fourteen railroad avenue, warwick, new york

+1 212-203-7203

+1 212-203-7203

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    • Home
    • Menu
    • Bar Menu
    • Wine List
    • Cocktail List
    • Spirits & Drinks
    • eGift Cards
    • Valentine's
    • Stay in Touch
  • Home
  • Menu
  • Bar Menu
  • Wine List
  • Cocktail List
  • Spirits & Drinks
  • eGift Cards
  • Valentine's
  • Stay in Touch

fourteen railroad

fourteen railroadfourteen railroadfourteen railroad

MENU WINTER 2023

Small Plates

Oysters *

24

Half dozen raw oysters served with mignonette

Artichoke Heart

14

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

Frog legs

17

Szechuan chili garlic smoked shoyu frog legs. Contains bones.

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

Tuna Tartare

18

Ahi tuna Szechuan chili crisp

Clams

18

Little neck clams in a citrus sambuca sauce 

Foie Gras

20

Grade A duck liver served on a toasted brioche topped with yuzu marmalade and wine poached pear compote


Salads And Soups

Caesar

18

Traditional Caesar salad served with Ciccio
Add anchovies-6

Burrata

18

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


Large Plates - Land

Orecchiette Diablo

28

Penne in  a Diablo cream sauce with crumbled sausage 

Penne

28

Penne pasta with sliced chicken, sautéed spinach, sun dried tomatoes in garlic and oil 

Pork Chop

38

Cast Iron Frenched bone in Berkshire pork chop served with Bourbon maple fig jus

Duck Breast

48

Tawny Port pan Seared La Belle duck breast with a berry compote 

Pavé au Poivre à La Chaumière

50

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

Prime sliced NY Strip

62

Served with a foie gras Cabernet velouté

Bone In Rib Eye

85

Brick fired finished with tobacco whiskey compound butter


Large Plates - Sea

Ahi Tuna

37

Umami sesame crusted Ahi with Thai Nam Jim jaew

Halibut

38

Miso maple butter pan seared bruleed halibut

Chilean Sea Bass

42

Pan seared Chilean sea bass with a St. George green chili infused vodka beurre blanc


Sides

Ciccio Focaccia

10

Seasoned  brick oven fired flatbread drizzled with extra virgin olive oil

Sweet Potato Fries

10

House cut sweet potato fries 

Roasted Potatoes

10

Truffle roasted Gods butter tri colored potatoes

Brussels Sprouts

12

 Roasted Brussel sprouts with truffle oil


Dessert

Ice Cream

9

Vermont SoCo vanilla bean ice cream topped with a pear Cabernet reduction

Affogato

12

Vermont SoCo vanilla ice cream served with greenwood lake roasters espresso

Cheesecake

12

Served with a berry compote, topped with mixed berries 

Cobbler

14

Brick oven baked bourbon berry cobbler, topped with maple bourbon reduction and vanilla ice cream 

Berries And Cheese

14

Mixed berries and fresh mint accompanied by a creamy house made cheese 


* 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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