Blue Point (New York)
284枚の写真
メニュー
Main Menu 23Wine By the Glass 19
Main Menu
Oysters*
$2.50 each. All oysters served with sauce bagnarotte, tomatillo ice, ginger / apple mignonette. Between 4:00pm - 6:00pm & 11:00pm - Close, Every Day!!!, selected Oysters are $1 each
Snow Hill (Maryland)
Cape May (New Jersey)
Barcat (Virginia)
Little Bar Snacks
Moroccan-Spiced Popcorn
4.00
Marinated Olives
7.00
Moulard Duck Rillette
6.00
Deviled Eggs
8.00
With Lump Crab
Smokey Almonds
6.00
Escargots
10.00
Pickled Veggies
5.00
Happy Hour Bar Snack
4.00
Main
$9
Three Breads
Raisin Walnuts, Rosemary Sourdough, Baguette
Three Butter
N.Y. Grassfed Cow, California Goat, Vermount Quark
Fried Stuff
Lamb Sausage in Sage Leaves
10.00
Chickpea Fries
7.00
French Fries
5.00
Yoshi Fried Chicken
12.00
Saucy Mozzarella Balls
8.00
Mashed Potato Balls
5.00
Beet, Gorgonzola Risotto Balls
9.00
Happy Hour Fried Item
4.00
Salad, Vegetable, Soup, Salad, Vegetable, Soup
Little Gem Wedge
9.00
With Cauliflower, Beets, Croutons, Buttermilk Ranch
Sauteed Brussels Sprouts
10.00
With Caesar, Toasted Parmesan
Arugula & Endive
9.00
With Parmesan, Lemon Vinaigrette
Roasted Wild Mushrooms
12.00
With Mint, Halloumi Cheese
To Eat with Beer
Orange-Glazed Chicken Wings
8.00
Bis for Bruschetta
Tomato, Basil, Egg
9.00
Kale & Ricotta
8.00
Cauliflower and Gruyere
6.00
Hazelnut Hummus
6.00
Whipped Lardo
5.00
Butternut Squash & Yogurt
6.00
Fennel & Goat Cheese
8.00
Happy Hour Bruschetta
4.00
Sandwiches
Meatball Parm Hero
13.00
Grilled Cheese and Tomato Soup
12.00
Fontina, Carrots, Fig
Gringo Bahn Mi
14.00
Pate, Marinated Pork, Kimchi
Happy Hour Burger*
12.00
Monday - Friday, between 4:00pm and 6:00pm
Beer-Battered Cod
14.00
Piri Piri Sauce, Brioche
Hot Dog
6.00
Melted Taleggio, Peppers, Fried Shallots
Terroir Burger*
18.00
Duck Fat-Roasted Mushrooms & Caramelized Onions, N.Y. State Cheddar, Mayonnaise, Brioche, Hand Cut Frites
The Big Stuff
Chile Verde
13.00
With Roasted Chicken, Sour Cream, Wonton Crisps
Veal and Ricotta Meatballs
17.00
Farrotto
16.00
With Butternut Squash, Parmigiano, Prosciutto
Hanger Steak
26.00
With Fried Mashed Potatoes, Cauliflower-Horseradish Puree
Charcuterie & Cheese Combos
Jane Jacobs - Three Meats + Three Cheeses
35.00
The arch enemy of Robert Moses, she saved TriBeCa, believing that cities must be "organic, spontaneous and untidy."
Hook & Ladder #8 - Seven Meats + Seven Cheeses
57.00
The headquarters for The Ghostbusters..."We came. We saw. We kicked its ass."
