thewanderingeater:
Interior
thewanderingeater:
Shots of DrunkUpNY - Balsam Magnolia Blossom Oolong New York Aperitif Wine, Perrier, lemon
thewanderingeater:
from the heizenberg, Luxe Cocktail made Blood and Sand style - Lowland Scotch, cherry, blood orange tea
thewanderingeater:
Reuben croquettes
thewanderingeater:
Brioche crusted crab cakes
thewanderingeater:
Off menu cocktail - Velvet Underground - Saffron infused gin, yuzu sour, Grimm ale
thewanderingeater:
Tuck Room Marrow Burger - freshly ground brisket, short rib + chuck, bone marrow aioli, smoked cheddar, candied espelette bacon
thewanderingeater:
Banana Split Tart - bruléed bananas, linzer cookie, chocolate sauce, maple walnuts, banana caramel gelato
thewanderingeater:
Tuck Old Fashioned, Luxe made with Elijah Craig 18 Year Old Single Barrel, Ice DJ clineball chunk, Evan Williams Bottled in Bond Bourbon, wood fired NY maple syrup, Godfather bitters
thewanderingeater:
The Avocado - grilled, stuffed hass avocado, shallot-avocado mousse, breadcrumbs, cotija cheese, finger lime pearls
thewanderingeater:
Our appetizers to start - Reuben croquettes, Brioche crusted crab cakes, The Avocado (grilled, stuffed hass avocado, shallot-avocado mousse, breadcrumbs, cotija cheese, finger lime pearls)
thewanderingeater:
Scarlet Pepper Steak - chargrilled striploin, sweet & sour peppers, vidalia onion rings
thewanderingeater:
Tuck Room Marrow Burger - freshly ground brisket, short rib + chuck, bone marrow aioli, smoked cheddar, candied espelette bacon with a side of Truffle Fries