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BON APPÉTIT!


Oyster bar noon - 11:00 pm HNY platter Served cold: 2 Fines de claires, 2 Zeeland flat 00, crab legs, crayfish, Greenland unpeeled shrimp, cockles Served warm: Lobster and large shrimp, prepared in cream sauce, mussels and clams prepared in white wine, chilli pepper, garlic Have your choice of: Half a lobster 225 g 85.00 / 325 g 95.00 | Entire lobster 450 g 112.50 / 650 g 132.50

Seafood platter 47.50 2 Papillons, crab legs, large shrimp, Greenland unpeeled shrimp, Norway lobsters, 4 kinds of seasonal shellfish and crayfish Can be supplemented with: Half a lobster 225 g 73.00 / 325 g 83.00 | Entire lobster 450 g 100.50 / 650 g 110.50

Crustacean platter Cold lobster, large shrimp, crab legs, crayfish and Greenland unpeeled shrimp Have your choice of: Half a lobster 225 g 52.50 / 325 g 62.50 | Entire lobster 450 g 80.00 / 650 g 100.00

Oyster platter 37.50 2 Papillons, 2 Zeeland creuses, 2 Normandy creuses, 2 Fines de claires, 2 Zeeland flat 00 and 2 Charente Maritime

Creuses taster 19.50 2 Fines de claires, 2 Zeeland creuses and 2 Papillons

OYSTERS PER HALF DOZEN Papillon 16.50

The smallest French creuses. Very refined, slightly briny flavour.

Fines de claires 21.50

‘Claires’ are shallow basins or former saltpans, containing water that is very rich in plankton and not too salty, resulting in these French oysters having a more delicate flavour.

Zeeland flat 00 23.00 Famous for its fine, soft meat and creamy flavour. Only ready for consumption after 5 to 6 years.

Charente Maritime 24.00

French creuses from Marennes, the best place to get oysters in France. Extremely refined, slightly briny flavour.

Raspberry point 27.50

Dutch oyster, mainly cultivated in the province of Zeeland.

The finest oyster on HNY’s menu. The flavour of this Canadian oyster differs from that of any European oyster, being sweet and briny at the same time. Because of its slow growth at extremely low temperatures, it has its own particular flavour. Its structure is full and meaty.

CRUSTACEANS AND SHELLFISH (SERVED COLD)

CRUSTACEANS AND SHELLFISH (SERVED HOT)

Normandy creuses 21.50

Briny, nut-like oyster cultivated in open waters.

Zeeland creuses 22.50

Winkles 10.00

Small, snail-shaped shellfish from the Netherlands.

1/2 cold Canadian lobster

Boiled lobster with lemon and home-made mayonnaise. Half a lobster 225 g 29.00 / 325 g 39.00

Large shrimp 14.00 10 unpeeled shrimp

Crab legs 12.50 Greenland unpeeled shrimp 10.50

You have a choice of two methods of preparation: • With Pernod, tomato salsa, chilli pepper, garlic, parsley and cream or • With white wine, chilli pepper, garlic and parsley

Razor shells 10.00 Mussels 10.50 Clams 18.50 Cockles 12.50 Large unpeeled shrimp in cream sauce 14.00 Chilli pepper, garlic, white wine and cream

3 Norway lobsters in cream sauce 14.00 You can order these dishes between 11:00 pm and midnight.

Chilli pepper, garlic, white wine and cream

vegetarian or optionally vegetarian

Chilli pepper, garlic, white wine, cream Half a lobster 225 g 31.00 / 325 g 41.00

Hotel New York strives to use biological and fairtrade ingredients whenever possible.

1/2 warm Canadian lobster with cream sauce


Starters noon - 11:00 p

WHET YOUR APPETITE Fun to share! Pull-apart bread with toppings 7.00

MEAT

Chicken tandoori salad 8.50 Pineapple, leek, bell pepper and curry mayonnaise

Herb butter, aioli and hummus

Carpaccio 12.75

Baguette with herb butter 3.75

Pine nuts, bacon bits, truffle mayonnaise, Parmesan and rocket

Charcuterie platter 15.50

Caesar salad 11.00

Raw ham, salami, grilled sausage, manchego cheese, Duke of Berkshire ham, olives and cranberries

Romaine lettuce, croutons, Parmesan, chicken thighs, Anchovy and bacon bits

Creuses taster 19.50

Sashimi of MRIJ beef 13.00

2 Fines de claires, 2 Zeeland creuses and 2 Papillons

MRIJ beef by Piet van den Berg with radish, wakame, soy sauce and wasabi

Sashimi platter 39.50 Tuna, salmon, scallop, MRIJ beef, radish, wakame, soy sauce, wasabi and ginger

