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SERVED AT 132 WEST 31ST STREET ONLY

Friedman’s specializes in gluten free dining, please notify us when placing your order if you require gluten free.

Dotted items can be prepared gluten free. 2.25 extra for gluten free bread.

SOUPS — 7

*Two-Bean Turkey Chili

Chicken Matzoh Ball

*Tomato Soup

*Soup of the Day

STARTERS

*Hudson Valley Burrata — 12

olive oil, toasted ciabatta bread

*Snap Pea Salad — 10

radishes, feta cheese, dill, avocado-yogurt sauce

Mediterranean Trio — 13

house made hummus, baba ganoush, eggplant caponata, warm pita

*Crispy Kale Salad — 10

orange-miso vinaigrette, pickled raisins, sweet potato crisps

Grilled Flatbread Pizza — 15

fava beans, burrata, tomatoes, lemon, mint

*Spinach Artichoke Dip — 12

fresh corn tortillas

*Lamb Meatballs — 12

mint raita

BIG SALADS

*Grilled Salmon Salad — 16

atlantic salmon, romaine, gigantes beans, kalamata olives, red onion,

cucumber, carrots, feta, creamy dill dressing

*Grilled Chicken Salad — 15

mixed greens, dried cranberries, candied walnuts, carrots, tomatoes,

gorgonzola, balsamic vinaigrette

*Adobo Chicken Salad — 15

mixed greens, grilled chicken, bacon, tortilla crisps, tomatoes, black beans,

pepper jack, chipotle ranch dressing

*Asian Chop Salad — 15

shredded chicken, romaine, napa, red peppers, snow peas, scallions,

cilantro, wonton crisps, hoisin peanut dressing

*Cobb Salad — 14

mixed greens, turkey, tomatoes, asparagus, bleu cheese, hard boiled egg,

bacon, avocado, lemon dijon vinaigrette

BURGERS

add bacon — 2.5

add caramelized onions, avocado, sautéed mushrooms, cheese — 1 each

cheeses – american, white cheddar, gruyere, pepper jack, bleu cheese

substitute gluten free bun — 2.25

Housemade Veggie Burger —14

spicy tomato fennel jam, avocado, alfalfa sprouts, herbed fries

*Friedman’s Burger —14

Creekstone Farms 100% ground beef brisket, herbed fries

*Southwestern Turkey Burger —14

avocado aioli, herbed fries

*NY State Lamb Burger — 16

locally raised lamb mixed with roasted garlic, caramelized onions, feta, spices,

sundried tomato & roasted garlic aioli, baby spinach, red onion, herbed fries

ENTREES

*Steak of the Day — 29

chef’s preparation of sides and sauces, typically a Piedmontese strip or rib eye steak

*Brick Pressed Chicken — 22

potato purée, buttered fava beans, pan sauce

*Hudson Valley Pork Chop — 23

sweet potato puree, wilted spinach, mushroom-marsala sauce

*Sea Scallops — 23

pea puree, crispy panchetta, pine nuts, sherry reduction

*Bucatini Pasta — 20

fava beans, burrata, peas, lemon, mint

Jumbo Lump Crab Cakes  — 24

fennel puree, arugula-grapefruit salad, grapefruit buerre-blanc

*Veggie Bowl — 12

choice of brown rice or quinoa. sautéed japanese eggplant, baby bok choy,

carrots, bean sprouts, edamame, sesame lime dressing

add tofu — 3

add chicken — 5

add salmon — 7

*Fish Tacos — 16

blackened pollock, corn tortillas, citrus fennel slaw, tomatillo salsa,

sriracha aioli, cilantro

*Grilled Patrami Reuben — 16

sauerkraut, gruyere, russian dressing, rye bread

*Moules Frites — 19

mussels, pickled jalapenos, chorizo, white wine sauce, french fries

SIDES - 6 each or 3 for 15

*Rosemary Herbed Fries

*Sweet Potato Fries

blue cheese dipping sauce

*Shaved Brussels Sprouts

honey, pecorino, aged sherry

Mac ‘n’ Cheese

*Kale, Apple, Fennel Slaw

buttermilk dressing

*Broccoli Salad

anchovy-lemon vinaigrette

*Haricot Vert

almond romesco

*Asparagus

mint chimmichurri, charred lemon