Chef Michael White is partnering with Grand Tour Hospitality and restaurateur David Rabin to launch The Lambs Club.
This launch marks Chef White’s return to the city by showcasing his modern approach to American cuisine–alongside the iconic 85-seat dining room adorned with red leather banquettes, accented with an 18th-century French limestone fireplace.
The menu at this new location will consist of appetizers like Montauk Fluke Crudo with Fresno Chili, Basil, and Kumquats; Jumbo Lump Crab with Asparagus, Radish and Peas; Heirloom Asparagus with Morels and Citrus Hollandaise; Baby Romaine with Anchovy Vinaigrette and Parmigiano; and Steak Tartare with Cornichons, Capers, Creme Fraiche, and Grilled Baguette.
Main courses include Fruit of the Sea spaghetti with Lobster, Scallops, Clams, Spicy Tomato Sauce, Pan Sauteéd, Dover Sole with Brioche, Capers, and Brown Butter; and Poached Atlantic Turbot with Manila Clams, Potatoes, and Leeks. Chef White sources from Pat LaFrieda Meats for menu highlights like the 12oz New York Strip Steak with Peppercorn Sauce and French Fries; Veal Chop with Asparagus, Morels and Cipollini Jus; and a unique blend for the Stanford White Burger with Raclette, Pickled Red Onion, and Dijonaise.
Desserts like Affogato and Strawberry Fields Cake with Harry’s Berry’s round out the menu.
With drinks offered featuring the Gold Rush with Bulleit bourbon, manuka honey, and lemon; El Diablo with Avion Reposado, spicy ginger, creme de cassis, and aromatic bitters; Cosmopolitan with Ketel One, lemon verbena, cranberry, thyme, and salted citrus; Pamplemousse cordial, grapefruit juice and bitters, and tonic; and Espresso Martini with Absolut Elyx, Mr. Black, and espresso.
The Lambs Club is located at 142 West 44th Street, at 6th Avenue. Open from 5 p.m. to midnight. For more information, visit www.thelambsclub.com.
