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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" - Westchester Magazine

New Years Eve Menu 2011

Glass of Bubbly for All!


Spicy Tomato Soup

Mussels, Shrimp and Calamari

Citrus Salad

Blood Orange, Shaved Fennel, Goat Cheese, Pumpkin Seed

Duo of Fois Gras

Terrine with Freshly Baked Warm Brioche, Poached Pear with Tahitian Vanilla and Seared Fois with Caramelized Endive and Italian Onion Jam

Stuffed Quail

Proscutto and Brando Soaked Prunes, Grilled with Moroccan Spices, Dr. Bully's Tuscan Olive Oil, Balsamic


Porcini and Veal Ragu, Grana Padana, Escarole

Tuna Tartare


Short Rib Stew

Potato Pure, Butternut Squash, Chard, Apple Scallion Salad.

Roasted Vermont Free Range Turkey

Sweet Potato, Stuffing, Green Beans

Paella Risotto

Sausage, Lobster, Saffron, Mussels, Clams,

Grilled Kobe Skirt Steak

Truffle Parmesan Fries, Tomato, Cucumber Salad,

Grilled Bronzino

Escarole, Beans, Roasted Garlic, Lemon Arugula, Vin Cotto

Vegetable Lasagna

Escarole, Chard, Tomato, Mushroom, Artichokes

Choice of Desserts from the Menu and these Specials:

Coffee Ice Cream Sunday

Banana Semi Freddo

"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