Expansive patio dining from acclaimed chef Jean-Georges Vongerichten with some of the best views in New York City
Menus
Raw Bar
Seafood Plateau
Oysters, Shrimp Cocktail, Sashimi
East Coast Oysters
Cocktail Sauce and Mignonette
Shrimp Cocktail
Cocktail Sauce
Appetizers
Sashimi with Spicy White Ponzu
Chef’s Selections
Sashimi Royal
Chef’s Selection of Additions
Yellowtail
Meyer Lemon Verjus, Coriander, Chicory
Long Island Fluke
Habanero Vinaigrette, Sichuan Bud and Mint
Yellowfin Tuna Tartare
Yuzu Mustard Sauce, Shaved Fennel
Florida Red Snapper Ceviche
Strawberries, Rhubarb and Habanero Chili
Warm Octopus and Fresh Mozzarella
Lemon Zest, Sea Salt and Black Pepper
Crispy Calamari Herb Salad
Carrot, Ginger and Wild Arugula
Salads
Chilled White Asparagus
Spring Peas and Nasturtium Vinaigrette
Baby Gem Lettuces
Pistachio, Avocado Purée, Market Radish
Toasts & Sandwiches
Maine Lobster Roll
Potato Chips
Crispy Fish Tacos
Chipotle Mayonnaise and Spicy Slaw
Gruyère Cheeseburger au Jus
Crunchy Onions Au Jus, Dijon Chili Mayonnaise
Shrimp Burger
Sriracha Mayonnaise, Cucumber and Shiso
Mains
Fresh Tagliatelle
Cockles, Broccoli and Black Pepper
Double Fried Chicken
Pickled Vegetables and Red Chili Glaze
Crusted Faroe Island Salmon
Spiced Dashi, Baby Turnips and Sesame
Vegetables
Baby Artichokes
Sprint Peas and Mint
Green Asparagus
Pistachios and Chili Oil
French Fries
Herbs and Aïoli
Crudos & Raw Bar
East Coast Oysters
Cocktail Sauce and Mignonette
Seafood Plateau
Oysters, Shrimp Cocktail, Sashimi
Sashimi with Spicy White Ponzu
Chef’s Selection
Sashimi Royal
Chef’s Selections of Additions
Long Island Fluke
Habanero Vinaigrette, Sichuan Bud and Mint
Yellowfin Tuna Tartare
Yuzu Mustard Sauce, Shaved Fennel
Florida Red Snapper Ceviche
Strawberries, Rhubarb and Habanero Chili
Shrimp Cocktail
Cocktail Sauce
Mini Caviar Bagel
Fried Egg and Sweet Capers
Maine Diver Scallop
Crispy Rice, Cucumber, Chili and Lime
King Crab Lettuce Cups
Avocado and Yuzu
Appetizers
Chilled White Asparagus
Spring Peas and Nasturtium Vinaigrette
Baby Gem Lettuces
Pistachio, Avocado Purée and Market Radish
Warm Octopus and Fresh Mozzarella
Lemon Zest, Sea Salt and Black Pepper
Lightly Fried Hopper Shrimp
Bottarga, Lemon and Champagne Aioli
Crispy Calamari Herb Salad
Carrot, Ginger and Wild Arugula
Pasta & Meat
Fresh Tagliatelle
Cockles, Broccoli, Black Pepper and Mint
Gnocchi Sardi
Peekytoe Crab, Anchovy Butter and Basil
Longevity Noodles
1 1/2 lb Glazed Maine Lobster, Pea Shoots, Green Chili and Ginger
Gruyère Cheeseburger au Jus
Crunchy Onions, Dijion Chili Mayonnaise
Double Fried Chicken
Pickled Vegetables and Red Chili Glaze
Grilled Prime Beef Sirloin
Romesco Sauce, Crispy Potatoes, Roasted Peppers
Seafood
Saffron Seafood Rice
Arrowhead Spinach, Shellfish Broth and Herbs
Faroe Island Salmon
Spiced Dashi, Baby Turnips and Sesame
Seared Diver Scallops
Spicy Coconut Broth, Green Asparagus, Peas and Herbs
Swordfish Scallopini
Brown Butter, Calabrian Chili, Capers and Lemon
Seared Diver Scallops
Spicy Coconut Broth, Green Asparagus, Peas and Herbs
Roasted Black Sea Bass
Morel Mushrooms, Gooseberries and Green Almonds
Golden Tile Fish
Baby Artichokes and Spring Onions
Vegetables
Baby Artichokes
Spring Peas and Mint
French Fries
with Herbs and Aïoli
Green Asparagus
Pistachios and Chili Oil
Desserts
Chocolate Peanut Cake
Caramel Peanuts, Roasted Banana Ice Cream
Coconut Rice Pudding
Caramelized Pineapple, Mango Sorbet, Rum
Strawberry Rhubarb Cheesecake Sundae
