Gramercy Tavern

Smoked Chicken Liver Mousse

Silky, smoke-kissed mousse served with toast and accompaniments — one of the tavern's most enduring charcuterie offerings

Hamachi Crudo

Pristine yellowtail sliced thin with citrus and a delicate dressing — clean, bright, and technically perfect

Duck Liver Mousse

Silky, rich duck liver mousse that melts on the tongue — a Gramercy Tavern classic

Whole Roasted Fish

Market-driven preparation that showcases seasonal technique — typically pristine sourcing with vegetable-forward accompaniments

Beef Tartare

Hand-cut beef tartare with all the right accompaniments — elegant and clean-tasting

Grilled Hanger Steak

A tavern menu staple — well-seasoned, properly rested, and served with preparations that change with the season

Charcuterie Selection

House-made charcuterie with changing components — consistently cited as one of the best executions of this format in the city

Arctic Char

Perfectly cooked seasonal fish with a preparation that changes with the market — consistently excellent

Gingerbread Tart

A long-running dessert touchstone — spiced, deeply flavored, with textural contrast that anchors the pastry program

Hummingbird Cake

A Southern-inspired dessert with banana, pineapple, and warm spices — comforting and perfectly executed

Seasonal Vegetable Composition

Vegetables treated as the main event rather than a side — the kitchen's commitment to produce is most visible here

Seasonal Tasting Menu

Five courses of hyper-seasonal cooking from Chef Michael Anthony — changes constantly, always impeccable

Cocktails

The bar program is tight and seasonally inflected — avoid overlooking it in favor of wine; bartenders are among the better in the neighborhood

Seared Duck Breast

Lobster Salad

Burger