Menu

Lunch

Starters

Canteloupe Gazpacho
ginger, lime, cilantro | 12
Sourdough Bread
Vermont butter, sea salt | 8
Market Salad
market greens, shaved vegetables, STATE vinaigrette | 13
Fried Calamari
lemon, banana peppers, marinara sauce | 18
Jumbo Grilled Shrimp
carrot romesco, grilled leeks | 19
Red Corn Polenta Fritters
tomato chutney | 15

Salads

(add your choice of protein: Chicken $6, Shrimp $8, Salmon $8, Steak $10)
Grilled Peaches and Burratta
petite red mustard greens, spiced pistachio, vin cotto | 19
Chop Chop
napa cabbage, jicama, carrots, cashews, spicy sesame ginger dressing | 19
Greek Summer Bean Salad
green and white romono beans, cucumbers, tomatoes, feta, olives, red onion, oregano vinaigrette | 20
Organic Grain Bowl
quinoa, spelt, wild rice, roasted cauliflower, marinated egg, avocado, pickled fresnos | 22
Cobb Salad
house smoked bacon, tomato, avocado, roquefort cheese, hard-boiled egg, ranch dressing | 22
Classic Caesar
Romaine hearts, white anchovies, parmigiana reggiano, croutons | 17

Entrées

State Beef Burger
fossil farms locally raised beef, house-smoked cheddar, STATE pickles, hand-cut fries, add bacon $4 | 25
Pan Seared Diver Scallops
local corn, coconut, kaffir lime, chili crisp | 35
Falafel
hummus, cucumbers, onions, tomatoes, tzatziki, flatbread, green salad | 22
Salmon a la Plancha
brussel sprouts, ginger, sesame, miso | 29
Steak Frites
chimichurri, hand-cut fries | 36
Chicken Paillard
arugula, cherry tomatoes, pickled red onion, fresno pepper, parmigiano reggiano | 28
Grilled Branzino
broccolini, freekeh, lime | 34
Beet Root Bucatini
fennel, tarragon, pecorino | 26

Sides

Crispy Brussel Sprouts
furikake, shallots, chilis | 13
STATE Mac and Cheese
four cheeses, breadcrumbs | 15
Hand-Cut Fries
garlic salt | 12
Organic Gold Squash
za'tar, preserved lemon | 13

Dinner

Starters

Market Soup
daily selection | 12
Sourdough Bread
vermont butter, sea salt | 8
Market Salad
market greens, shaved vegetables, STATE vinaigrette | 13
Classic Caesar
romaine hearts, white anchovies, parmigiana reggiano, croutons | 17
Fried Calamari
banana peppers, lemon, marinara sauce | 18
Jumbo Grilled Shrimp
carrot romesco, charred leeks | 19

Entrees

Porcini Crusted Filet Mignon
pomme puree, watercress, bourbon peppercorn sauce | 52
NY Strip Steak
ramp butter, wild mushrooms | 48
Salmon a la Plancha
brussel sprouts, ginger, sesame, miso | 36
Chicken Paillard
arugula, pickled red onion, cherry tomatoes, fresno peppers, parmigiano reggiano | 30
Short Rib Parardelle
house made pasta, beef short rib ragu, fava beans, buratta | 34
Beet Root Bucatini
fennel, tarragon, pecorino | 26
STATE Beef Burger
fossil farms locally raised beef, smoked cheddar, STATE pickles, hand cut fries | 25

Sides

Organic Gold Squash
za'tar, preserved lemon | 13
Crispy Brussel Sprouts
furikake, shallots, chilies | 13
STATE Mac and Cheese
four cheeses, breadcrumbs | 15
Hand Cut Fries
garlic sauce | 12

Dessert

Blackout Cake
salted caramel ice cream | 11
NY Style Cheesecake
cherry compote | 11
The Kong
chocolate brownie, vanilla ice cream sandwich, candied peanuts, banana foster | 11

Happy Hour

Wines & Draft Beer

Happy Hour Wines
by the glass | 9
Happy Hour Draft Beer
by the pint | 7

Daily STATE Cocktails

Monday
Mule | 12
Tuesday
Margarita | 12
Wednesday
Spritz | 12
Thursday
Old Fashioned | 12
Friday
Negroni | 12

