Menu
Lunch
Starters
Market Soup
| 12
Sourdough Bread
Vermont butter, sea salt | 8
Market Salad
market greens, shaved vegetables, STATE vinaigrette | 14
Fried Calamari
banana peppers, black garlic aioli, charred lime | 20
Jumbo Grilled Shrimp
carrot romesco, grilled leeks | 21
Red Corn Polenta Fritters
tomato chutney | 16
Salads
(add your choice of protein: Chicken $6, Shrimp $8, Salmon $8, Steak $10)Strawberries and Watercress
whipped plant based feta, dukkah, rose vinaigrette | 22
Chop Chop
napa cabbage, jicama, carrots, cashews, spicy sesame ginger dressing | 19
Organic Grain Bowl
quinoa, spelt, wild rice, roasted cauliflower, marinated egg, avocado, pickled fresnos | 23
Cobb Salad
house smoked bacon, tomato, avocado, roquefort cheese, hard-boiled egg, ranch dressing | 24
Classic Caesar
Romaine hearts, white anchovies, parmigiana reggiano, croutons | 18
Spring Green Pasta Salad
whole grain trumpet pasta, artichokes, asparagus, peas, herbs | 21
Entrées
State Beef Burger
fossil farms locally raised beef, house-smoked cheddar, STATE pickles, hand-cut fries | 28
Fable Mushroom Shawarma
tumeric rice, black tahini, pickled vegetables, cilantro | 23
Salmon a la Plancha
brussel sprouts, ginger, sesame, miso | 32
Steak Frites
chimichurri, hand-cut fries | 36
Truffle Chicken Burger
raclette fonduta, watercress, tomato, hand cut fries | 32
Chicken Paillard
arugula, cherry tomatoes, pickled red onion, fresno pepper, parmigiano reggiano | 29
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
Maple Roasted Carrots
cashew cream | 13
Grilled Local Asparagus
green goddess | 13
Dinner
Starters
Oysters on the Half Shell
mezcal mignonette, finger lime, serrano limes | 22
Sourdough Bread
vermont butter, sea salt | 8
Strawberries and Watercress
whipped plant based feta, dukkah, rose vinaigrette | 22
Market Salad
market greens, shaved vegetables, STATE vinaigrette | 14
Classic Caesar
romaine hearts, white anchovies, parmigiana reggiano, croutons | 18
Fried Calamari
banana peppers, black garlic aioli, charred lime | 20
Jumbo Grilled Shrimp
carrot romesco, charred leeks | 21
Steak Tartare
olives, mustard seed, quail egg, grilled naan bread | 22
Red Corn Polenta Fritters
tomato chutney | 16
Entrees
Porcini Crusted Filet Mignon
pomme puree, watercress, bourbon peppercorn sauce | 54
NY Strip Steak
ramp butter, wild mushrooms | 50
Salmon a la Plancha
brussel sprouts, ginger, sesame, miso | 36
East Coast Cioppino
seafood stew with lobster, clams, mussels, bass, saffron broth, grilled garlic toast | 48
Garlic Scape Campanelle Pasta
jumbo lump crab, calabrian peppers, green chick peas, preserved lemons | 38
Truffle Chicken Burger
raclette fonduta, watercress, tomato, hand cut fries | 34
Beet Root Bucatini
fennel, tarragon, pecorino | 30
STATE Beef Burger
fossil farms locally raised beef, smoked cheddar, STATE pickles, hand cut fries | 28
Sides
Maple Roasted Carrots
cashew cream | 13
Crispy Brussel Sprouts
furikake, shallots, chilies | 13
STATE Mac and Cheese
four cheeses, breadcrumbs | 15
Hand Cut Fries
garlic sauce | 12
Grilled Local Asparagus
green goddess | 13
Dessert
Blackout Cake
salted caramel ice cream | 13
NY Style Cheesecake
cherry compote | 12
Rhubarb Cardamom Cake
mascarpone cream, macerated strawberries and rhubarb | 12
King Kong Banana Split
bruleed bananas, vanilla, chocolate, strawberry ice cream, passion fruit caramel sauce, chocolate sauce, whipped cream, amarena cherries, and toppings | 18
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
Offered in Bar/Lounge Only 4p-7p Monday-FridaysSPINACH & ARTICHOKE DIP
with seasonal vegetables and grilled flatbread, tortilla chips | 17
TATER TOTS
bacon, cheddar, jalapeño | 14
ARTISANAL LOCAL CHEESE BOARD
housemade fig preserves, crostini | 18
FRIED CALAMARI
banana peppers, black garlic aioli, serrano peppers | 20
CHEESEBURGER SLIDERS
| 15
RED CORN POLENTA FRITTERS
tomato chutney | 16
CRISPY BRUSSEL SPROUTS
furikake, shallots, chilis | 14
BUFFALO BITES
buffalo style chicken bites or cauliflower with buttermilk blue cheese dip | 15
MARGHARITA PIZZA
tomato, basil, mozzerella | 19
Big Bites
Offered in the Bar/Lounge Only from 4p-7p Monday-FridaysSTATE BEEF BURGER
locally sourced raised beef, smoked cheddar, STATE pickles, hand cut fries | 27
CHICKEN PAILLARD
arugula, pickled red onion, cherry tomatoes, fresno peppers, parmigiano reggiano | 30
SALMON A LA PLANCHA
brussels sprouts, ginger, sesame, miso | 36
STEAK FRITES
chimichuri sauce, hand cut fries | 38
