Steak skewers, crab cakes, baked oysters and sides from the kitchen, seen from above

Upstairs at Rosie O'Grady's

RÓG.

New American cooking with an Irish influence, from Executive Chef Michael Brogan. The finest seafood and cuts of meat, modern technique, and the warmth Rosie O'Grady's has been known for since 1974.

Reserve a Table See the menu
Upstairs at Rosie O'Grady's
148 W 51st Street, between 6th and 7th
Executive Chef Michael Brogan

Executive Chef

Michael Brogan.

Chef Michael's career has taken him through some of the most acclaimed kitchens in Ireland, England and America, Michelin-starred ones among them: Forest Avenue, Chapter One and Thorntons in Dublin, The Fat Duck in London, and The Modern, Momofuku Ko and Jean-Georges in New York.

His menu at RÓG is New American with an Irish influence. It brings together the finest seafood and cuts of meat with modern technique, and keeps the classic character and warmth of Rosie O'Grady's.

Executive Chef Michael Brogan outside Rosie O'Grady's, under the neon sign

The menu

Raw bar, starters, steaks and mains.

RÓG menu PDF
RAW BAR
East Coast Oysters 22/38
Half dozen or dozen, nestled on a bed of crushed ice, served with mignonette
Jumbo Shrimp Cocktail 24
Plump shrimp served with grated horseradish & cocktail sauce
SEAFOOD TOWER
*Seafood Tower 95/175
Oysters, shrimp, jumbo crabmeat, lobster meat, littleneck clams & mussels, served with assorted sauces
2 to 3 guests 95 / 4 to 6 guests 175
STARTERS
Tuna Ceviche 27
Fresh bluefin tuna with heirloom tomatoes, avocado-yuzu, dashi, pickled watermelon radish and basil oil
Grilled Lamb Skewers 24
Char-grilled sliced leg of lamb with cool cucumber tzatziki sauce
Beets, Goat's Cheese & Fig Salad 21
Roasted beets, marinated goat's cheese, sweet caramelized figs, beet juice vinaigrette
Seared Scallops 26
Caramelized scallops with pepper crumb, pancetta & a brown butter-sherry vinaigrette
Caesar Salad 23
Spanish anchovy, aged parmesan, everything croutons, crispy bacon bits
Beef Tartarelettes 23
Hand-cut teres major with boquerone aioli, hen of the woods mushroom, pickled shallot
STEAK
New York Strip 64
12 oz, short loin
Filet Mignon 68
10 oz, center cut
Cowboy Steak 146
24 oz, bone-in
MAIN COURSE
Chilean Seabass 48
Roasted seabass with maitake mushrooms, a seaweed blend & a rich mushroom sauce
Dry-Aged Wagyu Burger 32
Wagyu beef on a brioche bun with provolone cheese & bacon jam, served with triple cooked fries
Cured foie gras +15 / black truffle +18
Chicken Supreme 36
Roasted chicken breast with charred broccoli rabe, duck-fat roast potatoes & jus
Seared foie gras +15
Shepherd's Pie 30
Tender braised beef and vegetables in a savory gravy, topped with buttery mash potatoes
Wild Mushroom Risotto 34
Creamy risotto with wild mushrooms, shaved aged parmesan & fresh sage gremolata
Herb-Crusted Lamb Saddle 48
Roasted lamb with Japanese turnip, smoked pepper romanesco cauliflower & olive anchovy jus
Lobster Tail 58
Butter-roasted lobster with sliced ratatouille and classic sauce américaine
Fish & Chips 32
Crispy beer battered filet of cod, triple cooked chips, jalapeño pea purée and crème fraîche tartar sauce
Shrimp Scampi 34
Fresh linguini pasta, lobster sauce, Dublin Bay prawn, espelette pepper, lemon, chives
SIDES
Triple Cooked Fries 13
Boiled, fried & fried again
Duck-Fat Roast Potatoes 13
Crisp roast potatoes cooked in duck fat
Charred Broccoli Rabe & Asparagus 13
Finished with fresh herb gremolata
Roasted Brussels Sprouts 13
Simply roasted & seasoned
Champ Potatoes 13
Butter, cream & scallions
Beets, Goat's Cheese & Fig Side Salad 13
Roasted beets, creamy goat's cheese and sweet caramelized figs
SAUCES
Bordelaise
Classic red wine and shallot sauce
Au Poivre
Creamy green peppercorn sauce
Chimichurri
Fresh herbs, garlic, chili and olive oil
Café de Paris
Classic compound butter with herbs and aromatics

Steaks come with a choice of sauce and two sides. *May be served raw or undercooked. Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

RÓG cocktails

Seven cocktails, poured at RÓG.

Cocktail list PDF
RÓG COCKTAILS
Irish Penicillin
Teeling, Bulleit bourbon, lemon juice, peated Irish whiskey, honey ginger, lemon wheel, ginger candy
Black Manhattan
Redbreast, amaro, black walnut bitters, Angostura bitters, Luxardo cherry
Rosie's Martini
Drumshanbo vodka, olive washed Drumshanbo gin, Doolin dry vermouth, blue cheese olives
Spicy Rosita
Jalapeño infused Ocho tequila, Cointreau, agave, lime juice, Tajín rim
American Irish
Redbreast, Woodford Reserve, Grand Marnier, Angostura and orange bitters, orange peel
Fresh to Death
Drumshanbo gin, mint simple syrup, lime juice, cucumber purée, habanero bitters
Mezcal Negroni
Del Maguey mezcal, Campari, sweet vermouth, orange bitters

Dessert

Three desserts to finish.

Dessert menu PDF
DESSERT
Coconut Semifreddo 14
Burnt lime meringue, coconut caramel core
Banana & Matcha Crème Brûlée 14
Caramelized banana and matcha crème brûlée
Layered Hazelnut Cake 14
Praline ice cream

Reservations

Book a table at RÓG.

Book through OpenTable, call 212-582-2975, or ask at the front desk.

Reserve a Table

Private events

Plan a private event.

For event inquiries, email events@rosieogradys.com.

Plan a Private Event

Private events

Plan a private event

A date, a number, and what you have in mind. Our events team will come back to you with rooms, menus and a quote.

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