Small Bites

SPINACH & ARTICHOKE DIP
with seasonal vegetables and grilled flatbread, tortilla chips | 16
TATER TOTS
bacon, cheddar, jalapeño | 14
ARTISANAL LOCAL CHEESE BOARD
housemade fig preserves, crostini | 17
FRIED CALAMARI
banana peppers, marinara sauce | 19
CHEESEBURGER SLIDERS
| 14
RED CORN POLENTA FRITTERS
tomato chutney | 15
CRISPY BRUSSEL SPROUTS
furikake, shallots, chilis | 14
BUFFALO BITES
buffalo style chicken bites or cauliflower with buttermilk blue cheese dip | 14
STATE BEEF BURGER
fossil farms locally raised beef, smoked cheddar, state pickles, hand cut fries, add bacon $4 | 25
CHICKEN PAILLARD
arugula, pickled red onion, cherry tomatoes, fresno peppers, parmigiano reggiano | 29
Salmon ala Plancha
brussel sprouts, ginger, sesame, miso | 30
Steak Frites
chimichuri saice, hand-cut fries | 36

Cocktail Menu

Specialty Cocktails

Our/New York Mule
Our/New York Vodka, maple syrup, fresh lime juice, ginger beer | 16
5th Avenue Old Fashioned
NY Ragtime Rye, bitters, sugar, orange | 18
State Spritz
Perry's Tot Gin, prosecco, Aperol, lemon juice, housemade grenadine, orange bitters | 17
Oranchello Cosmopolitan
citrus vodka, Fabrizia Blood Orange Liqueur, white cranberry, fresh lime juice, simple syrup | 19
Duchess Negroni
Dorothy Parker Rose Petal Gin, Vervino Vermouth, Aperol | 18
Empire Espresso Martini
espresso, vanilla vodka, kahlua, baileys | 19
STATE Sangria
st germain elderflower liquer, fresh seasonal berries, served in a French Press | 20

Beer

16 oz NY State Drafts

Rotational Pilsner from NY Local Breweries
| 9
Rotational Lager from Local NY Breweries
| 9
Rotational IPA from Local NY Breweries
| 9

Wines by the Glass

By the Bottle Selection offered as well

White

Dry Riesling, Ravines Cellars 2016 (Finger Lakes, NY)
| 15
Semi-Dry Riesling, Salmon Run 2017 (Keuka Lake, NY)
| 16
Pinot Grigio, Anterra 2018 (Mezzacorona, Italy)
| 14
Sauvignon Blanc, Framingham 2018 (Marlborough, New Zealand)
| 17
Sauvignon Blanc, Domaine Fournier Sancerre 2017 (Loire, France)
| 19
Chardonnay, Excelsior (Breede River Valley, South Africa)
| 14
Chardonnay, Wente Vineyards (Central Coast, California)
| 16

Sparkling

Prosecco, Amor di Amanti NV (Bardolino, Italy)
| 13

Rosé

Cinsault Blend, Domaine de Cala 2018 (Provence, France)
exclusively made with guidance of Patina co-founder Joachim Splichal | 16
Granache Blend, Gérard Bertrand 'Côte des Roses' 2018 (Languedoc, France)
| 17

Red

Pinot Noir, Sea Sun by Caymus (Rutherford CA)
| 17
Pinot Noir, Banshee 2017 (Sonoma, CA)
| 19
Merlot, Decoy by Duckhorn (Sonoma County, CA)
| 15
Cabernet Sauvignon, Excelsior (Breede River Valley, South Africa)
| 14
Cabernet Sauvignon, Dry Creek Vineyards 2016 (Sonoma, CA)
| 19
Malbec, Alto del Plata 2017 (Mendoza, Argentina)
| 16

Observatory Lunch Prix Fixed

$40 All Inclusive Lunch

Choose a Starter and Entrée/Salad
Tickets can be purchased at the Observatory or in advance online

Starters

Canteloupe Gazpacho
ginger, lime, cilantro
Sourdough Bread
Vermont butter, sea salt
Market Salad
market greens, shaved vegetables, STATE Vinaigrette
Fried Calamari
banana peppers, lemon, marinara sauce
Jumbo Grilled Shrimp
carrot romesco, charred leeks
Red Corn Polenta Fritters
tomato chutney

Entrée Salads

add your choice of protein for supplemental charge (Chicken $0, Shrimp $4, Salmon $5, Steak $6)
Grilled Peaches and Burratta
petite red mustard greens, spiced pistachio, vin cotto
Classic Caesar
romaine hearts, white anchovies, parmigiana reggiano, croutons
Greek Summer Bean Salad
green and white romono beans, cucumbers, tomatoes, feta, olives, red onion, oregano vinaigrette
Chop Chop Salad
napa cabbage, jucama, carrots, cashews, sesame ginger dressing
Cobb Salad
tomato, avocado, hard boiled egg, Roquefort cheese, ranch dressing
Grain Bowl
quinoa, spelt, wild rice roasted cauliflower, marinated egg, avocado, pickled fresnos

