The Pineapple Club - New York, NY

A 4oz ball of locally handcrafted burrata cheese (mozzarella with a creamy center), laid upon a sweet and sour pineapple jam. Topped with a gremolata of thai basil, ginger and shallots, reduced tondo balsamic and fresh crushed black pepper. Accompanied by local baguette, gently kissed on the grill.

A beautiful section of tuna loin that is large diced, uniformly, lathered with a soy sauce made with chinese 5-spice, garlic and ginger, and scallions, set over a ring of fresh guacamole. Served with house made corn tortilla chips.

Four pieces of tempura fried avocados, served with a spicy aioli, crispy shallots and garlic and topped with shiso. Perfect combination of creamy and crunchy.

Grilled Octopus

Farmers arugula dressed in a japanese inspired green goddess dressing, made from shiso. Crispy shallots and garlic, radishes and black pepper.

Two quarter pound patties layered inside a sweet potato roll, with ever gently melted american cheese. Served with kosher pickles, housemade steak sauce and japanese mayo and generous side of french fries. Temperatures are not required unless well-done.

An entire half chicken, brined for a minimum of 24 hours in seasoning and buttermilk, then dredged in corn flakes for a super crunchy, crispy bite. Glazed in a spicy honey and carribean jerk seasoning and served with cool shiso ranch and a lime wedge for a fresh bite. The chickens are locally sourced from a farm in Upstate New York.

An 8oz portion of skirt steak grilled to a medium rare-medium finish. Served with potato bravas, slathered in a sauce of reduced chicken stock and smoky paprika and urfa bibir spices. A touch of cilantro aioli and a vibrant chimichurri sauce on top.

Chicken tenders that are brined and prepared in the same manner as the fried chicken and served identically as the burger, with fries, pickles, steak sauce and japanese mayo.

An entire pork belly braised in chipotle, 5-spice and aromatized for 5 hours then pressed overnight and cut into thick slices. Bao buns made in NYC’s own Chinatown steamed to soft pillows that house the glazed slices of pork belly. Served with pickled ginger and a smoky crumble made from the chicharron of the belly.

Golden brown and delicious. *cross contamination with gluten occurs.

Fried Rice flavored with fresh Thai basil, scallions and sauce made with soy. Topped with a crispy soft poached egg and long pepper slices.

Spanish Style Potatoes with Spicy Aioli - *cross contamination with gluten occurs.

Grilled, thick-sliced sourdough bread topped with guacamole and sprinkled with a mix of toasted hazelnuts and sunflower seeds. Garnished with micro cilantro. Upsell an egg on top.

A 4oz ball of locally handcrafted burrata cheese (mozzarella with a creamy center), laid upon a sweet and sour pineapple jam. Topped with a gremolata of thai basil, ginger and shallots, reduced tondo balsamic and fresh crushed black pepper. Accompanied by local baguette, gently kissed on the grill.

A beautiful section of tuna loin that is large diced, uniformly, lathered with a soy sauce made with chinese 5-spice, garlic and ginger, and scallions, set over a ring of fresh guacamole. Served with house made corn tortilla chips.

One half waffle topped with two pieces of our jerk-fried chicken. Served with a side of maple syrup.

A thick slice of brioche bread soaked overnight in a cardamom-flavored custard. Deep fried til golden brown, then topped with an orange/maple mascarpone cream, fresh berries, and powdered sugar. Served with a dollop of pineapple jam and a ramekin of maple syrup.

Two quarter pound patties layered inside a sweet potato roll, with ever gently melted american cheese. Served with kosher pickles, housemade steak sauce and japanese mayo and generous side of french fries. Temperatures are not required unless well-done.

Two toasted English muffins topped with a poached egg each, spinach sauteed with our ginger/pork belly flavor bomb, a thick bacon slice, and hollandaise sauce. Sprinkled with kaffir lime powder.

Chicken tenders that are brined and prepared in the same manner as the fried chicken and served identically as the burger, with fries, pickles, steak sauce and japanese mayo.

Fried potato chunks sauteed with pork/ginger flavor bomb, paprika, and scallions. Topped with two poached eggs and cilantro aioli. Garnished with micro cilantro.

Farmers arugula dressed in a japanese inspired green goddess dressing, made from shiso. Crispy shallots and garlic, radishes and black pepper.

An entire half chicken, brined for a minimum of 24 hours in seasoning and buttermilk, then dredged in corn flakes for a super crunchy, crispy bite. Glazed in a spicy honey and carribean jerk seasoning and served with cool shiso ranch and a lime wedge for a fresh bite. The chickens are locally sourced from a farm in Upstate New York.