212.582.2121
iridiumjazz@gmail.comBRODETTO
Similar to the French Bouillabaisse, this stew of Shrimp, Salmon and Mussels is in a classic seafood stock
PRIME PETITE FILET MIGNON
USDA Black Angus beef, baby carrots, string beans, seasoned fingerling potato
STEAK FLORENTINE
PRIME USDA black angus bone in ribeye steak stuffed with fresh sautéed spinach and house buffalo mozzarella served with truffled steak fries
MALEZANA SANDWICH
Grilled eggplant, red peppers, zucchini and brie cheese
POLLO AL MATTONE
Tuscan style chicken under a brick recipe with Meyer lemon and rosemary, thyme served with spinach mashed potatoes and tonight’s fresh vegetables
EMILIA-ROMAGNA SALMON
Salmon steak, pan seared and served with a glaze of modena balsamic, served with jicama, field greens, carrots, and red beets
THE IRIDIUM KOBE BURGER
Kobe style handmade ground Wagyu burger. Build your burger with bacon, caramelized onions or assorted cheeses
TUSCAN PORK
12oz grilled pork chop with cippollini onions, balsamic glaze & spinach mashed potatoes
SAN DANIELE SANDWICH
Grilled breasts of chicken, with thinly sliced fruili prosciutto, melted mozzarella, on fresh grilled house bread. Served with lettuce, tomato and house Fries
PAPPARDELLE BOLOGNESE
Ground veal, ground lamb, chicken, and pork slow cooked in a hearty San Marzano tomato sauce
SPAGHETTI ALLA CARBONARA
Egg, parmesean/percorino romano and pancetta, make this hearty dish named for charcoal workers in the 19th century
PESTO DI BASILICO GNOCCHI
Served with fresh pesto and garnished with shaved parmesan & toasted pine nuts
SPAGHETTI POLPETTE
Veal and Free Range Chicken meatballs served in San Marzano tomato sauce
Truffle Oil Waffle Fries
Tonight's Vegetables
Bread (also served with olives)