Anthony Lispenard - Five Meats + Five Cheeses
49.00
A refugee from France in the 17th century, his progeny would eventually drain the land that would become TriBeCa
Cheese*
All Cheese served with: Spice, Roasted Pecans, Wilk Apiary Zip Honey 11378 (Maspeth) & 11385 (ridgewood) Raisin / Walnut Bread (baked by angels). Three Cheese Plate: $18. Five Cheese Plate: $27. Seven Cheese Plate: $39
Soft / Bloomy / Sexy
St. Marks, Pasteurized Cow - Vermount
9.00
Robiola Bosina, Pasteurized Cow & Sheep - Italy
6.00
Tunworth, Pasteurized Cow - England
8.00
Soft / Very Stinky
Miranda, Raw Cow - New York
7.00
Semi-Firm / Earthy / Outliers
Manchester, Raw Goat - Vermount
7.00
Vendeen Bichonne, Pasteurized Cow - France
7.00
Project X, Raw Cow - New York
6.00
Fiacco Di Capra, Thermalized Goat - Italy
6.00
Firm / Smooth
Pecorino Ginepro, Raw Sheep - Italy
7.00
Guntensberg, Raw Cow - Switzerland
6.00
Montealva Curado, Pasteurized Goat - Spain
5.00
Tomme Brulee, Raw Sheep - France
6.00
Hard / Nutty
Bianco Sardo, Pasteurized Sheep - Italy
5.00
Formaggio Do Fossa, Raw Sheep - Italy
7.00
Fiore Sardo, Raw Sheep - Italy
5.00
Gouda. All Hail Gouda (Dutch, for Kick Arse Cheese!)
1 Year, Pasteurized Goat - Holland
5.00
3 Year "Roomano", Pasteurized Cow - Holland
5.00
2 Year "Boerenkaas", Raw Cow - Holland
5.00
Blue / Salty & Sweet
Chiriboga, Pasteurized Cow - Germany
7.00
Stilton, Colston Bassett, Pasteurized Cow - England
7.00
Charcuterie
Assortment of all of the below $34
Saucisson
6.00
Bresaola
7.00
Prosciutto
6.00
Piccante Salami
6.00
Framani Berkeley, California
Pork Terrine
5.00
Cacciatore
7.00
Olympic, Provisions Portland, OR
Rosette De Lyon
6.00
Salumeria Biellese NYC, NY
Coppa
6.00
La Quercia Norwalk, Iowa
Sopressata
6.00
Creminell Salt Lake City, UT
Chicken Liver Pate
5.00
Teroir Trobeca NYC, NY
Charcuterie Wines
Lambrusco By Bertolani
Rosso Dell' Antica, 2012, Emilia Romagna
17.00
6 grams total acidity / 8.5 grams residual sugar. 375ml bottle, enough for two glasses
Dolce Fiore, 2012, Emilia Romagna
17.00
6 grams total acidity / 85 grams residual sugar. 375ml bottle, enough for two glasses
Sugar, Sweet
Vanilla Creme Brulee
4.00
Olive Oil Cake
6.00
With Cashew Cream
Chocolate Custard
5.00
With Sea Salt & Shaved Chocolate
Liquid, Sugar
Moscato D' Asti*, Braida, 2014, Piedmont
28.00
6.6 grams total acidity / 102.5 grams residual sugar, 375ml bottle enough for one big glass!
Wine By the Glass
Sherry / Montilla
Sherry is the most underrated beverage on the planet earth. And it is our mission to increase Sherry knowledge And consumption ten-fold over the next 19 months. So, say YES to Sherry...say YES to the world's greatest beverage
Fino En Rama, Urium, Nv, Jerez De La Frontera
5.00
Oloroso, Jose Luis Gonzalez Obregon 1/110, Emilio Lustau, Nv, El Puerto
6.00
Manzanilla, La Guita, Hijos De Rainera Perez Marin, Nv, Sanlucar De Barrameda
5.00
Madeira
it is a wine; it is a place; it is America's wine! We drink Madeira because it is America's wine. Loved by Jefferson, enjoyed by Washington, it fueled the creation / signing of the Declaration of Independence and celebrated the Louisiana Purchase. Tasting Flight of each of the bellow Blandy Madeiras (2 oz each) Happy hour $13, After 6:0pm $25
Rainwater, Broadbent, Madeira
3.00
Total acidity 5.1 grams / residual sugar 67.5 grams
Verdelho, 5 Years, Blandy's, Madeira
5.00
Total acidity 6.53 grams / residual sugar 78 grams
Malmsey, 5 Years, Blandy's, Madeira
5.00
Total acidity 6.23 grams / residual sugar 123 grams
Sercial, 5 Years, Blandy's, Madeira
5.00
Total acidity 6 grams / residual sugar 50 grams
Bual, 5 Years, Blandy's, Madeira
5.00
Total acidity 6.3 grams / residual sugar 100 grams
Cider
because apple cider is as American as apple pie! New York is the Big Apple. And in the Big Apple, one must drink cider, dammit!
