Sarabeth’s 40 Central Park South menu — United States

A refreshing blend of fresh orange, pineapple, banana, and pomegranate juices.

A refreshing, nutrient-rich green juice blend made with apple, cucumber, celery, kale, lemon, ginger, and spinach.

Freshly squeezed orange or grapefruit juice prepared using a cold-press extraction method.

A refreshing bowl of sliced grapefruit, orange, banana, and strawberries.

This dish features Greek yogurt topped with apple cinnamon granola, golden raisins, coconut, almonds, and fresh banana.

A light breakfast bowl featuring quinoa topped with smoked salmon, avocado, pickled onions, pepitas, and cherry tomatoes.

Toasted bread topped with creamy avocado, fresh burrata cheese, heirloom cherry tomatoes, crunchy pumpkin seeds, and a side of mixed greens.

Thick, fluffy slices of French toast served with fresh strawberries and organic maple syrup from Doerflers farm.

These lemon and ricotta pancakes are served with fresh blackberries and organic maple syrup from Doerflers farm.

Fluffy buttermilk pancakes served with fresh strawberries and organic 100% maple syrup from Doerflers farm.

Diced potatoes pan-fried with a blend of three varieties of bell peppers.

Crispy strips of pork belly cured and smoked over applewood chips.

Savory chicken sausage links blended with pieces of sweet apple.

Crispy golden fries tossed in aromatic truffle oil and finished with a sprinkle of sea salt.

Thinly sliced, cold-smoked salmon served as a savory breakfast accompaniment.

A fresh, halved avocado served as a simple side dish.

Choose between still or carbonated bottled water.

A fluffy three-egg omelette filled with fresh spinach and creamy goat cheese, served with your choice of muffin, scone, or toast with preserves.

A savory baked egg tart filled with leeks, ham, potatoes, and Gruyère cheese.

A fluffy omelette filled with peas, zucchini, mushrooms, and melted cheddar cheese, served with your choice of muffin, scone, or toast with preserves.

A fluffy omelette filled with sautéed leeks, diced ham, tender potatoes, and melted Gruyère cheese.

Two poached eggs served on your choice of bread with Canadian bacon, topped with a creamy hollandaise sauce, bell peppers, and fresh chives.

Two poached eggs served on your choice of bread with smoked salmon, hollandaise sauce, peppers, and chives.

Two eggs prepared to your preference, served with local greens, your choice of chicken sausage or applewood smoked bacon, and a side of toast, muffin, or scone with preserves.

A fluffy popover filled with scrambled eggs, wild mushrooms, Boursin cheese, truffle oil, and fresh chives.

A fluffy popover filled with a scramble of smoked salmon and cream cheese.

A fluffy popover filled with a scramble of fresh scallions and creamy cheese.

These light, airy pastries are filled with wild blueberries and topped with an Earl Grey-infused cream cheese frosting.

A smooth tomato soup topped with cheddar cheese and fresh dill.

Fresh crab meat served with creamy guacamole and a side of housemade tortilla chips.

Lightly breaded and fried squid served with spicy marinara sauce and garlic aioli.

Hard-boiled egg halves filled with a creamy yolk mixture, topped with capers, cornichons, and fresh parsley.

Crispy potato tots topped with tender short rib and served with a side of chipotle aioli.

Large chilled shrimp served with a zesty horseradish-based cocktail sauce and a wedge of lemon.

A selection of freshly baked scones, bran, banana, pumpkin, and corn muffins served with a side of signature fruit preserves.

A crisp salad featuring five varieties of lettuce, topped with shaved parmesan cheese and garlic herb croutons.

A refreshing mix of fresh market vegetables and crumbled feta cheese, tossed in a light lemon vinaigrette.

This salad features a base of shredded kale and quinoa topped with pistachios, fresh apples, beets, and goat cheese, finished with a sherry shallot vinaigrette.

A hearty salad featuring Maine lobster, crab, and shrimp served with avocado, bacon, hard-boiled egg, tomato, onion, and blue cheese.

