fourteen railroad avenue, warwick, new york

+1 212-203-7203

+1 212-203-7203

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  • More
    • Home
    • Menu
    • Wine List
    • Cocktail List
    • Spirits & Drinks
    • eGift Cards
    • Stay in Touch
  • Home
  • Menu
  • Wine List
  • Cocktail List
  • Spirits & Drinks
  • eGift Cards
  • Stay in Touch

fourteen railroad

fourteen railroadfourteen railroadfourteen railroad

MENU WINTER 2023

Small Plates

Flat Bread

8

Seasoned brick oven fired flatbread drizzled with extra virgin olive oil 

Artichoke Heart

14

Crispy long stemmed artichoke heart served with Manuka honey lemon poppy aioli

Moules Marinières

18

PEI mussels served in a chardonnay broth served with Ciccio focaccia

Brick Oven Escargot

18

Snails from Burgundy served with capers, parsley, shallots, olive oil and butter

Salmon Crudo

18

Salmon crudo with scaliions, black sesame and crispy tempura crunch

Oysters

20

Half dozen daily selection of oysters served with mignonette

Steak Tartare

25

Traditional CAB filet steak tartare served with capers, onions and house made potato chips


Salads

Burrata

18

House made truffle honey burrata with  sliced  heirloom tomato topped with arugula, red onion, and walnut salad

Mixed Green Salad

18

Fresh spring mix, toasted walnuts, creme de blue, diced red onion, and apple tossed in an apple cider vinaigrette


Brunch (available 12pm to 4pm weekends)

Omelette

20

French omelette with choice of toppings served with green salad

Hash Brown Burger

20

Triple cheeseburger with hash brown buns, pickles, special sauce and fries. 

Pork Belly Hash

20

Pork belly hash served with poached egg, chimichurri and lemon poppy seed aioli

Steak n Eggs

30

Served over hash browns and chimichurri with asparagus 


Large Plates

Burger

20

Double smash burger with Vermont cheddar

Margarita Pizza

20

Tomato and mozzarella with red sauce

Fig & Blue Pizza

22

Crema de blue and fig with mozarrella and toped with arugula dressed with lemon

Kyle Burger

25

8 ounce burger with goat cheese, caramelized onions, arugula, tomato on a brioche bun

Penne Diablo

30

Penne in  a Diablo cream sauce with crumbled sausage 

Duck Tagliatelle

30

Fresh made tagliatelle with orange fennel shoyu confit duck ragout

Coq au Vin

30

Red wine braised slow roasted “pulled” chicken  with bacon and mushrooms served with a mixed green salad and fries.

Salmon

35

Pan seared salmon with a yuzu marmalade glaze

Tuna

40

Ahi tuna with an Unami sesame crust and ponzu

Duck

45

Pan seared duck breast served with braised cabbage, potato croquette and blackberry gastrique

Filet Mignon

50

CAB filet with a choice of blue cheese butter or roasted garlic, bone marrow and parsley butter and served with fries and arugala

Pavé au Poivre à La Chaumière

50

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


Sides

Fries

10

Hand cut potato fries

Sweet Potato Fries

10

Hand cut sweet potato fries 

Brussels Sprouts

12

 Roasted Brussel sprouts with bacon

Grilled Asparagus

12

Grilled asparagus with lemon


Dessert

Affogato

12

Vermont SoCo vanilla ice cream served with greenwood lake roasters espresso

Cheesecake

14

Topped with mixed berries 

Cobbler

14

Mixed berries with a maple bourbon syrup topped with short bread crumble 

Pavlova

14

Filled with a sweet mascarpone topped with fresh berries 


* 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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