1424 Bistro Menu

Spread Plater

Served with toasted pita & bread. -Eggplant, pine nuts, bone marrow. -Fire roasted peppers, feta, blue cheese, honeycomb. -Tarama, fish roe tapenade.

Oysters

Blue Point Oysters, shucked and served on the half shell with lemon, horseradish, cocktail sauce and crackers.

Saganaki

Flamed Kasseri cheese, served table side with fresh bread.

Scallop Shell

3 Seared scallops on the half shell in a yeast foam sauce.

Beetroots

Beets, grapes, toasted walnuts, tarama.

Yaya's Shrimp

3 torched shrimp in a vegetable selfish fumet sauce with diced veggies.

Calamari

Lightly breaded, deep-fried served with marinara sauce.

Caesar Salad

House-made dressing, lettuce, parmesan, croutons.

Shrimp Pappardelle

Shrimp sauteed in a seafood fumet sauce with pappardelle pasta.

Chicken Piccata

Lightly breaded chicken in a butter white wine lemon sauce with capers tossed in linguini pasta.

Mushroom Ravioli

Stuffed Mushroom ravioli in a mushroom stock sauce with butter.

Branzino

Grilled Branzino served with a hollandaise dill sauce served over sautéed spinach.

Orange Roughy

Seared orange roughy with sautéed crab meat, over rice with asparagus and a lemon dill sauce.

Salmon

Grilled Salmon severed over our seasonal vegetable medley.

10 oz New York Strip

10 ounce Black Angus New York strip grill to perfection served with your choice of one side.

14 oz Ribeye

14 ounce Black Angus Ribeye grilled to your liking, served with a choice of one side.

Vanilla Crème Brulee

Vanilla creme Brulee fired with sugar.

French Silk Truffle Mousse Cake

Vanilla and chocolate sponge cake layered with white chocolate and chocolate mousse.