Original, Austin Eastcider, Texas (4.8%)
5.00
Speierling Halbtrocken, Weidmann & Groh, Nv, Germany (6.0%)
7.00
Cornouaille, Manoir Du Kinkiz, Nv, France (5.5%)
6.00
Beer
Pilsner, Bushwik - Braven Brewing - Brooklyn, New York (5.5%)
5.00
Ipa, Vital - Victory Brewing Company - Pennsylvania (6.5%)
5.00
White
by the glass
Sparkling
Col Vetoraz Prosecco Superiore Brut, 2014, Veneto
8.00
Diebolt-Vallois Brut, Tradition, Nv, Cramant, Champagne
14.00
Quartz Reef Rose, Nv, Central Otago
16.00
Chardonnay
Cam newton needed a glass of this offer losing the Super Bowl. Flight of Three Tastes of the above Chardonnays...you pick'em or we pick'em $21
Chablis-Montrachet, 1Er Cru Montmains, Garnier, 2013, Yonne
14.00
Vire-Clesse, Thurissey, Domaine Sainte Barbe, 2010, Maconnnais
12.00
Neudorf, 2013, Nelson
14.75
Puligny-Montrachet, 1 Er Cru Les Champs Gain, Mignon, 2011, Cote De Beaune
20.00
Bien Nacido Vineyard - Block Uu, Foxen, 2012, Santa Maria Valley
13.00
A Wine for Gingers
it's not white wine, it's not red wine...what is it?
Grauburgunder, Enderle & Moll, 2014, Baden
13.00
100% pinot gris (okay, it you want to call Grigio, tht is cool, too) , crafted by the incomparable duo of Sven Enderle & Florian Moll, in the Black Forest of Germany. The grapes are crushed in a basket press (more gentle than a kiss from Alicia Vikander) , the juice then spends 4 days in contact with the skins, extracting that glorious hue, followed by fermentation in 1000litre old oak barrel that propels the wine into the tasting stratosphere producing a white wine that drinks a little like a red wine ...or not
Riesling
this is what Peyton Manning drank after winning the Super Bowl! Flight of Three Tastes of the bellow Rieslings...you pick'em or we pick'em $18. T.A.= Total Acidity(most white wines have 5 grams) / R.S. = Residual Sugar (your palate detects anything above 4 grams)
Trocken, Gimmeldinger Biengarten, A, Christmann, 2010, Pfalz
8.00
T.A. 9.7 gr./ R.S. 3 gr.
Kabinett, Rudesheimer Drachenstein, Hammond, 2013, Rheingau
11.50
T.A. 7.7 grams / R.S. 20 grams
Heiligenstein, Brandi, 2011, Kamptal
8.00
T.A. 5.3 grams / R.S. 1 grams
Lirac, Chateau Le Devoy Martine, 2011, Southern Rhone Valley
11.00
Falanghina Del Sannio, Tabumo, 2014, Campania
8.00
Muskateller, Geil, 2014, Rheinhessen
10.75
Maria Papoila, 2014, Vinho Verde
8.00
Zilavka, Brkic, 2014, Citlcucka
11.25
Kabinett Halbtrocken, Wallufer Oberberg, J. B. Becker, 1990, Rheingau
16.50
T.A. 8.5 gr. / R.S. 15 gr.
Spatlese, Hattenheimer Schutzenhaus, Hans Lang, 2002, Rheingau
13.50
T.A. 8 gr. / R.S. 78.5 gr.
