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RAW BAR

Osetra Caviar

quail eggs, pastrami-cured salmon, buckwheat pancakes
one hundred fifty

Colossal Shrimp Cocktail

cocktail sauce, horseradish cream
nineteen

Oysters "Up in Smoke"

six chef-select oysters on the half shell, tequila, grapefruit, pink peppercorn - contains alcohol
eighteen

Shellfish Tower

Alaskan king crab, lobster tail, oysters, colossal shrimp, classic cocktail sauce
ninety-five

Sashimi Trio*

fresh wasabi, ponzu, yuzu tea
twenty-four

APPETIZERS

Soft-shell Crab “Louie”

deviled egg, little gems, green goddess
eighteen

American Bison Tartare

black garlic, cured yolk, hot mustard
nineteen

Hudson Valley Foie Gras

cherries, pistachio, madeleines, vinegar sorbet
twenty-three

Salt Brick Short Ribs

Salt Brick Short Ribs radish, Asian pear, ramp kimchi, puffed rice
sixteen

Butter Poached Lobster Tail

vanilla, avocado, pineapple, piquillo pepper
twenty-four

SOUP and SALAD

Sweet Corn Soup

cotija, chillies, lime
thirteen

Iridescence Caesar Salad*

parmigiano-reggiano, polenta croutons, classic dressing
twelve

Eastern Market Salad

baby greens, shaved crudité, walnut banyuls vinaigrette
twelve

Crudités

petite vegetables, black olive soil, charred onion dip
eleven

ADDITIONS

Sauce Bordelaise

four

Au-Poivre Style

four

Béarnaise Sauce

four

Oscar Style

dungeness crab, white asparagus, béarnaise sauce
eighteen

South African Lobster Tail

10-ounce cold water lobster tail, drawn butter
sixty-nine

16-ounce Alaskan King Crab Legs

forty-nine

SIDES

Twice-Baked Potato

marrow butter, aged cheddar, oxtail marmalade
fourteen

Baby Carrots

green tahini, crispy quinoa
nine

Wild Mushrooms

black garlic, smoked soy
fourteen

Jumbo Asparagus

ten

Duck Fat Fries

seven

Lobster Mac & Cheese

seventeen

Whipped Potatoes

elephant garlic, chives
six



ENTRÉES

Ora King Salmon*

green garlic, wild onions, morel ragout
thirty-four

Hudson Canyon Scallops

coconut, cauliflower, granola
thirty-six

Otto's Farm Organic Chicken

collard greens, whipped potatoes, natural jus
twenty-nine

Grilled Tofu “Steak”

charred eggplant, okra, salsa verde
twenty-six

Duo of Colorado Lamb*

double chop & shank, Thai spices, cashew
fifty-four

Wild Alaskan Halibut

shrimp, lobster, smoked chili broth
forty-two

English Cut Short Rib

“shrimp & grits,” red pepper jam
forty-eight

*Cooked to order. NOTICE–Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

STEAKS

Niman Ranch Prime Filet*

6-ounce barrel cut or 10-ounce barrel cut
thirty-five / forty-nine

Niman Ranch Prime New York Strip*

12-ounce, 28-day in-house dry-aged
fifty-four

Niman Ranch Prime Queen-cut Ribeye*

16-ounce, 28-day dry-aged
sixty-five

Niman Ranch Cowboy Ribeye*

22-ounce, 28-day dry-aged prime bone-in cut
seventy-nine

Imported Japanese A-5 Wagyu Strip Loin*

6-ounce, sliced, served rare
one hundred twenty

FINISHING TOUCH

S’mores

chocolate, marshmallow, graham crackers
fourteen

Pineapple Upside Down Cake

yellow cake, pineapple, vanilla ice cream, maraschino cherry
thirteen

Orange Creamsicle

orange, vanilla, pistachio, carrot
eleven

Passionfruit Bombe

cashew, candied ginger, white chocolate, toasted honey
twelve

The Grasshopper

crème de menthe liqueur, crispy chocolate mousse, tres leches
fourteen

Melting Chocolate Sphere

flourless chocolate cake, molten caramel, fresh berries
sixteen
Fine Dining
Reservations

Reservations

Delicious food & wine, thoughtful service, and an amazing skyline view: Iridescence.

Reserve a Table
Wine & Dine

Wine & Dine

With our Wine Spectator Award-winning wine list, every pairing is perfect.

Wine List
Our Story

Our Story

Get to know the Iridescence team.

Our Philosophy
Dinner Menu

Dinner Menu

Our menus change with the season. Check out our latest and greatest.

Menu