DAVID BURKE’S FISHTAIL OFFERS LATE NIGHT DINING

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Fishtail by David Burke Marks DB Global’s Ninth Property

135 East 62nd Street between Park and Lexington Avenues

212 754-1300

Late night dining is one of the greatest pleasures in life—a few cocktails and a small plate or two is the ideal way to end a long day and night. Chef David Burke’s new late night menu at Fishtail includes items from the raw bar, small plates including ceviches, sashimi and tiny fish tacos. And what makes a late night menu perfect—grilled cheese, pizza and a cheeseburger, all of which Chef Burke is offering with his special twist.

Fishtail’s full late-night menu, which is served from 11 PM- 1 AM.

LATE NIGHT MENU

Cuisine: SeafoodCLASSIC RAW BAR
East Coast Oysters 3/piece
West Coast Oysters 3/piece
3 East Coast & 3 West Coast 6 pc/15.50; 12 pc /29
Little Neck Clams 1.25/piece
Stone Crab – Fla. 9.50/piece
Lobster Cocktail
½ pound 10
1 pound 20
Shrimp Cocktail
Head Off, U-10 3 pc/14; 4 pc/16
French Sea Snails (Bulots) 8
Santa Barbara Sea Urchin Market
SMALL PLATES
Big Eye Tuna Sashimi 12
chicken little vinaigrette, capers and picholine olives
Hamachi Sashimi 12
sea urchin and shisito pepper
Kindai Tuna Sashimi 35
pickled honshimeji mushrooms, sour cherry and soy
(Sustainably Aquacultured Blue Fin Tuna)
Taylor Bay Scallop Ceviche 12
& Baby Shrimp Cocktail
grapefruit, avocado and tomato-lime
THE FISHTAIL TOWERS
Cocktail Collection 26
½ lobster, 1 stone crab, 2 shrimp, mussels
Shellfish Tower (for two) 32
½ lobster, 1 stone crab, 2 shrimp, 2 oysters,
2 clams¸ mussels and bulots
Shellfish Tower (for four) 62
1 lobster, 2 stone crabs, 4 shrimp, 4 oysters,
4 clams, mussels and bulots
Tempura Calamari & Tempura Oysters 12
sweet chili dipping sauce
Crab Salad Tacos (2) 11
old bay and cumin seed
Tuna Tartare Tacos (2) 11
with pineapple and macadamia nuts
Hamachi Tacos (2) 11
with avocado and masago caviar
One of Each Tacos (3) 14
SNACKS
The Organic “Wedge” 12
tomatoes, pecans and blue cheese “ranch”
Dry Roasted Angry Wings 10
Angry Mussels 10
Angry Shrimp 15
Combination of all Three 19
Rice Crispy Crabcake 15
peppadew chutney and cumin citrus glaze
Prime Sirloin Burger with Fries 12.95
fries and cheese
Burger “Royale” 15
bacon and cheese
55- Day Dry Aged Ribeye 39
(Chicago Magazine: Chicago’s Best Steak ’08)
Grilled Cheese 12
robiola, chorizo and caramelized onion
Clam, Bacon & Arugula Pizza 16
Margarita Pizza 14
Chorizo & Caramelized Onion Pizza 15
Crab & Oyster Po’ Boy Slider 15

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About David Burke
Blurring the lines between chef, artist, entrepreneur and inventor, Burke stands as one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. In addition to Fishtail by David Burke, Burke’s other properties include davidburke & donatella (New York, NY), David Burke at Bloomingdale’s (New York, NY), David Burke Las Vegas, Burke in the Box at McCarran Airport (Las Vegas, NV), David Burke’s Primehouse (Chicago, IL), David Burke Fromagerie (Rumson, NJ), David Burke Prime and Burke in the Box (Mashantucket, CT).

About Eric Harafish-Eric

After graduating from a Santa Barbara hotel and restaurant school, Hara went on to work alongside chefs such as luminary Michel Richard at his flagship eatery, Citronelle; John Downey at the celebrated Downey’s in Santa Barbara; and Camille Schwartz at Restaurant Mimosa. He then honed his skills at the Ritz-Carlton Laguna Niguel and at the Fairmont Chateau Lake Louise in Canada. At the age of 26, having already amassed nearly a decade of experience on the line, Hara arrived in New York, claiming an Executive Chef position at the two-star eatery, Chez Josephine. Rounding out a career marked by a series of gifted tutors, Hara sharpened his skills alongside Rick Laakkonen before joining David Burke as Chef de Cuisine and eventually Executive Chef at davidburke & donatella
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Chef Hara serves as Executive Chef of Fishtail and continues to oversee the kitchen at davidburke & donatella – soon to be davidburke townhouse. In his commitment to the simplicity of American flavors, Hara is a fitting companion for Burke’s inventive cuisine. Hara’s talent shines through in his great knowledge of the classics combined with a desire to create and experiment.

Fishtail offers the freshest fare – provided by Burke’s company-owned fishing boat out of Brielle, NJ, Hunts Point fish market as well as Litchfield Farms. With the sustainable seafood movement gaining momentum as more people become aware of both overfishing and environmentally-destructive fishing methods, Burke and Hara have created a menu that reflects their goal to make Fishtail the first sustainable seafood restaurant. The menu reinforces their belief in providing diners with the highest quality ingredients that do not compromise on integrity.

