fourteen railroad avenue, warwick, new york

+1 212-203-7203

+1 212-203-7203

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  • More
    • Home
    • Dinner
    • Lunch
    • Saturday/Sunday Brunch
    • Wine List
    • Cocktail List
    • Drinks
    • eGift Cards
  • Home
  • Dinner
  • Lunch
  • Saturday/Sunday Brunch
  • Wine List
  • Cocktail List
  • Drinks
  • eGift Cards

fourteen railroad

fourteen railroadfourteen railroadfourteen railroad

DINNER MENU SPRING 2022

Small Plates

Oysters *

3

Island Creek, MA oysters (price is per oyster) served with a ceviche style sauce 

Fromage de Tete

18

House made pork terrine served with cornichon, Dijon mustard and ciccio

Tuna

18

Marinated raw tuna over thinly sliced radish with a sweet chili aioli

Pork Belly

18

Crispy pork belly burnt ends served with nashi sauce and cabbage slaw

Mussels

18

"Moules Frites" Washington state mussels with sake and yuzu served with fries

Escargot

18

Escargot “takoyaki” style in a garlic butter dumpling

Scallops

20

Two pan seared scallops served with a lemon dashi broth

Foie Gras *

20

 La Belle Farm grade A foie gras with duck fat seared sweet potato purée, pickled apples, red onion, and Chinese five spice


Salads

Caesar

14

Romaine heart wedges with traditional Caesar dressing and served  with Pecorino croutons.

Add anchovies-6

Frisée

16

Frisée lettuce with croutons, lardons and a poached egg

Watermelon Feta

16

Arugula with pickled and fresh watermelon, pickled red onions, feta in a sherry shallot dressing 

Burrata

20

House made truffled honey burrata with thinly sliced  heirloom tomato and beet topped with arugula, red onion, avocado and pistachio salad


Large Plates - Land

Kyle Burger *

24

8oz prime filet and strip blend burger on a brioche bun with caramelized onions, tomato, arugula, goat cheese and served with fries

- Add foie gras $20

Chicken

37

LaBelle farm chicken leg and breast Provençal with Castelvetrano olives, in a  lemon caper broth served with smashed lemon rosemary fingerling potatoes 

Rabbit

42

Harrissa  sous vide leg, stuffed crown rib roast, meatball, and a buttermilk fried loin served with garlic mashed potatoes topped with a pennings cider rabbit gravy 

Duck Duo

46

LaBelle Farm duck leg confit and duck sausage served over an apple parsnip purée with roasted vegetables 

Lamb

48

Two double cut lamb rib rack served over a mint pea purée with roasted potatoes and carrots 

Pavé au Poivre à La Chaumière *

48

CAB filet with peppercorn Cognac sauce and served with fries and arugula salad

Tomahawk *

125

 40oz prime bone in tomahawk ribeye served with God's butter and ponzu


Large Plates - Sea

Steel Head Trout

36

Pan seared steel head trout topped with fresh mango, jalapeño salsa served with jasmine rice 


Halibut

46

Pan seared halibut over sautéed spinach topped with a lemon vinaigrette, served with roasted potatoes  


Sides

Ciccio Focaccia

8

Seasoned  brick oven fired flatbread drizzled with extra virgin olive oil

Brussels Spouts

8

 Roasted Brussels sprouts with bacon and a pear port reduction

Asparagus

8

Charred asparagus with lemon and olive oil

Fries

8

Hand cut French fries 

Roasted Potatoes

8

Roasted Hasselback potatoes with truffle and garlic

Bok Choy

8

Garlic sake braised bok choy 

Truffle Fries

10

Hand cut French fries with truffle, garlic and pecorino


Mushrooms

15

Madura Farms mushrooms in a Junmai Daiginjo saké and Szechuan broth


Dessert

Crème Brûlée

14

Citrus crème brûlée 

Hibiscus Peaches

14

Oven roasted habanero, hibiscus peaches topped with candied walnuts, ginger syrup, orange zest and fresh mint. Served with vanilla ice cream 

Cheesecake

14

Caramelized basque cheese cake topped with blueberry lemon compote 


* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.


Please discuss any food allergies with your server.  Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat.

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