Own this business? Learn more about offering online ordering to your diners.
The St. Regis Hotel Restaurant
One whole maine lobster, crunchy black radish, pickled mango, avocado, yuzu vinaigrette.
Shirmp, skate wing, baby octopus, bay scallops.
Summer salad of wax beans, snap peas, dried pear tomatos, white escarole.
Cracked grain salad, pink grapefruit, toasted almonds.
Broccoli rabe, fingerling potatos, preserved lemon.
Summer succotash, sylvetta arugula.
Arugula salad, pecorino grand cru, aged balsamic vinegar.
Local corn, shitake mushrooms, lacinato kale, scallion marmalade.
Gaufrette potatos, salfron aioli.
Watermelon, China rose radish, meyer lemon.
Saba wine, grappolini lemon olive oil.
Coach farms triple creme goats cheese, satur farm field mache salad, walnut vinaigrette.
Golden tomato sauce, spring peas, baked ricotta salata.
Olives, tomato, capers, anchovies.
Radicchio treviso, cravero permigiano.
Rapini pesto, locatelli cheese, pignoli nuts.
Menu for The St. Regis Hotel Restaurant provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.