Terrassen, 2013, Finger Lakes
8.00
T.A. 7 grams / R.S. 6 grams
Marestel, Cuvee Prestige, Domaine De La Rosiere, 2012, Savoie
14.75
Etna Bianco, Murgo, 2014, Sicily
11.00
Gruner Veltliner Smaragd, Wosendorfer Kirchweg, Hirtzberger, 2012, Wachau
13.00
Hatzidakis, 2014, Santorini
14.50
Kisi, Kindzmarauli Marani, 2014, Kakheti
8.00
Dad (Luis Pato) Vs. Daughter (Filipa Pato)
Location: Beirds (Portugal) vs. Bairradda (ok, Portugal too); Production: stainless steel (Dad) vs. oak (20% new / 80 % old) (Daughter)
Vinhas Velhas
10.50
(40% bical, 40% cerceal, 20% sercialinho) , Luis Pato, 2014, Beiras
Dad (Luise Pato) Vs. Daughter (Filipa Pato)
10.00
A 3 oz. taste of each
Nossa Calcario (100% Bical) , Filipa Pato, 2014, Bairrada
15.00
A Very Deep Cut of History
if grapes could talk, these would scream. 100% chenin blanc, grown in the 7ht plot that has been growing grapes since 1130C.E.....yes, that is right, 2009 is the 879th consecutive grape harvest since the Cistercians first planted this parcel of land, lying just north of the Loire River. What the Cistercians saw in this parcel of terra firma (in reality, schist) we will never truly know but they did want the sun to reflect upon these vines from the river itself, and not just from the heavens above. The Joly family purchased the property in 1961 and was overseen by Denise Joly until her son, Nicolas, returned from his banking sojourns in 1977. Influenced by the teaching of Rudolf Steiner, Nicolas began a biodynamic journey in 1980 (he felt that his vines and, therefore, his wines no longer living, breathing creatures) and since 1984, everything on the property is now cultivated in this ancient and time tested methodology. Please do not ask what happens in the winery (the wine truly makes itself!) as this rather irrelevant to the life forces / energies that are transmitted to the grapes in the vineyard. Coupled with 879 years of history, you now have a liquid that defies your imagination
Savennieres - Coulee De Serrant, Nicolas & Virginie Joly, 2009, Loire Valley
15.00
Red
by the glass
Pinot Noir
Phillip the Bold loved this grape above all others. Flight of Three Tastes of the bellow Pinot Noir you pick'em or we pick'em $23
Irancy, David Renaud, 2011, Yonne
12.00
Beaune, 1 Er Cru, Louis Jadot, 2010, Cote De Beaune
15.00
Migot, 2014, Cotes De Toul
14.50
Miller - Catoir, 2012, Pfalz
16.50
Knights Templar, 2013, Cejkovice
8.00
Broadley Vineyard, 2013, Willamette Valley
13.00
Cote De Nuits-Villages, Coeur De Roches, Frederic Magnien, 2012, Cote De Nuits
13.00
Givry, 1 Er Cru Clos Saint-Pierre, Domaine Thenard, 2012, Cote Chalonnaise
13.00
Sancerre Rouge, Paul Thomas, 2014, Loire Valley
15.50
Oberrotweiler Kasleberg, Salwey, 2012, Baden
16.75
Poseidon Vineyard, 2013, Carneros
18.50
Natural Wine
and this stuff actually tastes pretty brilliant...and its natural! Truth be told, we have been fans of this Flemish gentleman for a longer than we have been acolytes of his wines. Further truth be told, his wines have ridden a rollercoaster of funk over the years but now. Right Now, Frank and his wines are in a most glorious place. And we are thrilled. Because they represent Mt. Etna at its molten best (this cuvee is a blend of 85% nerello mascalese + nerello cappuccio, minella nera, alicante bouschet, minella bianca). Because he farms not bio-dynamically...he considers it too interventionist. (did we say Frank was crazy...well, he is Flemish...just think Austin Powers). Because his wines are natural...yes, not a single dollop of sulphur dioxide is added. Because his wines are yummy!
