Polo Restaurant

Name: Polo Restaurant
Address: 45 Seventh St., 11530, NY, 11530
Telephone: 516-877-9352

45 Seventh St., Garden City, NY 11530, US

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Deals & Coupons

Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Suggested
Wheelchair Accessible:
Seating:
Music Type:

Appetizers

Arugula, Beet and Goat Cheese Salad,

Red Wine Vinaigrette and Frosted Cranberries

Sautéed Scallops with Navy Bean Salad, “Berkshire” Pork Belly

Confit and a Navy Bean Puree with Parsley Coulis

Shrimp Trio-Ceviche, Sugarcane-Skewered with Tropical

Fruit and Poached with Apple, Celery Root and Caviar

Seared Foie Gras with Toasted Cornbread, Calvados

Apples, Mustard Greens and Sundried Sour Cherry Sauce

Slow-Poached Salmon with Salmon and Chopped Egg Tartar,

Green and White Asparagus Salad and Caviar Cream

Carrot-Coconut Soup with a Grilled Woodear and Shiitake Salsa

Crabmeat and Avocado

Fresh Pea Ravioli with Crabmeat in a Lobster Coulis

Bamboo-Steamed Oysters with a Tomato-Fennel Confit,

Fresh Horseradish Oil

Entrées

Seared Rare Tuna with French Green Lentils,

Sautéed Endives and Carrot Curry Broth

Wild King Salmon with Savoy Cabbage, Roasted Pears,

Caramelized Sunchokes and a Red Wine Sauce

Pan Seared Wild Striped Bass in a Basque Style Pepper Stew

With Littleneck Clams, Chorizo Sausage and Saffron Potatoes

Lobster Medallions Roasted in the Shell and a Gratinéed Fennel

And Claw-Meat Fricassee with Warm Spices, Butternut Squash With Black Trumpets and Maple-Yogurt Coulis

Mushroom Tasting-Breaded Portobello, Mushroom

Cappuccino, Truffled Mac & Cheese and a Wild Mushroom Strudel

Pan-Roasted Free-Range Amish Chicken with Smoked Spanish

Paprika, Sweet Corn Polenta with Goat Cheese and Chanterelles and a Leg Meat Fricassée

Grilled “Cedar River” Prime Shell Steak, Mixed Heirloom Tomato

Gratin with Spinach, Zesty Vidalia Onion Sauce and Chick Pea Fries

Veal Tenderloin “Saltimbocca” with Lovage, White Asparagus,

Morel Mushrooms, Stewed Spring Onions and Crushed New Potatoes

Roasted Pheasant with Belgian Endives and a Braised Leg Meat

And Cabbage “Chartreuse”, Salt Baked Fingerling Potatoes

“Broken Arrow” Antelope Loin with Dauphine Potatoes, Glazed

White Root Vegetables with Apples and Chestnuts and a Cinnamon And Star Anis Infused Red Wine Sauce

Desserts

Sweet Mascarpone Napoleon, Saba-Macerated Strawberries and

Cheesecake Ice Cream

Bittersweet Chocolate Mousse Pyramid with a Goat Cheese

Galette and Spiced Berry Coulis

Panna Cotta with Tomato Confit,

Candied Basil and Pistachio Biscotti

Pineapple-Coconut “Martini” with White Peach Sorbet,

Roasted Pineapple and Rum-Coconut Cake

Mango Mousse Cake with a Passion Fruit Center and

Exotic Fruit Sorbet

Trio of Sorbet,

Served with “Sablé Breton” Cookies and Fresh Berries

Chocolate- Almond “Pain de Gênes” with Olive Oil Ice Cream

Lavender Infused Roasted Apricots and Crème Fraîche

Dessert and Wine Tasting

| Pistachio Flan, Apricot Tartlet and a Chocolate Gateau | Muscato d’Asti, Dante Rivetti, Riveto, Italy | Late Harvest Viognier, Cosentino, Vin Doux Kay, California | Banyuls Rimage, Les Clos De Paulilles, France

