Research and order delicious food from the up-to-date
One SixtyBlue Menu : Cold Appetizers |
| Belgian Endive Salad | $11.00 | Âgreat hill bleu cheese, mixed greens, candied walnuts, basil oil, diced tomatoes, hazelnut vinaigrette |
| Baby Coho Salmon | $13.00 | warm wild rice blini , avocado , scallion , lemon crème fraiche , toasted mustard seed |
| Local Beet Salad | $12.00 | goat cheese crème brulee , parmesan phyllo , baby beet , hazelnut , white truffle oil |
| Roasted Chanterelle Mushroom Salad | $13.00 | bacon lardon , French lentils , poached farm egg , frisee , mushroom vinaigrette |
| Chilled Ahi Tuna Tartare | $16.00 | winter radish , local apple , mizuna , dijon mustard , artisanal honey |
| One Sixtyblue Caesar Salad | $11.00 | baby Romaine , parmesan short bread , poached quail egg , white anchovy , balsamic syrup |
One SixtyBlue Menu : Hot Appetizers |
| Local Squash Soup | $10.00 | duck confit , pomegranate , brown butter , parmesan , nutmeg |
| Boneless Bob White Quail | $16.00 | farro grains , matsutake mushrooms , herb salad , truffle juice |
| One Sixtyblue Bouillabaisse | $12.00 | seafood , saffron aioli , garlic croutons , brunoise of vegetables , extra virgin olive oil |
| Rock Shrimp Gnocchi | $12.00 | handmade gnocchi , asparagus , shiitake mushrooms , shaved parmesan , lobster and tarragon emulsion |
| Homemade Soup | $9.00 | tableside , daily preparation |
| Maine Diver Sea Scallops | $16.00 | mascarpone pumpkin puree , chanterelle mushroom , pancetta , frisee , sage |
One SixtyBlue Menu : Fish and Poultry |
| Indiana Amish Free Range Chicken | $26.00 | glazed thigh , asparagus , tempura crayfish , shellfish emulsion |
| Alaskan Halibut | $30.00 | porcini mushroom , glazed chestnuts , vanilla bean , frisée , balsamic vinegar caramel |
| Wild Striped Bass | $28.00 | grilled octopus , calamari , mussels , clams , white beans , extra virgin olive oil |
| Blue Nose Grouper | $29.00 | local peppers , quail egg , capers , pine nuts , nicoise olive , xeres vinegar emulsion |
| East Coast Monkfish | $27.00 | roasted squash puree , honey-glazed baby turnips , Swiss chard , crispy shallots , squash emulsion |
| ‘La Belle’ Farms Moulard Duck Breast | $29.00 | sunchoke , brussels sprout , baby carrot , tangerine , caraway |
One SixtyBlue Menu : Meat and Game |
| Duo Of Free-Range Veal | $33.00 | pan-roasted striploin , crispy sweetbread , spinach mousseline , bacon lardon , pickled white mushroom , mustard-honey sauce |
| Beef Tenderloin | $34.00 | braised heartland farm beef cheek , salsify , grilled scallion , star anise sauce |
| Colorado Rack of Lamb | $36.00 | eggplant caviar , pulled lamb shoulder , oven-dried tomato , tomme de brebis , thyme sauce |
| Prime Delmonico Steak | $38.00 | potato purée , thyme , caramelized shallots , watercress salad , roasted shallot sauce |
| Roasted Boneless Squab | $33.00 | leg confit , local bell pepper confit , preserved lemon , cilantro leaf salad , roasted almond , black olive sauce |
| Cervena Venison Loin | $34.00 | celery root puree , seedling farm apple doughnuts , mizuna , apple-celeriac salad , black peppercorn sauce |
| Vegetarian | $20.00 | Daily Preparation |
One SixtyBlue Menu : Sides |
| Spinach | $7.00 | lemon, garlic |
| Fingerling Potatoes | $7.00 | shallots, fresh herbs |
| Mushroom Ragoût | $7.00 | caramelized pearl onions , parsley |
| Thyme-Potato Purée | $7.00 | crème fraîche |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.