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Restaurant Menu
Danube
Address:
30 Hudson St, Btwn Duane & Reade St
New York, NY 10013
212-791-3771
Austrian  
Appetizers            
Roasted Sweet Organic Beets, Horseradish Fromage Blanc : and Toasted Pumpkin Seed Dressing         9.00  
Carinthia "Schlutzkrapfen" High Altitude Austrian Cheese Ravioli : with Harvest Corn Sauce and Smoked Wild Mushrooms         11.00  
Oxtail Consomme : with Bone Marrow Dumpling and Fresh Lovage         10.00  
Entrees            
Japanese Yellowtail : with Austrian Crescent Potato, Leaf Spinach, Belvedere Vodka and Oscetra Caviar         35.00  
Port Wine Glazed Venison : with Brussels Sprouts, Braised Salzburger Red Cabbage and Huckleberry Sauce         32.00  
Braised Tender Beef Cheeks in a Zweigelt Wine Sauce : with Garlic Chive Spaetzle, Carrots and Baby Turnips Cooked in Tahitian Vanilla         29.00  
Veal Wiener Schnitzel : with Austrian Crescent Potatoes, Cucumber Salad, Mixed Greens and Lingonberries         30.00  
Boiled Beef "Kavalierspitz" Served with Traditional Garnishes : Leaf Spinach, Apple-Horseradish         28.00  
Modern Eclectic  
Appetizers            
Organic Mesclun Salad : with Herbed Goat Cheese, Spiced Pecans, and Sherry Vinaigrette         9.00  
Diver Sea Scallop & New England Crabmeat : with Paradeiser Coriander and Fresh Lemon Thyme Sauce         16.00  
Freshly Harpooned Sashimi Quality Bluefin & Hamachi Tuna : Key Lime Pickled Onion, Pumpkin Seed Oil and Sesame Mustard Dressing         14.00  
Entrees            
Maine Day Boat Lobster : with Sunchoke, Mango, Hon-Shimeji Mushrooms and a Saffron Curry Broth         32.00  
Nantucket Wild Striped Black Bass : with Japanese Rice, Smoked Trout, Cremini Mushrooms, Pearl Onion and Artichokes         30.00  
Chestnut Honey Glazed Long Island Duck Breast : with Quince Puree, Black Trumpet and Pomegranate Glazed Apples         31.00  
Tasting Menu            
Freshly Harpooned Sashimi Quality Bluefin Tuna & Hamachi : with Key Lime Pickled Onion, Organic Roasted Beets and Horseradish Fromage Blanc         85.00  
Rabbit Salad with Hudson Valley Foie Gras : Pickled White Asparagus and Riesling Vinaigrette         85.00  
Waltz of Appetizers : Kumamoto Oyster with Apple Mint Gelee, Foie Gras Terrine with Crisp Porcini, Japanese Yellowtail with Wasabi Tobiko, Crisp Portuguese Sardine         85.00  
Gently Heated Wild King Salmon with Styrian "Wurzelgemuse" : Apple Rosemary Puree and Horseradish-Chive Sauce         85.00  
Maine Day Boat Lobster : with Roasted Sweet Organic Beet Fettuccine, Baby Beets Cooked in Tahitian Vanilla and Hon-Shimeji Mushrooms         85.00  
Almond Crusted Halibut : with Kohlrabi Puree, Roasted Baby Beets, Confit of Fennel and Porcini Mushrooms         85.00  
Whole Roasted Suckling Pig : with Braised White Wine Cabbage and Root Vegetables         85.00  
Roasted Rack of Colorado Lamb : with Pumpkin Barley, Glazed Cippolini Onion and Sweet Potato Puree         85.00  
Veal Wiener Schnitzel with Austrian Crescent Potatoes : Cucumber Salad, Mixed Greens and Lingonberries         85.00  
Hot Exotic Fruits with a Honey Cloud & Star Anis Ice Cream         85.00  
Austrian Chocolate Hazelnut Souffle : with Kumquats, Clementines and Chocolate Ice Cream         85.00  
Desserts            
Cheese : Weekly Chef's Selection of European and Domestic Cheeses         16.00  
Tahitian Vanilla Parfait : with Pumpkin Seed Oil, Butternut Squash and White Chocolate, Oven Roasted Quince and Pomegranate         10.00  
Crisp Caramel Strudel : with Bartlett Pears, Aged Balsamic and Riesling Ice Cream         9.00  
Viennese Poppy Seed Cream Cake : with Apple Cider Gelee, Granny Smith Sorbet And White Valhrona Chocolate and Calvados Sauce         11.00  
"Topfenpalatschinken" Warm Wild Huckleberry Crepes : Huckleberry Sorbet and Topfen Ice Cream         9.00  
Austrian Chocolate Hazelnut Souffle : with Kumquats, Clementines and Chocolate Ice Cream         12.00  
"Bohemian Liwanzen"-Pistachio Blinis : with Lingonberry Ragout, Meyer Lemon Flan, Powidl, Topfen and Lingonberry Ice Cream         11.00  
Hot Exotic Fruits with a Honey Cloud & Star Anis Ice Cream         9.00  
Chocolate Vanilla Terrine with a Pate a Choux : Coffee Anglaise and Nougatine Ice Cream         12.00  
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