Imported and Domestic Farmstead Cheeses

With Maple-Pecan Bread

Tasting Menu

Arugula, Beet and Goat Cheese Salad,

Red Wine Vinaigrette and Frosted Cranberries | or

Fresh Pea Ravioli with Crabmeat in a Lobster Coulis

Orange-Crusted Scallops with Leeks, Mussels and Clams

In a Fenugreek Broth | or

Slow-Poached Salmon with Salmon and Chopped Egg Tartar,

Green and White Asparagus Salad and Caviar Cream

Seared Rare Tuna with French Green Lentils,

Sautéed Endives and Carrot Curry Broth | or

Wild King Salmon with Savoy Cabbage, Roasted Pears,

Caramelized Sunchokes and a Red Wine Sauce

Whole Roasted Poussin with a Sage and Apricot Streusel, Acacia Honey-Glazed

Celery Root and Lingonberry Sauce | or

“Broken Arrow” Antelope Loin with Dauphine Potatoes, Glazed White Root

And Star Anis Infused Red Wine Sauce

“Golden Alps” Mango Mousse, Roasted Apricots & Almond Cake with Swiss M

served with Warm Milk-Chocolate Phyllo

Pri - Fix Dinner Menu

First Course

Arugula, Beet and Goat Cheese Salad,

Red Wine Vinaigrette and Frosted Cranberries

Orange-Crusted Scallops with Leeks, Mussels and Clams

In a Fenugreek Broth

Acorn Squash and Chanterelle Risotto with

Stuffed Rabbit Loin and a Rillette Croûton

Braised Beef Short Ribs with Winter Squash Ravioli,

Pine Nuts and Celery Leaves

Carrot-Coconut Soup with a Grilled Woodear and Shiitake Salsa

Crabmeat and Avocado

Main Course

Seared Rare Tuna with French Green Lentils,

Sautéed Endives and Carrot Curry Broth

Wild King Salmon with Savoy Cabbage,

Roasted Pears, Caramelized Sunchokes and a Red Wine Sauce

Whole Roasted Poussin with a Sage and Apricot Streusel,

Acacia Honey-Glazed Quince, Celery Root and Lingonberry Sauce

“Cedar River” Prime Shell Steak,

Potato, Garlic & Leek Gratin, Maple - Walnut Roasted Brussels Sprouts

Roasted Monkfish Tournedo Wrapped in Bacon with Fresh Flageolet Beans,

Cauliflower Confit and Pernod Sauce with a Pistachio Chorizo Gremolata

Desserts

Chocolate Crème Brûlée Cake,

Cinnamon-Caramel Ice Cream And Dark Chocolate Sauce

Sweet Mascarpone Napoleon,

Saba-Macerated Strawberries and Cheesecake Ice Cream

Mango Mousse Cake with a Passion Fruit Center and

Exotic Fruit Sorbet

Trio of Sorbets, served with “Sablé Breton” Cookies and Fresh Berries

Tea Menu

The Traditional Tea

Smoked salmon on seven grain bread with horseradish cream and pickled red o

Egg salad sandwich with mango chutney and chives

Cucumber mint sandwich on whole wheat bread

Smoked ham and asparagus roll with tarragon mustard

Oven fresh scones with devonshire cream

And house made seasonal preserves

Assorted tea breads and miniature pastries

The Royal Tea

A glass of champagne pommery brut royal

The traditional tea

Fresh strawberries with crème chantilly

The Chocolate Tea

“Callebaut” hot chocolate

Assortment of tea sandwiches

Oven fresh scones with devonshire cream and house made seasonal preserves

Marble pound cake

Belgian chocolate brioche

Gold leaf chocolate tartelette

Jasmine tea bonbon

Milk chocolate almond clusters

White chocolate coconut truffles

Al la Carte

Polo Restaurant

Reviews 0

Deals & Coupons

Details

Arugula, Beet and Goat Cheese Salad,

Sautéed Scallops with Navy Bean Salad, “Berkshire” Pork Belly

Shrimp Trio-Ceviche, Sugarcane-Skewered with Tropical

