Kitchen 46

Mediterranean restaurant, 343 W 46th St, New York, NY

VeganScore 40

Menu

Mains

• Golden Harvest — Caramelized Onions, Goat Cheese, Local Honey from Catskills
• Tuscano Parma Prestigio — Salami Toscano, Prosciuto di Parma, Baby Arugula
• Roma Verde
• Gianonna Chicken ABF — Confit Chicken Marinated in Preserved Lemons & Peppers, Paprika Cumin Garlic Carrots & Cabbage
• Wild Caught Local Fish — Spicy tomato white wine broth and roasted vegetables
• Mix Seafood and Saffron Rice — Mussels, Octopus, Shrimp, Fresh Herbs
• Sofrito — Slow Cooked Beef & Potatoes in a Lemony Broth and Topped with Jalapeno Aioli
• Kebab — Lamb and Dry Aged Beef Kebab, Onions, Jalapeno, Tomato, Hand-Cut Fries and Tahini Sauce
• Grass Fed NY Strip Steak Frites — Hand-cut Fries, Side Salad, Mediterranean chimichurri
• Dry Aged Prime Rib-Eye — Hand-Cut Fries, Side Salad, Mediterranean chimichurri
• DTM Burger — House Bland Smoked Brisket & Ramp Steak on a Pretzel Bun , Gruyere Cheese, House-made Pickle, LTO & Hand –cut Fries
• Lamb and Beef Ragout Pappardelle — In house dry aged beef and lamb slow cooked in Italian tomatoes sauce served with parmigiano reggiano
• Moules Mariniéres — One Pound of Large Hollander Mussels Cooked in Saffron Infused White Wine, Chicken Stock, & Butter Garlic Sauce; Served with Hand - Cut Fries
• Wild Foraged Mushroom Pasta — Chanterelle and Mixed Mushrooms, Shallots, Garlic, Oregano, Calabrian Chili, White Wine, Sherry Wine Chicken Stock, Butter, and Linguini Pasta (Can be made Vegetarian)
• Salmon Tagliatelle — Seared Salmon Served with Broccoli Rabe in a Butter Lemon Dill Sauce
• Orzo and Lamb — Braised Lamb, Orzo Pasta, Feta in a Grape Leaf, Chicken Broth
• Octopus & Spanish Chorizo — Whole Octopus Tentacle, Traditional Spanish Chorizo, Yukon Gold Potato, Castelvetrano Olives, Pickled Peppers, Paprika & Extra Virgin Olive Oil
• Chicken Tenders — Breaded Organic Chicken Tenders

Starters

• Side Salad Vegan
• Mezze — Assorted Mediterranean Small Plates: Taztziki, House Pickles and Olives, Roasted Peppers & Artichoke, Homemade Hummus, Fried Cauliflower, Boquerones Tabbouleh Salad, House Made Pita Bread
• Mix 46 Salad — Organic Greens, Goat Cheese, Semi Dry O’vesuvio Tomatoes, Pine Nuts, Sherry Vinaigrette
• Turkish Lentil Soup — Spicy, Rich, Lentil Soup Cooked in Chicken Stock with Carrots, Onions, Garlic, Parsley, Lemon; Served with a Side of Pickled Hot Peppers
• Assorted Cheese Platter — Tallegio, Roccolo Voltaleggio, Roccolino Nero Balsamico, Blu di Capra, Fresh Grapes, Housemade Apple Jam, Grain Mustard & Pretzel Bun
• Charcuterie Board — Prosciutto Saint Daniele, Salami Milano, Hot Soppressata Salami, Housemade Pickles, Grain Mustard & Pretzel Bun
• East Coast Oysters 1/2 dz. — Mignonette & Cocktail Sauce
• East Coast Oysters 1 dz. — Mignonette & Cocktail Sauce
• Salmon Tartare — Salmon Tartare Topped with a Horseradish Salsa and a Creamy Jalapeno Vinaigrette
• Octopus Salad — Spanish Octopus, Roma Artichoke, Celery & Fennel Shavings, Castelvetrano Olives
• Smokey Eggplant & Andouille Sausage — Burnt eggplant white truffle butter andouille sausage and fennel fronze
• Prosciutto Croquette — 3 pc of béchamel and prosciutto San Daniel crunchy croquettes topped with spicy sesame mayo and chives
• Village Salad — Heirloom tomato, Persian cucumber, imported Feta, garlic marinated eggplant and cauliflower, oregano and red onions in a red wine vinegar lemon dressing
• Garlic Shrimp — Shrimps Cooked in a Tangy Garlic Sauce, Parsley, Chili, Lemon Juice, & White Wine
• Arais — Smashed Kebab Cooked Inside a Pita, Served with Tahini Dip & Heirloom Tomato, Red Onion, Sumac Salad

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