Gilt Bar menu — United States

Finely chopped raw beef tenderloin served with a savory egg yolk custard, spicy Calabrian chiles, and toasted country bread.

Two mini fried chicken sandwiches served with pickles and a creamy Dijon mustard sauce, available in either hot or original style.

Tender, slow-roasted meatballs made with a blend of beef, pork, and veal, served in a classic red tomato sauce.

Thinly sliced raw salmon served with a savory ponzu sauce and aromatic Bagnoli truffles.

Crispy mozzarella sticks infused with black truffle, served with a side of red tomato sauce.

Roasted bone marrow served with a sweet caramelized red onion jam and a fresh parsley salad.

Thinly sliced raw yellowtail served with citrus, olive oil, and a touch of mild chili pepper.

Crispy fried Vidalia onion rings served with a spicy Calabrian chili dipping sauce.

A rich, triple-cream cheese served with truffle-infused honey and toasted sourdough bread.

A crisp wedge of lettuce topped with chopped egg, bacon, bleu cheese, and fresh herbs.

A crisp salad featuring smoked salmon and potato chips, tossed in a classic Caesar dressing.

A fresh salad featuring tender lettuce, shaved parmesan, salami, and olives tossed in a red wine vinaigrette.

A classic French salad featuring crisp bacon, a soft-cooked egg, and buttery brioche croutons served over fresh greens.

A generous slice of premium, extra-thick smoked pork belly, cooked until crispy.

A fresh, pasture-raised egg prepared to your preference to add to any salad.

A fresh, pan-seared fillet of king salmon that can be added to any salad.

A tender, flame-grilled chicken breast seasoned and prepared to add to your salad.

Handmade ear-shaped pasta tossed with spicy pork sausage, sautéed rapini, garlic, and parmesan cheese.

Penne pasta served with a savory beef meat sauce, topped with parmesan cheese and crispy chili-seasoned breadcrumbs.

Handmade tagliatelle pasta tossed with cured pork jowl, a rich egg yolk, and creamy gorgonzola cheese.

Handmade ribbon-shaped pasta served in a creamy truffle sauce and topped with parmesan cheese.

Rigatoni pasta tossed in a creamy, spicy tomato-based vodka sauce, finished with parmesan cheese and fresh basil.

Handmade ricotta dumplings served in a light sauce of browned butter, fresh lemon, and crispy sage.

Fresh mussels steamed in a lemon and vermouth broth, served with garlic-thyme bread.

A whole grilled Mediterranean sea bass served with a zesty herb-based chermoula sauce and fresh lemon.

This pan-seared king salmon is glazed with honey and cracked pepper, served with brown butter and preserved lemon.

A 16-ounce USDA Prime center-cut ribeye steak, cooked over coal and served with herbed bone marrow.

Roasted chicken served with a savory pan sauce, crispy french fries, and a side of garlic mayonnaise.

A thin, breaded pork loin cutlet topped with a classic egg-based herb sauce, served with a fresh watercress and apple salad.

Thinly sliced prime rib served on a roll with melted Swiss cheese, creamy horseradish, and a side of au jus for dipping, accompanied by french fries.

Two Wagyu beef patties pressed and griddled, topped with American cheese and special sauce, served with a side of french fries.

Roasted potato wedges seasoned with garlic, olive oil, and fresh herbs.

Three slices of premium, extra-thick smoked pork belly, pan-seared until crispy.

Boiled potatoes that have been crushed and blended until smooth and creamy.

Small, cabbage-like green vegetables that are roasted or sautéed until tender.

A whole sweet potato roasted over an open wood fire until tender.

A side dish featuring roasted mushrooms tossed in a creamy sauce made with eggs, cheese, and savory seasonings.

Crispy, deep-fried strips of potato served as a side dish.

These are thin, tender French green beans, typically lightly sautéed or steamed.