Cocktail Menu
Specialty Cocktails
Empire Espresso Martini
espresso, vanilla vodka, kahlua served in an Empire State Building Martini Glass | 19
City Noise
Bacardi Superior Rum, Combier LeBleu, Lillet Blanc, fresh lime juice | 19
Clarified NY Sour
Maker's Mark 46, lemon juice, vanilla spice syrup, angostura bitters, topped with red wine | 19
Rooftop Dancing
Piggyback Rye, Nocelo, spiced brown sugar syrup, black walnut bitters | 20
Royal Blush
Casa Noble Anejo, Sorel Artesianal Hibiscus, Mezcal, Passionfruit Syrup, fresh lime juice, habenero infused syrup | 21
33-34
Hendricks Gin, Sorel, fresh lemon juice, egg white | 20
STATE Classic 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
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 wellWhite
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
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
Pre-Purchased All Inclusive Lunch
Choose a Starter and Entrée/SaladTickets can be purchased at the Observatory or in advance online
Starters
Market Soup
Sourdough Bread
Vermont butter, sea salt
Market Salad
market greens, shaved vegetables, STATE Vinaigrette
Fried Calamari
banana peppers, black garlic aioli, charred lime
Jumbo Grilled Shrimp
carrot romesco, charred leeks
Red Corn Polenta Fritters
tomato chutney
Entrée Salads
add your choice of protein for supplemental charge (Chicken $6, Shrimp $8, Salmon $8, Steak $10)Strawberries and Watercress
whipped plant based feta, dukkah, rose vinaigrette
Classic Caesar
romaine hearts, white anchovies, parmigiana reggiano, croutons
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
Spring Greens Pasta Salad
whole grain trumpet pasta, artichokes, asparagus,peas, herbs
Entrée
STATE Beef Burger
Fossil Farms locally raised beef, smoked cheddar, STATE pickles, hand cut fries
Fable Mushroom Shawarma
tumeric rice, black tahini, pickled vegetables, cilantro
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
Truffle Chicken Burger
fontina fonduta, watercress, tomato, hand cut fries
Beet Root Bucatini
fennel, tarragon, pecorino
Grilled Branzino
broccolini, freekeh, black lime
Sides
(Supplemental Charge)Crispy Brussel Sprouts
furikake, shallots, chilis | 13
STATE Mac and Cheese
four cheeses, breadcrumbs | 15
Hand Cut Fries
garlic salt | 12
Maple Roasted Carrots
cashew cream | 13
Grilled Local Asparagus
green goddess | 13
Dessert
(Supplemental Charge)Blackout Cake
salted caramel ice cream | 13
NY Style Cheesecake
seasonal berry compote | 12
Assorted Cookies
chef's selection | 8
Rhubarb Cardamom Cake
mascarpone cheese, macerated strawberries and rhubarb | 12
Observatory Dinner Prix Fixed
Pre-Purchased Three-course prix fixed dinner
Choose one starter, one entrée and one dessertTICKETS CAN BE PURCHASED AT THE OBSERVATORY OR IN ADVANCE ONLINE
Starters
Sourdough Bread
vermont butter, sea salt
Oysters on the Half Shell
mezcal mignonette, finger lime, serrano peppers
Market Salad
market greens, shaved vegetables, STATE vinaigrette
Red Corn Polenta Fritters
tomato chutney
Steak Tartare
olices, mustard seeds, quail egg, grilled naan bread
Classic Caesar
romaine hearts, white anchovies, parmigiana reggiano, croutons
Fried Calamari
banana peppers, black garlic aioli, charred lime
Strawberries and Watercress
whipped plant based feta, dukkah, rose vinaigrette
Entrées
Filet Mignon
potato pomme, peppercorn bourbon sauce | 12
Salmon a la Plancha
brussel sprouts, ginger, sesame, miso
Truffle Chicken Burger
raclette fonduta, watercress, tomato, hand cut fries
East Coast Cioppino
seafood stew with lobster, clams, mussels, bass, saffron broth, grilled garlic toast | 10
NY Strip Steak
bone marrow butter | 10
STATE Beef Burger
fossil farms locally raised beef, smoked cheddar, STATE pickles, hand cut fries
Garlic Scape Campanelle Pasta
jumbo lump crab, calabrian peppers, green chick peas, preserved lemon
Beet Bucatini
fennel, tarragon, pecorino
Sides
(Supplemental Charge)Maple Roasted Carrots
cashew cream | 13
STATE Mac and Cheese
four cheeses, breadcrumbs | 13
Hand Cut Fries
garlic salt | 12
Crispy Brussel Sprouts
furikake, shallots, chilies | 13
Grilled Local Asparagus
green goddess | 13
Desserts
Blackout Cake
salted caramel ice cream
NY Style Cheesecake
cherry compote
Rhubarb Cardamom Cake
mascarpone, macerated strawberries and rhubarb
King Kong Banana Split
bruleed bananas, vanilla, chocolate and strawberry ice cream, amarena cherries, passion caramel sauce, chocolate sauce, toppings served table side | 5