The Continental Mid-town menu — United States

These bite-sized dumplings are filled with savory French onion soup flavors and topped with melted Gruyère cheese.

Steamed young soybeans seasoned with citrus-infused salt.

Roasted white sweet potatoes served with a creamy cashew sauce, tangy salsa verde, and a dusting of smoked paprika.

Crispy corn and chickpea fries served with a side of chili-lime mayonnaise.

Crispy, thin-cut fries served with a side of vegetarian Chinese mustard.

A creamy chickpea dip served with fresh cucumber slices and warm pita bread.

Finely chopped raw filet mignon seasoned with shallot confit, served with toasted brioche.

Tender grilled baby carrots served with a creamy tofu-based yogurt and a charred lemon wedge.

Grilled chicken skewers served with a savory peanut dipping sauce.

Crispy roasted Brussels sprouts served with a side of garlic yogurt.

A crispy tortilla topped with tuna, cilantro, chili, olives, and a savory anchovy aïoli.

Steamed buns filled with tender short rib, topped with a spicy ginger tomato sauce, cilantro, pickles, and red onions.

Tender pork served in tortillas and topped with a savory Korean-style barbecue sauce.

Crispy chicken served with a savory peanut hoisin sauce, accompanied by fresh endive and romaine lettuce leaves for wrapping.

Chilled soba noodles served with fresh cucumber, broccoli, and crunchy cashews in a sesame-based sauce.

A grilled flour tortilla filled with barbecue chicken and melted cheese, served with a side of avocado sour cream.

This vegetarian flatbread is topped with charred broccoli, creamy lemon-infused ricotta, and a roasted garlic sauce.

Crispy fried eggrolls filled with savory steak and melted cheese, served with a side of spicy sriracha ketchup.

A vegetarian salad featuring tomato, cucumber, feta cheese, and red onion, tossed in a herb vinaigrette.

A refreshing salad featuring napa cabbage, watercress, and crunchy peanuts, topped with crispy rice noodles.

A fresh salad featuring sliced heirloom tomatoes and creamy buffalo mozzarella cheese.

A salad of crispy calamari, carrots, tomatoes, and bean sprouts served with a soy-sesame dressing.

Grilled swordfish served with a spiced harissa sauce, a side of lentil and rice pilaf, and a dollop of garlic yogurt.

This dish features tofu and eggplant stir-fried in a spicy chili sauce, topped with crunchy celery and cashews.

Stir-fried rice noodles with shrimp, tofu, egg, and peanuts.

Roasted chicken served with smashed Yukon gold potatoes and a savory cilantro sauce.

A bowl of fresh tuna served with cucumber, ginger, hijiki seaweed, and a spicy mayonnaise dressing.

Orecchiette pasta tossed with crab, asparagus, and roasted tomatoes.

Crispy fried chicken breast served with a side of tangy kimchi slaw and pickled cucumbers.

Tender lobster served with orzo pasta in a creamy blend of Gruyère and fontina cheeses.

A sesame-crusted tuna steak served rare, accompanied by a side of mushroom risotto.

Fried rice tossed with savory pastrami and brussels sprouts, finished with a black pepper mustard aïoli.

Tender cubes of filet mignon stir-fried with onions and tomatoes.

Succulent shrimp served in a Thai curry sauce over a bed of coconut jasmine rice.

Breaded chicken topped with melted mozzarella and vodka sauce, served over a bed of spaghetti.

A hot dog topped with onions, sauerkraut, and jalapeños, served with a side of mustard and fries.

A double cheeseburger served with pickles, red onion, signature sauce, and a side of fries.

Tender pieces of chicken simmered in a spiced tomato-based sauce, served with almond-raisin basmati rice and a side of cooling yogurt sauce.

Grilled salmon glazed with teriyaki sauce, served on a cedar plank with shiitake mushrooms and steamed rice.

A strip steak served with wasabi-infused butter and a side of fries.

A rich chocolate layer cake served with tres leches ice cream and a warm Mexican-style chocolate sauce.

A warm, deep-dish dessert featuring a combination of brownie and chocolate chip cookie, served with a scoop of vanilla gelato.

A sponge cake soaked in three milks, topped with pineapple compote, toasted coconut, and whipped cream.

A moist date cake served warm with rich toffee sauce, candied pecans, and a scoop of milk chocolate Guinness ice cream.

This creamy mascarpone cheesecake is served with a tangy yuzu curd, a graham cracker crust, matcha ice cream, and crunchy candied sesame seeds.

A selection of vanilla, almond, and mint chocolate chip ice creams served alongside cherry sorbet.