What's wrong with this menu?
Bateaux New York
Pier 61, Chelsea Piers, West 23rd Street
New York, NY 10011
Uber
MORE PHOTOS
more menus
Dinner Menu
Brunch Menu
Lunch Menu
Dinner Menu
Appetizers
Beet & Goat Cheese Salad
Organic Mixed Greens | Roasted Golden & Crimson Beets | Candied Pecans | Orange-Anise Vinaigrette
vegetarian
Lobster Bisque
Brioche Croutons | Chives
Hudson Valley Farms Duck Pastrami
Medjool Date Puree | Navel Orange Segments | Artichoke Chips | Micro Arugula
Seared Togarashi Tuna
Enoki Mushrooms | English Cucumber | Edamame | Red Bell Pepper | Wasabi Cream
Seafood Tower
for additional charge; Maine Lobster | Alaskan King Crab | Jumbo Shrimp | Bay Scallop Ceviche | Sriracha Cocktail Sauce | Parsley Aioli
Shrimp Cocktail
for additional charge; Sriracha Cocktail Sauce
Entrées
Jumbo Lump Crab Cakes
Sweet Corn, Red Pepper & Thyme Succotash | Cajun Cream Sauce
Miso Glazed Cod
Pea & Wasabi Mash | Oyster Mushrooms | Baby Carrots | Sugar Snap Peas | Soy & Sweet Mirin Sauce
Maple & Mustard Glazed Chicken Breast
Fingerling Potatoes & Chives | Haricot Verts | Dijon Mustard Cream Sauce
Braised Beef Short Rib
Idaho Potato & Horseradish Mash | Baby Carrots | Pearl Onions | English Peas | Cabernet Sauvignon Sauce
Greek Zucchini Fritters
Lemon Orzo with Red Onions & Sun Dried Tomatoes | Spring Onion & Cucumber Tzatziki
vegetarian
Filet Mignon & Lobster Tail
for additional charge; Truffle Potatoes | Glazed Baby Carrots | Herb Butter
Desserts
Duo of Sorbet
Seasonal Sorbet | Fresh Fruit
New York Style Cheesecake
Salted Caramel Cake
Dark Chocolate Ganache | Raspberry Sauce
Bateaux Signature Warm Butter Cake
Vanilla Bean Ice Cream | Blackberry Sauce
Artisanal Cheese Plate
Assorted Cow, Sheep & Goat Milk Cheeses | Chili Rosemary Cashews | Quince Paste
Early Risers - Breakfast Items
Seasonal Fruit
Watermelon | Cantaloupe Melon | Pineapple | Mixed Berries
Breakfast Pastries
Croissants | Muffins | Bagels | Fruit Preserves | Butter
Scottish Smoked Salmon
Cream Cheese | Shaved Red Onions | Roma Tomatoes | Capers
Scrambled Eggs
American Cheddar Cheese, Diced Tomatoes & Chives
Breakfast Meats
Applewood Smoked Bacon | Sweet Maple Sausage
Breakfast Potatoes
Caramelized Onions | Cheddar Cheese | Italian Parsley
Cinnamon French Toast Casserole
Whipped Cream | Banana Foster Syrup
Late Risers - Lunch Items
Organic Mixed Field Greens
Grape Tomatoes | English Cucumbers | Carrots | Cheddar Cheese | Red Onions | Herb Croutons | House-Made Ranch Dressing | Balsamic Vinaigrette | Low-Fat Italian Dressing
Beet & Goat Cheese Salad
Organic Mixed Greens | Roasted Golden & Crimson Beets | Candied Pecans | Orange-Anise Vinaigrette
Roasted Broccoli Florets
Toasted Garlic | Chili Flakes
Baked Ziti Pasta
Aged Reggiano Parmesan Cheese | Mozzarella Cheese | Spinach & Garlic Sauce
Roasted Salmon Provençale
Red & Green Bell Peppers | Kalamata Olives | Tomato Basil Sauce
Maple & Mustard Glazed Chicken
Dijon Mustard Cream Sauce
Hand Carved Strip Loin, USDA Choice
Bateaux Signature Spice Rub | Horseradish Crème | Au Jus
Appetizers
Spring Salad Du Jour
Daily salad creation inspired by our Executive Chef
Blue Stone Crab Cake
Lump crab dusted in blue cornmeal, cilantro corn salad, roasted garlic aioli, apricot habanero jam
Wild Mushroom Strudel
Rustic mushroom duxelle in phyllo, balsamic reduction, pecorino romano, truffle oil
Entrées
Ginger Roasted Chatham Cod
Ginger roasted cod fillet, roasted pineapple and mango chutney, citrus infused quinoa
Amish Roast Chicken
Herbs de Provence, root vegetable mélange, thyme demi-glace
Farm to Table Beggar's Purse
Roasted spring vegetables, puff pastry, tomato fondue, swiss chard