SHMONÉ

Israeli restaurant, 61 W 8th St, New York, NY

VeganScore 80 · 3 vegan main dishes

Menu

Mains

• Tomato's Entrecote Steak — There will be not one second of boring feeling when you eat that Vegan
• Tomato Pasta — Every day I am cooking tomato pasta, sometimes it reaches the sky Vegan
• Stracciatella Lasagna — Pyrex tray served stormy stracciatella lasagna
• Hamachi Sashimi — Japanese chefs would kill us for that
• Coals Roasted Calamari — On a live tomato storm
• Wild Sweet Rock Shrimp — With a strong touch of spicy pepper
• Barbunia a la Grill & Salat Aravi
• Baby Scallops — Roasted on Japanese charcoal
• Grandma Corvina Hraime
• Roasted Corvina — In cast iron pan & spring onion
• Monkfish Hummus — Hummus wrapped in atlantic monkfish roasted in beurre noisette
• Halibut en Papillote — Halibut that reaches the pure elegance point in a paper envelope
• Squab Stuffed with Rice — A whole French Sasso chicken slow-roasted into the golden candy point
• French Sasso Chicken — A whole French Sasso chicken slow-roasted into the golden candy point
• Veal Cheek — A cheek that reminds me that I am a genius
• Lamb Cuts & Salat Aravi — 3 precise lamb cuts & salat aravi
• Grass-Fed Lamb Ragu — On top of focaccia with tahini
• Wagyu Ribeye Steak — Influenced by fresh bay leaves. Good for two hungry humans
• Kohlrabi Steak — A whole kohlrabi steak with a cloud of parmesan
• Handmade Spaghetti Puttanesca
• Stretchy Stracciatella Pyrex Lasagna
• Maine Bluefin Tuna — A perfect slice of Maine Bluefin tuna
• Hokkaido Scallop — A single Hokkaido scallop, in its shell, adorned with Osetra caviar
• Prawns in Tomato Seed and Butter Sauce — Prawns in a tomato seed and butter sauce
• Confit Spanish Octopus — Over slow cooked fava beans, yogurt & dill vinaigrette
• Grilled Calamari — A mountain of grilled calamari, okra, tomatoes & yogurt
• Spaetzle with Red Snapper — Spaetzle in a delicate lamb stock, seared red snapper
• Dorade en Papillote — Perfumed with zucchini and blossoms
• Black Cod Pepper Steak
• Charcoal Grilled Veal Sweetbreads — Wrapped in grapes leaves, lamb stock
• Golden Veal Cheek — Cooked overnight with caramelized onions
• Grilled Lamb Chops — Over zucchini lollipops and a mint yogurt
• Wagyu Flat Iron — 76 layers of Wagyu flat iron on a very sharp steel
• Lamb Kebab — A memory from the old city in Jerusalem
• Dry-Aged Prime Ribeye — Great for 2

Breakfast

• Hot Jerusalem Bagel — Olive oil & za'atar * Vegan

Starters

• Spicy Food Plate — A plate of five sensual, brutal & elegant spicy food Vegan
• Naked Artichoke — Nothing but the feeling of naked artichoke in your mouth Vegan
• Green Salad Vegan
• Orange Salad — An orange salad as simple as that Vegan
• Creameux Bruschetta — Laid gently on a red & green fig onyx Vegan
• Bruschetta Ladiere Vegan
• Tomato Gazpacho — A pile of tomatoes over the last gazpacho of summer Vegan
• Focaccia & Sour Cream — A plate of sour cream topped with tomato ovaries
• Bruschetta — Avocado, tomato, full yarrok & ricotta
• Pomme Anna's Paper Sheet and Caviar — Pomme Anna's paper sheet and caviar on top
• Octopus & Potato Salad — Spicy juicy salad
• Green Salad with Anchovy Vinaigrette — Green salad, anchovy vinaigrette
• Pomme Anna with Osetra Caviar — 5 perfect thin layers of Yukon Gold potatoes, Osetra caviar

Desserts

• Glazed Pear — Giant rack of glazed pear | Valrhona chocolate mousse | Chantilly cream and blackberries
• Sticky Pistachio Cake — With pistachio cream and fresh raspberries
• Toffee Apple Crumble — Sweet sour cream

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