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Home » Restaurants » Restaurant Details » View Menu Restaurant Menu Michael's Address: 24 W 55th St, Btwn 5th & 6th Ave New York, NY 10019 212-767-0555 Lunch             Oysters or Littleneck Clams On The Half Shell : Banyuls Vinegar' Mignonette, Walnut Toast         14.00   She Crab Bisque, : Lump Crab, Maitake Mushrooms, Fennel Scented Crème Fraiche         15.00   House Salad of Field Greens : Endive, Cherry Tomatoes, Ginger and Coriander Vinaigrette         14.00   House Cured Gravlax : with Mustard Dill Sauce, and Brioche Toast         16.00   House-made Ravioli : With Burrata and Portobello Confit, Toasted Cumin and Yogurt Beurre Fondue         16.00   Pan Seared Sea Scallops : Fresh Baby Corn Red Beet Broth         19.00   Braised Lobster, Daikon : Sweet Potato, Red Beet, American Caviar, Lobster Butter Sauce         19.00   Sashimi of Salmon and Tuna : True Wasabi, Daikon, Red Radish, Cucumber, Tobiko         19.00   Crispy Fresh Sweet Breads : Cinnamon Essence, Apple and Shallot Marmalade         16.00   Grilled Fresh Jumbo Quail : Lemon Potato Gnocchi, Parmesan Tuile, Blood Orange and Onion Soubise         17.00   Foie Gras Terrine : Pickled Pearl Onions & Haricot Vert, House-made Duck Prosciutto         19.00   East Coast Halibut Cooked Sous : Vide, Orzo with Parmesan, Baby Beets, Spiced Black Bean Sauce         35.00   Maple Wood and Shiso Roasted King Salmon : Braised Kale, Roasted Tomatoes, Honshimeji Mushrooms, White Soy Court Bouillon         34.00   Steamed French Sole : Chopped Spinach, Seasonal Mushrooms, Saffron Vanilla Beurre Blanc         36.00   Seared Hamachi : Braised Baby Bok Choy, Seasonal Mushrooms, Mushroom Beurre Blanc, Toasted Pumpkin Seed Oil         32.00   Grilled marinated Tuna Steak : Salsify, Brown Butter Whipped Potato, Yellow Tomato Coulis         34.00   Crisped Black Sea Bass : Steamed Infant Potatoes, Baby Artichokes, Red Onion, Capers, Sancerre Butter Sauce         35.00   Marinated Roasted Free Range Chicken : Frites, Sautéed Spinach, Beaujolais Sauce         30.00   Confit of Long Island Duck : Ragout of Lima and Lentils, Roasted Cipolline Onions         34.00   Michael's Burger : Ground Rib-Eye, Arugula, Tomato, Pickle, Frites, Sesame Seeded Bun and Choice of Cheese: Gruyere, Cheddar or Bleu         28.00   Pan Roasted Chicken Breast : With Goat Cheese, Grilled Red Pepper, Grilled Red Onion, Jalapeno and Green Oak Lettuce         28.00   Grilled Hanger Steak Salad : Iceberg Lettuce, Grilled Radicchio, Baby Spinach, Brioche Croutons, Bleu Cheese Dressing         35.00   Cobb Salad : Maytag Bleu Cheese, Julienne of Bacon, Hard Boiled Egg, Cherry Tomato, Avocado, Chicken Breast Filets, and Baby Greens in Balsamic Vinaigrette         30.00   Nicoise Salad : with Seared Tuna, Fingerling Potatoes, Haricot Vert, Hard Boiled Egg, Calamata Olives, Shaved Parmesan         35.00   28 Day Dry-aged Prime Ny Steak : Roast Garlic Arugula Potato Purée, Grilled Onions, Grilled Jumbo Asparagus, Fresh Thyme         45.00   Fresh Veal Cheeks Sous : Vide, Toasted Almond Risotto, Tender Baby Leeks, Veal Jus         34.00   Dinner             Oysters or Littleneck Clams On The Half Shell : Banyuls Vinegar' Mignonette, Walnut Toast         14.00   She Crab Bisque : Lump Crab, Maitake Mushrooms, Fennel Scented Crème Fraiche         15.00   House Salad of Field Greens : Endive, Cherry Tomatoes, Ginger and Coriander Vinaigrette         14.00   House Cured Gravlax : With Mustard Dill Sauce, and Brioche Toast         16.00   House-made Ravioli : With Burrata and Portobello Confit, Toasted Cumin and Yogurt Beurre Fondue         16.00   Pan Seared Sea Scallops : Fresh Baby Corn Red Beet Broth         19.00   Braised Lobster, Daikon : Sweet Potato, Red Beet, American Caviar, Lobster Butter Sauce         19.00   Sashimi of Salmon and Tuna : True Wasabi, Daikon, Red Radish, Cucumber, Tobiko         19.00   Crispy Fresh Sweet Breads : Cinnamon Essence, Apple and Shallot Marmalade         16.00   Grilled Fresh Jumbo Quail : Lemon Potato Gnocchi, Parmesan Tuile, Blood Orange and Onion Soubise         17.00   Foie Gras Terrine : Pickled Pearl Onions & Haricot Vert, House-made Duck Prosciutto         19.00   East Coast Halibut Cooked Sous : Vide, Orzo with Parmesan, Baby Beets, Spiced Black Bean Sauce         35.00   Maple Wood and Shiso Roasted King Salmon : Braised Kale, Roasted Tomatoes, Honshimeji Mushrooms, White Soy Court Bouillon         34.00   Crisped Black Sea Bass : Steamed Infant Potatoes, Baby Artichokes, Red Onion, Capers, Sancerre Butter Sauce         35.00   Steamed French Sole : Chopped Spinach, Seasonal Mushrooms, Saffron Vanilla Beurre Blanc         36.00   Seared Hamachi : Braised Baby Bok Choy, Seasonal Mushrooms, Mushroom Beurre Blanc, Toasted Pumpkin Seed Oil         32.00   Grilled marinated Tuna Steak : Salsify, Brown Butter Whipped Potato, Yellow Tomato Coulis         34.00   Roasted Free Range Chicken Pot-au-feu : Roast Autumn Vegetables, House-Made Broad Noodles, Double Roasted Chicken Broth         30.00   Confit of Long Island Duck : Ragout of Lima and Lentils, Roasted Cipolline Onions         34.00   28 Day Dry-aged Prime Ny Steak : Roast Garlic Arugula Potato Purée, Grilled Onions, Grilled Jumbo Asparagus, Fresh Thyme         45.00   Prime Porterhouse Steak : Salt Baked Fingerling Potatoes, Crispy Fried Onions         42.00   Grilled Rack of Colorado Lamb : Yam and Potato Gratin, Baby Root Vegetables         38.00   Fresh Veal Cheeks Sous : Vide, Toasted Almond Risotto, Tender Baby Leeks, Veal Jus         34.00   Desserts             Chocolate Lava Cake : Pistachio Anglaise and Espresso Caramel Ice Cream           Red Pear Tartin : Raspberry Compote and White Chocolate Ice Cream           Sweet Potato Pecan Tart : Date Anglaise and Maple Ice Cream           Roasted Apple Gateaux : Cider Coulis and Honey Ginger Ice Cream           Tiramisu : With Coffee Anglaise           Concorde Grape Soup : Apple Bavarian and Pumpkin Ice Cream