CUT by Wolfgang Puck
Restaurant, 99 Church St, New York, NY
VeganScore 80 · 4 vegan main dishes
Menu
Mains
- House Made Tortellini — Parmesan Consommé | Sunchoke | Basil | Black Truffle Supplemental
- Filet Mignon — 8 oz | Nebraska
- New York Striploin — 12 oz | Nebraska
- Ribeye Steak — 14 oz | Nebraska
- Sirloin — 10 oz
- A5 Sirloin — 6 oz
- Eye of Rib — 8 oz | Stone Axe | New South Wales
- Tomahawk Steak — 40 oz | Certified Angus Nebraska
- Porterhouse Steak — 32 oz | Certified Angus Nebraska
- 35 Day Dry Aged Bone-In Ribeye — 36 oz | Certified Angus Nebraska
- Spaghetti Alla Chitarra — Maine Lobster | Sungold Tomatoes | Echire Butter | Chili
- Whole Grilled Branzino
- Peruvian Style Half Jidori Chicken
- Pan Seared Dover Sole — Roasted Pepper Beurre Monte | Herb Crusted Potato Fondant
- Sweet Corn Agnolotti — Black Winter Truffle | Parmesan
- New York — 12 oz | USDA Prime | Nebraska
- Dry Aged Tomahawk — 40 oz
- Rib Cap — 6 oz | Snake River Farms | Idaho
- Rib Eye — Stone Axe, Australia
- Tomahawk — 48 oz | Stone Axe, Australia
- Porterhouse — 32 oz, Snake River Farms, Idaho, USDA Prime
- Tasting of New York — 4 oz Snake River Farms American Wagyu, 4 oz USDA Prime Dry Aged, 2 oz Japanese Wagyu
- Housemade Spaghetti — Burrata, Tomato and Basil Sauce, Basil Oil
- Wild Mushroom Garganelli — Brocoli Rabe, Parmesan
- Seafood Risotto with Saffron — Lobster, Mussels, Clams, Sungolds
- Grilled Long Island Striped Bass
- Argentinian Style Grilled Short Rib
- Steak Frites — Armagnac Peppercorn Sauce, French Fries, Choice of Australian Filet 6 oz
- CUT Steak House Burger — Cheddar Cheese, White Onion, Beefsteak Tomato, Garlic Aioli
- Summer Corn Agnolotti — Parmigiano Reggiano, 400 Black Truffle
- A5 New York — 6 oz, Japanese Wagyu, Miyazaki Japan
- Prime Tomahawk Steak — 40 oz, Greater Omaha Nebraska
- Prime Porterhouse Steak — 32 oz, Certified Angus Nebraska
- Cote De Boeuf Bone-in Ribeye — 36 oz
- Tagliatelle with Maine Lobster
- Pan Roasted Whole Maine Lobster
- New Zealand Lamb Chops
- Ora King Salmon — Lime infused Coconut Milk, Cilantro, Japanese Cucumber, Jalapeno Oil
- Whole Roasted Chicken, Hudson Valley — Sauteed Mushrooms, Thyme, Yukon Potato Puree
- Roasted Striped Bass — Summer Corn Sweet Pepper Salad, Pistacchio Gremolada
Breakfast
- Avocado Toast — Espelette | Lemon Vegan
- Steel Cut Irish Oatmeal Vegan
- Toast or Bagel Vegan
- Best of the Market Fruits & Berries Vegan
- Chef's Daily Selection
- Blueberry Pancakes — Candied Walnuts | Cinnamon | Vermont Maple Syrup
- Brioche French Toast — Fresh Berry Compote | Whipped Cream
- House Made Granola & Greek Yogurt Parfait — Mixed Market Berries | Organic Honey | Caramelized Banana | Raspberries | Candied Walnuts | Brown Sugar
- Smoked Salmon & Bagel — Red Onion Marinated Capers | Everything Bagel | Herb Cream Cheese
- Eggs Benedict — Wilted Spinach | Poached Eggs | English Muffin | Confit Bacon
- French Style Omelette — Aged White Cheddar | Fine Herbs | Golden Smashed Fingerlings
- CUT Breakfast Sandwich — Fried Organic Eggs | White Cheddar | Avocado | Black Forest Ham | Vine Ripe Tomato
- Huevos Rancheros — Sunny Side Up Eggs | Black Beans | Salsa Ranchero | Cotija Cheese | Avocado
- Steak and Eggs — Flat Iron 6oz | Two Eggs Any Style | Golden Smashed Fingerlings
- Butter Croissant
- Pain au Chocolate
- Blueberry Muffin