Contadino, Frank Cornelissen, 2014, Sicily
13.00
Syrah
holy smogolies, how does a grape actually smell so damn feral
Cote-Rotie, Belle Demoiselle, Louise Cheze, 2012, Northern Rhone Valley
24.00
Harem, Jamsheed, 2013, Victoria
10.00
Beaujolais
Flight of Three Tastes of the bellow Gamays...you pick'em or we pick'em $17
Beaujolais, Cuvee Des Varennes, Domaine Des Cretes, 2013, Beaujolias
11.00
Saint-Amour, Domaine Des Chers, 2014, Beaujolais
11.25
Regnie, Guy Breton, 2013, Beaujolais
17.00
Julienas, Beauvernay, Domaine Chignard, 2013, Beaujolais
14.75
Morgon, G. Descombes, 2014, Beaujolais
15.50
Beaujolais-Villages, Gelin, 2013, Beaujolais
8.00
Fleurie, Vieilles Vignes, Domaine Passol Les Rampaux, 2008, Beaujolais
8.00
Cote De Brouilly, Chateau Thivin, 2013, Beaujolais
16.50
Chenas, Hirsch, 2014, Beaujolais
8.00
Zinfandel
a grape by any other name is still Zanfandel...or maybe not. Zinfandel has long been considered America's grape (because no one was growing it anywhere else so it had to be ours!). But in the early / mid 1970s, Austin Goheen and Wade Wolfe established a connection with the Primitivo grape in Southern Italy (the Primitivo grape was named by Francesco Indellicati in 1799 when he made note of an early ripening varietal in his vineyard - the Latin primativus means first to ripen). But a connection to Crotia was long assumed and finally, in 2001, Carole Meredith of U.C. Davis found a genetic match in the varietal, Crljenak Kastelamski. Even further investigation found the original grape to be Pribidrag (origins of the name are Greek and mean early ripening). So, to summarize, Zinfandel is Primitivo is CRLJENAK KASTELANSKI is PREBIDRAG. Damn
Zinfandel, Five Vintners, 2012, Dry Creek Valley
14.75
Crljenak Kastelanski, Podrumi, 2012, Konavle
14.25
Primitivo Gioia Del Colle, Vigneto Marchesana, Polvanera, 2011, Puglia
8.00
Vranac, Stobi, 2013, Tikves
9.00
Okay, so Vranac is not another name for Zinfandel but Prebidrag is the father of this grape...so it is a cousin of Zinfandel, Crazy
Classics for a New Age Red Glass
The Entire World of Wine in all its Esoteric Beauty
Cabernet Franc, Paumanok, 2014, North Fork
14.00
The Bird, Idlewild, 2014, Mendocino
13.50
Minervois, Campagne, Clos Centeilles, 2010, Languedoc-Roussillon
13.00
Bastion De La Luna, 2013, Rias Baixas
12.00
Zweigelt, Reinisch, 2010, Thermenregion
10.00
Carmenere, Chono, 2012, Maipo Valley
9.00
Lagrein, Mazzon, Brunnenhof, 2013, Trentino-Alto Adige
11.00
Barbera D'alba Superiore, Bruna Grimaldi, 2011, Piedmont
14.00
Amarone Della Valpolicella, Giuliano Rosati, 2011, Veneto
20.00
Saumur-Champigny, Vieilles Vignes, Filliatreau, 2013, Loire Valley
15.75
Cotes Du Rhone, Cuvee Paul, Saladin, 2012, Southern Rhone Valley
8.00
Mencia, Via Arxentea, 2014, Monterrei
8.00
Classico, Paulo Laureano, 2014, Alentejano
9.50
Blaufrankisch, Claus Preisinger, 2012, Burgenland
13.75
Cabernet Sauvignon, Home Ranch, Shannon Ridge, 2012, Lake County
12.00
Dolcetto D'alba, Mauro Molino, 2013, Piedmont
8.00
Barolo, Marcenasco, Renato Ratti, 2010, Piedmont
25.00
Bordeaux
a classic wine region that demands your attention
Château Simon, 2010, Graves
8.00
Château Rauzan-Gassies, 2Nd Growth, 2004, Margaux
30.00
Château Grand Corbin-Despagne, Grand Cru Classe, 2004, Saint-Emilion
20.00
Château Fourcas Hosten, 2009, Listrac-Medoc
13.50
Château Troquart, Clos Saint-Jacques, 2011, St.-Georges St.-Emilion
8.00
Château La Vieille Cure, 2004, Fronsac
13.00
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