Margherita Pizza

Perfection at its simplest.

Looking for a classic defined? Look no further than our version of the favorite Italian pizza. What’s our secret? We start with the best ingredients: handmade dough topped with our sublime fresh tomato sauce. Then, we add  four beautiful slices of fresh mozzarella cheese, and top each with a perfect basil leaf. Talk about understated deliciousness! It’s such a fun way to start a group dinner, or a fabulous lunchtime treat all for yourself.

Chocolate Roulade

Are you craving chocolate?

Okay, chocolate fiends! Listen up! Michael’s New York pastry chef Diane Carrasquillo has created just the dessert for you. She bakes up a thin, light-as-air sheet chocolate souffle cake, fills it with a deep, dark chocolate mousses, and then rolls it up into a log shape and coats it in a rich chocolate glaze. Your very own slice of this roulade is joined on its plate by a scoop of our house-made chocolate martini ice cream, resting on a bed of chocolate pearls. And, of course, there’s an artful smear of seductive dark chocolate to complete the presentation. Give in!

A Toast to Our French Toast!

Complete with powdered sugar on top!

French toast satisfies and comforts the children in all of us—even when it’s prepared and presented with Michael-style elegance. Our New York kitchen starts with beautiful, thick slices of our freshly baked brioche. We dip each piece in a batter of Hudson Valley milk and farm-fresh eggs, then sauté it to golden-brown perfection in pure butter. A snowfall of powdered sugar lightly covers the slices, which we garnish with fresh berries. You get to drizzle on pure maple syrup to taste, of course.

Mango Cheesecake!

You know you want to try this!

We adore the fresh mango flavor infused into this beautiful, creamy cheesecake by Michael’s New York pastry chef  Diane Carrasquillo. She layers the the creamy concoction on top of a crunchy, buttery shortbread crust, and then crowns it with a mirror-like glaze of guava. On the side: a quenelle of mango sorbet, along with crumbles of citrus meringue and dabs of mango coulis and guava coulis. Give your taste buds a tropical vacation!

Iceberg Lettuce with Baby Vegetables

Healthy and delicious!

The “iceberg wedge” is a classic restaurant staple. So, of course, at Michael’s New York we bring it to the next level. We top a light, crunchy hunk of chilled iceberg lettuce with an arrangement of lovingly sliced baby vegetables fresh from our farmers. A house-made blue cheese dressing adds a divinely rich yet soothing touch. We garnish with freshly chopped chives and a few delicate leaves of mache. Try this as a perfect start to your dinner or accompaniment to your lunch.

Vegetarian Jap Chae

Yummy!

Jap chae is a Korean favorite made with sweet potato noodles—and ours at Michael’s New York are as authentic as they could possibly be. Our Executive Chef Kyung Up Lim grew up in Korea, and his heritage brings a whole new dimension to our menu. These delicate translucent noodles are stir-fried in sesame oil and tossed with a beautiful medley of vegetables, then garnished with slivered green onions and sesame seeds. It’s vegetarian-friendly, yet a dish that will also satisfy even the most devout meat-eaters.

Seared Quail

Sink your teeth in.

Craving a delightfully rich and savory dinner? Look no further than seared quail, a beautiful offering from our spring menu at Michael’s New York. We serve it with foie gras to highlight the rich flavor of the bird. A reduced jus made with fresh huckleberries cuts the richness of the foie and adds a unexpected tart-sweet bite to this delicious dish. The real piece de resistance? Homemade potato chips sprinkled over the plate. How can you resist?