Chilled lobster meat served on a toasted roll with remoulade and coleslaw, accompanied by a side of chips.

A blend of three cheeses served on toasted pretzel bread, accompanied by housemade pickles and a side of tomato soup.

This burger is topped with aged cheddar, sautéed onions, pickled green tomatoes, jalapeño marmalade, and bacon, and is served with a side of house-cut French fries.

A savory chicken pie filled with wild mushrooms, rainbow carrots, and fingerling potatoes in a creamy herb sauce.

This sandwich features heirloom tomatoes, bacon, avocado, and basil pesto aioli served on a croissant, accompanied by an arugula salad.

A tender steak served with house-cut French fries and a side of creamy béarnaise sauce.

Pan-seared Faroe Island salmon served with a sweet corn succotash, capers, and a tomato vinaigrette.

A fresh mix of market vegetables, garbanzo beans, and feta cheese, tossed in a lemon oregano vinaigrette.

This salad features a base of shredded kale and quinoa topped with pistachios, apples, beets, and goat cheese, finished with a sherry shallot vinaigrette.

A hearty salad featuring Maine lobster, crab, and shrimp topped with avocado, bacon, egg, tomato, onion, and blue cheese.

A crab cake served on a sesame bun with tartar sauce, accompanied by house-cut french fries.

Chilled lobster served on a toasted roll with remoulade and coleslaw, accompanied by a side of chips.

A blend of three cheeses served on toasted pretzel bread, accompanied by house-made pickles and a side of tomato soup.

This burger is topped with bacon, pickled green tomatoes, sautéed onions, jalapeño marmalade, and aged cheddar, and is served with house-cut french fries.

Choose between still or sparkling bottled water to accompany your meal.

A smooth tomato soup topped with cheddar cheese and fresh dill.

A crisp salad featuring five varieties of lettuce, topped with shaved parmesan cheese and garlic herb croutons.

Tender meatballs served in a tomato basil sauce with a side of focaccia bread.

Thinly sliced roasted beets served with whipped goat cheese, fresh raspberries, and crushed pistachios, finished with a lemon-dill vinaigrette and fresh herbs.

This appetizer features heirloom tomatoes and creamy burrata cheese served with fresh peaches, crunchy Marcona almonds, baby watercress, and a honey-balsamic glaze.

A tender steak served with house-cut French fries and a side of creamy béarnaise sauce.

Pan-seared Faroe Island salmon served with a sweet corn succotash, capers, and a tomato vinaigrette.

A crispy, slow-cooked chicken croquette served with a sauté of summer vegetables, fresh pea tendrils, and a creamy coconut-corn puree.

Large shrimp served over thick, hollow-strand pasta with sungold cherry tomatoes, capers, scallions, and a topping of spicy herb breadcrumbs.

Grilled ahi tuna served with baby bok choy and hen of the woods mushrooms, finished with a ginger-soy glaze and wasabi aioli.

A savory chicken pie filled with wild mushrooms, rainbow carrots, and fingerling potatoes in a creamy herb sauce.

Pan-seared sea bass served with a savory Japanese eggplant relish and finished with basil-infused oil.

Hard-boiled egg halves filled with a creamy yolk mixture, topped with capers, cornichons, and fresh parsley.

Crispy potato tots topped with tender short rib and served with a smoky chipotle dipping sauce.

Lightly breaded and fried squid served with spicy tomato sauce and garlic mayonnaise.

Fresh raw tuna served with cucumber, avocado, and micro cilantro, accompanied by crispy wonton chips.

Fresh crab meat served with creamy guacamole and a side of house-made tortilla chips.

Large chilled shrimp served with a spicy horseradish cocktail sauce and fresh lemon.

Tender green beans sautéed with butter and toasted almond slivers.

Crispy fries tossed with rosemary and parmesan, served with a side of garlic aioli.

Fresh baby spinach lightly sautéed with roasted garlic.

A savory Italian-style vegetable stew made with tender Japanese eggplant, tomatoes, onions, and capers.