Entrée

STATE Beef Burger
Fossil Farms locally raised beef, smoked cheddar, STATE pickles, hand cut fries
Falafel
hummus, cucumbers, onions, tomatoes, tzatziki, flabread, green salad
Salmon a la Plancha
brussel sprouts, ginger, sesame, miso
Steak Frites
chimichuri sauce, hand-cut fries | 8
Chicken Paillard
arugula, pickled red onion, cherry tomatoes, fresno peppers, parmigiano reggiano
Pan Seared Diver Scallops
local corn, coconut, kaffir lime, chili crisps | 5
Beet Root Bucatini
fennel, tarragon, pecorino

Sides

(Supplemental Charge)
Crispy Brussel Sprouts
furikake, shallots, chilis | 12
STATE Mac and Cheese
four cheeses, breadcrumbs | 15
Hand Cut Fried
garlic salt | 10
Organic Gold Squash
za'tar, preserved lemon | 13

Dessert

(Supplemental Charge)
Blackout Cake
salted caramel ice cream | 11
NY Style Cheesecake
cherry compote | 11
Assorted Cookies
chef's selection | 8

Observatory Dinner Prix Fixed

$60 Three-course prix fixe dinner

Choose one starter, one entrée and one dessert
TICKETS CAN BE PURCHASED AT THE OBSERVATORY OR IN ADVANCE ONLINE

Starters

Market Soup
daily selection
Sourdough Bread
vermont butter, sea salt
Market Salad
market greens, shaved vegetables, STATE vinaigrette
Red Corn Polenta Fritters
tomato chutney
Classic Caesar
romaine hearts, white anchovies, parmigiana reggiano, croutons
Fried Calamari
banana peppers, lemon, marinara sauce

Entrées

Salmon a la Plancha
brussel sprouts, ginger, sesame, miso
Chicken Paillard
arugula, pickled red onion, cherry tomatoes, fresno peppers, parmingiano reggiano
NY Strip Steak
bone marrow butter | 8
Beet Root Bucatini
fennel, tarragon, pecorino add chicken 6 or shrimp 8
STATE Beef Burger
fossil farms locally raised beef, smoked cheddar, STATE pickles, hand cut fries | add bacon 4
Filet Mignon
potato pomme, peppercorn bourbon sauce | 10

Sides

(Supplemental Charge)
Organic Gold Squash
za'tar, preserved lemon | 13
STATE Mac and Cheese
four cheeses, breadcrumbs | 13
Hand Cut Fries
garlic salt | 10
Crispy Brussel Sprouts
furikake, shallots, chilies | 12

Desserts

Blackout Cake
salted caramel ice cream
NY Style Cheesecake
cherry compote
The Kong
chocolate brownie, vanilla ice cream sandwich, candied peanuts, banana foster

MSG Events Specials

Bring or show your ticket the day of the event at STATE in the Bar/Lounge area for these specials.

Beer and a Bar Bite
Choose one of our NY Draft Beers and a bar bite off our Happy Hour Menu | 18
Beer and a Burger
Choose one of our NY Draft Beers and our STATE Beef Burger with Smoked Cheddar | 28
Wine and Steak
Choose a glass of Excelsior Chardonnay or Cabernet and our Steak Frites cooked to your liking | 38

Additional Information

Tax and Gratuity is NOT included. Only offered on Event Days at Madison Square Garden. Must show ticket to receive specials. Only valid from 4PM-Close Monday-Saturday.

Summer Restaurant Week

Starters

Choice of One
Grilled Peaches and Burratta
petite red mustard green salad, spiced pistachios, vin cotto
Fire Cracker Salmon Roll
crispy rice paper, vermicelli noodles, pickled summer vegetables, basil sesame yuzu dipping sauce
Golden Beet Gazpacho
saffron coconut yogurt, tarragon

Entrees

Choice of One
NY Strip Steak
crispy fingerling potatoes, creamed rainbow chard, bourbon peppercorn sauce
Pasta alla Norma
house made bucattini, eggplant, tomato, ricotta salata
Pan Seared Diver Scallops
heirloom grits, local corn, fennel, white wine reduction

Desserts

Choice of One
STATE Key Lime Pie
meringue, coconut gelato
Blackout Chocolate Cake
salted caramel gelato