One if by Land, Two if by Sea

Name: One if by Land, Two if by Sea
Address: 17 Barrow St., 10014, NY, 10014
Telephone: 212-228-0822

17 Barrow St., Manhattan, NY 10014, US

• Monday: 5:30PM-11:00PM •Tuesday: 5:30PM-11:00PM •Wednesday: 5:30PM-11:00PM •Thursday: 5:30PM-11:00PM •Friday: 5:30PM-11:15PM •Saturday: 5:15PM-11:15PM •Sunday: 11:30AM-11:00PM •

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Cuisine: American (New)
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Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
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BRUNCH MENU

Brunch

Wild Mushroom Omelette

spinach, herbs, goat cheese

Scrambled Eggs, Scottish Smoked Salmon

truffled cheese, dill, rösti potatoes

Eggs Benedict

homemade crumpets, Serrano ham, steamed asparagus, hollandaise sauce

Apple Crêpes

cream cheese, pecan-praline sauce

Brioche French Toast

carmelized bananas, toasted pistachio, crème anglaise

Leek and Bacon Quiche

organic Donaldson Farm eggs, aged asiago cheese, mixed greens

Hanger Steak and Eggs

two eggs over easy, potatoes, peppers, onions

Slow Roasted Pork Shoulder Panini

homemade mustard, pickles, potato chips

Granola and Seasonal Fruit

Vermont honey, Greek yogurt

Extras

Applewood Smoked Bacon

Seasonal Fruit Bowl

Cranberry Pancakes

Rösti Potatoes

Mimosa

Bloody Mary

Bellini

Prosecco

Brunch Desserts

Fresh Fruit Plate

assorted seasonal Fruit

Citrus Crème Brulee

citrus salad, blood orange caviar, olive oil semolina cake

Mascarpone Cheesecake

cranberry granite, Hibiscus foam

Ice Cream & Sorbet

assorted seasonal flavors

Milk Chocolate Fondant Cake

dulce de leche, praline ice cream, cornflake macaroon

TASTING MENU

CHEF'S TASTING MENU

Spiced Foie Gras

torchon, concord grape purée, gingerbread, wild greens

Branzino

beet chutney, calamari, pistachio purée, beech mushrooms, black truffle sauce

Squab

acorn squash, roasted salsify, sunchoke chips, hazelnut oil, pumpkin seed essence

Beef Wellington

foie gras sabayon, roasted beets, cranberry beans, mushroom duxelle

Intermezzo

Funnel Cake

caramelized apple, cardamom ice cream, cider foam

THREE COURSE PRIX FIXE MENU

Appetizers

Grilled Octopus

apple, kalamata olives, new potatoes, pimento

Cauliflower Soup

curry, candied lemon, herb oil

Seared Foie Gras

date purée, pear chutney, kabocha squash, almond foam

Sautéed Scallops

sunchoke purée, clove-infused turnips, foie gras

Mâche & Frisée Salad with Heirloom Potatoes

buttermilk dressing, homemade mustard, piave crisp

Oxtail Tortellini

consommé, parsnip, celery greens

Duck Terrine

fennel vinaigrette, white wine gelée, red onion jam, toasted brioche

Tuna Crudo

sea beans, wasabi foam, karachi, caviar

Entrées

Beef Wellington

foie gras sabayon, roasted beets, sautéed spinach, mushroom duxelle

Pan Roasted Dorade

barigoule of globe artichokes & wild fennel, baby leeks, basil oil, Peruvian potato chips

Roasted Breast of Duck

quinoa, fava beans, pearl onions, braised cranberries, bluefoot mushrooms

Lobster Truffle Ravioli

black truffle, courgettes, pepitas, porcini mushrooms, lobster & tarragon bisque

Slow-Cooked Pork Loin

studded with rosemary, baby white turnips, golden delicious apple & port purée, pork jus

Butternut Squash Risotto

one year aged Acquerello rice, wild black trumpet mushrooms, beet greens, fontina cheese

Chicken “Pot-au-Feu”

sweet potato gnocchi, lemon confit, snow peas, romanesco, crispy sage

Braised Lamb Shoulder

white minestrone, ricotta tortellini, crispy garlic, oregano, pickled mustard seed

Desserts

Citrus Crème Brulee

blood orange caviar, citrus fruit salad

Rainbow Carrot Cake

cream cheese mousse, walnut ice cream, pineapple

Chocolate Soufflé

raspberry sorbet

Mascarpone Cheesecake

cranberry granité, hibiscus foam

Milk Chocolate Fondant Cake

dulce de leche, praline ice cream, corn flake macaroon

Funnel Cake

caramelized apple, cardamom ice cream, cider foam

Ice Cream & Sorbet

assorted seasonal flavors

BAR MENU

Meats

Coppa

This Italian sausage is cured for three months and has an earthier taste than does prosciutto. It is made from equal parts of lean and fatty boned pig’s shoulder rolled with saltpeter, salt, black pepper, and nutmeg.

Bresaola

A salt-cured or air-dried beef product from the Valtellina district of Italy. It is made from very lean beef fillet or loin and sliced extremely thin for antipasto.

Speck

An Austrian-type of smoked prosciutto from Alto Adige in Northern Italy.

Prosciutto

The most famous of the cured hams known as prosciutto crudo are from San Daniele, Parma, and Tuscany, although today they are made throughout Italy and North America in local versions.

Soppressata

A salami made in southern Italy, especially Basilicata and Calabria, in a four-, or five - to-one ratio of lean pork to a mixture of pork fat and bacon. The meat is coarsely chopped and seasoned with salt and black pepper, with the hotter versions additionally seasoned with red chili pepper flakes, paprika, and wine. The sausage is lightly smoked and pressed to eliminate air pockets

Accompaniments:

Italian Flat Bread, mixed olives, cornichons

Cheeses

Cinderella

We’ve heard of handmade cheese, but a handmade farm? Ilyssa Bere & Javier Flores erected a small cabin in the Catskills as a temporary dwelling while they built a cheese making house. The basement cave boasts treasures like this ashed, lightly aged chèrve.

Manchester

We’ve got the latest creation from American producer Consider Bardwell. They use top notch goat’s milk, it’s been left raw for this aged, washed rind tome.

Hudson Valley Camebert

Made with a blend of pasteurized sheep and cow milk and boasting a slippery, thick texture and mild well salted flavor.

Jasper Hill Constant Bliss

Aged raw cow’s milk from Vermont. naturally mold– ripened, giving it a more wholesome and tasty grass-like flavor

Asher Blue

Made with raw milk from Jersey cow’s. The dense paste is super rich and hints of toast and fudge

Meadow Creek Grayson

Raw Jersey cow milk and the terroir of Gala, VA contribute to a beautiful wash rind cheese, it is mildly pungent, creamy, beefy and fruity.

Podda Classico

A mixture of cow’s & sheep’s milk from the Island of Sardenia. It’s sharp, grassy & full.

Ossau-Iraty Vieille

Raw sheep’s milk, .Smooth, sweet, & buttery fatty, little nutty flavor.

Piave

A nutty, pasteurized cow’s milk cheese from Veneto in Northern Italy. Has a sweet, crystalline paste with full tropical fruit flavor & slight almond bitterness

Accompaniments:

Red Onion Raisin jam, Red Wine black pepper jelly Fig Jam, Cranberry pecan bread