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~\JlGHE OF '11£ t»-.Y 3.1S R:SP FR\EOAR'nOfOKE HEA~'IS·~9AOUtiOE =3.7S
G~~EAT E!NTR.EMO~T 5.15 CRA'"'fFisH uONATH4N ~.75
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ANQEL.S ON H~SE~t:. £;".60
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~ED ~WEEr~ReADS Nl1\ot MU~~·DIJOW HOLLANOAtsE..
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VeAL ACCA\A· LlN6UtNl AND FReSH ~NACC'i AU GeATIN
CORSICAN ~Sef: · Wt1'H RlLENTA.
TOORNEOOS AU Pt:lf\1~ ---V--e-,R4TL .iut_i _·
Tex'MT0,MOZ7.4ReUA, AND ~E:O C*J(ON- V\NA\Ci~'E.Ttc.
CA~NC. CUCUM!JER SALAD oN tx:~Stt:N LerTOCE
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13.So
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14.~
17.25
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FEG'AN A.e •NHtFFe,D CEFAM
12.~ eAN~NA • FReSH UME tvoJsSt: 1.:ts
~.t;o ORA~E (fRAND MARNlat CA~c 2-!i:>
15% GRATUITY ADDED TO PARTIES OF 8 OR MORE
LUNCHEON SERVED MONDAY· FRIDAY 11:30-2:30
·CLOSED ON SUNDAYS·
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SHRIMP AND AVOCADO COCKTAIL 5.50 PATE' MAISON AU COGNAC
MUSHROOMS STUFFED WITH ANDOUILLE 4.50 TROUT MOUSSE- Dl LL SAUCE
SHRIMP COCKTAIL- RED SAUCE, REMOULADE, OR DILL 6.75
OYSTERSJONATHAN 7.50
(SPINACH, BACON, MUSHROOMS; TOMATO AND SHRIMP; AIOLI WITH LIME; CRAB WITH MORNAY)
FRESH LOCAL FISH BROILED OR SAUTE' MEUNIERE
SHRIMP, CRAB, AND MUSHROOM COQUILLE-IMPERIAL
ROAST LONG ISLAND DUCKLING- GINGER PEACH SAUCE
SAUTE' CALVES LIVER WITH BACON OR A L'ORANGE
BAKED SPRING CHICKEN WITH ANDOUILLE AND GARLIC
FRENCH STEAK AU POIVRE
NEW YORK STRIP STEAK
Fl LET MIGNON- SAUCE BEARNAISE
CHATEAUBRIAND (2) EN BOUOUETIERE
ENTREE SERVED WITH POTATO OR RICE AND VEGETABLE
CHEF'S HOT YEAST ROLLS
MIXED GREEN SALAD 2.75 SPINACH, MUSHROOM, AND BACON
JONATHAN SPECIAL SALAD 5.75
(LETTUCE, TOMATO, BACON, EGG, PARMESAN, ANCHOVIES, AND CROUTONS)
ALMOND AMARETTO MOUSSE
DOUBLE CHOCOLATE CAKE
COFFEE, TEA, SANKA 1.00
CAPPUCCINO DELL'AMORE 3.75
2.75
2.75
CHEF'S CAKES AND TARTS
ICE CREAM AND ICES
ESPRESSO 1.50 CAPPUCCINO
IRISH COFFEE 3.00 PERRIER
4.75
4.75
13.75
15.75
18.75
11.75
11.50
19.50
18.75
22.50
45.00
4.75
2.50
2.50
2.50
1.25
The buildings now housinQ Restaurant Jonathan were
built in 1825 as two-story bnck townhouses. The twentyfive
foot long cypress beams on. the second _floor remam
exposed in the current restorat1on by ~rch1tect Jac~ R ·
Cosner as a reminder of the 150 year h1story and umque
character of the buildings.
Artist-Designer Dennis Abbe of New York who painted the
entrance mural and designed th~ glass that appears
throughout the restaurant.
We are deligh~ed to display our extensive Art Deco collection
including the wbrks of such masters as ~randt, Erte,
lcart, Lalique and Sabino as well as the creat1ve talents of
Chef Tom Cowman's intention is to serve quality fresh
food prepared simply with the same care and attention to
detail as in our decor.
Any of our dining rooms can be arranged to_ accommodate
either intimate private dining or large part1es. S.l