“Fishtail is giving me the chance to be inventive with seafood as I’ve been with steak at my more meat-focused restaurants – like David Burke Prime at Foxwoods Casino Resort and David Burke’s Primehouse in Chicago,” says Owner/Chef, David Burke. “Of course, the fish dishes at davidburke & donatella have always been popular, but with this new outlet, we can offer an even wider range and more unique twists on traditional seafood fare.”

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Sample Dinner Menu Click Here To Download PDF File

CLASSIC RAW BAR

East Coast Oysters 3/piece

West Coast Oysters 3/piece 3 East Coast & 3 West Coast 6 pc/15.50; 12 pc /29

Little Neck Clams 1.25/

piece Stone Crab – Fla. 8.50/

piece Lobster Cocktail ½ pound 10 1 pound 20 Shrimp Cocktail Head Off, U-10 3 pc/15; 4 pc/

18 French Sea Snails (Bulots)

8 SMALL PLATES Big Eye Tuna Sashimi 12 chicken little vinaigrette, capers and picholine olives Hamachi Sashimi 12 sea urchin and shisito pepper Kindai Tuna Sashimi 45 pickled honshimeji mushrooms, sour cherry and soy (The Finest Japanese Blue Fin Tuna) Tuna Tartare Tacos (2) 11 with pineapple and macadamia nuts Taylor Bay Scallop Ceviche 10 & Baby Shrimp Cocktail grapefruit, avocado and tomato-lime THE FISHTAIL TOWERS Cocktail Collection 26 ½ lobster, 1 stone crab, 2 shrimp, mussels Shellfish Tower (for two) 32 ½ lobster, 1 stone crab, 2 shrimp, 2 oysters, 2 clams¸ mussels and bulots Shellfish Tower (for four) 62 1 lobster, 2 stone crabs, 4 shrimp, 4 oysters, 4 clams, mussels and bulots Tempura Calamari & Tempura Oysters 12 sweet chili dipping sauce Crab Salad Tacos (2) 11 old bay and cumin seed Hamachi Tacos (2) 11 with avocado and masago caviar One of Each Tacos (3) 14 SOUPS, SALADS & APPETIZERS Lobster Wonton Soup 14 honshimeji mushrooms, bok choy and lemongrass Original Caesar Salad 12 prepared classically The Organic “Wedge” 12 tomatoes, pecans and blue cheese “ranch” Warm Octopus Salad 13 coco bean puree, piquillo peppers and arugula Lobster B.L.T. Salad 18 avocado, candied bacon, tomato and grapefruit vinaigrette Foie Gras, Prawn & Chicken Terrine 17 pickled beet salad Laughing Bird Shrimp 16 sea urchin risotto Dry Roasted Angry Mussels 10 chili oil, basil and lemon Shrimp Dumplings & Sea Scallop 14 daikon kimchi and cilantro oil Rice Crispy Crabcake 15 peppadew chutney and cumin citrus glaze Soft Shell Snails 12 tomato, garlic and fisherman’s toast
TODAY’S WHOLE FISH & SIMPLE FISH Roasted Black Bass 26/lb Roasted Red Snapper 26/lb Roasted Branzino with Caper Herb Vinaigrette 29 Steamed or Roasted Maine Lobster (2 lb or 3 lb) 25/lb Seared Salmon with Lentils 21 Swordfish “Steak Frites” and Maitre d’Hôtel Butter 23 Swordfish Steak “Rossini” 36 roasted shallot polenta and sautéed foie gras Calamari “Mac & Cheese” 20 grilled calamari skewer FISH TOP HATS garnishes and sauces for simple & whole fish Warm Artichoke Barigoule Garlicky Clams & Chorizo Lobster Ragout Minestrone Gnocchi & Wild Mushrooms Shrimp & Leek Fondue8, each FISHTAILS Monkfish Tail “Paella” 34 couscous pearls, chorizo, clams, mussels and shrimp Maine Lobster Tail Carbonara 36 english peas, oven dried tomato, prosciutto and caviar Oven Roasted Cod Tail 29 corn broth, butternut squash ravioli and brussles sprouts Giant Grilled Prawn Tails 39 basil, lemon and piquillo peppers Dayboat Sea Scallops 28 laughing bird shrimp hash and quail egg Dover Sole 40 candied grapefruit, cauliflower and brown butter vinaigrette TURFS 55 Day Dry Aged Ribeye 55 (Chicago Magazine; Chicago’s Best Steak ‘08) Braised Lamb Shank 29 white bean “cassoulet” Seawater-Brined Organic Chicken 27 root vegetables SIDES 6.50, each or 3 for 15.00 Shrimp Home Fries Whipped Potatoes Cauliflower Brulée French Fries “Persillade” Wild Mushrooms Garlicky Spinach Crispy Artichokes EXECUTIVE CHEF, ERIC HARA Pre-order our signature dessert, the Fishtail “Can ‘O Cake,” a chocolate molten cake, for the table.

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