Bondurants

Bar, 303 E 85th St, New York, NY

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Harvest Bowl — Sauteed shaved brussels, quinoa, roasted butternut squash, pickled radish, pepitas, rosemary tahini vinaigrette Vegan
• 16 Tavern Burger — 8oz hanger steak blend burger cooked to temp, crumbled blue cheese, bourbon bacon jam, red onion straws, arugula, alabarna white sauce, pretzel bun with fries
• Flattop Cheese Burger — 8oz. as a double stack pat la freda burger, american cheese, lettuce, tomato, pickle, special sauce, IPA fries
• Buffalo Chicken Sandwich — Crispy fried chicken, spicy buffalo, blue cheese, lettuce, tomato, potato bun, IPA fries
• Grilled Chicken Sandwich — Gruyere, caramelized vidalia onion, arugula, Aleppo aioli, ciabatta, IPA fries
• Pimento Chicken Quesadilla — Shredded chicken, pimento cheese, flour tortilla, guacamole & spicy austin green sauce on the side
• Steak Frites — 8oz Pat La Frieda hanger steak, IPA fries, chimichurn, arugula & feta salad
• Mac & Cheese — Rigatoni, aged gruyere, breadcrumbs
• Black Cod
• Tuna or Yellow Tail Tartar — Served with Yuzu Sauce
• Rock Shrimp
• Tuna Tataki
• Sunrise Island
• Grilled Mackerel
• Fluke Usuzukuri — Marinated in Vinegar Sauce with Salt
• Eel Sashimi — 4 Pieces
• King Crab Su
• Double Tartar
• Sautéed Duck — 6 Pieces of Duck Sautéed in a Wasabi Sauce with Scallion, Shiitake and Enoki Mushrooms Served Over Soba Noodles with Yuzu Peel and Chives
• Special Toro Tartar
• Poke Style (Toro) Tataki
• Tuna Pizza — Soft Tortilla and Mozzarella Cheese Topped with Fresh Tuna, Served with Ginger Dressing
• Hamachi-Kama

Starters

• Hummus — Creamy tahini hummus, mixed olive tapenade, vegetable crudite, fluffy pita Vegan
• Kale & Collard Salad — Tuscan kale and collard greens, smoked & spiced nuts, pickled red onion, lime vinaigrette Vegan
• Oshinko Vegan
• Edamame Vegan
• Vegetable Gyoza Vegan
• Agedashi Tofu Vegan
• Pork Banh Mi Sliders — Smoked pulled pork with thai chili sauce, arugula, pickled carrots, cucumber, red onion, cilantro, aleppo aoli-three sliders
• Deviled Eggs — Dukes mayo, pickled okra, chives
• Blistered Shishitos — Flame seared peppers, lemon, aleppo aioli
• Ricotta Toast & Prosciutto — Toasted sourdough, whipped honey ricotta, lemon oil, fennel pollen, 18 month prosciutto di parma
• Smoked French Onion Soup — Vidalia onions, sourdough & melted gruyere
• Smoked Wings — Applewood smoked wings and drummettes, dry rubbed then fried & tossed (choose one): buffalo with bleu cheese, sweet & spicy BBQ with ranch
• Grilled 3-Cheese & Tomato Soup — Cheddar, gruyere & american, sourdough with roasted tomato basil soup
• Arugula Salad — Baby arugula, pickled shallots, feta, shaved fennel, chem tomatoes, white balsamic vinaigrette
• Shumai
• Gyoza
• Steak Appetizer
• Tender & Spicy Chicken Strips
• Shrimp Pirikara — Five Succulent Pieces of Shrimp Sautéed in Spicy Lemon Sauce
• Crispy Calamari — Deep Fried Calamari Served with Scarlet Sauce
• Homemade Tofu — Made from Soybean Milk, Served with Fresh Uni and Fish Broth
• Grilled Mussels

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