Dinner Menu
Experience the art of dinner at 87 Sussex, where every evening is an invitation to indulge. Our carefully curated menu showcases elevated interpretations of classic dishes, crafted with the finest seasonal ingredients and expertly paired with our handcrafted cocktails and sommelier-selected wines. Whether you’re celebrating a special occasion or simply savoring an exceptional meal, dinner at 87 Sussex is an unforgettable culinary experience.
Caviar & Truffles
Oyster and Pearls
Royal Ostrea Caviar, Tapioca Mignonette
Thousand Layer Potato
Amber Kaluga Caviar, Crispy Layers of Potato, Fine Shallots, Crème Fraîche
Golden Potato
Truffle Three Ways, Fromage Blanc, Chives, Shallots, Gold Leaf
Steak Tartare
Filet Mignon, Bourbon Cured Egg, Baby Arugula, Red Radish, Cornichon, Caraway Aioli, Potato Rosti
Appetizers
Oysters & Shrimp Du Jour
Atomic Horseradish, Pickled Tomato, Cranberry Mignonette
Shopska Salad
Ripe Tomato, English Cucumber, Sweet Vidalia Onion, Garden Herbs, Bulgarian Feta, Red Wine Vinaigrette
Hearts of Palm
Olive Oil Poached Tomato, Avocado, Grilled Artichoke Hearts, Lemon Citronette & Micro Herbs
Lobster Cocktail
Grilled Corn & Avocado Salad, Lemongrass Coulis, Pommes Maxim, Kaffir Lime Drizzel
Zucchini Flowers
Whipped Ricotta, Wine-Cured Anchovies, White Grapes, Candied Tomato, Toasted Pine Nuts, Baby Arugula
Bluefin Tuna
Crispy Sushi Rice, Baby Salad of Mache, Avocado Wasabi Crème, Spicy Ponzu Vinaigrette, Thai Chili,
Sesame Soy Reduction
Ox & Egg
Quail Egg Ravioli, Pulled Oxtail, Crispy Scallion Nest, Shaved Parmigiano Reggiano
Hoppin’ Poppers
Crispy frog leg drumsticks, Korean BBQ Glaze, Wok-Seared Scallions, Sweet and Spicy Daikon Pickles
Escargot Wontons
Black Garlic Marmalade, Brown Butter, Herb Crumble
Hudson Valley Foie Gras
Sautéed Hudson Valley Foie Gras, Amaretto-Marinated Strawberries, Toasted Brioche, Black Pepper Gastrique
Entrées
Braised Short Rib
Barolo Braised Beef Ribs, White Sweet Potato Mousseline, Chinese Long Bean, Vidalia Onion Crown
Veal Sirloin
Wrapped in Bacon w/ Sautéed Sweetbreads, Spring Pea Risotto, Sugar Snap Peas, Morel Jus
Magret De Canard Aux Abricots Et Amandes
Seared Duck Breast with Roasted Apricots, Spring Carrots, Baby Turnips, Fava Beans, Marcona Almonds, Duck Jus
Atlantic Halibut
King Trumpet Royal Mushrooms, Wild Asparagus, Ancient Grains, Cipollini Onions, Blueberry Beurre Noisette
Barramundi
Tiger Prawns, Essex Cockles, Braised Fennel, Herbed Potato Hash, Baby Leeks, Bouillabaisse Broth
Rose Petal Ravioli
Hibiscus Pasta stuffed with Ricotta & Spinach, Nettle and Parsnip Pesto, Baby Vegetables
Paglia E Fieno "Straw & Hay"
Semolina and Spinach Tagliatelle, Artisanal Guanciale, Sheets of Proscuitto di Parma, Asparagus, Roasted Porcini, Pickled Ramps, Crispy Shallots
Spring Tagine
Chef’s Selection of Peak Season Vegetables, Forbidden Rice, Szechaun Tofu, Herb Bouquet
Chateaubriand for Two
Prime Center Cut Tenderloin, Garlic & Herbs, Seasonal Vegetables, Roasted Potato
87 Sussex Butcher Block
Chef Brian's Daily Selection