Seared Foie Gras with Toasted Cornbread, Calvados

Slow-Poached Salmon with Salmon and Chopped Egg Tartar,

Carrot-Coconut Soup with a Grilled Woodear and Shiitake Salsa

Fresh Pea Ravioli with Crabmeat in a Lobster Coulis

Bamboo-Steamed Oysters with a Tomato-Fennel Confit,

Seared Rare Tuna with French Green Lentils,

Wild King Salmon with Savoy Cabbage, Roasted Pears,

Pan Seared Wild Striped Bass in a Basque Style Pepper Stew

Lobster Medallions Roasted in the Shell and a Gratinéed Fennel

Mushroom Tasting-Breaded Portobello, Mushroom

Pan-Roasted Free-Range Amish Chicken with Smoked Spanish

Grilled “Cedar River” Prime Shell Steak, Mixed Heirloom Tomato

Veal Tenderloin “Saltimbocca” with Lovage, White Asparagus,

Roasted Pheasant with Belgian Endives and a Braised Leg Meat

“Broken Arrow” Antelope Loin with Dauphine Potatoes, Glazed

Sweet Mascarpone Napoleon, Saba-Macerated Strawberries and

Bittersweet Chocolate Mousse Pyramid with a Goat Cheese

Panna Cotta with Tomato Confit,

Pineapple-Coconut “Martini” with White Peach Sorbet,

Mango Mousse Cake with a Passion Fruit Center and

Trio of Sorbet,

Chocolate- Almond “Pain de Gênes” with Olive Oil Ice Cream

Dessert and Wine Tasting

Imported and Domestic Farmstead Cheeses

Arugula, Beet and Goat Cheese Salad,

Fresh Pea Ravioli with Crabmeat in a Lobster Coulis

Orange-Crusted Scallops with Leeks, Mussels and Clams

Slow-Poached Salmon with Salmon and Chopped Egg Tartar,

Seared Rare Tuna with French Green Lentils,

Wild King Salmon with Savoy Cabbage, Roasted Pears,

Whole Roasted Poussin with a Sage and Apricot Streusel, Acacia Honey-Glazed

“Broken Arrow” Antelope Loin with Dauphine Potatoes, Glazed White Root

“Golden Alps” Mango Mousse, Roasted Apricots & Almond Cake with Swiss M

Arugula, Beet and Goat Cheese Salad,

Orange-Crusted Scallops with Leeks, Mussels and Clams

Acorn Squash and Chanterelle Risotto with

Braised Beef Short Ribs with Winter Squash Ravioli,

Carrot-Coconut Soup with a Grilled Woodear and Shiitake Salsa

Seared Rare Tuna with French Green Lentils,

Wild King Salmon with Savoy Cabbage,

Whole Roasted Poussin with a Sage and Apricot Streusel,

“Cedar River” Prime Shell Steak,

Roasted Monkfish Tournedo Wrapped in Bacon with Fresh Flageolet Beans,

Chocolate Crème Brûlée Cake,

Sweet Mascarpone Napoleon,

Mango Mousse Cake with a Passion Fruit Center and

Trio of Sorbets, served with “Sablé Breton” Cookies and Fresh Berries

Smoked salmon on seven grain bread with horseradish cream and pickled red o

Egg salad sandwich with mango chutney and chives

Cucumber mint sandwich on whole wheat bread

Smoked ham and asparagus roll with tarragon mustard

Oven fresh scones with devonshire cream

And house made seasonal preserves

Assorted tea breads and miniature pastries

A glass of champagne pommery brut royal

The traditional tea

Fresh strawberries with crème chantilly

“Callebaut” hot chocolate

Assortment of tea sandwiches

Oven fresh scones with devonshire cream and house made seasonal preserves

Marble pound cake

Belgian chocolate brioche

Gold leaf chocolate tartelette

Jasmine tea bonbon

Milk chocolate almond clusters

White chocolate coconut truffles

Assortment of tea sandwiches

Oven fresh scones with devonshire cream and home made seasonal preserves

Fresh strawberries with crème chantilly