SEAFOOD

Tataki tuna 15.00 Radish, fish eggs and wasabi mayonnaise

SPEC IAL

STARTER SELECTION 37.50

(2 persons) Tataki tuna, MRIJ beef, salmon sashimi, beet carpaccio, chicken tandoori salad, salmon croquettes and salmon tartare

SASHIMI

Salmon sashimi 12.50 Tuna sashimi 14.50 Sashimi mix 15.00 Salmon and tuna

Smoked salmon with spinach salad 11.50 Mustard dressing

Deep-fried squid rings 12.50 Breadcrumbed in our kitchen, with tartar sauce and lemon

Salmon croquette and salmon tartare 9.50 Lime, mayonnaise, dill and radish

Jumbo shrimp in garlic oil 12.50 Chilli pepper

VEGETARIAN

Beet carpaccio 9.00 Mango, sunflower seeds, cranberries and green herb dressing

All our sashimi is served with radish, wakame, soy sauce, wasabi and ginger.

Avocado salad 9.50

SOUPS

Bruschetta, guacamole, tomato and red onion (crayfish tails: 4.75 supplement)

Omelette, Chinese cabbage, shrimp and spring onion

Mushroom croquettes 9.75

Chicken bouillon 7.50 Sweet pointed pepper soup 5.00 Crème fraiche, chives and a cheese breadstick

Tomato stock 5.50 Spring onion, cherry tomatoes and meatballs

Mixed nuts, lettuce and cranberries

Gorgonzola and pear salad 10.00 Grapes, raspberries, nuts and raspberry dressing

Couscous with cauliflower tempura 9.75 Pomegranate seeds, avocado cream, macadamia nuts, pepitas and citrus dressing


Main courses noon - 11:00 pm

MEAT

VEGETARIAN

Surf & Turf 28.00

Portobello in puff pastry 15.00

Grilled fillet steak, 2 jumbo shrimp, lobster sauce, stewed leek, cauliflower, carrot and fries

Gorgonzola, ratatouille with olives, tomato sauce and herb mascarpone

Steak with red onion confit 22.50

Ravioli 14.50

French green beans, green peas, snow peas, pepper sauce and fries

Ricotta and spinach

Trio of lamb 23.50

Spinach, goat’s cheese, tomato sauce and salad

Lasagne 15.50

Cutlet, merguez and fillets with couscous, apricot, mint, roasted tomato and tzatziki

Falafel burger 17.00

Sate 18.50

Turkish flatbread with sea salt, tomato, cucumber, lettuce, chickpea salad, tzatziki, harissa and fries

Prawn crackers, atjar, pineapple-and-cucumber salad, satay sauce, fried onions and fries

Pork tenderloin 21.00

LARGE SALADS

Niçoise 18.00

Bacon, brie, French green beans, roasted cauliflower and fries

Marinated tuna, Roseval potatoes, anchovy, pesto, French green beans, cucumber, tomato, egg, bell pepper and olives

Stewed chicken pasta 16.50

Goat’s cheese gratin 15.00

Penne, tomato, pesto, pine nuts, rocket and mushrooms

Steak tartare (raw) 16.50

Apple, dried cranberries, pecans, brioche, grapes and maple syrup dressing

Gherkin, capers, onion, egg, ketchup, mustard and fries

Poké bowl 19.50

SEAFOOD

Large shrimp, tuna, salmon, sushi rice, avocado, cucumber, daikon radish, baby corn, edamame beans, wakame and radish salad

Taste of the sea 29.00 Salmon, haddock, razor shell, clams, jumbo shrimp, spinach, carrot and fries

Grilled tuna 25.00

Do you have a great

Braised Chinese cabbage with a five-spice dressing, bell pepper and fries

photo, experience or review of Hotel New York?

Fried salmon 21.50

Let us know:

Snow peas, carrot, baby corn, guacamole, salsa verde, lime dressing and fries

Sole (400 gr.) 26.00

#hotelnewyork

In butter sauce, with hazelnuts, almonds, capers, garlic, onion, parsley, lemon and fries

Haddock 20.00 Ratatouille and fries

Jumbo shrimp and salmon pasta 17.50 Penne, French green beans and lobster cream sauce

Pasta with clams 18.50 Spaghetti, clams, garlic, chilli pepper, olive oil and Parmesan


Desserts noon – 0:00 Crème brulée 8.50

SET PRICE MENU 39.50 per person

Jumbo shrimp in garlic oil

Lemon grass

Chilli pepper

Strawberry panna cotta 8.50

or Carpaccio

Curds and yoghurt ice cream

Pavlova 8.50 Marinated peach and raspberries

Lemon pie 8.50 Lime ice cream and chocolate-lemon cream macaron

Ecological cheese platter 12.50 Dutch blue cheese, extra matured goat’s cheese, Munster, Gorgonzola, muesli bread and fig chutney More into ice cream? Ask for our ice cream menu.

