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    The Smith NoMad Dinner

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    ZagatBlog
    This document is a menu for a restaurant that supports local, natural, sustainable, and organic practices. It lists raw bar items, main courses including fish, meat and vegetable options, snacks, starters, salads, pastas, steaks, and sides that can accompany the meals. The menu emphasizes using fresh, seasonal local ingredients where possible.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    The Smith NoMad Dinner

    Uploaded by

    ZagatBlog
    3K views1 page
    This document is a menu for a restaurant that supports local, natural, sustainable, and organic practices. It lists raw bar items, main courses including fish, meat and vegetable options, snacks, starters, salads, pastas, steaks, and sides that can accompany the meals. The menu emphasizes using fresh, seasonal local ingredients where possible.

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    The Smith NoMad Dinner

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    This document is a menu for a restaurant that supports local, natural, sustainable, and organic practices. It lists raw bar items, main courses including fish, meat and vegetable options, snacks, starters, salads, pastas, steaks, and sides that can accompany the meals. The menu emphasizes using fresh, seasonal local ingredients where possible.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3K views1 page

    The Smith NoMad Dinner

    Uploaded by

    ZagatBlog
    This document is a menu for a restaurant that supports local, natural, sustainable, and organic practices. It lists raw bar items, main courses including fish, meat and vegetable options, snacks, starters, salads, pastas, steaks, and sides that can accompany the meals. The menu emphasizes using fresh, seasonal local ingredients where possible.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    WE SUPPORT

    LOCAL, NATURAL,
    SUSTAINABLE &
    ORGANIC PRACTICES
    WHENEVER
    POSSIBLE

    DINNER

    raw bar

    MAIN COURSES

    OYSTERS

    salmon

    26

    pot of mussels

    24

    lemon sole milanese

    25

    local broccoli, sugar snap peas, roasted pearl


    onions, black pepper ginger butter

    daisy bay P.E.I., Canada 3 25


    montauk pearl Long Island, NY 3 25
    pemaquid Damariscotta River, ME 3 25
    oyster of the day 3 25

    chardonnay broth, Dijon, tarragon, fries

    sh ellfish

    pea shoot and baby carrot salad,


    garlic bread crumbs,

    chilled shrimp 3
    half lobster 16
    little neck clams 2 50
    cherry stone clams 2 50

    MONDAY 28
    CRISPY PORK ROAST

    TUESDAY 29
    BRAISED LAMB SHANK
    WEDNESDAY 25

    chicken pot pie

    24

    baby portobellos, caramelized onions,


    cheddar chive biscuit top

    F R I E D CHICKEN
    THURSDAY 37

    pork rib chop

    27

    pl at ters

    braised collard greens, cremini-bacon gravy,


    celery root, bbq vadalia rings

    PRIME RIB

    the deluxe 75

    vegetable bibimbap

    23

    FRIDAY 35
    L O B S T E R

    grilled shrimp

    28

    SATURDAY 34

    branzino

    27

    sushi rice, shiitake, spinach, edamame,


    house made kimchee, sunny up egg

    oysters, clams, chilled shrimp,


    tuna poke, half lobster

    the royale 125

    jalapeo grits, crispy chorizo salad,


    lobster brandy sauce

    oysters, clams, chilled shrimp,


    tuna poke, whole lobster

    baby artichokes, roasted kale sprouts,


    castelvetrano olives, aleppo pepper, capers

    brick pressed chicken

    SNACKS
    hot potato chips blue cheese fondue
    beer battered string beans ranch
    baked pretzel honey Dijon
    parmesan zucchini rings harissa
    crab cake tots Alabama tartar, green apple
    steak tartare crispy deviled eggs
    shishito peppers sea salt

    8
    10
    7
    8
    15
    14
    8

    Starters
    roasted oysters
    escargot butter

    13

    slow roasted lamb ribs

    15

    goat cheese flatbread 

    13

    tuna poke

    16

    roasted tomato soup 

    13

    yellowtail crudo

    15

    crispy fried calamari

    14

    lime, herbs, tzatziki

    kale, spinach, caramelized onion, red chilies


    mango, cashews, cucumber, serrano, yuzu
    cheddar melt

    sesame, wasabi, shiso, ginger, daikon


    Brooklyn style

    shrimp cocktail
    burrata

    15

    spicy salmon tartare 

    15

    mac + cheese

    15

    roasted tomato sofrito, marinated piquillo


    peppers, arugula,
    crispy rice, avocado, sriracha, nori

    14

    smashed garlic potatoes, tuscan kale,


    grilled lemon, chicken jus

    swordfish

    braised short ribs

    toasted quinoa, chickpeas, burst tomatoes,


    fava bean gremolata, bordelaise

    burger royale 

    prime burger 

    28-day dry-aged beef, Gruyre, crispy onions,


    wild mushroom fondue, our bun

    the smith bar steak


    skirt steak
    bone in rib eye
    filet mignon
    ny strip

    29
    33
    42
    44
    39

    C HOOSE A SAUC E
    green peppercorn, garlic herb butter
    or chimichurri

    baby romaine, candied bacon, avocado,


    cucumber, grape tomatoes, red onion,
    blue cheese vinaigrette

    E AST V I L L AG E

    26

    maine lobster salad

    32

    chicken paillard

    24

    arugula, endive, red onion,


    goat cheese, tomato, balsamic
    avocado, burst tomato, french
    beans, brioche croutons,
    buttermilk vinaigrette

    jalapeo cheddar grits 7


    charred asparagus

    smashed garlic potatoes 7


    brussels sprouts

    fries

    Gluten-free pasta available upon request.

    cavatelli

    22

    tagliatelle

    23

    bucatini

    21

    orecchiette

    22

    charred local cauliflower, lemon,


    chiles, parmesan
    chicken sausage, pickled chilies, broccoli

    ricotta gnocchi
    truffle cream

    Please alert your


    server of any food allergies,
    as not all ingredients
    are listed on the menu. Eating
    raw or undercooked fish,
    shellfish, eggs or meat
    increases the risk
    of foodborne illnesses.

    14/24

    @thesmithnyc

    L I N CO L N S Q UA R E

    M I DTOW N

    sauted local pea shoots 8

    PASTA

    14

    14

    steak salad

    *substitute any side $3

    kale & quinoa

    chopped farmhouse

    BIG SALADS

    SIDES

    14

    13

    S PA G H E T T I &
    M E AT B A L L S

    arugula, burst tomatoes, fennel,


    red onions, peppadew, parmesan
    dressing

    served with fries or field greens

    roasted asparagus

    parmesan frico

    25

    STEAKS

    black pasta, sauted shrimp,


    scallion, crumbled garlic bread

    little gem caesar

    31

    17

    double beef patty, local American cheese,


    apple smoked bacon, house pickles,
    shredded romaine, red onion, sesame bun

    Salads

    sun dried cranberries, ricotta salata,


    toasted almonds, Dijon vinaigrette

    S U N D AY 2 3

    26

    charred asparagus, fingerling potatoes,


    melted leeks, braised North Fork cabbage

    10 hour short rib ragu, mascarpone

    red leaf watercress, mint, pecorino,


    crumbled yolk, truffle vinaigrette

    25

    PA E L L A

    NOMAD

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