Fred's at Barneys NY

Name: Fred's at Barneys NY
Address: 660 Madison Ave., 9th fl., 10021, NY, 10021
Telephone: 212-833-2200

660 Madison Ave., 9th fl., Manhattan, NY 10021, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-9:00PM •Saturday: 11:00AM-8:00PM •Sunday: 11:00AM-6:00PM •

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Details

Cuisine: American (New), Italian Northern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch

Salads

Club Salad

Turkey, smoked bacon, tomato, crumbled bleu cheese, red onions, mixed greens, French mustard dressing

Mark`s Madison Avenue Salad

The ultimate chopped salad topped with imported Italian tuna

Fred`s Chopped Chicken Salad

Bibb lettuce, avocado, onions, tomatoes and pears tossed with a Dijon mustard balsamic dressing

The Palace Warm Lobster Salad

Chunks of fresh lobster, green beans, new potatoes and scallions served with a French mayonnaise

Grilled Seafood Salad

Calamari, shrimp, scallop and fish served with bitter greens and mango-papaya salsa

Fred`s Nicoise Salad

Grilled tuna with baby lettuce, cucumbers, olives, anchovies, tomatoes, haricot verts, potatoes and boiled eggs tossed in a mustard-lemon dressing

Chicken Caesar Salad

Classic Caesar salad with Parmesan croutons and grilled chicken breast

Jumbo Lump Crab Meat and Shrimp Salad

Served with endive, radicchio and arugula tossed in a mustard garlic mayonnaise

Fresh Pasta

Ravioli

Filled with spinach and Coach Farm goat cheese with a touch of nutmeg

Fettuccini al'filetto di Pomodoro

with fresh tomato,mozzarella and garlic

Pumpkin Tortelloni

Filled with fresh pumpkin and ricotta cheese in a butter sauce with Brussel sprouts topped with amaretto cookies

Fred`s Spaghetti

With shiitake mushrooms, asparagus, sundried tomatoes and pesto sauce

Lasagna Bolognese

Traditional style with veal, beef, pork, and béchamel

Dried Pasta

Linguine Vongole

Served with baby clams, olive oil, garlic and a touch of tomato

Penne a la Vodka

Red onions and tomatoes with a touch of cream

Penne di Farro al`Arrabiata

Whole wheat penne with Mark`s spicy garlicky tomato sauce

Rigatoni Buttera

With sausage, peas and a light tomato cream sauce

Risotto

Preparation changes daily

Main Courses

Fred`s Omelette & Salad

Wild mushroom, sun dried tomato and parmesan omelette accompanied by lightly dressed mesclun greens

Certified Angus Burger

Ground especially for Fred`s, served with pommes frites

The Focaccia Melt

Italian tuna, arugula and sliced tomatoes with smoked mozzarella

Turkey Club Sandwich

Organic turkey and double-smoked bacon on New England whtie bread without the crust

Lobster Club

Chunks of lobster, bacon, lettuce and tomato with garlic mayo on 7 grain bread served with Belgian pomme frites

Baltimore Crab Cakes

With a red cabbage slaw, remoulade sauce and Belgian pommes frites

Grilled Tuna

Served with grain salad and pesto sauce

Filet of Sole

Sautéed in white wine, lemon,and butter served with snow peas, carrots and French string beans

Pan Seared Salmon

Served over sautéed spinach with a tomato and scallion salad

Fish del Giorno

Selections according to market

Butchery

Certified Angus Sliced Steak

Served on top of arugula, red onion, shaved parmesan and tomato with balsamic vinegar and extra-virgin olive oil

Chicken Paillard

Thin chicken breast served with tomato, arugula and red onion salad

Tuscan Pot Roast

Country-style braised brisket with Yukon Gold mashers

Veal Scallopini

Sautéed medallions of veal in a marsala sauce served with sautéed spinach and roasted potatoes

Side Dishes

Yukon Gold Mashers

Belgian Pommes Frites

Sautéed Broccoli Rabe

Sautéed Spinach

Francoise`s Steward Green Beans

Dinner

Appertizers

Vegetable Fritto Misto

Assorted fried vegetable with capers and lemon (eggplant,zucchini,mushrooms & cauliflower)

Crab Cake

Served over baby greens with a bell pepper coulis

Shrimp Oreganato

Lightly breaded shrimp broiled in white wine and butter with fresh oregano

Grilled Octopus and Calamari

Served with fresh tomatoes, scallions and sautéed red wine vinegar onions

Soup of the Day

Salads

Warm Provent Coach Farm Goat Cheese Salad

With potatoes,beets & French string beans tossed with a French mustard dressing

Pear & Walnut Salad

Escarole, radicchio, watercress & frisee with walnut-shallot vinaigrette topped with a warm Roquefort crouton