SWEET TREATS

Patisserie selection 8.50 4 delicious, home-made sweet treats

Pine nuts, bacon bits, truffle mayonnaise, Parmesan and rocket

Steak with red onion confit French green beans, green peas, snow peas, with pepper sauce and fries

or Fried salmon Snow peas, carrot, baby corn, guacamole, salsa verde and lime dressing

Lemon pie Lime ice cream and chocolate-lemon cream macaron

or Strawberry panna cotta Curds and yoghurt ice cream

Various sweet snacks 6.50 Chocolate, nougat and bonbons

HNY treacle waffle 3.00

Afternoon Tea

Your choice of regular, almond-Amaretto or orange

15:00 - 5:00 pm

DESSERT WINES

Afternoon Tea 18.50 per person

Muscat de Frontignan, Languedoc, France 4.50 A concentrated Muscat with a good balance of freshness and sweetness

A selection of sweet and savoury snacks, with unlimited tea or coffee. (Reservations are preferred)

Domaine de Baillaury Banyuls Grand Cru, Roussillon, France 4.75

Late breakfast

A classic ‘vin doux naturel’. Pairs excellently with chocolate

10:00 am - noon

Do you have any special dietary requirements? Please let us know and ask for our special menu. Our dishes are prepared in an environment in which various allergens are present. Dishes may contain traces of allergens.

Late breakfast 13.00 per person Especially for late sleepers: a breakfast with orange juice, coffee or tea, croissant, Danish pastry, yoghurt, fruit, and a sandwich with egg and bacon, steak tartare, tuna salad or ham and cheese.

You can order these dishes between 11:00 pm and midnight.

vegetarian or optionally vegetarian

Hotel New York strives to use biological and fairtrade ingredients whenever possible.


Lunch

Open sandwiches

9:00 am - 5:00 pm

9:00 am - 5:00 pm

Chef’s Lunch (seafood) 13.00

Your choice of traditional freestanding white bread or Gildekorn freestanding brown bread

Two kinds of bread and one bruschetta topped with a salmon croquette, tuna salad and smoked salmon

Chef’s Lunch (meat) 13.00 Two kinds of bread and one bruschetta topped with a beef croquette, carpaccio and steak tartare

Chef’s Lunch (vegetarian) 12.00

2 beef croquettes 7.50 Mustard

Vitello tonnato 8.50 Veal, tuna mayonnaise, capers and rocket

Two kinds of bread and one bruschetta topped with a mushroom croquette, egg salad and avocado, cottage cheese and cherry tomatoes

Smoked salmon 10.50

HNY Angus burger on a brioche bun 15.50

Cottage cheese, pesto and grilled cherry tomatoes

Crème fraîche

Avocado 8.50

Fried egg (sunny side up), Cheddar, fried mushrooms, crispy pancetta, fries, Hellmann’s mayonnaise and ketchup

Carpaccio 9.00

Fish burger 16.50

Pine nuts, bacon bits, truffle mayonnaise, Parmesan and rocket

Salmon, tuna, radish, wasabi mayonnaise, wakame and fries

Fish & Chips 14.00 Fries, tartar sauce, lemon and salad

Steak tartare 7.50 Egg, onions and gherkin

Tuna salad 7.00

Egg dishes

Capers

7:00 am - 5:00 pm

Smokey BBQ sauce and apple

Your choice of traditional freestanding white bread or Gildekorn freestanding brown bread

Ham and cheese 6.50

Pulled chicken (served hot) 8.50

Egg, tomato, cucumber and lettuce

Fried egg with ham or cheese 8.00 Fried egg with roast beef or ham and cheese 9.00 Farmer’s omelette 9.00 Bacon, mushrooms, bell pepper and potato

Omelette with fresh herbs 7.75 Spring onion, chives and parsley

Smoked-salmon omelette 11.00 Bacon and eggs 9.50

You can order these dishes between 11:00 pm and midnight.

vegetarian or optionally vegetarian

Hotel New York strives to use biological and fairtrade ingredients whenever possible.

Our allergen list is available on request.


HOTEL NEW YORK Story of pioneers

May 4th - November 1st 2018


Koninginnenhoofd 1 3072 AD Rotterdam +31 (0) 10 439 05 25 info@hotelnewyork.nl www.hotelnewyork.nl

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Hotel New York menu EN  
Hotel New York menu EN