Graham Cracker Crumble, Whipped Crème Fraîche
Fulton Cookie
Valrhona Chocolate, Marshmallows, Pretzels, Nutella
Raw Bar
Seafood Plateau
Oysters, Shrimp Cocktail, Sashimi
East Coast Oysters
Cocktail Sauce and Mignonette
King Crab Lettuce Cups
Avocado and Yuzu
Shrimp Cocktail
Cocktail Sauce
Mini Caviar Bagel
Fried Egg and Sweet Capers
Appetizers
Sashimi with Spicy White Ponzu
Chef’s Selections
Sashimi Royal
Chef’s Selection of Additions
Yellowtail
Meyer Lemon Verjus, Coriander, Chicory
Long Island Fluke
Habanero Vinaigrette, Sichuan Bud and Mint
Maine Diver Scallop
Crispy Rice, Cucumber, Chili and Lime
Yellowfin Tuna Tartare
Yuzu Mustard Sauce, Shaved Fennel
Florida Red Snapper Ceviche
Strawberries, Rhubarb and Habanero Chili
Warm Octopus and Fresh Mozzarella
Lemon Zest, Sea Salt and Black Pepper
Crispy Calamari Herb Salad
Carrot, Ginger and Wild Arugula
Salads
Chilled White Asparagus
Spring Peas and Nasturtium Vinaigrette
Baby Gem Lettuces
Pistachio, Avocado Purée, Market Radish
Toasts and Sandwiches
Avocado Toast on Rye Bread
Smoked Salmon
Maine Lobster Roll
Potato Chips
Crispy Fish Tacos
Chipotle Mayonnaise and Spicy Slaw
Gruyère Cheeseburger au Jus
Crunchy Onions Au Jus, Dijon Chili Mayonnaise
Shrimp Burger
Sriracha Mayonnaise, Cucumber and Shiso
Mains
Eggs Benedict
Choice of Ham, Smoked Salmon or Spinach
Softly Scrambled Organic Eggs
Tomato, Maine Lobster, Harissa
Fresh Tagliatelle
Cockles, Broccoli and Black Pepper
Double Fried Chicken
Pickled Vegetables and Red Chili Glaze
Crusted Faroe Island Salmon
Spiced Dashi, Baby Turnips and Sesame
Vegetables
Baby Artichokes
Sprint Peas and Mint
Green Asparagus
Pistachios and Chili Oil
French Fries
Herbs and Aïoli
Cocktails
Raspberry-Lychee Bellini
Jeio Prosecco, Raspberry, Lychee
Lemongrass Collins
Lemongrass Infused Spring 44 Vodka, Citrus Tea, Lemon, Fever-Tree Club Soda
Strawberry Negroni
Strawberry Infused Sipsmith Gin, Cocchi di Torino, Grand Classico
Cold Brew
Coffee Infused Sagamore Rye, Averna, Demarara Sugar, Bitters, Tonic
Opal Saketini
Momokawa Nigori Sake, Yobo Soju, Lime, Opal Basil
Sparkling
Prosecco
Jeio, Brut NV
Champagne
Louis Roederer, Brut NV, FR
Rosé Champagne
Ruinart, Brut NV, FR
White
Falanghina
Cantina del Taburno, Campania, IT ’19
Alsatian Blend
Edelzwicker, Albert Boxler, Alsace, FR
Chardonnay
Domaine Pinson, Chablis, FR ’18
Sauvignon Blanc
Vignoble Dauny, Sancerre, FR ’18
Gruner Veltliner
Peter Veyder-Malberg, Wachau, AU ’16
Chardonnay
Jean Monnier & Fils, Meursault, FR ’17
Rosé
Pinot Noir
Daniel Chotard, Sancerre, FR ’19
Grenache Blend
Domaine Ott, Bandol, FR ’18
Red
Etna Rosso
Graci, IT ’17
Cabernet Sauvignon
James Joyce, San Benito, CA ’18
Pinot Noir
Cuvée JG, Willamette Valley, OR ’19
Bordeaux Blend
La Fleur Garderose, St. Emilion, FR ‘16
Pinot Noir
Philippe Gavignet, Burgundy, FR ‘16
Jean-Georges
The celebrated chef brings four decades of experience to his fresh seafood menu
at The Fulton.
Location & Hours
Address
89 South St, New York, NY 10038
Nearest Ride Share Drop-off Point
South St & Fulton
Phone
212-838-1200
Brunch
Saturday – Sunday: 11:30 am – 3:00pm
Lunch
Friday: 11:30am – 2:30pm
Dinner
Sunday – Wednesday: 5:00pm – 9:15pm
Thursday – Saturday: 5:00pm – 10:30pm
For large party reservations, please call.
Parking and Transportation
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Events
From private parties to spectacular dining experiences, see what events are happening at The Fulton.
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