Altair Restaurant NYC

Rich and decadent dark chocolate brownie served warm with a silky smooth finish.

Classic Italian tiramisu infused with roasted hazelnut liqueur and layered with delicate espresso-soaked ladyfingers.

Crisp pastry crust filled with velvety vanilla pastry cream and topped with fresh seasonal berries.

Concentrated, rich shot of freshly brewed espresso with a thick golden crema.

Bold espresso stained with a dollop of velvety steamed milk foam.

Equal parts rich espresso and warm steamed milk for a balanced, smooth flavor.

Espresso topped with equal layers of steamed milk and fluffy, dense milk froth.

Smooth espresso combined with generous steamed milk and a thin layer of microfoam.

Double shot of espresso topped with silky, velvety microfoam milk.

Freshly brewed specialty drip coffee featuring dark, smooth single-origin notes.

Spiced black tea blended with warm steamed milk and comforting aromatic spices.

Fragrant black tea scented with oil of bergamot for a citrusy, floral cup.

Robust and full-bodied traditional blend of black teas, ideal for morning sipping.

Refreshing green tea made from organic leaves with notes of sweet grass and clean finish.

Invigorating herbal blend of spicy ginger root and earthy turmeric.

Sweet and tart herbal tea infusion featuring wild raspberry leaves and hibiscus flower.

Crisp and refreshing herbal tea scented with cool peppermint and lemon verbena leaves.

Naturally caffeine-free South African rooibos infused with warming chai spices.

Semi-oxidized oolong tea subtly infused with bright pomegranate blossom notes.

Classic Italian amaro featuring an aromatic blend of herbs, roots, and citrus peel.

Bitter artichoke-based Italian liqueur with complex herbal and bittersweet undertones.

Full-bodied Sicilian amaro with rich notes of dark chocolate, orange, and gentle herbs.

Premium French orange-flavored liqueur made from fine cognac and bitter orange essence.

Exceptional cognac with intense aromas of dried fruit, oak, and warm vanilla spices.

Sweet and sparkling Italian white wine bursting with fresh peach, apricott, and orange blossom notes.

Nutty and rich Spanish Amontillado sherry offering notes of toasted hazelnut and dried fruit.

Aged 10-year tawny port with smooth layers of fig, raisin, and toasted oak wood.

Classic French Sauternes with seductive aromas of honey, candied lemon, and sweet blossom.

Slow-smoked Yukon gold potato elevated with cultured butter and delicate wild herb seasonings.

Pillowy house-made ricotta gnocchi served with seasonal mushrooms and grated aged parmesan.

Prime hand-cut beef tartare seasoned with capers, shallots, and topped with a farm-fresh egg yolk.

Seared hanger steak served cooked to medium-rare with vibrant herb chimichurri and pan juices.

Selection of crisp local greens tossed with shaved radishes and a delicate shallot vinaigrette.

Crispy tempura-battered squash blossoms stuffed with seasoned goat cheese and fine herbs.

Sliced heirloom tomatoes paired with aged balsamic, basil oil, and flaky sea salt.

Silky foie gras terrine layered with aromatic black truffle and served with warm brioche.

Pan-roasted Long Island duck breast served with cherry gastrique and seasonal root vegetables.

Al dente bucatini pasta tossed in a fiery Calabrian n'duja sausage ragu and fresh parsley.

Pan-seared Atlantic salmon fillet with crispy skin, served over a bed of braised leeks and lemon butter.

Thick-cut pork chop fire-roasted to perfection, accompanied by roasted apples and pan cider glaze.

Delicate slices of raw Hamachi yellowtail accented with ponzu, jalapeño slices, and micro cilantro.

Pan-roasted Chilean sea bass served over a light saffron broth and charred fennel.

Tender pliant octopus tentacle grilled a la plancha, served with smoked paprika oil and fingerling potatoes.

Pan-seared jumbo diver scallops with a golden crust, served with cauliflower puree and brown butter glaze.

Herb-crusted Colorado lamb rack roasted to medium-rare, served with natural jus and garlic potato puree.

Crisp Belgian endive and sweet seasonal melon tossed with mint leaves and a light champagne vinaigrette.