Hearts of Romaine

With fresh parmesan cheese and a reduced balsamic glaze over greens

Winter Salad

Jicama,hearts of palm,chayote & butternut squash in a coconut-truffle dressing

Market Salad

Chef`s blend of greens served with a red wine vinaigrette..yes we can chop it

Fresh Pasta

Lasagna Bolognese

Traditional style with veal, beef, pork, and béchamel

Gnocchi

Lobster in a brandy cream sauce with a touch of tomato

Pumpkin Tortelloni

Filled with fresh pumkin and ricotta cheese in a butter sauce topped with amaratto cookies

Papperdelle

With porcini mushrooms,artichokes and pecorino cheese in a tomato sauce

Fresh Pasta del Giorno

Dried Pasta

Spaghetti Vongole

Served with baby clams, olive oil, garlic and a touch of tomato

Penne al` Arrabiata

With Mark`s Spicy Garlicky Tomato Sauce

spaghtti and Meatballs

Tradicional style

Rigatoni

With broccoli rabe, hot & sweet sausage, garlic and olive oil

Risotto del Giorno

Pizza

Marguerita

Mozzarella, tomato, basil & olive oil

Sausage

Mozzarella, tomato with fresh ground hot & sweet sausage

Funghi

Mozzarella, tomato & mixed mushrooms from the market

Emiglia Romagna

Parmigiano Reggiano drizzled with 12 year-old aceto balsamico

Prosciutto and Arugula

Tomato,mozzarella, Parma ham & arugula

Sun Dried Tomato

Sun dried tomato,pesto and ricotta cheese

Robiloa with Truffle Oil

Ciro`s invention & an old classic

Fish and Crustaceans

Seafood Stew

Shrimp, octupus, clams, calamari, mussels and fish in a lobster broth

Sole

Filet of sole braised with white wine and olives served with julienne vegetables

Black Peppers Crusted Tuna

Served with French string beans, tomato confit and carrot curry sauce

Pan Seared Salmon

Served with sautéed spinach with a tomato and scallion salad

Grilled Halibut

Served over warm lentil and beet salad topped with a bell pepper coulis

Roasted Fish of the Day

Butchery

Chicken Balsamico

Pan roasted organic chicken served with garlic-mashed potatoes, pea shoots & red seedless grapes

Veal Milanese

Pounded & breaded veal served on the bone with arugula, red onions & tomatoes

Grilled New York Strip Steak

Served with fingerling potatoes,fried onions and swiss chard in a red wine sauce

Chicken alla Parmigiana

Prepared traditionally with the chef`s selection of vegetables

Roasted Rack of Lamb

Served with roasted butternut squash beets and brussel sprouts in jus

Osso Buco

Veal shank prepared traditionally squash and served ove spinach risotto

Side Dishes

Yukon Gold Mashers

Belgian Pomme Frites

Sautéed Broccoli Rabe

Sautéed Spinach

Francoise`s Stewed Green Beans

Room Service

Appetizers

Assorted Tasting of Cheeses

Served with ripe pears and Granny Smith apples

Insalata Caprese

Buffalo mozzarella, roasted peppers, tomatoes and prosciutto

Grilled Mixed Mushrooms

with arugula and sliced parmesan in a balsamic glaze

Tuna Tartare

Served over mixed field greens

Autumn Salad

Tricolore salad with pumpkin,brussels sprouts and goat cheese

Grilled Calamari

Calamari lightly breaded served with a tomato salad

Sautéed Chicken Livers

with shallots and port wine sauce on crostini

Roasted Asparagus

Served with parmesan cheese,black pepper and aged balsamic vinegar

Grilled Shrimp with Lime and Ginger

Served with roasted fennel, watercress topped with orange glaze

Soups

Estelle`s Chicken Soup

Grandma`s recipe to cure colds and stay thin

Lobster Bisque

Lobster bisque with chunks of fresh cooked lobster

Soup of the Day

Pizza

Margherita

Mozzarella, tomato,basil and olive oil

Sausage

Mozzarella, tomato and freshly ground hot and sweet sausage

Funghi

Mozzarella, tomato and mixed mushrooms from the market

Emilia Romagna

Reggiano Parmigiano drizzled with 12 year-old Aceto Balsamico

Prosciutto and Arugula

Parma ham, tomato, mozzarella and arugula

Grilled Vegetable

Zucchini, roasted peppers, carrot and eggplant

Robiola with Truffle Oil

Ciro`s invention and an old classic