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"Superlative Ingredients and Clear Talent" - New York Times
"Terrific, Inventive, Plate-Clearing Fare from a Creative Chef" - Zagat
"BEST NEW RESTAURANT 2005" - "BEST WINE PROGRAM 2007"- "BEST DESSERT 2010" - Westchester Magazine

Center of the  P L A T E  Excitement

     Using artisanal ingredients and farm sourced produce, Chef Karp is proud to present his Summer Menu. Current offerings are supplemented by nightly specials and occasional market offerings. All bread, pastry and pasta is hand made in house.
     Not on the menu but happily accommodated are simple preparations for children or special needs. Any questions about preparations, recipes, or particular dietary issues can be directed to the manager who will forward it on to the kitchen.

Foie Gras Torchon16
Bitter Chocolate Swirl, Orange & Fennel Compote, Homemade Challah
Spinach & Beet Salad12
Endive, Watercress, Feta, Moroccan Spiced Walnut, Shaved Radish, Ground Mustard/Honey Vinaigrette
Plates House Smoked Salmon12
Capers, Shallots, Egg, Sour Cream
Tuna Tartare16
Hass Avocado, Taro Root Chip
Oysters on the Half Shell14
Blue Point, Connecticut
Mini Smoked Beef Short Rib & Brisket Tacos14
Ancho Chile Glaze, Crispy Tortilla, Cilantro
Grilled Crostini8
PLATES Duck Liver Mousse w/ Sea Salt
Mesclun Salad12
Orange Mustard Dressing, Hazelnuts, Celery, Grapes
Flat Bread14
Prosciutto di Parma, Fontina, House Made Ricotta

Homemade Fettuccini18
Truffle Parmesan Cream, Poached Egg, Lardon, Sautéed Spinach
Bolognese Pappardelle22
Beef, Pork, Duck, Tomato Ragu

Grilled Bronzino26
Eggplant Caviar, Black Olive, Capers, Cherry Tomato, Cippolini Onions
Sautéed Sea Scallops30
Asparagus, Kale Chips, Cauliflower, Snow Peas
Crescent Farm Local Duck28
Toasted Buckwheat, Bowtie Pasta, Sautéed Endive, Duck Glaze
Smoked Berkshire Pork Chop28
Bok Choy, Prune and Vanilla, Garlic and Caraway Spaetzle
Plates Buttermilk Fried Chicken22
Candied Bacon Brussel Sprouts, Grandma Jacobson's Gravy, Sweet Potato Puree
Grilled Local Grass Fed Burgers18
The Louie De Palma - Caramelized Onions, Mushrooms & Provolone Cheese (a little Italian)
The Lt. Horatio Caine - Benton's Bacon & Cheddar Cheese (Unflappable in it's search for justice)
The Kotter - Our House Made Pastrami, Swiss, Cabbage (Welcome Back) add $4

Popcorn/Parmesan Fries6
Candied Brussel Sprouts7
Sautéed Spinach7

We proudly provide
House-made country bread from natural yeast starter
Roasted eggplant & red pepper relish and French sweet cream butter

Daily Happy Hour
5 to 7 at the Bar
$1 Oysters
½ Price Appetizers

Prix-Fixe Menu
Sunday to Thursday
5:00pm to 6:30pm
Two Courses - $30

Chef's Tasting Menu
Sunday to Thursday
Five Courses - $65
Seven Courses - $80

Bottomless BBQ
Every Sunday - $28

In an effort to provide the best possible service to all our guests
we are not able to accommodate substitutions or menu changes
on Friday and Saturday nights.

PLATES is a full service Catering Company
Call Ben to book your Party

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"A blend of Serenity and Urbanity" - Inspired Restaurant Interiors - Westchester Magazine
Chef Karp Selected National Chef of the Week - Nation's Restaurant News
"PLATES is terrific!" - Journal News