ribeye with Black Truffle Vinaigrette, Fingerling Potatoes and Crispy Garlic 29.5

We use Organic Vegetables whenever available
17% Gratuity added on parties of 5 or more, 20% for individual checks
NO SMOKING PLEASE • MAJOR CREDIT CARDS ACCEPTED • NO CHECKS PLEASE