- Warm Bakery Basket — Croissant | Pain au Chocolat | Banana Bread | Coffee Cake | Artisanal Butter & Preserves
- Green Market Avocado Toast — Toasted Multigrain Bread | Meyer Lemon Aioli | Crispy Shallot | Espelette Pepper
- Classic French Style Omelette — Gruyère Cheese | Fine Herbs | Roasted Fingerling Potatoes
- Egg White Frittata — Mixed Market Berries | Whipped Crème Fraiche | Maple Syrup
- Lower East Side Breakfast — Smoked Salmon & White Fish | Everything Bagel | Sliced Tomato | Red Onion | Herb Cream Cheese
Starters
- Heirloom Apple Salad — Aged Balsamic | Walnuts Vegan
- Yellowfin Tuna Tartare Tostada — Lime | Cilantro | Avocado | Corn Tortilla
- Maryland Blue Crab Cake — Tomato Relish | Basil-Pine Nut Pesto Aioli
- Grilled Octopus with Za'atar — Garbanzo Bean Salad | Hummus | Baby Arugula
- Chilled Gulf Shrimp — Horseradish Cocktail Sauce | Lemon
- Chilled Whole Maine Lobster — Herb Remoulade, Housemade Hot Sauce
- Oysters on the Half Shell — Chef's Daily Selection | Red Wine-Ginger Mignonette
- Shellfish Plateau — Chef's Daily Selection
- Kaviari Caviar Service — Traditional Accompaniments | Kristal | Oscietre
- Butter Lettuce Salad — Point Reyes Blue Cheese | Avocado | Cherry Tomatoes | Champagne Herb Dressing
- Baby Gem Lettuce Caesar Salad — Parmesan-Garlic Dressing | White Anchovy | Cherry Tomato Crostini
- Italian Burrata
- Hand Cut Prime Steak Tartare — Crisps
- Poached Maine Scallops
- East Coast Oysters — Red Wine-Ginger Mignonette
- Big-Eye Tuna Tartare — Avocado | Cucumber | Jalapeno | Nori Crisps
- Caviar — Traditional Accompaniments | Black Pearl Kaluga
- Seafood Plateau — Chef's Daily Selection
- Upstate Heirloom Tomatoes — Barbecued Octopus | Smoked Paprika Honey | Black Garlic
- Pugliese Burrata Cheese — White Peach | Dry Cured Coppa | Herb Salad
- Iceberg Wedge Salad — Ranch Toasted Breadcrumbs, Fresh Herbs
- Red Snapper Crudo — Puffed Forbidden Rice, Pickled Fresno Peppers, Citrus Marinade
- Local Cantaloupe — Lonza, Five Herbs Pesto
- Little Gem Caesar Salad — Parmesan Garlic Dressing, White Anchovy, Cherry Tomato, Crostini
- Prime Steak Tartare
- Poached Gulf Shrimp — Cocktail Sauce, Horseradish
- Kaluga Caviar — Amur River, Russia, 1 oz, Traditional Accompaniments, Crème Fraiche
- Lobster Cobb Salad — Crispy Bacon, Point Reyes Blue Cheese, Avocado, Cherry Tomatoes, Hard Cooked Eggs, House Vinaigrette
- Maine Lobster Cobb — Hard Cooked Eggs, House Dressing
- Japanese Style Grilled Salmon Salad — Miso Glaze, Avocado, Daikon Sprouts, Japanese Pickled Vegetables
- Ora King Salmon Crudo — Soy-Lemon Vinaigrette, Summer Onus Black Lime
- Grilled Octopus and Charred Cherry Tomatoes — Chickpea Hummus, Sumac, Basil, Pinenut
- Chilled Gulf Prawns — Horseradish Cocktail Sauce, Lemon
- Baby Gem Lettuce — Creamy Garlic Dressing, Parmigiano Reggiano, Spanish White Anchovies, Cherry Tomato Crostini
- Heirloom Tomato & Italian Burrata Mozzarella — Stone Fruit, Basil-Pine Nut Pesto, Shaved Onion, Basil Seeds
- Heirloom Tomato & Raspberry Chilled Soup — Parmigiano Reggiano
- Bone Marrow Flan — Mushroom Duxelles, Parsley-Caper Salad, Bordelaise Sauce, Toasted Brioche
Desserts
- Coconut Tapioca Pudding — Exotic Fruit Compote, Tropical Sorbet, Crispy Rice Vegan
- Pineapple Carrot Cake — Toasted Pecans, Orange Sorbet
- Dark Chocolate Layer Cake — Coffee Streusel, Candied Hazelnut, Vanilla Bean Ice Cream
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